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Tender, separate grains of long-grain white rice cooked by the covered absorption method. This dependable side pairs well with vegetables, curries, braises, grilled foods, and stir-fries.
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Rinsing removes excess surface starch. A measured amount of water, gentle covered cooking, and a 10-minute rest let the grains absorb moisture evenly without turning mushy.
Cool leftover rice as quickly as possible, ideally within 1 hour. Divide it into shallow airtight containers, refrigerate promptly, and use within 24 hours or freeze. Discard rice left at room temperature for more than 2 hours.
Reheat rice only once, until steaming hot throughout (74°C/165°F when checked with a food thermometer). Add 1 tablespoon of water per cup of rice, cover, and heat in the microwave or on the stovetop; stir to eliminate cold spots.
A fragrant, tomato-scented Mexican rice with toasted grains, sweet vegetables, and a fluffy finish. It is a dependable side for tacos, grilled meats, beans, or roasted vegetables.
A deeply savory West African rice dish cooked in a fragrant roasted pepper, tomato, and onion sauce until every grain is richly colored and tender. Serve it as a centerpiece with fried plantains, grilled vegetables, or a crisp salad.
A classic northern Italian risotto enriched with saffron, butter, and Parmesan. The rice stays gently firm at the center while the finished dish becomes glossy, loose, and deeply aromatic.
A classic Italian risotto with earthy mushrooms, creamy Arborio rice, Parmesan, and a subtle lift of white wine. The rice is cooked gradually with warm stock until tender but pleasantly al dente.
Soft, pliable Indian whole-wheat flatbreads with lightly toasted spots and a warm, wheaty aroma. This dependable everyday roti uses a short rest and high heat for a tender center and gentle puff.
A vividly savory Portuguese rice dish simmered with tomatoes, onion, garlic, white wine, prawns, mussels, and firm white fish. The rice stays brothy and tender, absorbing the sweetness of the seafood while fresh herbs and lemon keep the finish bright.
A traditional Valencian-style paella with chicken, green beans, white beans, saffron, and short-grain rice. The rice cooks undisturbed in a wide pan to form a flavorful socarrat beneath a tender, dry-grained finish.
A naturally fermented Ethiopian flatbread made with teff flour, prized for its lacy surface, pleasantly tangy flavor, and soft, spongy texture. Use it to scoop up stews, lentils, and vegetables.