Not to mention the fact that different grains need different ratios of water. They can scorch at the bottom of the pot (usually because you lost track of the time) which requires you to dutifully scrub your cookware. Unfortunately, a number of things can go sideways. Remove from the heat and let rest for 10 minutes.” Cover the pot and cook until all the water has been absorbed. Bring to a boil, then reduce heat to a simmer. The process goes something like this: “Carefully measure your grain into a pot with the corresponding amount of water. Since seemingly forever, we’ve been taught to cook brown rice and other grains by the default back-of-bag instructions. Shares 77 Pin Share Tweet Yummly Share on Flipboard Email Heart this post
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