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 ...

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.

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

Short-grain rice, or the sticky kind often used in sushi; long-grain, which includes aromatic types like basmati and jasmine; and medium-grain, or rice that tends to be served as a main dish.

Rice feeds more than half of the world’s population. Climate change is loading the beloved grain with arsenic, creating a “scary” health burden.

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.

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.

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 ...