Place the couscous in a steamer or metal colander, set it inside the stew pot, cover and steam -the grains will absorb some of the stew's fragrance.

The wettability is determined by whether or not the grains preferentially absorb oil over water.

The grains of this rice are short and stubby and absorb liquid without becoming gluey (unless they are overcooked).

This is because the couscous grain is rather dry, and absorbs plenty of liquid.

The grain had absorbed all the water and softened.

Add the rice and cook, stirring, for a minute or two until the grains absorb the butter and turn opaque.

Each grain must absorb a certain number of photons in order for the light-driven reaction to occur and the latent image to form.

Add the rice and cook for one to two minutes, stirring, so that the grains absorb the butter.

The stubby grains absorb liquid without becoming gluey.

Then sturdy seasonings like garlic, sun-dried tomatoes and olives can be added at the beginning of the preparation so the grains can absorb their flavors as they cook.