Cooking guides offer preparation tips for grains and starches

Various culinary guides provide instructions for preparing common grains and starches, focusing on water-to-ingredient ratios and texture control.

For risotto, it is recommended to cook the rice slightly more 'al dente' than usual before freezing to prevent a mushy consistency upon thawing. For millet, a ratio of 1 part millet to 2 parts water generally produces a loose, aromatic texture. Couscous typically requires a 1:1 ratio of grain to hot water, though 1:1.2 can be used for a softer result.

Polenta preparation varies by desired consistency: a ratio of 1 part polenta to 4 or 5 parts liquid yields a creamy texture, while a 1:3 ratio creates a firmer, sliceable version. For rice, the absorption method is highlighted as an effective way to ensure grains remain fluffy and aromatic without becoming sticky.