My technique works best with long-grain white rice, like basmati, Texmati, jasmine, ... (about a 1:4 ratio of rice to water).

This guide simplifies the world of rice, helping you choose the right variety for every dish. [feast_advanced_jump_to] ...

This recipe combines wild rice with a Texmati rice blend, shallots, sweet potatoes and pecans. Add pomegranate seeds or sun-dried cranberries, depending on personal preference.

Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

2 cups Texmati or basmati rice (14 ounces) Kosher salt. 1/3 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. 8 small scallions, thinly sliced. 1/3 cup cornichons, thinly sliced ...

Trying to cook rice with static formulas like 1 cup of rice to 1½ cups of water is a recipe for disaster because the more rice you cook, the less water you need.

1 cup long-grain brown rice (such as Texmati) 2 teaspoons coarse salt 3 medium carrots, peeled, cut into matchsticks about 3/4-by-1/8-by-1/8 inches (some markets sell them ready-to-use in ...