Chinese clay pot chicken rice employs the same principles, but with distinctively Asian flavorings, such as ginger and dried ...

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 ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Fried rice is one of those dishes that doesn’t really need a recipe.

Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. Get all your ...

The birth of the first home rice cooker as we know it (automatic, electric). The son of a similarly “liberated” Korean woman, I was raised on rice-cooker rice, the chirping bells and whistles ...

Thailand boasts a diversity of rice grains, but Riceberry rice is one of a few that stands out among others, thanks to its unique dark purple color and long-grained shape. It’s a cross-breed ...

Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the ...