Even Australians have heard of the Chipotle range of restaurants in the US, but many of us have never experienced its distinctive flavours before. Now we can replicate the restaurant quality rice at home with this recipe for their coriander-lime rice.

We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.

Out of all the trash I've eaten, pineapple peels might be my favourite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: Chicha de arroz con piña.

I grew up with a standard, cheap rice cooker that my mum bought at a grocery store. Shopping for my own cooker as an adult, I was surprised at how many options there are to choose from and how expensive those options can be. Cooking rice is a pretty straightforward task, so what's with the super expensive cookers? Here's what I found.

My girlfriend and I make a lot of rice when we cook. The trouble is, she likes brown rice for health reasons and I like white rice for yummy reasons. I know brown rice is supposed to be "healthier" than white rice, but is it so much healthier that I need to make the switch?

As someone who writes about how to make delicious food, I am all about DIY-ing your own versions of tasty, trendy dishes. In a lot of cases, a homemade version of something will taste better and cost you less money, but this is not the situation with the poke bowl.

In the West, people tend to pile their main dish atop rice and call it a day, but in many other cultures, rice is served with a variety of toppings so that it can be enjoyed aside from the main dish. Here are a few suggestions to garnish your rice with tasty toppings.

On a scale from "1" to "listeria" the amount of stomach trouble I would expect a bowl of rice to give me falls around a "2", but apparently the seemingly innocuous grain can inflict a lot of pain if it isn't stored properly.

You know that awkward moment in your fridge, when it still has food in it, but it's all 1/2-cup portions of various leftovers and like, one carrot? That moment is annoying, because you still have food that can and should be eaten, just nothing that fits together in a cohesive meal. Luckily, I have a dish for just this moment: Eggs and rice.

Bay leaves are the dryer sheets of the kitchen. I know that they do something, I'm just not entirely sure what it is, and I don't really miss them when I run out. Yet I keep buying them, because this is what humans that cook do. They buy bay leaves and put them in things.

Rice is the most important component of sushi. In fact, the word "sushi" refers to the vinegared rice used for the Japanese dish. If you want to make decent sushi at home, you need to know how to prepare the rice first.

If you have some leftover rice in danger of going stale, here's a simple and delicious way to use it up. All you need is some milk and sugar.

Hello, cats and kittens, and welcome back to the roller coaster of emotions known as Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator. This week I'm playing around with a certain grain I've been particularly curious about.

Rice cookers can make more than just rice, but they make rice really well. To up the flavour factor and make a super tasty, super easy dish using only your rice cooker, you just need to grab a tomato.

It's not easy to make perfectly consistent rice on the stove -- sometimes the pot of rice comes out too mushy, burnt, or crunchy. That's why you might want to adopt celebrity chef Alton Brown's method of rice cooking.

Smoked meat is the usually the belle of any culinary ball it attends, but its intense flavour and fatty constitution make it a fantastic backup dancer in any bean, veggie, or rice dish.

Food for when you're exercising is a whole product category these days. There are sticky sweet energy gels (every marathoner's frenemy), plus a variety of bars and chews that are pretty much all expensive and taste terrible. The book Feed Zone Portables has an alternative: Homemade, portable food that has the nutrition you need, while tasting great.

Video: Leftover fried rice can be pretty tasty on its own, but if you want to turn it into a totally different kind of snack, try waffling it.

Some people will tell you that you need to use day-old rice to make excellent fried rice, but that's not exactly true. You can achieve the perfect level of chewy texture using a small table fan to dry off your freshly-made rice.