Kitchen reference
How much water each grain actually wants — per cup of dry grain, no guesswork. Pick your gear and how you like the bite; every card recalculates. Tap a card for the how-to.
Ratios are cups of water per 1 cup of dry grain — any cup-shaped thing works; it's the ratio that matters. Stovetop numbers assume the absorption method: boil, drop to the barest simmer, lid on tight, no peeking, rest off heat before fluffing. Rice cookers seal in steam, so they want noticeably less water — set it, start it, and let the machine call the timing. Al dente trims water and time; soft adds both (on porridges, read those as thicker / looser). Brands, pot width, lid fit, and altitude all nudge these numbers — treat them as excellent first guesses and adjust a splash at a time. Salt goes in with the water; oil or butter at the start (or the end, for finishing).