Cooking Directions for Grains and Rice

Cooking Methods Explained

Simmer: Bring liquid to a boil. Stir in the grain. Cover tightly and reduce the heat to low. Cook until liquid is absorbed and grain is tender to the bite. Resist the urge to lift the lid or to stir as this disrupts the cooking process and may result in a mushy end product. Fluff before serving- remove from heat and gently lift and separate grains with a fork. Re-cover and allow to sit 5-10 more minutes before serving.

Cook: Combine cold water and grain. Bring to a boil, stirring constantly, over high heat. Reduce temperature to low, cover, and cook to desired thickness.

Steep: Pour boiling liquid over the grain. Cover and let stand until grain is tender to the bite.

Grain Cooking Tips

• Rinse: Before you cook grains, rinse them thoroughly in cold water until the water runs clear. Strain to remove and dirt or debris.
• Soaking whole grains, oat groats, and brown rice in the liquid overnight in the refrigerator will reduce the cooking time.
• Cooking times are approximate. Length of time stored can cause fluctuations in the time needed to cook a grain. Always check for doneness 5 minutes before the shortest cooking time in the range, and be prepared to cook it longer than the longest time specified.
  

Grain Cooking Chart

1 Cup dry Grain	Water (lighty salted)	Cooking Method	Cooking Time	Approx. Yield
Amaranth	2-3 cups	Simmer	15 - 30 min.	2-2 1/2 cups
Barley, hulled	3 cups	Simmer	90 min.	3 1/2-4 cups
Barley, pearled	3 cups	Simmer	45 min.	3 1/2-4 cups
Buckwheat, groats, unroasted	2 cups	Saute then Cook	20 min.	3 1/2 cups
Bulgur	2 cups	Steep	15 min.	2 1/2-3 cups
Corn grits	3 cups	Cook	20 min.	3 1/2-4 cups
Cornmeal (Polenta)	2 1/2 cups	Cook	10 min.	3 1/2 cups
Corn, hominy, dried	5 cups	Simmer	5-6 hours	3 cups
Couscous	1 1/4 cups	Steep	5-10 min.	2 1/4 cups
Couscous, whole wheat	1 1/2 cups	Steep	5-10 min.	2 1/2 cups
Kamut	3 cups	Cook	2 hours	2 3/4 cups
Kasha	2 1/2 cups	Cook	10-15 min.	3 1/2 cups
Millet	3 cups	Simmer	20-30 min + 10 standing time	5 cups
Oat groats (soak overnight)	2 1/2 cups	Simmer	35-40 min. (unsoaked 1-2 hrs)	2 1/2 cups
Oats, quick	2 cups	Cook	1 min + 3-5 min. standing time	2 cups
Oats, old-fashioned	2 cups	Cook	5-10 min.	2 cups
Oats, steel-cut	4 cups	Cook	10-20 min.	2 cups
Quinoa	2 cups	Simmer	15-20 min.	4 cups
Rye, berries	3 cups	Simmer	1 hr 55 min.	3 cups
Rye, flakes	3 cups	Cook	65 min.	2 1/2 cups
Spelt (soak overnight)	3 1/2 cups	Cook	45-60 (unsoaked 1 1/2-2 hrs)	2 1/2 cups
Teff	3 cups	Simmer	15 min.	3 cups
Wheat Berries, Hard (Red)	2 1/2 cups	Simmer	1-2 hours	3 cups
Wheat Berries, Soft (White)	2 1/2 cups	Simmer	60-90 min.	3 cups
Wheat, cracked	2 cups	Cook	15 min.	2 cups
Wheat, flakes	4 cups	Cook	50-55 min.	2 cups

Cooking Rice

• 1. Rinse: Before you cook grains, rinse them thoroughly in cold water until the water runs clear. Strain to remove and dirt or debris.
• 2. Soaking brown rice will reduce the cooking time.
• 3. Bring water to a boil. Stir in the grain. Cover tightly and reduce the heat to low. Cooking times are approximate. Simmer until liquid is absorbed and a "popping" sound is heard.. Resist the urge to lift the lid or to stir as this disrupts the cooking process. Fluff rice before serving- remove from heat and gently lift and separate grains with a fork. Re-cover and allow to sit 5-10 more minutes before serving.
• 4. Arborio rice is the exception. Arborio rice needs to be stired constantly.
  

Rice Cooking Chart

1 Cup dry Grain	Water (lighty salted)	Cooking Method	Cooking Time	Approx. Yield
Arborio rice	2 1/2 cups	Stir continually	30 min.	2-2 1/2 cups
Basmati, brown	2 cups	Simmer	25-45 min. until popping is heard	3 1/2 cups
Basmati, white	1 3/4 cups	Simmer	15-35 min. until popping is heard	3 1/2 cups
Brown rice, long grain	2 cups	Simmer	35-45 min. until popping is heard	3 1/2 cups
Brown rice, short grain	2 cups	Simmer	35-45 min. until popping is heard	3 3/4 cups
Forbidden rice	1 3/4 cups	Simmer	30 min. until popping + 5-8 min standing time	2 3/4 cups
Golden Rose Rice	2 cups	Simmer	30-45 min. until popping is heard	2 1/2 cups
Jasmine rice	1 1/2 cups	Simmer	15 min. until popping + 10 min standing time	2 cups
Lundberg Old World Pilaf	2 1/2 cups	Simmer	50 min. until popping is heard	3 1/2 cups
Sushi rice	2 cups	Simmer	15-35 min. until popping is heard	2 cups
Sweet rice	2 cups	Simmer	25-40 min. until popping is heard	2 cups
White rice	2 cups	Simmer	15-35 min. until popping is heard	2 1/2 cups

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