It really comes down to taste, texture, and how you cook.

• Rice: You’ll see options from fluffy, fragrant varieties to whole grain blends with a chewier bite. They’re great for stir-fries, curries, and bowls.
• Wheat grains: Choices like cracked wheat, bulgur-style grinds, and whole wheat berries bring a nutty flavor and hearty texture—nice in pilafs, salads, and porridge.

Consider your recipes, check the ingredient lists, and look for keywords like “whole grain” if that’s your preference. If you’re new to a type, starting with a smaller jar or pouch can help you test it out before buying in bulk.

Focus on plain, unseasoned varieties and read the labels.

• Check the Nutrition Facts: Plain rice typically lists 0 g of added sodium, while seasoned mixes may include salt.
• Scan the ingredients: Look for short lists (often just “rice”). Avoid flavor packets or pre-seasoned items if you want minimal additives.
• Choose the right style: Options on this page include jasmine, brown, and whole grain blends—select based on taste and cooking plans.

For specific dietary needs, it can help to consult a healthcare professional. To browse faster, use the “Dietary & Lifestyle Shop” filter to narrow results to your preferences.

They’re all wheat, but they vary in form and texture.

• Cracked wheat/bulgur-style grinds: These are broken pieces of wheat. Labels often note grind size, such as fine (#1) or coarse (#3). Finer grinds suit porridge or stuffing; coarser grinds work well in pilafs.
• Wheat berries: These are whole, unbroken kernels with a chewy bite, good in salads, bowls, or as a side.

Cooking time and liquid needs differ by size and type, so it’s best to follow the package directions. If you’re unsure which texture you like, try a small bag before stocking up.

Look for wording that clearly signals whole grain.

• Brown rice: This typically indicates a whole grain rice.
• Whole grain blends: Some products combine multiple grains and note “whole grain” in the name.
• Label check: The front or description often mentions “whole grain.” You can also review the ingredient list for whole grain wording.

If you prefer whole grains, use filters like “Dietary & Lifestyle Shop” to narrow results. Texture and cook time vary by style, so consider your recipe and follow the package guidance for best results.

Cooking methods differ by type, so treat them separately and follow labels.

• Cracked wheat/bulgur-style: Grind size matters—fine cooks faster than coarse. Add to hot water, cover, and let it simmer or soak until tender, then fluff.
• Rice: Rinse if you like, then use a covered pot or rice cooker. Cook until grains are tender and let them rest before fluffing.

Water amounts and timing vary by product (e.g., jasmine vs. brown rice; fine vs. coarse wheat). For consistent results, refer to the package directions. Starting with smaller packs can help you dial in your preferred texture.