Whether you're making saffron-tinged Spanish rice or cumin-scented Mexican rice, this easy recipe will have it on the table ...

Add rice; cook, stirring often, until toasted and shiny with a light golden hue, about 8 minutes. Add stock, salt, thyme, and bay leaf. Bring mixture to a boil over medium-high, stirring often.

In a 4-quart wide heavy pot, bring rice and water (3 3/4 cups) to a boil and cook, uncovered, without stirring, until steam holes appear in rice and grains on surface appear dry, 5 to 7 minutes.

Basic steamed white rice is simple enough to make without a rice cooker. This recipe from chef Jet Tila calls for a 2-to-1 water-to-rice ratio for perfect rice every time. Advertisement ...

Place the washed and drained rice in a three-quart lidded pot or rice cooker. Add water, sake, soy sauce and sea salt and let sit for 10 minutes before cooking, to ensure tender grains.

Add 1/4 cup of water, cover and steam 3 to 4 minutes. Add the chopped chard leaves and steam until wilted and tender, about 5 minutes. Stir into the steamed rice.

Here, the rice for the noodles is ground daily, on-site, in two electric stone mills that Joe Rong, the 26-year-old owner and chef, brought from China when he opened the stand in 2017.