The best way to cook rice? Hands down, without a doubt, with a rice cooker. It makes life easier!

Wash the rice, up to 5 times if you're Cantonese, add water, start the machine, and you're done.

You can now do whatever else you want to do.

The trouble is, if you don't have a rice cooker, then what do you do?

Do what we all used to do: cook your rice in a pot. Now, there are lots of theories on the ratio of water to rice, and from what I hear, some of them work and some of them don't.

And nothing is worse than mediocre rice!

My theory for why certain ratios of water to rice do not work is because not all pots are the same. And in this case of cooking rice, surface area matters!

I have been pondering for years the best way to describe the process I have used forever. Taught to me by Mom, and her Mom probably taught her.

First, wash the rice in the pot you are cooking it in. Add the amount of rice you plan to cook - extra rice keeps, and day-old is best for making fried rice.

Cover the rice with water and use your hands or some implement to swirl the grains about. Pour the water through a fine mesh strainer.

Repeat with fresh water until the water runs clear.

Next, using your finger, measure the depth of the rice. This will be the amount of water above the rice in the pot.

In other words, if you have 1 inch of level rice in the pot of your choice, add water to the pot that is 1 inch above the top of the rice.

Put the lid on the pot and put the rice on the burner on high and bring it to a boil. As soon as the pot boils, remove the lid, turn down to simmer or low, and then put the lid back on.

Cook until all the water is gone, checking periodically (but but not stirring!) to ensure that the rice does not get too dry. Remove from the heat and let rest for at least 10 minutes. Then fluff with a fork to separate the grains.

Having some rice on the bottom that is crispy or even lightly burnt is okay. If you like crunchy rice, this is perfect; cook it a little bit more once you have the finished rice out, and you can make rice tea. Keep in mind, too burnt will flavor the cooking rice in a bad way.

That's it. Once you cook a couple of pots, you will get a feel for your way of making rice. Cooking times vary by the rice type. White is often the shortest simmer time, 10 to 15 minutes, red and black are closer to 42 minutes.

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The finished rice is beautiful to look at, with perfectly balanced flavors: the aroma and color of the saffron, the citrusy tang of the barberries, the crunch of the pistachios, and the fresh, vegetable taste of the herbs.

See the Saffron Rice with Barberries, Pistachio and Mixed Herbs Recipe here!

According to Greek mythology, there are a few variations to the story as to the origins of the Crocus flower. It appears that the nymph, Smilax, was involved in a relationship with the mortal, Krokus, who, with a bit of bad luck, was turned into the flower that produces Saffron.

Saffron is harvested from the fall-flowering plant, Crocus sativus, which is a member of the Iris family. It is native to Asia Minor, where it has been cultivated for thousands and thousands of years for its medicinal cures and its distinctive flavor attributes in foods.

Saffron is a traditional ingredient in many famous dishes, including Spanish Paella Valenciana, French Bouillabaisse, Italian Risotto alla Milanese, and Moroccan Saffron Couscous. Used in small, tiny pinches, the flavor is unmistakable. Other ideas are saffron rice, with couscous, seafood, and in Chai.

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If there is only one risotto you ever make, it should be this one!

Risotto (riso = rice) is defined as rice cooked until it reaches a creamy consistency. It is not just any creaminess. It, when done to perfection, is like no other rice dish in any culture that we know of.

It all starts with the rice itself. The rice is important because not all types of rice can create a creamy texture without being mushy. A good rice creates a delightful creamy texture with definition. There are many options and many more opinions on which rice to use.

This now-classic recipe is from Marcella Hazan's (The Author Who Changed the Way Americans Cook Italian Food: NY Times) cookbook "Essentials of Classic Italian Cooking," which brings two of her classic cookbooks into one. If you only have one Italian cookbook, this is the one to have.

See the Risotto with Parmesan Cheese Recipe Here!

Of all the rice varieties grown in Italy, Carnaroli rice is the most difficult to grow and process. However, it has the highest amylose content—amylose is a form of starch that has a great effect on the finish of the rice when it is cooked, making it worth the effort.

The relatively high amylose content of Carnaroli gives it the qualities you want—it absorbs a lot of liquid. The Veneria Carnaroli averages 24.1% of the total weight.

Unlike Arborio and its daughter Baldo, Carnaroli rice has a relatively significant window between cooked and overcooked. This makes a creamy, flowing risotto, not a sticky one.

Carnaroli rice is classified as a superfino, not because of its nutritional composition or cooking qualities, but because of its dimensions. Italian rice classification is determined by the ratio of length to width, with a high ratio of length to width resulting in a classification of "superfino."

It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine cuisine dishes, thanks also to the pleasing aspect of the grains.

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The crystals of tyrosine multiply after two years and keep appearing in this science experiment (that's what cheese is!), of proteins and fats trapped together amongst like kinds (of other fats and proteins) in a conglomeration called cheese. And as they get together, after time, they start to unravel and in the process, create these wonderful tiny pockets of crunch.

And this is really good for you, by the way. You won't find it in a younger cheese! Proving once again that sometimes age has its benefits!

This very special treat is from a hand-selected farm located in the Mountains of Apennine of Italy, which creates some of the finest Parmigiano-Reggiano we've tasted.

Pre-order Parmigiano-Reggiano - Summer Milk Now!

This recipe is from "Between Harlem and Heaven" by Chef JJ Johnson and Alexander Smalls. I met Chef in Aspen many years ago when he was one of the Best New Chefs for Food & Wine Magazine. We talked a lot about rice and the history of how rice has moved around the world. His knowledge was extensive and enlightening. His food is delicious! Simple ingredients create complex tongue-twisting flavors that amaze my palate. Keep in mind, I have learned that excluding ingredients results in subpar outcomes when it comes to his recipes. This is a cookbook to have in your library.

See the Pineapple Black Fried Rice Recipe here!

Black rice, also known as forbidden rice or Emperor's rice, has a storied history that stretches back thousands of years. Originating in ancient China, this rice variety was so revered that it earned the moniker "forbidden rice" because it was exclusively reserved for the Chinese emperor and the imperial court. Its rarity and exceptional nutritional value made it a symbol of prestige and luxury.

Over time, the cultivation of black rice spread beyond China to other parts of Asia, notably Southeast Asia, where it became a staple crop with cultural and symbolic significance. It is associated with prosperity, good fortune, and longevity and featured prominently in religious ceremonies and special occasions.

One of the key reasons for black rice's historical significance lies in its remarkable nutritional content.

This rice variety is packed with essential vitamins, minerals, and antioxidants, most notably anthocyanins, which give it its characteristic dark hue. These antioxidants are believed to offer numerous health benefits, including reducing the risk of chronic diseases like heart disease and certain cancers.

Additionally, black rice is a good source of dietary fiber, which aids digestion and helps regulate blood sugar levels. These combined health benefits have propelled black rice into the modern superfood spotlight.

Black rice has made a resurgence in the culinary world. Modern chefs and food enthusiasts appreciate its unique flavor, characterized by a pleasant nuttiness, and its delightful chewy texture. It is now a versatile ingredient used in various dishes, including salads, side dishes, and desserts.

Black rice is also used to create rice cakes, noodles, and even alcoholic beverages. Its striking appearance and earthy taste make it an intriguing addition to contemporary cuisine, allowing it to stand out in both, traditional and innovative recipes.

This remarkable grain has transitioned from being "forbidden" to becoming a prized rice for its rich nutrient profile and wonderful contribution to recipes.

Shop now for Rue & Forsman California Black Rice!

This is the favorite garlic on the farm, says Mark.

"It produces absolutely stunning, large bulbs with a classic porcelain sheen, making them the beauty queens of the garlic world.

"Each bulb contains about 6 to 8 large cloves that have a pleasant raw heat, making it an excellent choice for enhancing salsas. When roasted, we find it to be the most flavorful garlic we grow, delivering a creamy texture akin to butter with a rich, unmistakable garlic flavor. (We know it might seem redundant to describe garlic as "garlicky," but how often have you had roasted garlic that tasted like nothing?)

"We enjoy roasting this garlic whole or cutting the sizable cloves in half to toss with roasted potatoes and other vegetables. It belongs to the Porcelain hardneck garlic variety."

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Shodoshima is located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production. Takesan is one of only 14 traditional shoyu member brewers of the Shodoshima Shoyu Association.

Shodoshima, which is a 60-square-mile island, is the second-largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century, the Seto Inland area has been known as a salt-producing region. As a result, many shoyu brewers began production there in the 17th century, using the island's high-quality salt.

Shodoshima is the fourth-largest shoyu production region in Japan, with over 30 factories on the island, but only 14 are established members of the Shodoshima Shoyu Association.

Takesan Company only uses the finest quality whole soybeans, wheat, and sea salt. The steamed soybeans, toasted wheat, salt, and mineral water are left to ferment in traditional and well-seasoned cedar barrels for one year. The barrels themselves have been in use in the production of artisan soy sauce for more than 100 years.

Because of the mild winters in the region (the temperature does not go below 50°F), the shoyu continues to ferment all year round. The end result is a delightfully complex shoyu teeming with organic acids and a wonderful flavor. Unlike mass-produced shoyu, KISHIBORI SHOYU soy sauce is not treated with additional alcohol or preservatives and does not have any additives or preservatives - it doesn't need it. The filtered shoyu is just pasteurized and bottled, leaving all its natural umami intact.

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Red rice, with its reddish-brown hue, has a rich history deeply rooted in Asian agriculture.

Originating in regions like China and India, red rice varieties have been cultivated alongside traditional white rice for centuries.

This unique rice type gets its distinctive color from natural pigments called anthocyanins in the bran layer of the grain. Red rice holds cultural significance in various Asian countries, featuring prominently in regional cuisines like Kerala's "Mattar Rice" in India and Sri Lankan dishes.

Its nutritional value is also noteworthy, as it retains the bran layer, offering higher levels of vitamins, minerals, and dietary fiber, making it a good, healthier alternative to white rice.

Over time, red rice cultivation has spread globally, finding its way into various cuisines and diets. Its slightly nutty and earthy flavor, using it in dishes ranging from salads to desserts.

Red rice has gained popularity for its potential health benefits, including blood sugar regulation, heart health support, and aiding in weight management, due to its lower glycemic index and higher fiber content compared to white rice. As a result, red rice continues to be a versatile and nutritious grain enjoyed by people worldwide.

Shop now for Rue & Forsman California Red Rice!

Matsuri brown rice is ever so slightly polished, only to remove the tough outer layer, but preserving much of the whole grain nutritional benefits.

Preparing Matsuri brown rice isn't much different from preparing traditional short-grain white rice—it's easy in an automatic rice cooker—on the same white rice setting.

Shop now for Matsuri Premium Brown Golden Koshihikari Rice!

This Shiso furikake is a blend that is often sprinkled over rice to enhance its flavor. It consists of small flakes or granules made from a mixture of shiso leaves (also known as perilla leaves), salt, and plum vinegar. Shiso leaves are a type of herb from the mint family, and they have a unique, slightly spicy, and aromatic flavor.

Red Perilla is a plant in the mint family with red or purple leaves and is used not only for food but also for decor. Red perilla, also known as Akajiso in Japanese, is a variety of perilla (Perilla frutescens) that is characterized by its vibrant red or purple leaves. Perilla is a herbaceous plant that belongs to the mint family (Lamiaceae) and is native to East Asia, including countries like Japan, China, Korea, and India.

Red perilla is primarily grown for its leaves, which are used in various culinary dishes, particularly in Asian cuisines. These leaves have a distinct, earthy, and slightly minty flavor, making them a popular ingredient in both, fresh and cooked dishes.

To use shiso furikake, you simply sprinkle it over a bowl of freshly cooked rice, and you can also use it as a topping for other dishes like noodles or salads. It's a great way to add extra flavor and mix up the flavor profile of your food.

Shop now for Fukami Organic Shiso Furikake!

The combination of the Hebesu citrus and the specially cultivated black ginger creates this sweet syrup that is not ginger and is not citrus dominated.

The three elements of sweet, citrus and ginger add a subtle flavor to the dish. Just as important is how this elixir helps bring out the best of the other ingredients in a marinade, a sauce, or vodka!

And a spoonful is also wonderful!

Shop now for Black Ginger Syrup with Hebesu Citrus!

This is an adaptation of Marcella's "Butter and Parmisan Cheese Sauce" by adding fresh sage. Marcella would make this dish in a well warmed mixing bowl. We suggest making it in a sauce pan.

See the easy Saffron Malloreddus Pasta with Butter Sage and Parmigiano-Reggiano Recipe here!