If you find your rice has stuck and burned a bit, simply rinse it with plenty of water, drain it, and put it back in a pot ...

This recipe for cooking brown rice on the stove rewards you with nutty flavor, a satisfying chew, and a layered complexity ...

This makes the rice grains split open and absorb excess water, leaving the pot too sticky once the cooking process is complete. Additionally, boiling water also evaporates much more quickly than ...

Add the rest of the rice ingredients to the pot, except the onion and chicken, and stir to mix. Add the onions and chicken on top and cover with a lid. Bring to the boil over a medium–low heat a ...

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly ...

A gently spicy chicken one-pot that can be thrown ... Bring to the boil and reduce the heat to a simmer. Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 ...

reduce to low heat and boil for 1 to 2 hours. Once a bamboo skewer can be smoothly pushed into the root part, turn off stove and cool in pot. 2. Rinse rice and drain on sieve. Place rice and 200 ...