Back to index
🫕
Stovetop
Stovetop cooking times for grains, sauces, and one-pot meals
22 ingredients
✿
White Rice
Don't stir, don't peek.
18–20 min
✿
Brown Rice
Don't peek. Let steam 10 min after.
40–45 min
✿
Quinoa
1:1.75 water ratio. Fluff after resting 5 min.
15–18 min
✿
Farro
1:2.5 water ratio. Chewy but tender.
25–30 min
✿
Couscous
1:1 ratio. Fluff with fork. Done.
5 min (steep off heat)
✿
Polenta
1:4 water ratio. Finish with butter and parmesan.
35–45 min
✿
Oats
1:2 oat to water ratio. Stir occasionally.
5–7 min
✿
Lentils
1:3 water ratio. Tender but not mushy.
20–25 min
✿
Barley
1:3 water ratio. Drain any excess.
25–30 min
✿
Wild Rice
1:3 water ratio. Done when kernels split and curl.
45–55 min
✿
Chickpeas (Dried)
1:3 water ratio. Tender but not mushy. Salt at the end.
45–60 min
✿
Black Beans (Dried)
1:3 water ratio. Creamy inside, skins intact.
45–60 min
✿
Pinto Beans (Dried)
1:3 water ratio. Stir gently. Done when creamy inside.
60–90 min
✿
Kidney Beans (Dried)
1:3 water ratio. Boil 10 min first — this is critical for safety.
60–90 min
✿
White Beans (Cannellini)
1:3 water ratio. Gentle simmer to keep skins intact.
45–60 min
✿
Navy Beans (Dried)
1:3 water ratio. Don't stir too much.
45–60 min
✿
Split Peas
1:4 water ratio. They'll break down into soup consistency.
45–60 min
✿
Black-Eyed Peas
1:3 water ratio. Check at 40 min.
45–60 min
✿
Bulgur Wheat
1:2 water ratio. Fluff after resting 5 min.
12–15 min
✿
Millet
1:2 water ratio. Don't stir. Fluff with fork.
20–25 min
✿
Amaranth
1:2.5 water ratio. Gets thick and porridge-like.
20–25 min
✿
Buckwheat Groats
1:2 water ratio. Don't overcook or it gets mushy.
15–20 min