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