Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water,—one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal.
The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush. The following table gives the time necessary for cooking and the quantity of liquid required for the various grains, with the exception of rice, when cooked in a double boiler or closed steamer, to produce a mush of ordinary consistency. If an ordinary kettle is used for cooking the grains, a larger quantity of water will be needed:—
TABLE SHOWING PROPORTION OF GRAIN AND LIQUID REQUIRED,
WITH APPROXIMATE TIME, WHEN A DOUBLE BOILER IS USED.
| Quantity of Grain. | Water Required. | Hours to Cook. | |
| Graham Grits | 1 part | 4 parts | 3 to 5 |
| Rolled Wheat | 1 " | 3 " | 3 to 4 |
| Cracked Wheat | 1 " | 4-1/2 " | 3 to 4 |
| Pearl Wheat | 1 " | 4 " | 4 to 5 |
| Whole Wheat | 1 " | 5 " | 6 to 8 |
| Rolled Oats | 1 " | 3 " | 3 to 4 |
| Coarse Oatmeal | 1 " | 4 " | 4 to 6 |
| Rolled Rye | 1 " | 3 " | 3 to 4 |
| Pearl Barley | 1 " | 5 " | 4 to 5 |
| Coarse Hominy | 1 " | 5 " | 6 to 10 |
| Fine Hominy | 1 " | 4 " | 4 to 6 |
| Cerealine | 1 " | 1 part | 1/2 |
All grains should be carefully looked over before being put to cook.
In the cooking of grains, the following points should be observed:—
1. Measure both liquid and grain accurately with the same utensil, or with two of equal size.
2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked. Introduce the grain slowly, so as not to stop the sinking to the bottom, and the whole becomes thickened. If the grain is cooked in a double boiler, this first boiling should be done with the inner dish directly over the fire, and when the grain has thickened or become "set," as it is termed, the dish should at once be placed in the outer boiler, the water in which should be boiling. It will then require no further care during the entire cooking, safe to keep the outer boiler filled and the water boiling. If the grain is to be cooked in a steam-cooker, as soon as set it may be turned into a china or an earthen dish, suitable for use on the table, and placed at once in the steamer to complete the cooking. If an ordinary kettle is used, it is well to place it upon an iron ring or brick on some part of the range were it will just simmer, for the remainder of the cooking.