Dinner: Grains (rice, barley, ) and the likes

Rice
Wheat / Barley / Rye grains
Quinoa / Millet / Couscous / Bulgur
Pasta

Rice

±60 - 65 gr / person (½ mug/large cup)
1 l = 800 gr = ±13 portions
1 kg = ±16 portions

Take in quantity 1½ as much water as you take rice (1½ l water for 1 l rice).
Add a bit of salt.
Bring to boiling temperature and then keep on low fire, so that the rice doesn't burn.

Don't stir too much, or you'll break the rice completely and you'll get a massive clump of soaking wet mash, probably burnt before it's ready.

!!! The best is to take the rice from the fire and let it get soft in the hot water.
Conditions :
- good kettle (so that it doesn't lose it's temperature)
- isolation (keep the kettle wrapped in blankets if possible, or not too far away from the fire)
- time : this takes longer

If you realize that there is not enough water, add boiling hot, salted water.

Wheat / Barley / Rye grains

Same treatment, quantities, timing as rice

Advantage of these grains : they are indigenous in most of Europe, while rice is an imported product.

Avoid stirring too much (see rice).

Quinoa / Millet / Couscous / Bulgur

± 80 – 90 gr per person

Same treatment as rice, but ready faster (millet, bulgur and couscous still even faster than quinoa).

Avoid stirring too much (see rice).

Pasta

± 100-120 gr per person

First boil salted water (possible with some basil in it), and only then put in the pasta, all at the same time.

Avoid stirring too much (see rice).

Watch the timing. Let it boil until almost ready and then get the boiling water out and mix with some (preferably olive) oil. The pasta will get completely ready while waiting in its own steam while the circle is gathering.

Never buy long pasta (spaghetti, …). Most people on a gathering eat with only a spoon.

Never take the cheap, white, quick fluffy pasta. In these quantities it's impossible to control and you will probably end up with one big, rubbery massive clump of something.