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Common types include white, brown, jasmine, basmati, arborio, and wild rice.

Generally, use 2 cups of water for every 1 cup of white rice; for brown rice, use 2.5 cups water per 1 cup rice.

Use a heavy-bottomed pot, rinse rice before cooking, and avoid stirring during cooking.

Cooked rice should be refrigerated and consumed within 3–4 days.

Popular dishes include fried rice, risotto, paella, rice pudding, and pilaf.

Yes, use a microwave-safe container, add appropriate water, cover, and cook as per package instructions.

All water should be absorbed and the grains tender but not mushy. Taste a grain to check.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Rinse the rice, use the correct water-to-rice ratio, and simmer covered until all water is absorbed. Let it rest covered for 5 minutes before fluffing with a fork.

Rinsing rice removes excess starch, resulting in less sticky, fluffier cooked rice.

Keep it in an airtight container in a cool, dry place.

Yes, let it cool, portion into airtight containers or freezer bags, and freeze for up to 6 months.

Cook rice in broth instead of water, add herbs, spices, or aromatics like onion and garlic.

Brown rice retains the bran and germ, making it higher in fiber and nutrients compared to white rice, which is more processed.

Sprinkle with a little water and microwave covered, or steam it to restore moisture.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.