| Grain | Water / Stock (per 1 cup dry) | Approx. Time | Basic Method |
|---|---|---|---|
| White long-grain rice (basmati/jasmine) | 1.5–1.75 cups | 12–15 min simmer + 5–10 min rest | Rinse, bring to boil, cover tightly, low simmer until just tender, rest off heat, fluff. |
| Brown rice | 2–2.25 cups | 35–45 min | Same as white rice but with slightly more water and time; keep lid on. |
| Wild rice | 3–4 cups | 45–60 min | Simmer like pasta in plenty of salted water until grains split and are tender, then drain and rest. |
| Quinoa | 2 cups | 12–15 min | Rinse very well, simmer covered until tails unfurl and liquid is absorbed; rest covered 5 min, fluff. |
| Bulgur (medium) | 1.75–2 cups boiling | 10–15 min stand | Pour boiling liquid over, cover, stand until tender, fluff. |
| Couscous (Moroccan) | 1–1.25 cups boiling | 5–10 min stand | Off heat: pour boiling liquid over, cover, stand, then fork and season. |
| Pearl barley | 3 cups | 25–35 min | Simmer covered until tender with a slight chew; top up with liquid if needed. |
| Farro (emmer, semi-pearled) | 3 cups | 20–30 min | Simmer like pasta until pleasantly chewy, then drain; or use a 2:1 absorption method for firmer grains. |
| Spelt berries | 3–4 cups | 40–60 min | Soak 4–8 hours to shorten cooking; simmer until chewy-tender and drain. |
| Wheat berries | 3–4 cups | 45–60 min | Cook like spelt; simmer until some berries split and texture is pleasantly chewy. |
| Steel-cut oats | 3–4 cups | 20–30 min | Simmer gently, stirring occasionally, until creamy but still textured. |
| Rolled oats | 2–2.5 cups | 5–10 min | Simmer, stirring, to desired texture. |
| Millet | 2–2.5 cups | 18–22 min | Dry-toast, then simmer covered; for fluffier texture, use 2:1 and rest uncovered at end. |
| Buckwheat groats (kasha) | 2 cups | 12–15 min | Optional dry-toast, then simmer covered until liquid is absorbed; rest 5 min. |
| Amaranth | 2.5–3 cups | 18–25 min | Simmer covered; expect a porridge-like rather than fluffy texture. |
| Sorghum | 4 cups | 45–55 min | Simmer like pasta in plenty of water until tender but chewy, then drain. |
| Teff | 3 cups | 15–20 min | Simmer covered, stirring occasionally; texture is soft and porridge-like. |
| Polenta (medium cornmeal) | 4–5 cups | 35–45 min | Whisk into simmering liquid, cook on low, stirring, until creamy and grains are tender. |
For fine-dining style results, sweat aromatics in fat, toast the grain until lightly opaque, then add measured hot stock, cover, and finish by resting and fluffing as with a classic rice pilaf.