We'll be the first to admit that cooking rice requires some guesswork, from nailing the ratio of grains to liquid to knowing ...

In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat. Stir in the ...

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

While many people in the West think of rice as a simple side dish, it's exciting when cooked as a meal in its own right and readily absorbs other flavours. In some cultures, rice is considered so ...

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

Nestle the chicken thighs, skin-side up, into the rice so the meat is buried in the sauce but the skin is above the surface. Allow the dish to cook for another five minutes, uncovered. Serve ...