| Issue #12 of our special series about cooking in the coronavirus era.
 THE WAY WE'RE COOKING NOW  Been eating a lot of rice lately? Same. Many of us are cooking our rice in rice cookers, but the rest of us are steaming. Or, rather, we used to. There’s a technique that gets you rice in half the time of steaming, no rice cooker required. And since we’re going to be at home with our rice bowls for at least a few more weeks, now is the time to learn it.
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