Absorption Method

  • The absorption method works well if you will be seasoning the grain aggressively after cooking it.  It is especially tasty if you cook it in your favorite broth.
  • This is a method you are probably mostly familiar with.  It was the one I was mostly familiar with until I started doing some research on grains, which grain cooks best with different water content etc. 

Rinsing:

  • The absorption method requires that you wash the grain until the water runs clear.  It has been my experience that there are some grains that I wash until the water runs clear to wash off the starch so that the rice is less sticky and you get more defined grains.  Rinse a little less if you want your rice to be a little stickier.
  • Not all grains should be rinsed.  Rinsing the rice removes surface starch which can make the grain taste bitter and causes "clumpiness" or thickness in your final product (not to mention a mushiness that is just the worst ever).  Rinsing also removes dirt and non-rice elements.
  • The beauty of rice, however, is that it's mostly pretty cheap.  The only thing lost if you had to start over again and throw out something that just did not work out is time, but really not much money.  The only other tragedy, I guess is if you were starving and had your heart set on having some rice, but ended up having to throw it out. 

Dry:

  • Spread the grains out onto a drying cloth.  You can also leave the rice to dry inside the same container you rinsed it in if you have the time.  If you don't then you can just spread the grain out onto a dish cloth or napkins to dry.
  • If you skip this step, it will throw off the water to grain ratio and your grains could turn out to be too mushy. 
  • Truthfully, I skip this step.  It's too much work.  I don't notice a huge difference in the grain that's not completely dried first, but this works off the premise that you are adding more moisture to the grain that may not cook off. 
  • Again, I don't notice a huge difference in the outcome. 

Combine:

  • Put together the water (or whatever broth you choose), salt, and the grain into the sauce pan or rice cooker.



Simmer:

  • Bring the combined mixture to a simmer, then reduce heat to low.  Cover it and let it cook until the grains come to your desired tenderness.  Simmer the grain until all of the water is absorbed. 

Let it sit: 

  • Let the grain sit covered until all the moisture has been absorbed.  (about 10 minutes)

Fluff: 

  • Remove lid and take a fork and fluff the rice to separate the grains without bruising or mushing the grains together.

Pssssssst!  Velma Says......:  I used to rely on rice cookers because I had no idea cooking rice is so simple?  A rice cooker is totally unnecessary for cooking your grain/rice, it is merely a matter of convenience to have one.  I like to have one because I multi-task quite a bit and may not be able to focus on just one thing.  The rice cooker keeps track of the moisture content and time and automatically shuts off when the grain is done and cooks it perfectly every time and never burns. 

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