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

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

I come from a Latin American family, and grew up eating rice almost daily. And while I don't eat it quite that often any longer, it's still a staple in my household. These days I cook nearly all of my ...

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 ...

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, ...