How to use

1. Select your grain: white rice, basmati, brown rice, buckwheat, oats, quinoa, bulgur, couscous, lentils, or pasta.
2. Choose your measuring method: by weight (grams), by 250ml cups, or by servings.
3. Enter dry grain quantity or desired number of adult servings.
4. Get exact liquid volume, salt dosage, active boil time, and resting time.
5. Follow culinary tips for perfectly fluffy, non-sticky grains.

Standard grain-to-water cooking ratios

Grain texture depends heavily on fluid proportions. Classic ratios: buckwheat and bulgur 1:2, white rice 1:1.5–2, brown rice 1:2.25, millet and barley 1:2.5–3.

Too much water produces a mushy porridge, while too little causes scorching and undercooked crunch.

Golden rules for fluffy grains

Rinse starch-heavy grains (like white rice and quinoa) thoroughly under cold water until the run-off is clear.

Once boiling, lower heat to the lowest simmer setting and cover tightly. Resist lifting the lid or stirring during cooking.

Let the cooked grain rest off the heat, covered, for 5 to 10 minutes before fluffing gently with a fork.

Yield expansion factors

Most dried grains expand 2.5 to 3.5 times their dry weight during cooking as they absorb moisture.

Our calculator factors in the specific yield multiplier for each grain variety, ensuring precise meal prep portioning.