It's also the star of endless dinners, from beefy chili to veggie-forward curries to chicken and rice. I'm happy to eat it ...

"We thought they were basically all going to be fried because the entire universe turned into a vat of boiling oil." ...

Plain rice is certainly nice, but when you want to give those gorgeous grains a serious flavor boost, check your fridge for ...

1. In a bowl, stir together the salt, white pepper, sugar, soy sauce, and oyster sauce. Add the chicken and use chopsticks to ...

To bring out the spice's special flavor, you'll first grind the threads with a mortar and pestle, then bloom it in boiling water. The rice only requires a bit more than a quarter cup of brewed ...

Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas, and 1/8 teaspoon salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover ...

Here, the Yao (one of China’s 55 officially recognised ethnic minorities) women have been using fermented rice water – yep, the milky-coloured liquid left over from rinsing or boiling rice ...

Rice papad is light, crunchy, and not very spicy. You can add spices to enhance the flavour. Some people use a steaming ...