Easy Cooked Grains

By Ali Slagle

Updated Feb. 5, 2025

Easy Cooked Grains
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
Up to 1 hour, depending on grain type
Prep Time
5 minutes
Cook Time
Up to 1 hour, depending on grain type
Rating
4(40)
Comments
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If you can boil pasta, you can cook most any grain. While grains come in all shapes, sizes, hues and textures, they can all be cooked using the same straightforward method. For evenly cooked grains, just let them tumble in a saucepan of simmering, salted water until tender, then drain them of excess water. For a warm side, rest them in a covered pot. For separated grains to add to salads or bowls or refrigerate for the future, cool and dry them on a sheet pan before using. With such a simple, multipurpose method, the bouncy chew of barley, the springy pouf of quinoa, the bitter edge of buckwheat and the sour tang of rye berries can all easily be incorporated into your cooking routine.

Featured in: The Easiest Way to Cook Rice and Whole Grains

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Ingredients

Yield:2 to 3 cups, depending on grain type
  • Salt
  • 1cup grains (such as rice, bulgur, farro, freekeh, millet, sorghum, wheat berries or seed grains like quinoa and amaranth)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

139 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 4 grams protein; 98 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a medium saucepan three-quarters of the way with water, salt lightly and bring to a boil.

  2. Step 2

    Add the grains to the boiling water (no need to rinse first). Decrease heat to maintain a simmer and cook, stirring once or twice to make sure nothing sticks to the bottom of the pot, until tender-chewy, like al dente pasta (the edges may split, too). Timing varies based on the grain, from about 10 minutes for long-grain white rice and quinoa; 15 minutes for bulgur wheat; 20 minutes for cracked freekeh, pearled farro and amaranth; 30 minutes for millet; 45 minutes for wheat berries and wild rice and 50 minutes for sorghum. Because grains vary so widely by producer, start checking five minutes before the cook time. If all the water is absorbed before the grain is tender, just add more water.

  3. Step 3

    Drain and shake excess liquid away. If serving warm and right away, return grains to the pot, cover and let sit for 10 to 15 minutes; the grain will absorb the remaining moisture and fluff up a bit. If serving cold or storing for later, rinse the grains under cold water to remove exterior starch. Spread the grains out on a baking sheet to cool to help prevent clumping. Refrigerate in an airtight container for up to 5 days.

Ratings

4 out of 5
40 user ratings
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Comments

Jen

I was intrigued, so I tried this method for white rice. The rice turned out fine, though my children complained that it was "wet." But the fuss! The mess! Why would you DO this? Instead of setting a timer and forgetting about it, you have to tend it, check it. And instead of one dirty rice pot to wash, you have the rice pot, the colander, and the sink. All so that you don't have to remember the measurements? But they're written on the bag!

Claudia

This method prevents the stickiness and gumminess that afflict farro, couscous, and some other grains when they are cooked covered. I add water or broth incrementally and rarely have to drain the remaining liquid.

Matt

If you do this often, think about a rice cooker. It's just too simple of a tool to skip. Many are adjustable to different rices and other options (such as porridge).

Ann

This method works brilliantly! I haven’t cooked grains any other way since discovering it.

Patti

To make my Japanese white rice, I simple have to make it the way my mother-in-law taught me years ago and it always comes out perfectly (better than with a rice cooker!), But I have always struggled to get brown rice to come out tender, yet slightly chewy. It’s usually hard and tasteless. So I tried it with brown rice. I made it as written and it came out perfectly! I couldn’t bring myself to not wash it first, so I rinsed it while the water was boiling. I set the timer for 30 minutes as per the NYT article and stirred it once or twice. I tested it after 25 minutes and it was slightly chewy. By the time I had my colander set up it was perfect. After draining, I returned it to the pot and let it sit for about 5 minutes only because I couldn’t wait to try it and it was perfect. I highly recommend this method for brown rice!

HKM

Curious if anyone has tried red rice. Google search says there are long, medium and short grain rices. At my food co-op the bin just said red rice and I didn’t think to ask. Wondering about the boiling time? I did try this method with a jasmine rice and it turned out great!

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