Which cooking method is most commonly used for grains?

Boiling is the most commonly used method for cooking grains because it effectively hydrates the grains and allows them to cook evenly. When grains are boiled, they absorb water and expand, leading to a tender texture and enhanced flavor. This method is particularly suitable for various grains such as rice, quinoa, and pasta, which benefit from being cooked in boiling water to achieve the right consistency.

While steaming can also be used for some grains, it is less common than boiling because boiling allows for a more thorough soaking and ensures all the grains are fully cooked. Frying and baking are generally not primary methods for cooking grains; frying can alter the texture and flavor in less desirable ways, while baking is typically utilized for specific grain-based dishes like casseroles or breads rather than for cooking plain grains. Thus, boiling remains the standard and most effective method for preparing grains in various culinary contexts.