For more than half a century, the Japanese government has encouraged its rice farmers to grow less of the crop so that prices ...

Struggling with diet confusion? A Harvard gut health physician shares 11 science-backed tips to eat smarter, boost digestion, ...

Records show state purchases go back to the British colonial days when growers were told to sell two bushels (41.74 kg) per acre in Maha and a bushel in Yala. The guaranteed price was set in 1948 ...

Love fried rice? Looking to make some at home? From duck to chili crisp, our experts share their favorite ingredients that will take it to the next level.

If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled ...

From ancient fields to modern kitchens, rice has fed generations. But not all rice is equal—its type, texture, and nutrition ...

Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn’t belong in beer. Now they’ve got the ...

Rice is difficult to grow in the Pacific, so how did it end up in a cave? Archaeologists reveal the hidden history of this ancient and well-travelled grain.

Muslim-owned claypot chicken rice joint with tender duck & must-try crispy wings appeared first on SETHLUI.com.

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

Bowls of cooked rice and rice balls -- essentials in typical Japanese meals -- are appearing less frequently on dining tables ...