Your choice of cooking method can transform the textures of different grains.
FLUFFY Covering the pot and abstaining from peeking or stirring creates a firmer, fluffier texture and keeps larger grains (such as barley) intact. This method relies on steam to puff up the individual grains like a rice pilaf.
In a heavy pot, bring water and salt to a boil. Using a fork, lightly stir in the grains, and return the mixture to a boil. Lower the heat to low, and simmer covered as directed. Then turn off the heat and allow the pot to rest, covered, for 5 minutes. Just before serving, fluff with a fork.
CREAMY Use more water for this method, and cook the grains longer so they will break down. Frequent stirring helps, resulting in a more uniform texture. Smaller grains and larger grains that have been cut, such as steel-cut oats, work better with this technique that results in a porridge.
In a heavy pot, bring water and salt to a boil. Using a whisk, stir in the grains, and return the mixture to a boil. Lower the heat to low, and simmer covered, for the proper amount of time, stirring often and vigorously. Then turn off the heat and serve immediately.
SUGGESTED COOKING TIMES FOR COMMON WHOLE GRAINS
GRAIN (½ CUP) |
WATER |
TIME |
Amaranth |
1 cup |
15 minutes |
Barley, pearl |
1¼ cups |
20 minutes |
Barley, hulled |
1½ cups |
30 to 40 minutes |
Buckwheat |
1 cup |
7 to 12 minutes |
Bulgur wheat |
1 cup |
5 to 10 minutes |
Millet |
1¼ cups |
10 to 15 minutes |
Oats, quick-cooking |
1¼ cups |
5 minutes |
Oats, rolled |
1¼ cups |
10 minutes |
Oats, steel-cut |
1½ cups |
20 to 40 minutes |
Oats, groats |
1½ cups |
30 minutes |
Polenta |
1½ cups |
10 minutes |
Quinoa |
1 cup |
7 to 10 minutes |
Rye |
1½ cups |
30 minutes |
Spelt |
1½ cups |
30 minutes |