Ovens distribute heat more evenly compared to stoves and microwaves. This allows the rice grain to steam thoroughly and become super fluffy, not mushy, by the end of the cooking process.

That way, the steam continues to fluff up the rice. But “really good restaurants will cook [rice] in the oven or rice cooker,” he added. To cook it in the oven, the ex-chef covers a baking ...

The most popular dish at The Chairman is the steamed flowery crab with aged Shaoxing wine and rice noodles ... important to kill the crab right before cooking it. Once the crab is not alive ...