Cooking rice should be easy. Humans have been eating it for millennia; our ancestors first started cultivating the seeds of wild grass an estimated 12,000 years ago, and today, it’s a staple for ...

Additionally, always be on the lookout for green or blue dots, which is a sure sign of mold ... nor leave cooked rice unrefrigerated for more than an hour or two after cooking as Bacillus ...

Both elemental and overlooked, rice was the main starch in our house, one of the first things I learned to cook as a child, but it wasn’t until I started making it on the stovetop that I really ...