Buckwheat, rice, and bulgur seem simple to prepare, yet instead of a fluffy side dish, they often turn into a sticky mass or, conversely, hard grains. According to experts, the reason usually lies not in the quality of the grain, but in the incorrect amount of water, temperature, and cooking duration. Styler (RBC) has gathered recommendations from grain manufacturers and nutritionists to help properly cook each of these grains and avoid typical mistakes.

Buckwheat: From Brown to Green

Buckwheat remains one of the most popular side dishes: it is served with meat, mushrooms, vegetables, or simply topped with butter. For regular brown buckwheat, most commonly found on store shelves, the traditional proportion is one cup of grain to two cups of water, cooked for about 15–20 minutes, although the exact time depends on the manufacturer and the degree of grain processing. The manufacturer Bob's Red Mill recommends a different ratio for its toasted buckwheat — one cup of grain to one and a half cups of water and 7–10 minutes of cooking, so package instructions should always be checked in each specific case.

There is no need to constantly stir the grain while cooking, and for a richer flavor, a bit of butter can be added at the end. Regular brown buckwheat has already undergone heat treatment, so additional roasting is optional. Green buckwheat has not undergone such roasting: it is lighter, more delicate in flavor, and has a different texture. For a more pronounced nutty aroma, it can be pre-warmed in a dry skillet while stirring. Unroasted grain is cooked for about 10–15 minutes in a ratio of one cup to two cups of water: bring the water to a boil, add the buckwheat and salt, reduce the heat, and cook covered until tender, draining excess water if necessary.

Rice: Variety Determines Water and Time

The situation with rice is more complex than with buckwheat: different varieties require different amounts of water and time. For a standard side dish, white long-grain rice is most commonly used, which retains its shape and remains fluffy when cooked correctly. Before cooking, it can be rinsed several times with cool water to remove some of the surface starch that causes grains to stick together; however, for enriched rice, the manufacturer may recommend not rinsing the grains to preserve added nutrients. The American organization USA Rice recommends two cups of water for one cup of white long-grain rice and a cooking time of 15–18 minutes, after which the finished rice should be left covered for about five minutes to finish the cooking process.

It is important not to stir the rice during cooking — this releases starch and makes the grains sticky — and not to open the lid unnecessarily, as steam helps the rice cook evenly. Short-grain rice contains more starch and becomes stickier after cooking; this exact texture is suitable for milk porridges and casseroles. For white short-grain rice, 1.25 cups of water can be used for one cup of grain with a cooking time of 15–18 minutes. Brown rice retains its outer bran layer, thus having a denser texture and requiring more time: approximately 2.25 cups of water per cup of grain. After cooking, it can be left for a few minutes and fluffed with a fork, and if the grains remain hard, a little water can be added to continue cooking.

Bulgur: Pre-processed Wheat

Bulgur also frequently appears in kitchens: it is added to salads, cooked with vegetables, used instead of rice, or served as a separate side dish. The characteristic of this grain is that bulgur is made from wheat that has been pre-heat-treated, dried, and ground. According to Komsomolskaya Pravda, for a fluffy result, bulgur is cooked without stirring during the process: two cups of water are taken for every one cup of dry grain, salt is added, brought to a boil, then the heat is reduced to a minimum and cooked covered for 15–20 minutes until all water is absorbed. Afterward, the stove is turned off, and the bulgur is left to steam covered for 10 minutes; butter can be added and mixed if desired. It is best to choose a heavy-bottomed pot that is large enough, as the grain expands in volume during cooking.

General Rules That Save Your Side Dish

A summary of recommendations from manufacturers and specialists boils down to a few general principles. First, the water proportion and cooking time depend on the variety and degree of grain processing, so package instructions should serve as a guide. Second, constant stirring of the grain during cooking destroys the grain structure and releases starch, making the side dish sticky. Third, steam under the lid allows the grain to cook evenly, while brief resting after turning off the heat completes the process and makes the texture more tender. Following these rules allows you to get a fluffy, rather than overcooked or hard, side dish even from the simplest grains.