Cooking Times for 30 Grains (Stove-Top and Pressure Cooking Times)

Whether you like to cook your grains in a regular pot on the stove-top or in an electric or stove-top pressure cooker, the cooking times chart below can help you estimate the time needed to cook your cereal grains and pseudocereals, as well as the amount of water or stock you should add to the bottom of the stock-pot to prevent scorching. We've included both common grains, such as barley, rye, and wheat berries, as well as a number of less common cereal grains and pseudo-cereals, including buckwheat groats, emmer, millet, kamut, triticale, teff, spelt, fonio and sorghum (in case you missed the memo, pseudo-cereals refer to the seeds of non-grassy plants, while true cereals – such as wheat, rye, kamut, oats and barley – refer to the seeds of grasses). The second column in the table specifies whether the grain is naturally gluten-free to help those with gluten intolerance to make better decisions.

The cooking times and liquid amounts shown in the chart are approximate and should only be used as a rough guide line. Many factors influence the optimal cooking time for grains, including the variety and freshness of the grain, processing methods, personal preferences, and the pot or pressure cooker you're using. If you're using the stove-top method, it is a good idea to check the grains for doneness even before the shortest suggested simmering time in order to minimize the risk of overcooking. If you're using a pressure cooker, start with the shortest suggested time, and if the food is not done at the end of the suggested cooking time, bring the machine back to pressure and steam the grains a few minutes longer.

The approximate cooking times for the different types of grains included in the chart below are for unsoaked grains, unless otherwise indicated. Some people like to pre-soak their grains, especially when using hard or large grains that typically take a long time to cook, as pre-soaking shortens the cooking time. Examples of grains that are often soaked overnight prior to cooking include hulled barley, emmer, whole kamut berries, rye kernels, spelt (farro grande), triticale and whole wheat berries.

Grain Gluten free Time on the stovetop Liquid needed* (stovetop) Time in pressure cooker Liquid needed* (pressure cooker) Amaranth yes* 20 to 25 minutes 2 cups 5 to 7 minutes 2 ¼ cups Barley, hulled (barley groats) no 70 to 100 min (50 to 80 min if soaked) 3 cups 25 to 30 minutes 3 cups Barley, pearled no 45 to 60 minutes 3 cups 10 to 20 minutes 2 ½ to 3 cups Barley, purple prairie, hulled no 70 to 100 min (50 to 80 min if soaked) 3 cups 25 to 30 minutes 3 cups Beech wheat yes* 15 to 20 minutes 2 cups 2 to 4 minutes 1 ¾ cups Buckwheat groats yes* 15 to 20 minutes 2 cups 2 to 4 minutes 1 ¾ cups Bulgur wheat no No need to cook. Simply pour 1 ½ cups boiling water over 1 cup bulgur and let it stand for half an hour. Then, drain off excess water and use it in salads. Couscous no 8 to 10 minutes 1 ½ cups 1 to 2 minutes 2 cups Dinkel (spelt) no 65 to 80 min (40 to 60 min if soaked) 3 cups 25 to 30 minutes 2 ½ cups Einkorn (farro piccolo) no 15 to 30 minutes 3 cups 3 to 4 minutes 2 cups Emmer (farro medio), pearled (perlato) no 20 to 35 minutes 2 ½ cups 6 to 8 minutes 2 cups Emmer (farro medio), whole grain no 50 to 70 min (40 to 50 min if soaked) 3 cups 20 to 25 minutes 3 cups Farro grande (spelt) no 65 to 80 min (40 to 60 min if soaked) 3 cups 25 to 30 min 2 ½ cups Farro piccolo (einkorn) no 15 to 30 minutes 3 cups 3 to 4 minutes 2 cups Fonio grains yes* 15 to 20 minutes 2 to 2 ½ cups 2 to 4 minutes 2 cups Hato mugi (Job's tears) yes*** 50 to 60 minutes 2 cups 20 to 25 minutes 3 cups Hungry rice (aka Acha) yes* 15 to 20 minutes 2 to 2 ½ cups 2 to 4 minutes 2 cups Job's tears yes*** 50 to 60 minutes 2 cups 20 to 25 minutes 3 cups Kamut berries, whole no 55 to 80 min (30 to 45 min if soaked) 3 cups 12 to 20 minutes 3 cups Kaniwa seeds Buy kaniwa online here yes* 12 to 15 minutes 2 cups 2 to 3 minutes 1 ¾ cups Kasha, whole yes* 15 to 20 minutes 2 cups 2 to 4 minutes 1 ¾ cups Millet Buy millet here yes* 20 to 25 minutes 2 ½ to 3 cups 8 to 10 minutes 3 cups Oats, whole groats yes*** 30 to 40 minutes 3 cups 15 to 25 minutes 1 ½ to 2 ½ cups Oats, rolled or steel-cut See Cooking Times for Breakfast Cereals Pearl barley no 45 to 60 minutes 3 cups 10 to 20 minutes 2 ½ to 3 cups Quinoa seeds, red or white yes* 15 to 20 minutes 1 ¾ cups 2 to 4 minutes 2 cups Rice, brown, medium-grain yes* 45 to 55 minutes 2 ½ cups 12 to 20 minutes 1 1/2 to 2 cups Rice, parboiled yes* 25 to 30 minutes 2 cups 6 to 8 minutes 1 1/2 cups Rice, white, medium-grain yes* 20 to 30 minutes 1 ½ cups 5 to 7 minutes 1 1/2 cups Rice, wild yes* 40 to 60 minutes 3 to 4 cups 20 to 25 minutes 3 to 4 cups Rice, other See Chart: Pressure Cooking Times for Rice

See Chart: Stove-Top Cooking Times for Rice Rye berries, whole no 70 to 90 min (45 to 60 min if soaked) 3 to 4 cups 20 to 30 minutes 3 cups Sorghum, whole grain yes* 50 to 60 minutes 3 cups 20 to 25 minutes 3 cups Spelt (farro grande) no 65 to 80 min (40 to 60 min if soaked) 3 cups 25 to 30 minutes 2 ½ cups Teff, whole grain yes* 10 to 20 minutes 3 to 3 ½ cups 2 to 4 minutes 2 cups Triticale, whole berries no 60 to 100 min (40 to 60 min if soaked) 3 to 4 cups 25 to 35 minutes 3 cups Wheat berries (whole wheat kernels) no 60 to 90 min (40 to 60 min if soaked) 3 to 4 cups 25 to 35 minutes 3 cups Wild rice yes* 40 to 60 minutes 3 to 4 cups 20 to 25 minutes 3 to 4 cups

* The foods indicated as gluten-free do not themselves contain any gluten. However, any crop can become contaminated with gluten if it is processed with equipment that is also used for processing crops that contain gluten (like wheat, barley, farro, kamut or rye).

** Liquid needed for every cup of grains

*** Oats themselves are inherently gluten-free. However, they are very often processed with equipment that is also used for processing gluten-containing crops, which makes oats unsuitable for people with celiac disease or serious gluten intolerance. Oats can also become contaminated with gluten if they are grown in fields next to wheat. If you are following a gluten-free diet, buy oats that are specifically labeled gluten free (Bob's Red Mill sells gluten-free oats on Amazon here (for US customers) and here (for UK customers).

Quick Guide to Preparing Grains on the Stove-Top

Wash the grains thoroughly under running water to remove residual dirt. Next, fill a heavy-bottomed pot with water, using the liquid : grain ratio indicated in the table above (the liquid amounts are shown per 1 U.S. cup of uncooked grains; if you want to use more grains, be sure to increase the amount of water accordingly). If you like, you can also use stock or broth instead of plain water for a richer flavor.

Bring the liquid to a boil, stir in the grains, and bring the mixture back to a boil. Then, reduce the heat to low, cover, and simmer until the grains are tender. To get an idea of the expected cooking time, see the basic cooking instructions printed on the package, or if not available, check out the chart above for an overview of the approximate cooking times for different types of cereal grains and pseudo-cereals. When the grains reach the desired texture, remove the pot or sauce pan from the stove. Let the grains cool with the lid slightly ajar for 5 to 10 minutes, then pour off any liquid that remains.

Cooking Grains in a Pressure Cooker

Wash the grains thoroughly and add them to the pressure cooker, along with the amount of water (or stock) indicated in the table above. The liquid amounts shown above are per 1 U.S. cup of uncooked grains; if you have a big pressure cooker and want to use more than 1 cup of grains, be sure to adjust the amount of liquid accordingly. However, make sure you don't fill the cooker beyond the halfway mark, as overfilling may clog up the steam vent and/or cause excess pressure to develop in the pot. To further reduce the risk of clogging, add a little bit of fat or oil to the water – this will help reduce foaming during the cooking process.

Next, close the lid securely, bring the cooker to high pressure, and begin timing. If you are using a manual stove-top pressure cooker, adjust the heat to the level needed to maintain high pressure.

After the recommended cooking time (see the manufacturer's user guide for ideal times for your pressure cooker model, or if not available, our rough estimates above), let the pressure come down naturally. Once the pressure has dropped, open the lid and check if the food is done. If it's not, add water, if necessary, and bring the cooker back up to pressure, and cook the grains a minute or two longer.