This post is 778 words, a 3 min and 6 second reading time. It is the third lesson of Simmering, Steaming, & Poaching (How to Boil Water II). It is also a part of the MaxF Meal Prep Collection. 📍 Introduction:  Knowing how to cook grains is an invaluable skillset worth having in your back pocket. When you memorize the main principles of cooking grains, you can:  Buy in bulk & store grains in containers without instructions.  Save money. Pre-cooked/frozen grains are marked up significantly.  Get into a flow. Savor the experience of cooking without referring to directions frequently. There are three primary approaches to cooking grains - simmering, steaming & boiling. Each method hydrates & cooks the grains. They vary in the way they approach temperature, water & time.  ☝️ The 3 Primary Cooking Methods: Simmer: Creates porridge consistency. Recommended method for oatmeal, polenta/grits & quinoa. Requires regular attention & stirring.   Steam: Creates tender & fluffy consistency. Best for brown & white rice. Requires a snug lid & careful measuring of water.  Boil: Best for hearty grains (e.g., barley, farro). Requires some monitoring. Mesh sieve/fine strainer required.  🧂 Ingredients:  Grain  Water or stock  Salt (optional) ⚙️ Gear: Stockpot & lid  Fine mesh sieve (optional)  ✅ Instructions:  Simmering Method:  Bring water to a boil. Slowly pour in grain and reduce heat to a gentle simmer (e.g., steady & gentle "champagne bubbles")  Occasionally taste and add water if necessary (e.g., to thin porridge & avoid scorching).  Stir occasionally until water is absorbed by the grain and desired consistency is achieved.  Steam Method: Bring water and grain to a boil over high heat. Reduce to medium-low for a gentle simmer. Cover, and simmer until liquid absorbed. Turn off heat and let rest covered for 10 minutes; fluff with a fork. Boil Method:   Boil a pot of water and add salt so that you can taste it (e.g., light seawater flavor). Add grains. Bring to a low boil and taste every ~5-10 min until done (~10-30 min).  When desired tenderness is reached (e.g., al denté), drain in a fine-mesh sieve/strainer.  Return to pot, cover & rest for 10 minutes. Fluff with fork & serve.   📓 Grain Cooking Reference Guide  📝 Notes Tips & Tricks Prep:  Most grains (and especially rice & unwashed quinoa) benefit from being rinsed before cooking. This removes debris & dust, making for fluffier, cleaner-tasting grains.   To rinse, put grain in a bowl, cover with water, swish around with your hands, then pour the water off. Repeat until the water runs clear, then pour through a strainer. Grains typically expand ~2-3x when cooking. A typical serving size for a side is ½ cup cooked, and thus ~¼ cup dry. For a grain bowl, assume 1 cup cooked, so ~½ cup dry.  For added flavor, cook with broth (e.g., chicken, vegetable). Alternatively, for a quick hack, use part of a bouillon cube (like these).  Salt & seasoning is personal, but a rough guide is ½ teaspoon salt per 1 cup uncooked.   Stirring spoons: if using a nonstick pot, do not use a metal spoon as it can scratch the surface. If using plastic, ensure it is sufficiently heat-proof, or it may melt. Wooden & silicone are recommended.  Cooking:  If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min.  If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation.  A mushy outside & tough interior means that the grain is not fully cooked and needs more time. It may be the result of cooking too hot/fast. Better to cook more slowly at a lower temp.   For fail-proof results, consider investing in a rice cooker. They