It's the best method, no matter what type of rice you have.

A fourth-generation rice farmer breaks down the science behind rice cookers and the stovetop method.

Even if you're not part of the majority of the world's population that eats rice daily, chances are high that you've eaten the staple ingredient in recent memory. And if you bothered to click on and ...

All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ensure tender, separate grains. Baking basmati rice in a 375°F oven earned the ...

Rice is easy to cook, right? Apparently not. Usually, I am staring at a sludgy mess that’s half-encrusted on a miserable-looking pot. It might be one of the “basics,” however, perfecting fluffy rice ...

Rice is a great source of carbohydrates and a hugely versatile staple. You can eat it with curries, chilis and when stir frying. Load it into burritos, make fried rice dishes, add it to soups and ...