Grain Cooking Chart
1 cup of grain | Water (cups) |
Boiled in minutes | Cover | Soak in Hours* | Slow Cooker Hours (low) | Steamed Minutes* | Pressure Cooker Min |
Amaranth | 2 to 3 | 15 to 20 | 9 | ||||
Barley, hulled | 3 1/2 to 4 | 60 to 90 | Y | 20 | |||
Barley, pearled | 2 1/2 to 3 | 40 to 50 | Y | 18 to 20 | |||
Bhutanese rice | 1 1/2 | 20 to 25 | Y | ||||
Black rice, sticky** | 3 - 4 1/2 | 45 to 120 | Partial | 4-6 | 6-8 | 30 to 40 | |
Black rice, Riso Venere | 2 to 2 1/2 | 40 to 45 | Y | 20 to 25 | |||
Buckwheat, groats/hulled | 2 | 15 | Y | ||||
Farro | 3 | 15-25 | N | 15 | |||
Himalayan rice | 1 1/2 | 20 to 25 | Y | ||||
Kamut® | 3 - 4 | 45 to 90 | Y | 8-12 | 10 to 12 | ||
Millet | 2 1/2 | 20-25 | Y | 9 | |||
Pecan rice (brown) | 2 | 20 to 40 | Y | 2-3 | |||
Purple rice** | 3 - 4 1/2 | 45 to120 | Partial | 4-6 | 6-8 | 45 to 60 | |
Oats, groats | 2 | 30 to 45 | Y | 8-12 | 6-8 | Pressure | |
Quinoa | 2 | 15 to 20 | Y | 6 | |||
Red rice | 2 | 20 | Y | ||||
Rice, arborio | 5 to 6 | 20 *** | N | ||||
Rice, basmati brown | 2 | 35 to 45 | Y | ||||
Rice, basmati baby | 1 1/2 | 10 | Y | ||||
Rice, basmati white | 1 1/2 | 12 to 14 | Y | ||||
Rice, basmati aged | 1 1/2 | 12 to 14 | Y | ||||
Rice, brown, long grain | 2 | 45 to 55 | Y | ||||
Rice, Jasmine, white | 1 1/2 | 15 to 20 | Y | 15 to 20 | |||
Rice, Jasmine, brown | 2 | 45 to 50 | Y | ||||
Rice, red | 2 | 20 to 25 | Y | ||||
Rice, short, brown | 2 | 45 to 55 | Y | ||||
Rice, sweet brown | 2 | 45 to 50 | Y | ||||
Rice, short (sushi) white | 1 1/2 | 13 to 15 | Y | ||||
Rice, white, Calrose | 1 1/2 to 1 3/4 | 15 | Y | ||||
Rice, white, long | 1 1/2 | 15 | Y | ||||
Rice, white, medium | 1 1/2 - 1 3/4 | 15 | Y | ||||
Rye, berries | 3-4 | 45 to 90 | Y | 8-12 | 15 to 20 | ||
Sorghum | 3 | 20 to 40 | Y | 8-12 | |||
Spelt | 2 | 60 to 90 | Y | 8-12 | 15 | ||
Teff | 3 | 20 | N | 5 | |||
Triticale | 3-4 | 30 to 60 | N | 8-12 | 20 to 25 | ||
Wheat berries | 3-4 | 50 to 60 | Y | 30 to 40 | |||
Wild rice | 2 to 2 1/3 | 45 to 55 | Y |
*Soaked grains will take the shorter amount of time to cook.
**Black sticky rice (Forbidden, Indonesian, Purple, Chinese) takes from 45 minutes to 2 hours on the stove top.
***Arborio rice is used to make risotto. Check recipes for instructions.
****Use natural release pressure cooker method