If I leave it out for too long (in the fridge) before freezing
the pasta absorbs all of the liquid and cheese.
Not exact matches
Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until
pasta is tender and most
of the
liquid has been
absorbed.
Lately, I've been having a lot
of success with cooking
pasta in what I think
of as «risotto style» with a minimal amount
of flavorful
liquid that gets
absorbed into the
pasta as it cooks, creating
pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.
Boil over high heat until most
of the
liquid is
absorbed and
pasta is al dente.
After about 5 minutes, the noodles should be done and most
of the
pasta liquid will be
absorbed.
The
pasta absorbs the flavor
of the broth as it cooks, and the
pasta starches thicken the
liquid to a lip - smacking consistency.
As the soup stands, the
pasta will
absorb lots
of the
liquid, transforming the soup into a thick stew, which I love.
Cover and simmer, stirring occasionally, until the
pasta is tender, most
of the
liquid has been
absorbed, and the chicken is cooked through, about 4 minutes more.