What is a common method for cooking grains?

Cooking grains often involves methods that provide the necessary moisture and heat for them to absorb water and soften appropriately. Boiling or steaming is a common and effective way to achieve this. When grains are boiled, they are submerged in water, allowing them to absorb hydration and swell, leading to a tender texture suitable for consumption. Steaming, on the other hand, uses steam to cook the grains, which can help retain more nutrients and result in a fluffy texture.

While other cooking methods like baking, frying, and roasting can indeed be used for grains, they are less common for basic cooking. Baking generally requires a dry heat and is typically used in preparing dishes that incorporate grains rather than cooking the grains themselves. Frying is a method that applies direct heat and is more suited for foods that are meant to be crispy or browned, not for cooking grains entirely. Roasting also involves dry heat, which is better for enhancing the flavor of whole grains but does not adequately provide the moisture needed to cook them effectively on their own. Thus, boiling or steaming stands out as the most appropriate and prevalent technique for cooking grains.