Fried rice is traditionally made in a round, high-sided wok. You're not out of luck if you don't have one, though, as long as ...

This recipe adheres to the tried-and-true method of cooking it in a saucepan on the stove for the fluffiest, most evenly textured rice. Having a consistent and reliable rice recipe is essential ...

When cooking rice on the stove, combine all ingredients, stir, and bring to a boil. Lower the heat and stir occasionally until rice is tender on the outside but has a little bite — you don’t ...

To help remove the guesswork of cooking rice, beans, oats and quinoa, I’ve used the KitchenAid Grain and Rice Cooker for months. Here’s why I’m now its biggest fan.

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 ...

Cooking rice may seem quick and easy, but it doesn't always come out quite as soft and fluffy as desired when you cook it on the stove. A good rice cooker will often do it faster than cooking it ...

And while many people opt for the ease of a microwave to heat their water, a tea kettle, either electric or stovetop, is a must for extracting optimal flavor from your tea leaves. To learn more ...