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Инструкции
- Amaranth, 2 to 3 c. water, cook 20 to25 min, yield 2 1/2 c. Barley
- Pot, 3 1/2 c. water, cook 50 to 55 min, yield 3 c..
- Pearl, 2 1/2 c. water, cook 40 to 45 min, yield 3 c..
- Grits, 4 c. water, cook 20 to 25 min, yield 3 c.. Buckwheat Groats
- (Kasha), 2 c. water, cook 15 to 25** min, yield 2 1/2 c.. Cornmeal, 4 c. water, cook 25, yield 3 c.. Hominy Grits, 4 c. water, cook 25 min, yield 3 c.. Millet, 2 to 3* c. water, cook 35 to40 min, yield 3 1/2 c./ Oats
- Whole (Groats), 3 1/2 c. water, cook 50 to 60 min, yield 3 c.
- Steel-Cut, 4 c. water, cook 40 to 45, yield 3 c..
- Rolled, 1 1/2 c. water, cook 10***min, yield 2 1/2 c.. Quinoa 2 c. water, cook 15 to 20 min, yield 3 1/2 c.. Rice
- Long-Grain; Medium-Grain,1 1/2 to 2 c. water, cook 20 to 30 min.
- Basmati;Wehani, 2 1/2 c. water, cook 35 to 45 min, yield 3 c..
- Short-Grain; Glutinous (Sweet), 2 c. water, cook 35 to 40 min,
- yield 3 c..
- Flaked, 1 1/4 c. water, cook 5 to 8 min, yield 2 1/4 c..
- Wild, 2 1/2 c. water, cook 40 to 50 min, yield 3 c.. Rye
- Whole (Berries), 3 1/2 c. water, cook 50 to 60 min, yield 3 c..
- Cracked, 3 c. water, cook 40 to 45 min, yield 3 c..
- Rolled or possibly Flaked, 2 c. water, cook 15 to20 min, yield 3 c.. Teff, 3 c. water, cook 15 to 20 min, yield 3 c.. Triticale
- Whole (Berries), 3 1/2 c. water, cook 50 to 55 min, yield 2 1/2 c..
- Flaked, 2 c. water, cook 15 to 20 min, yield 2 1/2 c.. Wheat
- Whole (Berries), 3 1/2 c. water, cook 50 to 55 min, yield 2 1/2 c..
- Bulgar, 2 c. water, cook 30***min, yield 2 1/2 c..
- Coucous, 2 c. water, cook 15***min, yield 3 c..
- Cracked, 3 c. water, cook 35 to 40 min, yield 2 1/2 c..
- Rolled or possibly Flaked, 2 c. water, cook 15 to 20 min, yield 2 1/2 c..*
- Use the greater proportion of water for a porridge-like consistency.**Use longer cooking time for coarse grinds; use the shorter time for fine.
- ***Instead of simmering, cover pot and turn off heat. Allow grain to sit for the time specified.
- I copied this from a vegetarian site. I don't personally vouch for the information. If your experience differs, let us know.
