My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. (Don't steal my techniques please.)
The problem is that this [highly scientific] method is sometimes inaccurate in the amount of water that remains in the dish after half an hour. If the water is running low, I can just add more, problem solved. But what can I do if there is too much water?
It's true that I can try to learn from my mistakes and add less water next time. However, is there a way to save the dish? I know I can just remove the top, turn up the heat, and let the extra water boil off, but sometimes that will overcook everything to a mush.
Is there anything I can add that absorbs the water? Kind of like rice, but maybe faster?