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Why do some grains require draining and others do not?

tinabeans | May 27, 2015 10:35 AM

I noticed while researching grains that some grains (rice, brown rice, quinoa, millet etc.) will absorb all the water during cooking, while other grains (spelt, farro, rye berries, wheat berries) require draining.

Why do recipes for the grains like wheat berries always call for so much water that you have to drain it? Could you cook it like rice so that it absorbs all the water? Has anyone tried this and if so, how are the results different?

I'm curious because I'm trying to come up with a generalized method for cooking grains. And I'm trying to learn more about whole grains in general.

Thanks! :)

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