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