In late 2012 we released our original report on arsenic in rice, in which we found measurable levels in almost all of the 60 rice varieties and rice products we tested. Our most recent testing ...

The puffy white grains of boiled rice may feel proud at the fact that their ancestry is almost 5,000 years older than the twisters or penne or macaroni tubules sitting in a pasta bowl. While this ...

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

Freshly cooked rice is too damp - the grains will stick together if you try to stir-fry them, resulting in a dish that’s heavy and wet. Rice that’s been refrigerated turns into hard grains ...