Once you take it off the heat, the rice will continue to
absorb the remaining liquid so get it out of the pot and onto the plate as soon as possible!
I also used a 3 1/4 lb pork butt, and it still took about 80 min to become fork tender but then only about 10 min to
absorb the remaining liquid and brown.
Not exact matches
They would
remain firmer and get the chance to
absorb the spiced
liquids rather than plain water.
Simmer 7 to 8 minutes, until most of the
liquid has been
absorbed and what
remains looks thick and saucy.
Add 1 or 2 ladles of the
remaining broth and allow the rice to
absorb all the
liquid before adding more.
Return the meat to the pan, add the
remaining ingredients, stir well, and simmer until all the
liquid has been
absorbed by the meat.
Also the coconut cream glaze (even without adding water) was too
liquid to
remain on top of cake without being
absorbed.
Add
remaining broth, 1/2 cup a time, until
liquid is
absorbed, stirring often.
Add any
remaining stock and continue cooking and stirring until
liquid is
absorbed and rice is tender.
Transfer the rice noodles and all
remaining liquid (it will be
absorbed by the still - warm pasta) to the platter with the edamame noodles and combine.
Add to the tempeh mixture along with the
remaining ingredients for the filling; stir well, cover, and simmer for another 5 - 10 minutes until most of the
liquid is
absorbed and sauce is very thick.
Cook the quinoa in the
remaining 1 cup of stock in a covered saucepan for about 10 minutes, or until the
liquid is
absorbed.
Scoop kitty litter daily to clear it of solids and
liquids, and add a bit more litter to
absorb any
remaining dampness.
Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the
liquid has been
absorbed, but about an inch of
liquid remains.