I f the word casserole stirs up happy thoughts of mouthwatering aromas and savory, satisfying dinners traveling to the table in a 9 x 13, you're not alone. The classic casserole, which can be ...

Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes.

The first time I attempted arroz rojo, or Mexican red rice, I lifted the lid of the pot to find a pale yellow, over-salted pile of mush. There’s this notion that’s perpetuated in both popular ...

Rice arrived in Mexico via La Nao de La China (a.k.a. Manila Galleon), Spanish trading ships that brought goods from Asia to Mexico in the 1560s.

Cover and cook over moderately low heat for 10 minutes. Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender.

Rinse and soak brown rice in water for at least 30 minutes before cooking. This will help soften the bran and make the rice easier to digest. Rinse and soak wild rice in water for at least 1 hour ...