Cooking Grains, Pasta, and Rice

Cooking grains, pasta, and rice properly is the key to getting the right texture and flavor in your meals.

Grains

Common grains include quinoa, bulgur, barley, farro, millet, and couscous.

General Steps

1. Rinse if needed
   Rinse grains like quinoa to remove bitterness.
2. Measure carefully
   Use the correct water-to-grain ratio.
3. Boil and simmer
   Bring water to a boil, add the grains, then reduce to a simmer.
4. Cover and cook
   Cook until the water is absorbed and the grains are tender.
5. Rest and fluff
   Let sit for 5 minutes, then fluff with a fork.

Water Ratios and Cooking Times

Pasta

General Steps

1. Boil water
   Use a 7-quart pot with a pasta cooker if available.
2. Cook the pasta
   Add pasta and stir occasionally.
3. Test for doneness
   Cook until al dente, or firm to the bite.
4. Drain and serve
   Save some pasta water to help your sauce cling better.

Tips

• Do not rinse pasta, except when making cold pasta salads.
• Stir early to prevent sticking.
• Fresh pasta cooks faster than dried pasta, usually in 2–4 minutes.

Rice

Types of Rice, Water Ratios, and Cooking Times

General Steps

1. Rinse if needed
   Rinsing removes excess starch. It is optional for white rice, but recommended for basmati.
2. Boil and simmer
   Add rice to boiling water, reduce heat, and cover.
3. Cook undisturbed
   Avoid lifting the lid until the rice is done.
4. Rest and fluff
   Let sit off the heat for 5–10 minutes, then fluff with a fork.

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