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Due to the unprecedented increase in sales, I have taken the difficult decision to close the website to new orders until we can clear the current backlog. This means that you are unable to add items to your basket and can therefore not complete a purchase.
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Rice / Grains / Flour There are 72 products.

Showing 1 - 72 of 72 items
  • Since 1832 Stoate and Sons has been producing quality stoneground flour. The present mill near Shaftesbury in Dorset is situated on a Domesday site where a century old overshot waterwheel is the primary source of power.Horizontal French Burr millstones ensure the flour is ground to the finest quality.

  • A delicious white Italian rice which is the basis for Risotto.Directions for use:Do not rinse before use as the starch is essential for a creamy Risotto. Simply fry some chopped onion in olive oil and when soft, add the rice and fry it until it has lost its ‘white’ appearance. In the meantime, have some stock simmering in another pan and ladle in a...

  • A delicious white Italian rice which is the basis for Risotto.Directions for use:Do not rinse before use as the starch is essential for a creamy Risotto. Simply fry some chopped onion in olive oil and when soft, add the rice and fry it until it has lost its ‘white’ appearance. In the meantime, have some stock simmering in another pan and ladle in a...

  • A delicious whole grain rice with a delicate perfume of fragrant basmati.Directions for use:Rinse well in cold water before use. Place in boiling water, allow to come back to the boil, then cover and cook on a very low heat for approximately 20-30 minutes or according to taste.

  • Buckwheat has long been a staple of Eastern European cuisine, where it is used in stews and porridge. Often found toasted or milled, this raw 'groat' form is delicious as an alternative to bulgar wheat, or rice. It is also delicious added to salads once cooked, or alternatively, you can sproout it and then eat hot or cold.

  • Buckwheat has long been a staple of Eastern European cuisine, where it is used in stews and porridge. Often found toasted or milled, this raw 'groat' form is delicious as an alternative to bulgar wheat, or rice. It is also delicious added to salads once cooked, or alternatively, you can sprout it and then eat hot or cold.

  • Medium Bulgar Wheat

  • Medium Bulgar Wheat

  • Medium Bulgar Wheat

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • A par-boiled brown rice, which can be used in any cuisine, from currys to chinese. Simply bring to the boil in plenty of water and cook until tender - around 8 minutes.

  • Our Easy cook rice is quick and easy to cook with no sticking!Directions for use: Bring a pan of water to the boil and add the rice. Bring back to the boil, then lower the heat and simmer until tender (approx 16-20mins). Add salt if required.Delicious with olive oil, chopped parsley and crushed garlic.

  • Our Easy cook rice is quick and easy to cook with no sticking!Directions for use: Bring a pan of water to the boil and add the rice. Bring back to the boil, then lower the heat and simmer until tender (approx 10-15 mins). Add salt if required. Delicious with olive oil, chopped parsley and crushed garlic.

  • Our Easy cook rice is quick and easy to cook with no sticking!Directions for use: Bring a pan of water to the boil and add the rice. Bring back to the boil, then lower the heat and simmer until tender (approx 16-20mins). Add salt if required.Delicious with olive oil, chopped parsley and crushed garlic.

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

  • Semolina is from wheat flour and is the basis for making pasta. Traditionally served as a pudding, it can be used in many different ways including baking and bread making. It is also fantastic on roast potatoes; simply par boil your potatoes, then sprinkle some semolina over them before roasting them in olive oil!

  • Semolina is from wheat flour and is the basis for making pasta. Traditionally served as a pudding, it can be used in many different ways including baking and bread making. It is also fantastic on roast potatoes; simply par boil your potatoes, then sprinkle some semolina over them before roasting them in olive oil!

  • Semolina is from wheat flour and is the basis for making pasta. Traditionally served as a pudding, it can be used in many different ways including baking and bread making. It is also fantastic on roast potatoes; simply par boil your potatoes, then sprinkle some semolina over them before roasting them in olive oil!

  • Originating from the Middle East, Freekeh is a delicous alternative to rice and cous cous. It comes from green wheat which is then roasted and cracked - similar to Bulgar wheat. It is fantastic as a side dish with roasted vegetables, feta cheese, sundried tomatoes or olives, but can also make a delicious pilaf style dish with slow cooked meat, vegetables...

  • Originating from the Middle East, Freekeh is a delicous alternative to rice and cous cous. It comes from green wheat which is then roasted and cracked - similar to Bulgar wheat. It is fantastic as a side dish with roasted vegetables, feta cheese, sundried tomatoes or olives, but can also make a delicious pilaf style dish with slow cooked meat, vegetables...

  • Milled in the UK using only the finest pure gram dal and without any additives, our Gram flour is of exceptional quality. It is used predominantly in Indian cuisine where it is the main ingredient in Onion Bhajis, and pakoras.

  • Traditionally used for many southern Indian dishes, such as idlis and dosas. ground rice is a coarser version of rice flour. It can also be used to make a smoother version of rice pudding.

  • A delicious whole grain rice. It has a lovely ‘nutty’ taste to it and is a tastier alternative to white rice.Directions for use: Rinse well in cold water before use. Place in boiling water, allow to come back to the boil, then cover and cook on a very low heat for approximately 30 minutes or according to taste.

  • A delicious whole grain rice. It has a lovely ‘nutty’ taste to it and is a good alternative to white rice.Directions for use:Rinse well in cold water before use. Place in boiling water, allow to come back to the boil, then cover and cook on a very low heat for approximately 30 minutes or according to taste.

  • Dried Breadcrumbs from Italian bread

  • A "granary" type flour for bread making

  • Since 1832 Stoate and Sons has been producing quality stoneground flour. The present mill near Shaftesbury in Dorset is situated on a Domesday site where a century old overshot waterwheel is the primary source of power.Horizontal French Burr millstones ensure the flour is ground to the finest quality.

  • Stoate's stoneground white flour, due to the nature of its production, is not as "white" as mass produced rollerground flour. The heat generated during the slow and gentle milling process is just sufficient to distribute the wheatgerm oil evenly while retaining the natural vitamins and minerals in the finished flour.The flavour of baked goods...

  • Stoate's stoneground white flour, due to the nature of its production, is not as "white" as mass produced rollerground flour. The heat generated during the slow and gentle milling process is just sufficient to distribute the wheatgerm oil evenly while retaining the natural vitamins and minerals in the finished flour.The flavour of baked goods...

  • Simply coat item in beaten egg mixture and roll generously in Panko breadcrumbs. Deep fry between 180C and 200C until golden.

  • Barley is a whole grain and is high in fibre. It is a delicious alternative to rice and is often used in soups, casseroles and stews. Barley is also great in risottos as it absorbs all the flavour and stock.Directions for use:Wash the grains before use and cook in plenty of boiling water until tender which is normally 25 minutes. If adding to soups or...

  • Barley is a whole grain and is high in fibre. It is a delicious alternative to rice and is often used in soups, casseroles and stews. Barley is also great in risottos as it absorbs all the flavour and stock.Directions for use:Wash the grains before use and cook in plenty of boiling water until tender which is normally 25 minutes. If adding to soups or...

  • Barley is a whole grain and is high in fibre. It is a delicious alternative to rice and is often used in soups, casseroles and stews. Barley is also great in risottos as it absorbs all the flavour and stock.Directions for use:Wash the grains before use and cook in plenty of boiling water until tender which is normally 25 minutes. If adding to soups or...

  • A fantastic version of our ever popluar cous cous made from 100% durum wheat semolina. You can use it in just the same way or as an alternative to pasta.To prepare, boil in plenty of salted water until 'al dente'.

  • Also known as Giant or Israeli cous cous, this is made from 100% durum wheat semolina. You can use it in just the same way as regular cous cous, or as an alternative to pasta. It is also delicious with roasted veg or for use in summer salads.To prepare, boil in plenty of salted water until 'al dente'.

  • These natural rolled oats are milled in the UK and have nothing added or taken away. They can be used in home baking, flapjacks and of course to make delicious porridge. Simply add 1 cup oats to 2 cups milk, water, or combination of both and heat in the microwave for approx 3 minutes, stirring about half way through.Contains Oat Gluten

  • A delicious fragrant rice from Pakistan which has a unique and delicate flavour. Enjoy with a good curry or use as an accompaniment to any meal. Directions for use: Rinse/ Wash the rice thoroughly before use. Place 2 measures of rice to 3 of water in a saucepan with a tight fitting lid. Add a pinch of salt, bring to the boil and then put the lid on the...

  • A delicious fragrant rice from Pakistan which has a unique and delicate flavour. Enjoy with a good curry or use as an accompaniment to any meal. Directions for use: Rinse/ Wash the rice thoroughly before use. Place 2 measures of rice to 3 of water in a saucepan with a tight fitting lid. Add a pinch of salt, bring to the boil and then put the lid on the...

  • A delicious short grain rice for making creamy rice puddings.Directions for use:Use 1oz (25g) rice to 1 pint of milk.Cook in a slow oven with a knob of butter, a little sugar and a generous topping of grated nutmeg.Leave to stand for 10 mins before serving.Try adding a few ‘Wilton Wholefoods’ Raisins, Sultanas, Dried Cranberries, or Blueberries.

  • A delicious short grain rice for making creamy rice puddings.Directions for use: Use 140g rice to 2 pint of milk. Cook in a low oven in a large greased casserole dish with a knob of butter, 100g sugar (Wilton Wholefoods Demerera is best!) and a generous topping of grated nutmeg. Bake for 1.5-2 hours.Try adding a few ‘Wilton Wholefoods’ Raisins, Sultanas,...

  • Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Originally from the Andes, it has been eaten for centuries. Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the...

  • Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Originally from the Andes, it has been eaten for centuries. Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the...

  • Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. Originally from the Andes, it has been eaten for centuries. Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the...

  • Red quinoa; A delightful alternative to white quinoa.

  • Rice flour is made by stone grinding the inner grain of rice once the outer husk has been removed. It is commonly used in Asian cuisine but is also a great alternative to wheat flour as it does not contain naturally occuring gluten.Although this product doesn't contain gluten, it is packed in an environment containing wheat, barley, rye and oats.

  • Rice flour is made by stone grinding the inner grain of rice once the outer husk has been removed. It is commonly used in Asian cuisine but is also a great alternative to wheat flour as it does not contain naturally occuring gluten.Although this product doesn't contain gluten, it is packed in an environment containing wheat, barley, rye and oats.

  • Rice flour is made by stone grinding the inner grain of rice once the outer husk has been removed. It is commonly used in Asian cuisine but is also a great alternative to wheat flour as it does not contain naturally occuring gluten.Although this product doesn't contain gluten, it is packed in an environment containing wheat, barley, rye and oats.

  • Double milled durum wheat semolina. Milled and packaged in Italy. Ideal for making homemade pasta, bread, pizza and focaccia. It is ideal for crunchy fried food.

  • Tapioca comes from the cassava root and is not a ‘seed’ but processed pieces of the dried root. It makes a delicious milky pudding which is similar to rice pudding.Directions for use:Place 130g tapioca in a bowl with 750ml milk and soak overnight. Once soaked, add the seeds of a vanilla pod, 75g sugar and a pinch of salt to a pan, then whisk in 2 beaten...

  • Our Thai rice has a beautiful perfumed flavour. It is also known as jasmine rice because of this delicate perfume.Directions for use: Rinse rice before use, then place in a lidded sauce pan and cover with water approx 1cm above level of rice. Bring to the boil, then cover and turn down heat to lowest setting and simmer for approx 8 minutes. Take off the...

  • A great new version of a classic! We've sourced this amazingly tasty version of cous cous which has been enhanced with tomato and spinach. Enjoy in the same way as traditional cous cous.Directions: Place the cous cous in a large bowl and cover with boiling water, stir well, cover and leave for 15 minutes. Fork through and serve.

  • A great new version of a classic! We've sourced this amazingly tasty version of cous cous which has been enhanced with tomato and spinach. Enjoy in the same way as traditional cous cous.Directions: Place the cous cous in a large bowl and cover with boiling water, stir well, cover and leave for 15 minutes. Fork through and serve.

  • A delicious mix of wholegrain quinoa. In addition to the more common white quinoa, we have sourced deliciously vibrant red and black to further enhance your salads and home cooked creations.Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the germ...

  • A delicious mix of wholegrain quinoa. In addition to the more common white quinoa, we have sourced deliciously vibrant red and black to further enhance your salads and home cooked creations.Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the germ...

  • A delicious mix of wholegrain quinoa. In addition to the more common white quinoa, we have sourced deliciously vibrant red and black to further enhance your salads and home cooked creations.Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the germ...

Showing 1 - 72 of 72 items