To help get over my own rice hang-ups, I spent some time with Nguyen in our Food Lab, going step by step through her recipe for "10-10-10 Perfect Rice" featured in her new book, "Ever-Green ...

Water to rice ratio Nguyen's recipe calls for a 4-to-5 ratio of rice to water (2 cups rice to 2 1/2 cups water) to get a "chewy, firm texture" with grains that are not too hard or too soft. Again, ...

5. Add and boil your water (but don't add the rice yet). Generally, you'll want to use a 1:2 ratio of rice-to-water when cooking rice on the stove. However, the exact amount of water you'll need ...

Water to rice ratio Nguyen's recipe calls for a 4-to-5 ratio of rice to water (2 cups rice to 2 1/2 cups water) to get a "chewy, firm texture" with grains that are not too hard or too soft.

Soaking rice for about 30 minutes can make it more aromatic and help it cook faster, but it usually isn't necessary. If you do soak, you'll need less water for cooking—approximately 1 ½ cups of ...

Cook for 15 minutes, without any peeking or lid-lifting. Remove from the heat, and leave to rest for 5 to 10 minutes, then gently fluff up the rice with a rubber spatula, and keep covered until ...

Cook for 15 minutes, without any peeking or lid-lifting. Remove from the heat, and leave to rest for 5 to 10 minutes, then gently fluff up the rice with a rubber spatula, and keep covered until ...

Cook for 15 minutes, without any peeking or lid-lifting. Remove from the heat, and leave to rest for 5 to 10 minutes, then gently fluff up the rice with a rubber spatula, and keep covered until ...

Cook for 15 minutes, without any peeking or lid-lifting. Remove from the heat, and leave to rest for 5 to 10 minutes, then gently fluff up the rice with a rubber spatula, and keep covered until ...