Cleanup is easier than scrubbing burnt-on rice from a pot cooked on the stove, too. For people who eat rice infrequently (and especially people who almost always eat jasmine rice), an inexpensive ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

This recipe sticks to the trusty and consistent saucepan-on-the-stove technique. It guarantees the fluffiest and most evenly cooked brown rice (no more burned pot bottoms or gluey grains).

But the luxury of a $200 rice cooker isn’t just that it makes rice for you—it reliably makes restaurant-quality rice, the kind I was never able to achieve in a pot. So even if my tofu stir-fry ...

I'd recommend cooking your beans on the stove or in a pressure cooker like an Instant Pot. Also, those low moisture levels I noted with the rice carried across everything I cooked, and ...

But that doesn’t mean you can’t make good clay pot rice on a gas stove in your own kitchen. With bo jai fan, you need to use a little more water than you would for plain rice, because ...