How to Cook Grains to Perfection

Cooking grains can be a daunting task. Many times they clump, burn, scorch, or dry out entirely too fast. Here is a cheat sheet that can help you get through. These are the specifications that I use for my own personal recipes. They were passed down to me from my grandmother who spent her life searching for perfect recipes.

Directions:

Measure the amount of water into a sauce pan and bring it to a full boil, unless below says otherwise. If you would like, add 1/4 teaspoon of salt to the water. Slowly pour in the measured amount of grain and return to a boil. Reduce the heat, and stir. Simmer covered for the time specified below until most of the water is absorbed. Remove from heat and let sit for 5 minutes for the remaining water to absorb.

Barley, quick cooking pearl: 1 1/4 cups grain, 2 cups water. Simmer, covered for 10 to 12 minutes. Makes 3 cups.

Barley, regular pearl: 3/4 cup grain, 3 cups water. Simmer covered for about 45 minutes. Makes 3 cups

Buckwheat groats or kasha: 2/3 cup grain, 1 1/2 cups water. Add to cold water, bring to boiling. Simmer covered for 6 to 8 minutes. Makes 2 1/4 cups.

Bulgur: 1 cup grain 2 cups water. Add to cold water, bring to boiling. Simmer covered for about 15 minutes. Makes 3 cups.

Cornmeal: 1 cup grain, 2 3/4 cups water. Combine cornmeal and 1 cup cold water. Add to the 2 3/4 cups boiling water. Simmer covered for about 10 minutes, stirring occasionally. Makes 3 1/2 cups.

Farina, quick cooking: 3/4 cup grain, 3 1/2 cups water. Simmer uncovered for 2 to 3 minutes stirring constantly. Makes 3 1/2 cups

Hominy grits, quick cooking: 3/4 cup grain, 3 cups water. Simmer covered for about 5 minutes, stirring occasionally. Makes 3 cups.

Millet: 3/4 cup grain, 2 cups water. Simmer covered for about 15 to 20 minutes. Let stand for at least 5 minutes. Makes 3 cups.

Oats, rolled, quick cooking: 1 1/2 cups grain, 3 cups water. Simmer uncovered for 1 minute. Let stand covered for about 3 minutes. Makes 3 cups.

Quinoa: 3/4 cup grain, 1 1/2 cup water. Drain well. Simmer covered for about 15 minutes. Drain if necessary. Makes about 3 cups.

Rice, long grain white: 1 cup grain, 2 cups water. Simmer covered for about 15 minutes, let stand covered for about 5 minutes. Makes 3 cups.

Rice, regular brown: 1 cup grain, 2 cups water. Simmer covered for about 45 minutes. Let stand covered for about 5 minutes. Makes 3 cups.

Rice, wild: 1 cup grain, 2 cups water. Rinse well. Simmer covered for about 40 minutes or until most of the water is absorbed. Drain if necessary. Makes 3 cups.

Rye berries: 3/4 cup grain, 2 1/2 cups water. Simmer covered for about 1 hour. Drain.
~ Alternative method: Soak berries in 2 1/2 cups cold water in the refrigerator for 6 to 24 hours.
Do not drain. Bring to boiling, reduce heat. Simmer covered for 30 minutes. Makes 2 cups.

Spelt: 1 cup grain, 3 cups water. Simmer covered for 45 to 60 minutes.

Wheat berries: 3/4 cup grain. 2 1/2 cups water. Simmer, cover, for 45 to 60 minutes. Drain (or soak or cook as rye berries) Makes 2 cups.

Wheat cracked: 2/3 cup grain, 1 1/2 cups water. Add to cold water. Bring to a boil. Simmer covered for 12 to 15 minutes. Let stand covered for 5 minutes. Makes 1 3/4 cups.