Collection: Rice, Grains and Pasta

Cooking grains, pasta, and rice properly is key to getting the right texture and flavor in your meals. SCROLL DOWN FOR RECIPES. Here’s a simple guide to help you cook each of them:

🥣 Grains

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

General Steps:

Rinse (if needed): Rinse grains like quinoa to remove bitterness.
Measure: Use the correct water-to-grain ratio.
Boil & Simmer: Bring water to a boil, add grains, then reduce to a simmer.
Cover & Cook: Cook until water is absorbed and grains are tender.
Fluff: Let sit for 5 minutes, then fluff with a fork.

Water-to-Grain Ratios & Cooking Times:

Grain	Water Ratio	Cook Time	Notes
Quinoa	2:1	15–20 min	Rinse before cooking
Bulgur	2:1	10–15 min	Quick-cooking
Barley	3:1	45–60 min	Chewy texture
Farro	3:1	25–40 min	Soak for faster cooking
Millet	2.5:1	20–25 min	Toast for nutty flavor
Couscous	1.5:1	5 min	Pour boiling water, cover

🍝 Pasta

General Steps:

Boil Water: in 7 Qt with Pasta Cooker
Cook Pasta: Add pasta and stir occasionally.
Test Doneness: Check for al dente texture (firm to the bite).
Drain & Serve: Save some pasta water to add to sauces.

Tips:

Don’t rinse pasta (except for cold salads).
Stir early to prevent sticking.
Fresh pasta cooks faster than dried (2–4 minutes).

🍚 Rice

Types of Rice & Water Ratios:

Rice Type	Water Ratio	Cook Time	Notes
White (long)	2:1	15–20 min	Fluffy
Jasmine	1.5:1	12–15 min	Fragrant, slightly sticky
Basmati	1.5:1	12–15 min	Rinse for fluffiness
Brown (long)	2.5:1	40–50 min	Chewy, nutty flavor
Wild rice	3:1	45–60 min	Nutty, longer cook time
Arborio (risotto)	Gradual	25–30 min	Add broth gradually while stirring

General Steps (for most rice):

Rinse: Removes excess starch (optional for white, essential for basmati).
Boil & Simmer: Add rice to boiling water, reduce heat, cover.
Cook Undisturbed: Don’t lift the lid until done.
Rest & Fluff: Let sit off heat for 5–10 minutes before fluffing.

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