For Long-Grain Rice: Rinse the rice before cooking to remove excess starch. Use a 2:1 water-to-rice ratio and cook with the lid on until the water is absorbed. Let it rest before fluffing.

Many of us think of rice as a plant that grows in flooded fields, and that's because the kind of rice we're most familiar with — the long-grain, wetland variety called lowland rice — can be considered ...

Rice, a staple for billions with a history spanning millennia, faces a complex present. Originating in Asia and Africa, its ...

cup short-grain, medium-grain, or long-grain white rice (not parboiled, converted, or quick-cooking) ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt ...

Jasmine rice, also known as Thai fragrant rice, is an aromatic “long-grain” rice where each grain is about four times as long as it is wide. Jasmine rice comes in a variety of colors.

Rinse and soak brown rice in water for at least 30 minutes before cooking. This will help soften the bran and make the rice easier to digest. Rinse and soak wild rice in water for at least 1 hour ...

Domestic long-grain rice exports, however, have dipped about 7% over the past 15 years. About 43 percent of the long-grain rice grown in the U.S. was exported last year, down from 50% in 2010.