For something so seemingly simple, cooking really good rice on the stovetop can be irritatingly hard. It requires just two ...

To hear the cook, writer and teacher Sonoko Sakai tell it, “1955 is the year my mother was liberated.” Several things ...

I designed the following recipe to yield lightly seasoned, fluffy white rice with distinctly separate grains: perfect to use ... is designed specifically for long-grain white rice.

He found that regardless of what kind of rice was being tested — long grain, brown, white, etc ... biggest thing separating you from that perfect cup of cooked rice is chemistry.

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

When tasting white and long-grain rice, we looked for fully cooked grains that held their shape, based on chef Dale Talde’s description of the perfect grain: “If you hold it in your finger and ...

Because of this, brown rice can take longer to cook and have a chewier texture, as well as more nutritional value, while white rice can be easier on fussy stomachs and is softer. Some viewers shared ...

But taking your fried rice to another level requires some tricks. The choice of rice can make a huge difference: try cooking it with long-grain rice ... shrimp with salt, white pepper, grated ...

There are many types of rice, including white and brown, each of which varies in grain size from short to long. Quinoa is an edible seed harvested from the goosefoot plant, which grows throughout ...

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...