1. Wash the cereal and drip-dry it.

  2. Toast in a skillet until light brown or when some of the grains begin to pop and meanwhile bring water to a boil.

  3. Drop into the boiling water of the pot to cook in. Amount of water is about 5 cm above the cereal level. Some cereals can use more water, such as wheat and sorghum.

  4. Bring to a boil and put the lid on after the water level has come down to about 1-2 cm above the cereal level. Put a flame diffuser under the pot and lower the flame. Continue simmering for 45 minutes. Be sure that all this time the lid is NOT lifted!

  5. Stir the rice, so that the bottom part is harmonized with the upper part.

  6. Do not refrigerate the rice. It can be kept in the pot with a cloth over it.

Cereal grain cooking with insulation method:

The same as the above, with the difference that the simmering is only 45 minutes and that the cooked cereals (still with lid on) is insulated in a box with blankets. This is a great way to have breakfast ready. Still warm!