But cooking rice with flavor is its own age-old challenge that has left many of us with bland bowls of disappointment. No matter how much seasoning you toss in, it seems like the flavor vanishes ...

Your rice cooker makes it criminally easy to season your rice. But that doesn't mean it's guaranteed to be flavorful. Here's ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...

Credit: Allie Chanthorn Reinmann (Please forgive the appearance of my elder rice cooker in the photos; let’s just call it “seasoned,” shall we?) A rice cooker uses heat and water to cook rice.

"Furikake" is a beloved Japanese topping for white rice which comes in many, many varieties from the salty purple perilla leaves of Yukari to dried versions of entire dishes like baked potato or ...

Put the rice and 1 cup (250ml/9fl oz) cold water in a heavy-based saucepan that comes with a tight-fitting lid, and bring to the boil. Once it’s bubbling, clamp on the lid, turn the heat down ...

Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Measure 2 tablespoons of rice and form into a ...

PREHEAT oven to 375°F. MIX seasoning, hot water, butter and rice in 13"x9"x2" baking dish. Top with fish. POUR baking sauce over fish. Sprinkle fish with crumb topping. BAKE 30 min. or until done.