Whole grains are a staple in nutritious, balanced meals—but cooking them can feel intimidating without a rice cooker or pressure cooker. The good news? All you need is a pot, water, and a few simple ratios to get perfect results every time.
Grain-to-Water Ratios That Work
The key to fluffy, well-cooked grains is using the right ratio of grain to water. Here's a quick guide to common pantry favourites:
- Quinoa: 1 cup grain to 2 cups water
- Brown rice: 1 cup grain to 2¼ cups water
- Buckwheat: 1 cup grain to 1¾ cups water
- Millet: 1 cup grain to 2½ cups water
- Amaranth: 1 cup grain to 2½–3 cups water
Always rinse your grains first to remove dust and bitterness—especially important for quinoa and amaranth.
Basic Cooking Steps
- Rinse the grain under cold water in a fine mesh sieve.
- Add to a pot with water and a pinch of salt.
- Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer gently until the water is absorbed and the grains are tender.
- Remove from heat and let it sit, covered, for 5–10 minutes. Fluff with a fork before serving.
Extra Tips for Better Texture
- To enhance nuttiness, toast dry grains in the pan for 1–2 minutes before adding water.
- Add a bay leaf or garlic clove to the pot for subtle flavour while cooking.
- For salads, rinse grains after cooking to cool them quickly and prevent clumping.
Make It Part of Your Routine
Cooked grains keep well in the fridge for up to 5 days. Meal prep a few cups of quinoa or long grain rice to add to salads, soups, bowls, or wraps throughout the week.
Explore the full Grains & Seeds collection to try new favourites and make whole grains a natural part of your everyday meals.
