Perfectly Cook Barley in a Rice Cooker
This easy, no-fuss method for cooking barley in a rice cooker delivers perfectly tender, fluffy grains every time. Whether using hulled, pearl, or quick barley, the correct water ratio and simple instructions make this a healthy, versatile base for salads, soups, and more.
Equipment
- 1 Rice Cooker Basic or fancy, both work great
- 1 Fine Mesh Strainer Preferably metal, for rinsing barley easily
Ingredients
- 1 cup Pearl or Hulled barley Soak hulled barley for a few hours; increase water if using hulled
- 2-3 cups Water 2 cups for pearl, 3 for hulled barley
- 0.5 tsp Salt Adjust if using broth
Optional Add-ins
- Diced onion
- Diced mushroom
- Miso (ensure it’s gluten-free)
- Sofrito
- Chopped bell peppers
Instructions
- Rinse the Barley: Rinse 1 cup of uncooked barley thoroughly under running water using a fine mesh strainer.
- Add to Rice Cooker: Transfer rinsed barley into the rice cooker. Add 2 cups of water for pearl barley or 3 cups for hulled. Lightly spray the rice cooker pot with oil to avoid sticking.
- Cook the Barley: Close the lid and start the rice cooker. If your model has settings, select "brown rice." Cooking takes about 50 minutes for pearl barley; hulled may take longer.
- Rest and Fluff: Let the barley sit for 10–15 minutes after the cooker finishes. Then, fluff with a fork before serving.
Notes
📝 Recipe Notes
- Use broth instead of water for more flavor.
- Add garlic, cumin, or other spices to infuse extra taste before cooking.
- Stir in butter or olive oil at the end for richness.
- Barley is freezer-friendly—portion and store for easy future meals.
- Great in salads, grain bowls, soups, stuffed veggies, and more.
- Not suitable for gluten-free diets.