In a bread machine: add 340ml water and follow manufacturers instructions for your preferred programme. You don't need to add anything else. Or use a dough programme with 330ml warm water, or mix and knead by hand, (you may need slightly less water). Shape the dough (500g will make 2 baguettes or cob loaves, or a good bunch of rolls). Cover and rise until doubled in size. Bake @ 220, 10-15 mins for rolls or baguettes, 25-35 (estimate! timing will depend upon loaf size) for loaves. Tap the bottom to see if it's done, it should sound hollow.
Add to a pan of boiling, salted water and simmer for 8-10 minutes.
Our favourite way to cook rice is to this: You need a pan with a lid that fits well, a glass lid is ideal if possible. Put your rice in a sieve and rinse well in cold water. Add the rice to the pan, then add 1.5 cups of water for each cup of rice and a pinch of salt. Put the lid on and cook on a LOW heat until the water has all evaporated, it'll take 10-20 minutes depending upon quantity, just check it once you can't see any water in there. Fluff it up and enjoy!
INGREDIENTS: Wheat flour (contains: calcium, iron, niacin, thiamin), soya flour, dried yeast, dextrose, whey powder (milk), skimmed milk powder (milk), salt, vegetable oil, emulsifier (wheat flour, E472 (e) E516, E300, whey powder (milk), acid casein (milk), sodium carbonate, disodium phosphate. ALLERGENS: SEE BOLD