Grains | Estimated Ratios & Cooking Times

There are no absolutes when it comes to cooking grains. The following are estimated ratios and cooking times; however, keep in mind that how much liquid and how long to cook a particular grain will ultimately depend on the type and age of the grain and the cooking method being used.

Large, hard whole grains will cook slower than smaller or milled/processed grains. Pre-soaking, where applicable, will slightly shorten the cooking time.

For every 1 cup of grains, use the following estimates:

*Amaranth*, 2-3 cups liquid, 20-25 minutes

*Barley (hulled)*, 2.5-3 cups liquid, 45-60 minutes

*Brown Rice*, 2.5 cups liquid, 25-45 minutes

*Buckwheat*, 1.5-2 cups liquid, 20 minutes

*Bulgur*, 1.5-2 cups liquid, 10-20 minutes

*Couscous*, 1.5 cups liquid, 10-15 minutes

*Kamut*, pre-soak, 3-4 cups liquid, 45-60 minutes

*Millet*, 1.5-2.5 cups liquid, 25-35 minutes

*Oats (steel-cut)*, 3 to 4 cups liquid, 20-30 minutes

*Quinoa*, 1.75-2 cups liquid, 15-20 minutes

*Rye berries*, pre-soak, 3-4 cups liquid, 45-60 minutes

*Sorghum*, 3-4 cups liquid, 25-40 minutes

*Spelt berries*, pre-soak, 3-4 cups liquid, 45-60 minutes

*Teff*, 2-3 cups liquid, 20 minutes

*Wheat Berries*, pre-soak, 3-4 cups liquid, 45-60 minutes

*Wild Rice*, 3 cups liquid, 45-55 minutes