Little Grain, Big Possibilities

Rice is everywhere: The little white box of steamed grains in your takeout order; the pure white mound next to that fragrant green curry; the carby scoop dropped into a bowl of gumbo. It soaks up flavorful gravies, broths, and juices, and can be added to meals to add bulk and make them stretch further

Rice is a staple food in almost every culture in the world. From Japan to the Carolina Lowcountry, rice is a sustaining, omnipresent, and infinitely varied food. Its characteristics change not only depending on the variety—jasmine, carnaroli, bomba, basmati—but also on how it is prepared. For many, a meal isn’t complete without rice on the table. It seemed only right to move these life-sustaining grains from the side of the plate and into the spotlight.

Here, you’ll find all of the tips you’ll need to cook a perfect pot of fluffy rice (no rice cooker required), and make a crackling, golden tahdig your friends and family will fight over. We’ll dig into why every set of cooking utensils includes a wooden spoon with a hole in the middle, and explore the evolution of mango sticky rice from a classic Thai dessert to a cocktail at the best bar in North America.

We’ve also got recipes for every mood, whether you’re craving the creamy comfort of a bowl of khichdi, the colorful abundance of paella, or the stretchy splendor of mochi. If rice wasn’t already on your table seven days a week, it will be now.

— Megan Scott, Senior Editor 

From a classic Cajun jambalaya (tomatoes need not apply) to a fragrant and golden South Indian lemon rice, these dishes share one thing in common: distinct and tender but firm grains. So put the spoon down (save it for risotto), turn the heat to low, and steam your way to perfectly fluffy rice.

Have you ever struggled with making a pot of fluffy rice? If so, you're not alone! Before you get into the kitchen, let Chef Clara Park walk you through how to make the perfect bowl of fluffy rice in just three easy steps. This method works for everything from basmati and jasmine to brown and sushi rice.

The pearly grains of sticky rice next to your papaya salad might seem like the result of a magic trick, but you can achieve the same effect at home, and we’re here to show you how. From Onigiri to Lo Mai Gai, there's so much to explore.

To lean into the magic aspect of sticky rice, Su-Jit Lin also talked to the folks behind Double Chicken Please, one of the best bars in North America, to see how they're turning mango sticky rice into a must-try cocktail. Bottoms up!

Creamy rice dishes are pure comfort food, whether in the form of a healing bowl of congee, a homey but decadent rice pudding, or an aromatic khichdi. These soul-satisfying dishes are basically good vibes in a bowl.

In addition to all the creamy rice dishes you can handle, we tasked Su-Jit Lin to do a deep dive into the best tool for stirring risotto with (just keep stirring!)—and no, it's not a regular wooden spoon.

There is nothing quite so exhilarating as flipping your first tahdig (some of us still get a rush every time)—but there's so much more to this crispy Persian rice. To help you out, Chef Omid Roustaeibreaks down the entire process of making the most perfect, crispy tahdig, including the right rice to use and the best pan for the job.

That's just the beginning of this crispy rice section—don't miss out on our recipes ranging from fried rice to paella.

Whether you're eating rice cakes or mochi, it's hard to be sad while you're eating chewy rice. There’s just something about the stretchy squeakiness that makes everything better! In this section, we mostly focus on mochi—butter mochi cake, matcha mochi bars, and more. In addition to recipes, food writer and reporter Patty Lee explores how mochi is bringing big bounce energy back to breakfast with treats like doughnuts, pancakes, and waffles.