Preparing rice and grains

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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The three types of rice - long, medium and short grain - do not need to be washed before cooking, as some people claim. Do be sure though to cook them al dente.
On the whole, grains do not need soaking, although cooking times will be shortened somewhat if they are soaked. Bulgar and cous cous are exceptions in always needing some form of treatment. Treat grains as you would rice, cooking so that they are al dente rather than soft. See the chart below for full details.
GRAIN Soaking time Cooking time
Oven Hob Pressure cooker
Pot barley 60 80 60 20
Pearl barley 15 40 30 15
Buckwheat groats 15 10 3
Bulgar 30 3
Corn meal 15 10 3
Cous cous wash, drain and leave steam 20
Millet 25 20 10
Oat groats 20 or overnight 90 60 25
Jumbo oats overnight if eaten raw 20 20 10
Rolled oats 5 2
Oat grains 15 15 10 5
Rye flakes 5 2
Cracked wheat 15 15 12 5