Cooking rice may seem like a rudimentary skill, but rice can be a tricky dish to perfect. The general rule of thumb to properly cook your rice is to use a ratio of 2 parts water to 1 part rice, but ...

Long-grain white rice is not as difficult to cook on the stove as it may seem. Be sure to rinse excess starch off the rice first and remember the 2:1 water to rice ratio. After your rice is boiled, ...

At the risk of jinxing us, spring has finally arrived. Or, at least it is on its way. (The last time I said it out loud, we had a snowstorm the next day). The grass is green and getting longer every ...

Tired of chowing down on too-sticky rice? Here's how long to cook jasmine rice for fluffy, restaurant-quality results, no matter where you're making it.

We tested six methods for cooking rice and this one was the surprising winner. All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ...

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a “dirty” color, we use ...

Rice varieties differ greatly in texture, flavor, and nutrition. Basmati is aromatic and fluffy; arborio is creamy for risotto; black rice is nutrient-rich; jasmine is soft and fragrant; brown rice is ...

Chef Stewart Davis from Flannery's Bayou and Barbecue is in the Kitchen Concepts Kitchen teaching us how to make classic blackened catfish and dirty rice.

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 ...