South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the...

Even without a rice cooker, this rice comes out just perfect.

The distinctive, delicate flavor of fragrant basmati rice—an Indian staple—helps temper the heat of the south’ spicy food.

Long-grain rice won’t do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken.

Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

Though this rice mainly functions to sop up meaty red sauce, a quick sauté with garlic and onion means it can hold its own.

This chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast to friscassee.

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad.

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.

Cooking bulgur with rice makes a delicious and slightly unusual side dish that’s just right for soaking up a saucy main course.