I tried farro for the first time last night. I don't know if it turned out correctly. The package said to use a ratio of three cups of water to one cup of farro. I put the grain in the water, covered the pot, and let it boil for 20 minutes. By then it was al dente, but the water had not boiled off. I drained the water as if I were cooking pasta. I liked the chewy texture. But should I be using less water, or is it routine to have to drain it like that?