Easy one-pot smoked sausage and rice is a quick and easy meal that’s great for any weeknight. Full of savory smoked sausage, ...

Zucchini and fennel salad: Speaking of the season — it’s time to start stockpiling zucchini recipes. Lisa Donovan pairs the ...

A pot of rice is one of the most elemental, universal foods, and yet even the most competent home cooks can still struggle to get it right. Yes, I’m raising my hand. For as many cultures and ...

In a medium saucepan, combine the rice and oil and salt, if using. For short-grain rice add 1 ¾ cups water; for long-grain rice add 2 cups water. Bring the rice to a simmer over medium-low heat. Allow ...

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.

Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn.

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).

Rivera prepares the rice in a caldero, the covered pot frequently used in Puerto Rican kitchens. If you don’t have one, a Dutch oven or other favorite rice pot will do.

If you can boil pasta, you can cook most grains. While grains come in all shapes, sizes and textures, they can all be cooked using the same straightforward method.

Resting the rice covered for 10 minutes after removing it from the heat allows the rice to absorb all of that trapped steam, resulting in the fluffiest grains possible.

A doctor has explained the science behind a viral hack that claims to cuts carbohydrates from rice, potato and bread by up to 50 per cent.