Berkeley Bowl - Welcome
Locations and Hours
920 Heinz Avenue Berkeley, CA 94710 | Phone: 510.898.9555
2020 Oregon Street Berkeley, CA 94703 | Phone: 510.843.6929
Mon. - Sat. - 9:00 am to 8:00 pm | Sunday - 10:00 am to 7:00 pm

Bulk Foods, Cooking Rice

Cooking Instructions

Grain

Rinse?

Best Method

Water

Cooking time

Yield

Long Grain Rice

yes

Pilaf

1 1/2 cups

18-20 mins

3 cups

Medium Grain Rice

no

Pilaf, Absorption

1 1/3 cups

16-18 mins

3 cups

Short Grain Rice

no

Absorption

1 1/4 cups

16-18 mins

2 3/4 cups

Brown Rice

no

Oven

1 1/2 cups

1 hour

2 1/2 - 3 cups

Pearl Barley

no

Pasta

4 quarts

25 - 30 mins

3 1/2 - 4 cups

Wheat Berries

no

Pasta

4 quarts

1 hour

2 - 2 1/2 cups

Wild Rice

no

Absorption

2 cups

35-45 mins

3 cups

Absorption Method

Grains are simmered slowly in a measured quantity of liquid until tender. Combine grains, liquid, and salt (1⁄2 teaspoon per cup of raw grains) in heavy-bottomed saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, until grains are tender (see chart for times). Remove from heat and let stand, covered for 10 to 15 minutes. Fluff with fork and serve.

Pilaf Method

Cooking grains in hot butter or oil briefly before adding liquid to impart a toasted, nutty flavor. To make a true pilaf, sauté aromatics like onion and garlic and spices until fragrant before adding the grains.

Oven Method

Best for situations requiring prolonged, even heating, such as cooking brown rice or larger quantities of white rice. Heat oven to 375 degrees with rack in middle position. Bring liquid to boil, covered, in saucepan over high heat. Combine grains, boiling liquid, and salt (1/2 teaspoon per cup of raw grains) in baking dish and cover tightly with double layer of foil. Bake until grains are tender (see chart for times). Let stand 5 minutes, uncover, fluff with fork and serve.

Pasta Method

Grains are cooked like pasta—in an abundant quantity of salted, boiling water. Best for very firm, chewy grains or for recipes in which a softer texture is desired, such as cold salads. Bring 4 quarts water to a rapid boil over high heat. Add grains and 2 1⁄2 teaspoons salt, reduce heat, and simmer until grains are tender (see chart for time). Drain grains in strainer set in sink. Let stand in strainer 5 minutes before using or spread out on parchment-lined baking sheet to cool.

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