1. Clear counter space and set out sheet pans for cooling. Have a fine-mesh strainer, timers, and labeled storage containers or freezer bags ready. This step saves serious time later.
2. For each grain, bring a large pot of well-salted water to a rolling boil. You want plenty of water so the grains cook freely, just like pasta.
3. Add 1 cup of each grain to boiling water and cook uncovered until tender with a pleasant bite. There’s no measuring ratios and no absorption guessing. Cook grains in order from longest to shortest cooking time if using multiple pots, or one at a time if preferred.
4. Once a grain is cooked, pour it into a fine-mesh strainer and shake off as much excess water as possible. This step is key for fluffy texture.
5. Spread each drained grain onto a sheet pan in an even layer. Let cool completely so steam escapes and grains stay separate instead of turning mushy.
6. Once cooled, portion grains into individual containers (½–¾ cup) or store in larger containers for family-style use. Label with grain type and date.

Refrigerate for up to 4 days or freeze for longer storage. Reheat gently in the microwave or on the stovetop.