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 ...

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.

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.

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 ...

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 ...