Quinoa, buckwheat, millet, barley, rye and spelt, each needs a different water ratio and cook time. Get the exact numbers for every grain in one chart.

Rice is the default in a lot of recipes, but it's not always the best option for the job. Here are five classic dishes where swapping in a different grain genuinely improves the texture, flavour or nutrition of the final result, not just a substitution for the sake of it.