A simple boiling method doesn’t require measuring or memorization — and you probably already know how to do it.
A wide variety of grains comes out tender and fluffy when prepared with the boiling method.David Malosh for The New York Times. Food Stylist: Simon Andrews
Bouncy, chewy barley, springy, fluffy quinoa and sourly tangy rye berries: Grains of all shapes, sizes and hues can add deep flavor and lively textures to every meal.
You might think that cooking each type requires a different ratio of water or that you have to follow the exact instructions on the back of the package. Fortunately, there is one simple method that works for most any grain — and you probably already know it well.
Just boil it like pasta.
This method is a common way to partly cook rice in dishes across Central and South Asia, such as biryani, challaw and sabzi polo, because it results in plump, evenly cooked kernels. But using this method to cook them all the way has a number of perks. The grains will be cooked quickly and thoroughly — no matter the type used. You can also forgo rinsing the grains first because the cooking liquid washes away any unwanted debris and starch.
Of course, there are a few exceptions: If you want your grains to stick together (as with sushi rice), to cook the grains in fat first (as with pilaf) or to have a soupy consistency (as with congee and risotto), you might want to use the absorption method, in which grains soak up a measured amount of water in a covered pot. But in all other cases, the boiling method is less finicky and more forgiving.
So how do I boil grains?
Add grains to a saucepan or pot of lightly salted boiling water, then reduce the heat to a simmer and cook, stirring occasionally, until they’re tender and chewy. They should be the texture of al dente pasta — not soft or mushy — and may also be split at the ends. Use the cook times that follow as a guide for some common grains, and start tasting five minutes before because grains vary greatly based on producer.
Drain the grains through a sieve. For warm, fluffy grains, return the grains to the pot and cover to rest for a few minutes. Room temperature grains are ideal for salads and stir-fries and should be rinsed under cold water right after they’re cooked and spread out on a sheet pan to cool and dry. This step will help the grains stay separate.
Recipe: Easy Cooked Grains
Rinsing grains right after cooking helps prevent clumping even after they’ve been chilled or frozen.David Malosh for The New York Times. Food Stylist: Simon Andrews
Approximate Cook Times for Boiling Grains
-
Amaranth: 20 minutes
-
Barley: 20 minutes
-
Brown rice, short-grain: 30 minutes
-
Buckwheat groats: 10 minutes
-
Bulgur wheat: 15 minutes
-
Farro, pearled: 20 minutes
-
Freekeh, cracked: 20 minutes
-
Millet: 30 minutes
-
Quinoa: 10 minutes
-
Sorghum: 50 minutes
-
Wheat berries (including rye and spelt): 45 minutes
-
White rice, long-grain: 10 minutes
-
White rice, short-grain: 15 minutes
-
Wild rice: 45 minutes
How do I store grains?
Store uncooked grains in a jar in a dark, cool and dry cabinet for up to 6 months or in the fridge or freezer for up to 1 year.
Can I freeze cooked grains?
Cooked grains keep well in both the refrigerator and freezer. Rinse the cooked grains under cold water, spread out on a baking sheet to cool and dry, then refrigerate in an airtight container for up to five days. To freeze, place the sheet pan of cooled grains in the freezer; once firm, transfer the grains to a freezer bag and freeze for up to three months.
How do I reheat cooked grains?
Add a splash of water to refrigerated or frozen cooked grains and warm them in the microwave or in a covered pot set over medium heat, stirring occasionally. You also can crisp them under the broiler or in an oiled skillet, stirring as you would with fried rice.
What do I do with the cooked grains?
Enjoy them as a simple, warm side dish with mains like stir-fries, braised meat, roasted vegetables, beans or another protein. Or sprinkle them into soups, frittatas, salads and bowls. Cooked grains can add heft and pops of texture to many meals.
Martha Rose Shulman’s grain bowl with black beans, avocado, cilantro and feta.David Malosh for The New York Times. Food Stylist: Simon Andrews.
Mark Bittman’s grain bowl with millet, corn, shrimp, peaches and arugula.David Malosh for The New York Times. Food Stylist: Simon Andrews.
Hetty Lui McKinnon’s warm salad with roasted carrots, arugula, almonds and parsley.Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Ali Slagle’s quinoa salad.Christopher Testani for The New York Times
Ali Slagle’s grain bowl with broccoli, cauliflower, brussels sprouts, roasted almonds and nutritional yeast dressing.David Malosh for The New York Times. Food Stylist: Simon Andrews.
