STOCK sub-line · grain-cooker catalogue

BDRC · sixteen grain meals, one toggle switch

The catalogue is designed for the Black & Decker RC503 single-toggle rice cooker — the studio's canonical low-friction cooking surface. Each cell contains the grain, spices, aromatics, and a six-card recipe deck. The customer adds water, presses one switch, and walks away. Sixteen cells across four cuisine families, every cell engineered FOP-clean under CFIA's 2026 front-of-package nutrition rules.

Family 01

Light & Aromatic

Jasmine, basmati, pandan, lemongrass, saffron. The fragrant-rice family — cells where the aromatic infusion is doing most of the work. Cell 01 anchors the family; Cells 02–05 extend across regional aromatic traditions.

CELL 01

Jasmine Lemongrass

Jasmine rice with Thai aromatics

Thai jasmine rice with crushed lemongrass, makrut lime leaf, and ginger. The catalogue's anchor cell — the most-cooked, most-shareable, most-loved.

$48 v0.1

CELL 02

Saffron Basmati

Persian-tradition saffron rice

Aged basmati with Iranian saffron threads, cardamom, and butter-finished aromatics. A celebration rice — the cell you serve to guests.

$55 v0.1

CELL 03

Coconut Pandan

Southeast Asian sticky rice

Jasmine rice cooked with coconut milk powder, dried pandan, and a touch of palm sugar. Sweet-savory; pairs with grilled protein or stands alone.

$48 v0.1

CELL 04

Hainanese Chicken Rice base

Singaporean tradition, simplified

Jasmine rice with ginger, scallion, garlic, and chicken-fat seasoning. The cell that becomes Hainanese chicken rice when the customer adds poached chicken.

$52 v0.1

CELL 05

Lemon-Dill Pilaf

Mediterranean light pilaf

Basmati with dried lemon peel, dill seed, and a hint of bay. A clean, herb-forward cell that pairs with fish or vegetables.

$45 v0.1

Family 02

Savory & Hearty

Lentils, mushrooms, tomato, olive, parmesan. The substantial family — cells where the grain carries the texture of a serious meal. Cell 09 is the studio's most-developed reference cell, spec'd to full production depth.

CELL 06

Mujadara

Levantine rice & lentils

Long-grain rice and green lentils with cumin, allspice, and dried mint. Traditionally finished with caramelized onions — the customer's only active step.

$48 v0.1

CELL 07

Khichdi

Indian comfort-rice classic

Rice and yellow split moong dal with ghee-toasted cumin, turmeric, and a curry leaf. The cell that doubles as comfort food and recovery food.

$48 v0.1

CELL 08

Tomato-Basil Risotto

Italian-tradition, simplified

Arborio rice with sun-dried tomato powder, dried basil, and parmesan-rind dust. Cooks as a risotto-style finish in the toggle cooker — finished with butter at the end.

$54 v0.1

CELL 09 · FEATURED

Mushroom Farro

with porcini, thyme & parmesan

Pearled farro carries restaurant-grade texture. Porcini mushrooms rehydrate in the cooking process. The cell that proves BDRC isn't only rice. Production-depth reference cell.

$54 v0.1 · live

CELL 10

Greek Lemon-Orzo

Mediterranean orzo pilaf

Orzo pasta with dried lemon, oregano, and dill. Cooks pilaf-style with crumbled feta added at the finish. A pasta-meets-rice cell.

$48 v0.1

Family 03

Spiced & Bold

Tomato, chili, smoke, fermented heat. The high-energy family — cells with assertive spice profiles that anchor a meal. West African, Mexican, Korean traditions.

CELL 11

Jollof Rice

West African tomato-pepper rice

Long-grain rice with concentrated tomato, scotch bonnet, ginger, and thyme. The studio's Jollof acknowledges the regional disputes; the cell ships with a recipe card that names them.

$52 v0.1

CELL 12

Mexican Red Rice

Arroz rojo, simplified

Long-grain rice with tomato powder, ancho chile, garlic, and cumin. Pairs as the rice for any taco or burrito plate; stands as a side on its own.

$48 v0.1

CELL 13

Bibimbap Rice base

Korean mixed-rice foundation

Short-grain rice with toasted sesame, gochujang dust, and dried seaweed. The cell that becomes bibimbap when the customer adds the bowl toppings.

$52 v0.1

Family 04

Ancient & Alternative

Quinoa, couscous, black beans, ancient grains. The family that proves BDRC isn't only rice. Cells for customers exploring beyond the standard grain pantry.

CELL 14

Quinoa Za'atar

Andean grain, Levantine spice

Tri-color quinoa with za'atar, sumac, and dried mint. A cross-continental cell — Peruvian grain, Lebanese seasoning, finishes with olive oil and lemon.

$50 v0.1

CELL 15

Couscous Marocain

Moroccan couscous base

Pearl couscous with preserved lemon dust, ras el hanout, and saffron threads. The North African cell — pairs with the COOK Tagine demonstration cell.

$50 v0.1

CELL 16

Smoky Black Bean Rice

Caribbean rice & beans

Long-grain rice with dried black beans (pre-soaked instructions on the card), smoked paprika, cumin, and oregano. Substantial; works as a meal on its own.

$52 v0.1

The catalogue methodology

Why these specific sixteen

Sixteen cells is the working depth for the BDRC catalogue's first launch. Three forces converge:

Cuisine breadth. Each family represents a different culinary tradition. A customer with eclectic taste can cook from all four families without redundancy.

Toggle-cooker fit. Every cell has been tested (or in the process of being tested) on the specific RC503 single-toggle cooker. Some cells cycle twice; some cycle once; all complete in 35–45 minutes total time.

FOP-clean nutrition. Every cell is engineered to meet CFIA's 2026 front-of-package nutrition rules without triggering the warning symbol. As-sold sodium under 15% DV, saturated fat under 10% DV, sugar under 15% DV. The customer can add ingredients that exceed those thresholds — that's their choice — but the cell as shipped is clean.

Cross-references Each BDRC cell that benefits from microsystem integration includes cross-reference notes pointing to relevant SPORE and GROW cells. Cell 09 (Mushroom Farro) pairs with SPORE Cell 01 (Blue Oyster) and GROW Cell 03 (Italian Herbs). Cell 06 (Mujadara) pairs with GROW Cell 03 for finishing parsley. Cell 11 (Jollof) pairs with GROW Cell 01 (Mediterranean) for finishing herbs.