Simmering Methods

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The most common method for cooking rice and other whole grains is to place the washed grain in a heavy pot with the right amount of water or other liquid to hydrate it, bring it to a simmer, cover, and cook slowly until all the water is absorbed. The exact amount of liquid needed varies considerably, depending on these factors:
  1. The type of grain, its age, and its moisture content
  2. Tightness or looseness of the cover (degree of moisture loss during cooking)
  3. Desired moistness of the finished product