Cook grains by absorption

What this skill is for

Absorption cooking uses measured liquid that is taken up during cooking rather than drained at the end. Rice and other grains need their own recipe-specific preparation and quantities; there is no single ratio for all of them.

How to do it

1. Prepare and drain the grain as its recipe directs. Measure the cooking liquid separately.
2. Follow any toasting or coating stage before adding the liquid.
3. Bring to the required initial bubbling, then cover and adjust the heat. Stir only as that recipe instructs.
4. Check the liquid and grain at the specified point. If firm and dry, use the recipe's small liquid adjustment; complete its covered rest before fluffing.

Recognize success

• The grain reaches the recipe's tenderness without an unwanted pool of liquid.
• After resting, it can be handled as directed without heavy stirring.

Common mistakes and what to do

• Guessing extra water at the beginning can make the result too wet. Start with the documented amount.
• Repeated stirring and lifting the lid ignore the covered method. Follow the recipe's check points instead.