How to Cook Farro in a Rice Cooker

The Ancient Grain Hack

Farro is a nutrient-dense ancient grain packed with fiber, protein, and a satisfying, chewy texture similar to barley. It makes an excellent base for grain bowls or a hearty addition to soups and salads.

However, cooking it on the stovetop is tedious. It requires 40-50 minutes of simmering and frequent checking to ensure the pot hasn’t boiled dry. A rice cooker handles the long, slow simmer perfectly.

Pearled vs. Semi-Pearled vs. Whole

Before you add water, you must know what kind of farro you bought. Check the packaging.

1. Pearled Farro: The entire outer bran layer has been removed. It cooks the fastest and is the most common type found in American supermarkets.
2. Semi-Pearled Farro: Some of the bran remains. It has more fiber and a nuttier flavor.
3. Whole Farro: The bran is intact. It requires overnight soaking before cooking. (Do not use whole farro in a rice cooker without soaking it for 12 hours first).

For more on this topic, see our guide on How to Cook Lentils in a Rice Cooker.

The Ratio

For Pearled or Semi-Pearled Farro, the ratio is 1 part farro to 2.5 parts liquid.

The Instructions

1. Rinse: Farro is dusty. Place 1 cup of farro in a fine-mesh strainer and rinse under cold water until the water runs clear.
2. Add to Pot: Place the rinsed farro in the inner pot of the rice cooker.
3. Add Liquid: Add 2.5 cups of liquid. Water works fine, but farro absorbs flavors beautifully, so chicken broth or vegetable broth is highly recommended.
4. Season: Add 1/2 teaspoon of kosher salt.
5. Cook: Close the lid and press the standard “Cook” button. If you have a fuzzy logic cooker, use the “Brown Rice” setting, as farro requires a long, slow cook cycle.
6. Drain (if necessary): Farro is sometimes cooked like pasta, where it is boiled in excess water and then drained. If your cycle finishes and there is still a small amount of unabsorbed liquid at the bottom of the pot, simply drain it in a fine-mesh strainer.
7. Fluff: Fluff with a fork and serve.

For more on this topic, see our guide on How to Cook Perfect Basmati Rice in a Rice Cooker.

Serving Suggestion

Hot farro straight from the rice cooker is the perfect sponge for vinaigrettes. Toss the hot farro immediately with a simple dressing of olive oil, lemon juice, salt, and pepper, then let it cool before adding it to a salad. The hot grains will absorb the dressing deeply, resulting in vastly more flavor than dressing it cold.