In this table you will find all the necessary indications for “reduced” cooking and some more advice:
| Dose cereal in beans | Dose and water temperature | Cooking time | Advice in + |
| Amaranth 100 g | Cold water 200 ml | 40 minutes | If soaked it reduces its cooking time, to about 15 minutes, and you can cook it as a normal “risotto” |
| Oats 100 g | Cold water 300 ml | 40-50 minutes | |
| Canihua 100 g | Cold water 300 ml | 20 minutes | |
| Spelled 100 g | Water boiling 200 ml | 50 minutes | |
| Wheat 100 g | Cold water 300 ml | 50-60 minues | |
| Buckwheat 100 g | Water boiling 250 ml | 20 minutes | |
| Kamut 100 g | Cold water 300 ml | 60-75 minutes | |
| Dried corn 100 g | Cold water 400 ml | 120 minutes | It is essential to soak for 36-48 hours |
| Millet 100 g | Water boiling 200 ml | 20-25 minutes | You can also “spoil it” |
| Whole brown millet 100 g | Water boiling 200 ml | 30 minutes | Soaking is recommended for 2 hours |
| World barley 100 g | Cold water 300 ml | 50-60 minutes | Soaking is essential for 16 hours |
| Decorticated barley 100 g | Cold water 300 ml | 50-60 minutes | Soaking is essential for 12 hours |
| Pearl barley 100 g | Cold water 300 ml | 30-40 minutes | You can also “spoil it” |
| Brown rice 100 g | Cold water 250 ml | 50-60 minutes | |
| Red rice 100 g | Cold water 300 ml | 20-25 minutes | Soaking is recommended for 1 hour |
| Semi-wholemeal rice 100 g | Cold water 200 ml | 30-40 minutes | |
| Wild rice 100 g | Cold water 200 ml | 50 minutes | |
| Venus rice 100 g | Water boiling 250 ml | 35-40 minutes | |
| Quinoa white, or red, or black 100 g | Cold water 200 ml | 10-20 minutes | If soaked it reduces its cooking time, to about 5/7 minutes, and you can cook it as a normal “risotto” |
| Rye 100 g | Cold water 300 ml | 40-50 minutes | |
| Sorghum 100 g | Cold water 300 ml | 40-50 minutes | |
| Teff 100 g | Cold water 400 ml | 20 minutes |
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