Don’t over-stir. Even though we use less starchy, long grain rice in this recipe, over-stirring will still cause starch to be released from the grains, which can make them gummy and clumpy.

Navigating the various types of rice goes far beyond Minute Rice or other brands. This is all about rice varieties—from long ...

Whether she’s whipping up a weeknight dinner or feeding a crowd, Ree Drummond always has a casserole in her back pocket—and ...

Saffron, with its beautiful shade and unique fragrance, is a much sought-after spice that can make even the simplest rice ...

There are thousands of types of rice, but depending on how producers process them, they fit into two groups: white or brown (whole grain ... Starch consists of long chains of glucose called ...