I often make soups with rice, barley, or other grains. After a night in the refrigerator, the grains always soak up pretty much all of the broth. Last week I made turkey, rice, and red bean soup. When I added the rice (1 cup) there was close to ten cups of liquid in the soup. I took it off the heat and poured it into another container to cool as soon as the rice was done cooking. There was still no broth left in the soup the next morning. This has happened to me several times in the past, but usually with a larger amount of grains for the amount of liquid. I was thinking there was no way 1 cup of rice could absorb 10 cups of broth.
Does anyone know if and how this can be prevented?