“With sushi rice, they add rice wine vinegar to reduce the pH of the rice and make it acidic, thus preventing B. cereus from growing,” Schneider explains. When reheating rice, be sure to cook ...

Forbes contributors publish independent expert analyses and insights. Dr. Liz Thach writes about wine business and wine lifestyle.

The combination of dal-chawal (lentils and rice) is a beloved staple in many households, particularly in India. Not only is it comforting and delicious, but it’s also a balanced meal that offers both ...

Filipino researchers optimized the fermentation process of tapuy (Philippine rice wine) to turn its often-discarded lees into a superfood rich in anti-aging compounds. Animal tests showed that ...

“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentat ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. Like many wine terms ...

This is collaborative content from Food & Wine's team of experts ... we offer an easy workaround by using sweet rice flour ("mochiko" in Japanese) to create the same chewy, springy texture.

What Is The Correct Ratio? From chewy brown to short-grain white, the kind of rice you are cooking plays a part in how much water you should use. The dish you're making is important too. Is it a ...