We'll be the first to admit that cooking rice requires some guesswork, from nailing the ratio of grains to liquid to knowing ...

Cooking rice should be easy. Humans have been eating it for millennia; our ancestors first started cultivating the seeds of wild grass an estimated 12,000 years ago, and today, it’s a staple for ...

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat. Stir in the ...

Simply reserve the water after cooking rice and use it to replace some or all of the liquid in your favorite soup or stew recipes. It works especially well with vegetable, lentil, or chicken-based ...

Fried rice syndrome can have some seriously unpleasant symptoms. Here's why you might want to cook rice everyday instead of reheating leftovers. A recent graduate of the University of Minnesota ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

For years as a home cook, I contended with rice rather than cooked with it. I’d follow all the instructions, and my rice would still turn out a bit mushier, clumpier, or stickier than I wanted.

Pudding rice is widely available in British supermarkets. Look for rice with plump, shiny, round grains. You do not have to soak pudding rice before use. Combine it with milk, eggs and nutmeg to ...