a cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.





