How to Cook Perfect Job's Tears (Coixseed)

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Ever come across those pearly, rounded grains called Job’s Tears? Maybe you’ve seen them labeled as Coixseed, Chinese Pearl Barley (though technically not barley!), or Hato Mugi. Whatever the name, these ancient grains offer a wonderfully satisfying chewy texture and a subtly sweet, nutty flavour that’s incredibly versatile. Getting them perfectly tender and delicious, however, requires a little know-how. They aren’t quite like cooking rice or quinoa; Job’s Tears demand a bit more patience, but the reward is well worth it.

Cooking these grains properly transforms them from potentially tough little pebbles into plump, toothsome morsels ready to absorb flavours and add substance to your meals. Undercooked, they’re hard and unpleasant. Overcooked, while more forgiving than rice, they can lose some of their signature chew. Let’s dive into how you can master the art of cooking perfect Job’s Tears every single time, unlocking their potential for soups, stews, grain bowls, and even sweet desserts.

Getting to Know Job’s Tears

First off, what exactly are we working with? Job’s Tears (Coix lacryma-jobi) are the seeds of a tall grass native to Southeast Asia. They look like large, polished barley kernels, often teardrop-shaped, hence the name. They have a distinct ‘bite’ even when fully cooked, setting them apart from softer grains. In many Asian cuisines, they’re prized not just for flavour and texture but also for their traditional uses, often appearing in cooling soups and drinks, especially during warmer months. While we’re focusing purely on the cooking here, it’s nice to know they have a rich culinary history.

You’ll typically find dried Job’s Tears in Asian grocery stores, larger supermarkets with international sections, health food stores, or online retailers. Look for grains that appear whole, uniformly coloured (usually creamy white to light tan), and free from excessive dust or broken pieces.

The Crucial Prep Steps: Rinsing and Soaking

Don’t skip the prep! Like many dried grains and legumes, Job’s Tears benefit greatly from a good rinse and, ideally, a soak.

Rinsing

Always start by rinsing your Job’s Tears thoroughly under cold running water. Place the desired amount in a fine-mesh sieve and rinse until the water runs clear. This removes any surface dust, debris, or potential processing residues. Swish them around with your hand while rinsing to ensure all grains get cleaned.

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Soaking: Highly Recommended!

While you *can* cook Job’s Tears without soaking, it’s generally not recommended unless you’re using a pressure cooker and are prepared for a much longer cooking time. Soaking offers two main advantages:

Reduced Cooking Time: Soaked grains cook significantly faster and more evenly.
Improved Texture: Soaking helps the grains hydrate thoroughly, leading to a more tender and pleasantly chewy final result, rather than potentially tough centres.

How to Soak: Place the rinsed Job’s Tears in a bowl and cover them with plenty of fresh, cool water (at least 2-3 inches above the grains, as they will absorb water and expand). You can soak them for a minimum of 4 hours at room temperature, but soaking them overnight (8-12 hours) in the refrigerator is often ideal. Before cooking, drain the soaking water and give the grains another quick rinse.

Cooking Time Variability Alert! Be aware that the exact cooking time for Job’s Tears can vary. Factors like the age of the grains, whether or not you soaked them, and even your specific cookware can influence how long they take. Always test for doneness rather than relying strictly on a timer. They should be tender through but still retain a pleasant chewiness.

Cooking Methods Demystified

Once rinsed and (ideally) soaked, your Job’s Tears are ready for cooking. Here are the most common methods:

Stovetop Simmering (The Classic Way)

This is the most basic method and requires minimal equipment.

Combine Grain and Liquid: Place your rinsed (and preferably soaked) Job’s Tears in a saucepan. Add liquid – water or broth for savoury dishes. A good starting ratio is 1 part Job’s Tears to 3-4 parts liquid. For example, use 3-4 cups of water for 1 cup of soaked Job’s Tears. If you didn’t soak them, you’ll definitely need more water (closer to 4-5 parts) and a much longer cooking time.
Bring to a Boil: Heat the pot over medium-high heat until the liquid comes to a rolling boil.
Simmer Gently: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let the grains simmer gently. Avoid vigorous boiling.
Cook Until Tender: Let the Job’s Tears simmer until they are tender but still pleasantly chewy.
- Soaked grains: Typically takes 45 to 60 minutes.
- Unsoaked grains: Can take 1.5 hours or even longer.
Check and Adjust: Check occasionally towards the end of the cooking time. Bite into a grain to test for doneness. If the water level gets too low before the grains are cooked, add a bit more boiling water or broth to prevent scorching.
Rest: Once cooked, turn off the heat and let the Job’s Tears sit, covered, for about 10 minutes. This allows them to absorb any remaining liquid and firm up slightly. Drain off any excess liquid if necessary.

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Pressure Cooker (The Fast Track)

A pressure cooker (like an Instant Pot) dramatically speeds up the process, making it feasible even if you forgot to soak.

Combine Grain and Liquid: Place rinsed Job’s Tears (soaked or unsoaked) in the pressure cooker pot. Use slightly less liquid than the stovetop method, generally 1 part Job’s Tears to 2.5-3 parts liquid (water or broth). Soaking still helps ensure even cooking, but it’s less critical here.
Seal and Cook: Secure the lid, ensure the steam valve is set to ‘sealing’, and cook on high pressure.
- Soaked grains: Cook for approximately 20-25 minutes on high pressure.
- Unsoaked grains: Cook for approximately 30-40 minutes on high pressure.
Natural Pressure Release (NPR): Once the cooking time is up, allow the pressure to release naturally for at least 15-20 minutes. This allows the grains to continue cooking gently and absorb liquid evenly. Quick releasing can sometimes result in slightly tougher grains or liquid sputtering from the valve.
Check and Serve: Carefully open the lid after the pressure has fully released. Test a grain for doneness. Fluff with a fork and serve.

Rice Cooker (Convenient Option)

You can often cook Job’s Tears in a standard rice cooker, treating them similarly to brown rice.

Combine and Set: Place rinsed and soaked Job’s Tears in the rice cooker pot. Add liquid using a ratio similar to the stovetop method (1 part grain to 3 parts liquid might be a good starting point, but check your cooker’s manual).
Use Brown Rice Setting: If your rice cooker has a ‘brown rice’ or ‘whole grain’ setting, use that, as it typically involves a longer cooking cycle and sometimes a pre-soak phase built-in. If not, use the standard ‘cook’ setting, but be prepared that it might switch off before the grains are fully tender.
Check and Repeat if Needed: Once the cycle finishes, check for doneness. If the grains are still too firm, add a little more hot water and run another cycle (or finish them on the stovetop). Let them rest in the ‘keep warm’ setting for 10-15 minutes after cooking.

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Tips for Achieving Job’s Tears Perfection

Taste Test is Key: Cooking times are estimates. Always bite-test a few grains to ensure they’ve reached your desired tenderness – plump and chewy all the way through.
Don’t Fear More Water: Especially with the stovetop method, if the grains seem dry but aren’t cooked yet, add more *hot* or *boiling* water/broth, about half a cup at a time, and continue simmering. Adding cold water can shock the grains.
Flavour Infusion: Cook Job’s Tears in vegetable or chicken broth instead of water for instant flavour. You can also add aromatics like a bay leaf, a smashed garlic clove, or a slice of ginger to the cooking liquid (remove before serving).
Batch Cooking: Cooked Job’s Tears store well. Make a larger batch and keep it in an airtight container in the refrigerator for 3-4 days. Use them throughout the week in various meals.

Putting Your Perfectly Cooked Job’s Tears to Use

Now for the fun part! What can you do with your tender, chewy Job’s Tears?

Soups and Stews: This is a classic application. Add them to hearty vegetable soups, chicken soups, or beef stews for texture and substance. They hold their shape well even with long simmering.
Grain Bowls: Use them as a base instead of rice or quinoa. Top with roasted vegetables, protein (like tofu, chicken, or beans), and your favourite dressing.
Salads: Toss cooled Job’s Tears into green salads or grain salads for a satisfying chew. They pair well with crunchy vegetables and tangy vinaigrettes.
Sweet Soups (Tong Sui): In East Asian cuisine, Job’s Tears are often cooked with ingredients like rock sugar, dried longans, red dates, and pandan leaves to create refreshing sweet dessert soups.
Side Dish: Serve simply as a side dish, perhaps tossed with a little butter or olive oil, salt, and pepper, or herbs.
Job’s Tears Water/Tea: Simmer Job’s Tears in a large volume of water (e.g., 1 part grain to 8-10 parts water) until very soft. The cooking liquid itself, often lightly sweetened, is consumed as a refreshing drink.

Cooking Job’s Tears might seem a bit different initially, but by following these steps – especially the rinsing and soaking – and choosing the method that suits you best, you’ll consistently achieve that perfect chewy texture. Enjoy experimenting with this versatile and satisfying grain!