Chef and author JJ Johnson shares rice recipes from all over—Liberia, India, Puerto Rico, Italy, Korea, and the American South — in his new book.

Add the rice, 1 tsp salt and the smoked paprika and cook, stirring, to slightly toast the rice, 1 to 2 minutes. Step 2 In a medium saucepan, bring the stock to a boil and stir the saffron into it.

cup short-grain, medium-grain, or long-grain white rice (not parboiled, converted, or quick-cooking) ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt ...

Stir in rice, and pour in water. Bring to a boil over medium high; reduce heat, and simmer, uncovered, for 2 minutes to blend. Reduce heat to low; cover, and cook until rice is tender and all the ...

¼ cup extra-virgin olive oil 1 large white onion, diced 1 red or green sweet bell pepper, diced 1½ tbsp minced garlic (about 6 cloves) 2 cups short-grain Spanish white rice, such as Bomba ...