If you keep the rice in a rice cooker on the “keep warm” setting, use a thermometer to make sure it stays at least 150 ...

Cook covered for 20-23 minutes until the rice is tender and most of the liquid is gone. A little liquid still in the pan is ok as long as the rice is tender but it shouldn’t be runny.

Then turn off the heat, leaving the pot covered and on the burner for another 10 minutes. This allows the rice to continue steaming in the residual heat and moisture. Now it’s time to fluff ...

For this one-pot salmon and rice dish, ... After the rice had cooked about halfway, I added the fish to the pot, covered it and let it slowly cook until everything was done at the same time.

Once the rice is drained, cover it (put it back into the cooking pot if you used a strainer), give it a shake or toss it a little, put the lid on, and let it rest for about 10 minutes.

Don’t put a hot, covered pot of rice in the fridge — use several smaller containers instead. Once the rice is in a container, place it right into the fridge. When in doubt, throw it out.

Heat rice mixture, uncovered and undisturbed, on a gas stovetop over medium-high until water along edges of clay pot begins to simmer in spots, 8 to 10 minutes.

Fill a pot with water and add the rice—the rice should be covered by several inches of water and have enough room to bob up and down (about a 1:4 ratio of rice to water). If using, add at least ...

3 cups medium-grain rice. 4 cups water. ½ tablespoon salt. 3½ tablespoons canola oil. 1. In a caldero or Dutch oven with a lid, combine rice, water, salt, and canola oil.

Once you cover the pot, ... Allow the rice to sit, covered, for 10 minutes. This will allow the water to absorb and help ensure fluffy rice. Fluff with a fork before serving.

If serving warm and right away, return grains to the pot, cover and let sit for 10 to 15 minutes; the grain will absorb the remaining moisture and fluff up a bit.