Grain Cooking Chart

1 cup of grain	Water (cups)	Boiled in minutes	Cover	Soak in Hours*	Slow Cooker Hours (low)	Steamed Minutes*	Pressure Cooker Min
Amaranth	2 to 3	15 to 20					9
Barley, hulled	3 1/2 to 4	60 to 90	Y				20
Barley, pearled	2 1/2 to 3	40 to 50	Y				18 to 20
Bhutanese rice	1 1/2	20 to 25	Y
Black rice, sticky**	3 - 4 1/2	45 to 120	Partial	4-6	6-8	30 to 40
Black rice, Riso Venere	2 to 2 1/2	40 to 45	Y				20 to 25
Buckwheat, groats/hulled	2	15	Y
Farro	3	15-25	N				15
Himalayan rice	1 1/2	20 to 25	Y
Kamut®	3 - 4	45 to 90	Y	8-12			10 to 12
Millet	2 1/2	20-25	Y				9
Pecan rice (brown)	2	20 to 40	Y	2-3
Purple rice**	3 - 4 1/2	45 to120	Partial	4-6	6-8	45 to 60
Oats, groats	2	30 to 45	Y	8-12	6-8		Pressure
Quinoa	2	15 to 20	Y				6
Red rice	2	20	Y
Rice, arborio	5 to 6	20  ***	N
Rice, basmati brown	2	35 to 45	Y
Rice, basmati baby	1 1/2	10	Y
Rice, basmati white	1 1/2	12 to 14	Y
Rice, basmati aged	1 1/2	12 to 14	Y
Rice, brown, long grain	2	45 to 55	Y
Rice, Jasmine, white	1 1/2	15 to 20	Y			15 to 20
Rice, Jasmine, brown	2	45 to 50	Y
Rice, red	2	20 to 25	Y
Rice, short, brown	2	45 to 55	Y
Rice, sweet brown	2	45 to 50	Y
Rice, short (sushi) white	1 1/2	13 to 15	Y
Rice, white, Calrose	1 1/2 to 1 3/4	15	Y
Rice, white, long	1 1/2	15	Y
Rice, white, medium	1 1/2 - 1 3/4	15	Y
Rye, berries	3-4	45 to 90	Y	8-12			15 to 20
Sorghum	3	20 to 40	Y	8-12
Spelt	2	60 to 90	Y	8-12			15
Teff	3	20	N				5
Triticale	3-4	30 to 60	N	8-12			20 to 25
Wheat berries	3-4	50 to 60	Y				30 to 40
Wild rice	2 to 2 1/3	45 to 55	Y

*Soaked grains will take the shorter amount of time to cook.

**Black sticky rice (Forbidden, Indonesian, Purple, Chinese) takes from 45 minutes to 2 hours on the stove top.

***Arborio rice is used to make risotto. Check recipes for instructions.

****Use natural release pressure cooker method