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How To Cook Grains πŸŒΎπŸ““
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How To Cook Grains πŸŒΎπŸ““

This post is 778 words, a 3 min and 6 second reading time. It is the third lesson of Simmering, Steaming, & Poaching (How to Boil Water II). It is also a part of the MaxF Meal Prep Collection.

πŸ“ Introduction:Β 

Knowing how to cook grains is an invaluable skillset worth having in your back pocket. When you memorize the main principles of cooking grains, you can:Β 

  • Buy in bulk & store grains in containers without instructions.Β 

  • Save money. Pre-cooked/frozen grains are marked up significantly.Β 

  • Get into a flow. Savor the experience of cooking without referring to directions frequently.

There are three primary approaches to cooking grains - simmering, steaming & boiling. Each method hydrates & cooks the grains. They vary in the way they approach temperature, water & time.Β 

☝️ The 3 Primary Cooking Methods:

  1. Simmer: Creates porridge consistency. Recommended method for oatmeal, polenta/grits & quinoa. Requires regular attention & stirring.Β Β 

  2. Steam: Creates tender & fluffy consistency. Best for brown & white rice. Requires a snug lid & careful measuring of water.Β 

  3. Boil: Best for hearty grains (e.g., barley, farro). Requires some monitoring. Mesh sieve/fine strainer required.Β 

πŸ§‚ Ingredients:Β 

  • GrainΒ 

  • Water or stockΒ 

  • Salt (optional)

βš™οΈ Gear:

  • Stockpot & lidΒ 

  • Fine mesh sieve (optional)Β 

βœ… Instructions:Β 

Simmering Method:Β 

  1. Bring water to a boil.

  2. Slowly pour in grain and reduce heat to a gentle simmer (e.g., steady & gentle "champagne bubbles")Β 

  3. Occasionally taste and add water if necessary (e.g., to thin porridge & avoid scorching).Β 

  4. Stir occasionally until water is absorbed by the grain and desired consistency is achieved.Β 

Steam Method:

  1. Bring water and grain to a boil over high heat.

  2. Reduce to medium-low for a gentle simmer.

  3. Cover, and simmer until liquid absorbed.

  4. Turn off heat and let rest covered for 10 minutes; fluff with a fork.

Boil Method:Β Β 

  1. Boil a pot of water and add salt so that you can taste it (e.g., light seawater flavor).

  2. Add grains.

  3. Bring to a low boil and taste every ~5-10 min until done (~10-30 min).Β 

  4. When desired tenderness is reached (e.g., al dentΓ©), drain in a fine-mesh sieve/strainer.Β 

  5. Return to pot, cover & rest for 10 minutes.

  6. Fluff with fork & serve.Β Β 

πŸ““ Grain Cooking Reference GuideΒ 

πŸ“ Notes Tips & Tricks

Prep:Β 

  • Most grains (and especially rice & unwashed quinoa) benefit from being rinsed before cooking. This removes debris & dust, making for fluffier, cleaner-tasting grains.Β Β 

  • To rinse, put grain in a bowl, cover with water, swish around with your hands, then pour the water off. Repeat until the water runs clear, then pour through a strainer.

  • Grains typically expand ~2-3x when cooking. A typical serving size for a side is Β½ cup cooked, and thus ~ΒΌ cup dry. For a grain bowl, assume 1 cup cooked, so ~Β½ cup dry.Β 

  • For added flavor, cook with broth (e.g., chicken, vegetable). Alternatively, for a quick hack, use part of a bouillon cube (like these).Β 

  • Salt & seasoning is personal, but a rough guide is Β½ teaspoon salt per 1 cup uncooked.Β Β 

  • Stirring spoons: if using a nonstick pot, do not use a metal spoon as it can scratch the surface. If using plastic, ensure it is sufficiently heat-proof, or it may melt. Wooden & silicone are recommended.Β 

Cooking:Β 

  • If the grain is too al dentΓ©: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min.Β 

  • If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation.Β 

  • A mushy outside & tough interior means that the grain is not fully cooked and needs more time. It may be the result of cooking too hot/fast. Better to cook more slowly at a lower temp.Β Β 

  • For fail-proof results, consider investing in a rice cooker. They work for all grains, including oatmeal. Reduce water slightly (e.g., 1:1 for rice) because little water is lost.Β 

Serving & Storage:Β 

  • To meal-prep a grain for multiple purposes/flavor profiles, keep flavorings to a minimum during cooking & dress the grains before serving.Β 

  • Popular dressings/additions include: chopped herbs (e.g., parsley, cilantro, dill) or nuts, olive oil, salt, lemon, cheese.

  • Storage: grains last ~4 days refrigerated in airtight containers. Use the sniff test to know when they have gone bad. To prevent sticking, add a drizzle of olive oil.Β 

  • To freeze, let grains cool and then pack in airtight containers. They keep for ~4-6 months.Β 

  • For meal prep, consider the size of the storage container. Double portions work well for small households.Β 

πŸ› Purchasing Recommendations

πŸŽ“ Further Study

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🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef)

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