When I wrote about oat groats a couple of weeks ago, I promised that I’d post again after perfecting the art of cooking the groats in my rice cooker. I’m happy to report that I did that, successfully, this morning. And it was easy — almost embarrassingly so.
I cooked the groats per instructions (and ratios and settings) for white rice. In my rice cooker, it took about an hour to cook two rice measures of oat groats. I think the pictures say it best.
Raw oat groats in rice-cooker measure.
I washed and rinsed the oat groats — just like I do for rice.
For two measures of groats, I added water as for two measures of white rice.
After an hour, the groats were done, with great texture.
Served with fresh strawberries.
Or with cranberries and pumpkin seeds.
Thanks for following along. You may need to adjust proportions slightly for your rice cooker — do let us know. Now, back to the career as a folk-singer.
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Want more? Comb the archives.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite