How To Cook Creamy Grains for Sourdough Porridge Breads

Cooking grains is an exercise in ratios. For example, a rule of thumb for long grain white rice is 2 parts water to 1 part rice.

From there, you can use more or less water depending on how firm you prefer your rice. The 2 cups of water can vary from 1-½ cups for firmer rice up to 2-½ cups for softer. Whether serving rice as a starchy side or adding to stuffing or soups, the firmness of the grain is an important choice for the cook.