Equipment

For cooking grains, a few good tools will make your life easier. Most of the recipes call for a 1- or 2-quart heavy-bottomed saucepan with a tight-fitting lid. The heavy bottom is really important, and a good pan like All-Clad will keep grains from scorching as they absorb liquids. If you must use lighter pans, you can place an inexpensive device called a flame tamer or heat diffuser between the burner and the pan. These have saved many a pot of rice from sticking to the bottom. A wire-mesh strainer is absolutely necessary, so that you can wash your grains without pouring them down the drain. Beyond these essentials, pressure cookers and electric rice cookers are good investments, if you think you will use them. A good cast-iron Dutch oven, with a tight lid is also very useful. I recommend a Le Creuset Cocotte pan or, for a less expensive solution, a pre-seasoned Lodge Dutch oven.

GRAINS COOKING CHART