How to Cook Grains: Rice, Quinoa, and Beyond

Grains are the backbone of global cooking — the starchy, filling, versatile foundation that turns a piece of protein and some vegetables into a complete meal. Cooked well, they're delicious. Cooked poorly, they're gluey, mushy, or crunchy, and no amount of sauce fixes bad grain texture. Fortunately, once you learn the right method for each grain, they're very reliable.

White Rice: The Absorption Method

The most reliable stovetop method:

1. Rinse rice in cold water until water runs clear — removes surface starch that causes clumping
2. Ratio: 1 cup rice to 1¾ cups water (slightly less water than the box says)
3. Bring to a boil, then reduce heat to the lowest setting, cover with a tight-fitting lid
4. Cook 15 minutes without lifting the lid
5. Remove from heat, let steam with lid on for 10 minutes
6. Fluff with a fork and serve

The key: once the lid goes on, don't lift it during cooking — you release steam and disrupt the cooking.

Brown Rice

Same method, different timing: 1 cup brown rice to 2¼ cups water. Bring to boil, reduce, cover, cook 45 minutes, rest 10 minutes. Brown rice has a bran layer that slows water absorption — embrace its longer timeline and chewier texture.

Quinoa

Always rinse before cooking — quinoa has a natural bitter coating (saponin) that must be washed off. Ratio: 1 cup quinoa to 2 cups water. Bring to boil, reduce, cover, cook 15 minutes, rest 5 minutes. Fluff and serve. Quinoa is done when the spiral-like germ has separated and the grain looks like a tiny Saturn.

Farro

An ancient wheat grain with a satisfying chew. Cook like pasta: bring a large pot of salted water to a boil, add farro, cook 25-30 minutes until tender but still chewy, drain. Pearled farro cooks faster (20 minutes) than whole farro. Excellent in grain salads and hearty bowls.

Barley

Nutty, chewy, with a pleasant sticky quality. Ratio: 1 cup barley to 3 cups water. Bring to boil, reduce, cover, simmer 45-60 minutes until tender. Stir occasionally — barley releases starch that thickens the cooking liquid, which is desirable in risotto-style preparations.

Millet

Mild and versatile — can be fluffy (like couscous) or creamy (cooked with more water, like polenta). For fluffy: 1 cup millet to 2 cups water, cook 20 minutes. Toast in a dry pan first for better flavor. Works beautifully in grain bowls or as a base for stir-fries.

Boosting Grain Flavor

Grains don't have to be bland:

• Cook in broth instead of water
• Toast dry in the pan for 2 minutes before adding liquid — develops nutty flavor
• Add aromatics (smashed garlic clove, bay leaf, thyme) to the cooking liquid
• Season generously with salt — grains need more salt than you think
• Finish with butter, olive oil, or good vinegar