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[quote=Anonymous][quote=Anonymous]I use the method from Lonra Sass's Whole Grains Every Day Every Way which is to cook it like pasta in lightly salted boiling water. Keep a close watch and when the dot has disappeared and the tail has released it is ready. (That will make sense I promise). Drain well in a fine mesh colander (shake out the excess water) then spread on a backing sheet to dry a bit. Perfect and fluffy. [/quote] I think the ones I buy aren't fluffy thoug, more crunchy[/quote]
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