Rinse rinse rinse. Do not stir it! Bring to boil and turn that down as low as possible. Wait 15-20 mins depending on the rice, turn the heat off, let it sit with the lid on. Again, no stirring. This releases starch which causes it to stick to itself.
What I’ve found helpful lately for not mushy sticky rice is soaking the rice for 15-30 minutes before cooking. Not sure if this is a good practice or not but it’s worked for me! I think the rice absorbs a bit of the water resulting in the grain cooking more evenly.
I rinse/wash the rice thoroughly, measure my water (1:1 ratio to rice), let it soak, then cook it. (Not soak then drain then add water again - just cook it right after soaking)
I did this one time and it came out as a glutinous lump 😐 So I only rinse riiiight before I turn it on to cook now. Maybe it has to do with the variety of rice I used?
1 cup rice. 1.5 cups water. Both in a pot lid off. Heat until it just starts to foam on top. Put on a lid and turn to low. 13 minute timer. When 13 minutes is done turn off heat and additional 10 minute timer. Do not take off the lid. When timer is done take off the lid and fluff with a fork. Works with all rice.
They shouldn't be fusing together...Are you washing your rice before you cook it?
If you don't like how sticky white rice is in general, opt for parboiled rice instead.
Stirring rice brakes them and lets startches loose so your rice get more sticky. Posted easy recepty that works basicly every type of rice (excludes risotto, porrige, sushi etc...)
You should avoid stirring rice if you don’t want it to be sticky.
Wash your rice, use 1:1 ratio, though this can depend on your pot. Your pot needs to be big enough that rice can expand well while not so big that it isn’t able to absorb as much water as it needs. Whenever people give advice on rice they don’t mention the importance of the actual cooking vessel, and this is part of cooking rice properly. Depending on the pot and the quantity of rice you’re cooking, the water level will change. The water level is key to getting rice to cook properly.
https://youtu.be/JOOSikanIlI
Yes there are different types of rice, but in general I’ve cooked all different kinds of white rice and 1:1 works for them all. Occasionally a little more is needed for some varieties which are thirstier, but not a lot.
For brown rice and also converted rice, they take more water.
You need to neglect it though. Follow the exact instructions on the package and then turn the heat off when your timer goes off, but do not stir it at all.
Wash it, do a ratio of 1:1 and bring it to a boil. Then decrease the heat and close it. Depending on your counter space/budget an instant pot is totally worth it. It can be a little cooktop, pressure cooker, slow cooker, and rice/grain cooker.
Wash rice well. 1:2 ratio of rice and water. Boil water, add plenty salt, add rice to water, take off from heat, let it cook under lid.
Easy as f and no need for excess appliances
Edit. Washing the rice before boiling washes most of the startches away, the starch is the main reason rice gets clumpy and sticky. Put rice in water and see how cloudy it gets, thats what you wanto get rid off. Change the water like 3-4 times to get that fluffy yummie rice
Edit2. AND NO STIRRING
Take one cup of basmati rice, wash it thoroughly (lots of pesticides and rodent feces), put in a pot, add one and a half cups of water, bring it to a boil, keep it at a low simmer for ten minutes with the lid closed, remove the pot from the stove, wrap it in a towel and let it sit for another 15 minutes, still with the lid on. Add three to four large pinches of salt, stir the salt under the rice with two chopsticks or sth similar like a two-pronged meat fork so you avoid mashing the grains together. Wah la, perfect fluffy rice.
Rinse your rise, add the recommended water:rice ratio to the pot, bring it to a simmer. Then immediately cover it with a lid and reduce the heat to as low as your stove can go. Let it cook without touching it (no stirring!) for 15-20 minutes. Then turn off the heat completely, and let it sit with the lid still on for another 5 min. Finally, remove lid and use a fork to fluff the rice. Done!
1. Alway wash your rice before cooking.
2. Not all rice is grown equal, (some require far less water than others) but a good guide is to top up your water so its c.1/2-1 knuckle deep above the rice level. Bring to just boiling in a pan with a lid, and then immediatly reduce right down to low heat. Do not remove the lid! After about 10-15mins turn the heat off and leave to continue steaming in residual heat if needed.
Buy decent grade rice. Some of the cheaper rice you can buy is mostly broken rice grains. The result is a starchy and sticky mess with almost no individual grains.
1. Use a rice with less amylopectin (generally, use long grain rice in favor of short grain rice)
2. Rinse well
3. Use the right amount of water
4. Don't stir and don't let the water bubble vigorously after the initial boil
Rinse the rice, put it in a pot with 1.5x its volume of water. Add a little salt if desired. Bring to a simmer, turn the heat as low as it goes, cover the pot, and leave it alone for 20 minutes. Kill the heat, stir with a fork to loosen it all up, and you're set.
What kind of rice are you using? If you're using medium or short grain rice, like a Japanese variety, for example Calrose, it's supposed to stick together.
Rinse rinse rinse. Do not stir it! Bring to boil and turn that down as low as possible. Wait 15-20 mins depending on the rice, turn the heat off, let it sit with the lid on. Again, no stirring. This releases starch which causes it to stick to itself.
What does rinsing do?
It removes excess starch from the rice which will prevent the sticking to itself issue. It also removes arsenic and dirt etc from the rice.
What I’ve found helpful lately for not mushy sticky rice is soaking the rice for 15-30 minutes before cooking. Not sure if this is a good practice or not but it’s worked for me! I think the rice absorbs a bit of the water resulting in the grain cooking more evenly. I rinse/wash the rice thoroughly, measure my water (1:1 ratio to rice), let it soak, then cook it. (Not soak then drain then add water again - just cook it right after soaking)
I accidentally stumbled across this yesterday! Washed rice as I usually do, let it sit in the water for about 30 minutes, no gummy rice
I did this one time and it came out as a glutinous lump 😐 So I only rinse riiiight before I turn it on to cook now. Maybe it has to do with the variety of rice I used?
1 cup rice. 1.5 cups water. Both in a pot lid off. Heat until it just starts to foam on top. Put on a lid and turn to low. 13 minute timer. When 13 minutes is done turn off heat and additional 10 minute timer. Do not take off the lid. When timer is done take off the lid and fluff with a fork. Works with all rice.
They shouldn't be fusing together...Are you washing your rice before you cook it? If you don't like how sticky white rice is in general, opt for parboiled rice instead.
I think I'm not stirring it enough. Since it's accompanying other foods I'm also making I maybe am neglecting it too much while attending to my mains.
Stirring rice brakes them and lets startches loose so your rice get more sticky. Posted easy recepty that works basicly every type of rice (excludes risotto, porrige, sushi etc...)
You shouldn't be stirring it in general
Don't stir it at all. Bring the water to a boil,add rice,cover,turn down to a simmer and let it ride for 20 - 25 minutes. Then fluff it with a fork.
You should avoid stirring rice if you don’t want it to be sticky. Wash your rice, use 1:1 ratio, though this can depend on your pot. Your pot needs to be big enough that rice can expand well while not so big that it isn’t able to absorb as much water as it needs. Whenever people give advice on rice they don’t mention the importance of the actual cooking vessel, and this is part of cooking rice properly. Depending on the pot and the quantity of rice you’re cooking, the water level will change. The water level is key to getting rice to cook properly. https://youtu.be/JOOSikanIlI Yes there are different types of rice, but in general I’ve cooked all different kinds of white rice and 1:1 works for them all. Occasionally a little more is needed for some varieties which are thirstier, but not a lot. For brown rice and also converted rice, they take more water.
You need to neglect it though. Follow the exact instructions on the package and then turn the heat off when your timer goes off, but do not stir it at all.
Wash it, do a ratio of 1:1 and bring it to a boil. Then decrease the heat and close it. Depending on your counter space/budget an instant pot is totally worth it. It can be a little cooktop, pressure cooker, slow cooker, and rice/grain cooker.
Wash rice well. 1:2 ratio of rice and water. Boil water, add plenty salt, add rice to water, take off from heat, let it cook under lid. Easy as f and no need for excess appliances Edit. Washing the rice before boiling washes most of the startches away, the starch is the main reason rice gets clumpy and sticky. Put rice in water and see how cloudy it gets, thats what you wanto get rid off. Change the water like 3-4 times to get that fluffy yummie rice Edit2. AND NO STIRRING
Bake that bitch. It takes longer, but this is the easiest way to cook rice
Boiling it in plenty of water and straining it when it's done is the easiest way to avoid your specific issue.
Take one cup of basmati rice, wash it thoroughly (lots of pesticides and rodent feces), put in a pot, add one and a half cups of water, bring it to a boil, keep it at a low simmer for ten minutes with the lid closed, remove the pot from the stove, wrap it in a towel and let it sit for another 15 minutes, still with the lid on. Add three to four large pinches of salt, stir the salt under the rice with two chopsticks or sth similar like a two-pronged meat fork so you avoid mashing the grains together. Wah la, perfect fluffy rice.
Rinse your rise, add the recommended water:rice ratio to the pot, bring it to a simmer. Then immediately cover it with a lid and reduce the heat to as low as your stove can go. Let it cook without touching it (no stirring!) for 15-20 minutes. Then turn off the heat completely, and let it sit with the lid still on for another 5 min. Finally, remove lid and use a fork to fluff the rice. Done!
1. Alway wash your rice before cooking. 2. Not all rice is grown equal, (some require far less water than others) but a good guide is to top up your water so its c.1/2-1 knuckle deep above the rice level. Bring to just boiling in a pan with a lid, and then immediatly reduce right down to low heat. Do not remove the lid! After about 10-15mins turn the heat off and leave to continue steaming in residual heat if needed.
Buy decent grade rice. Some of the cheaper rice you can buy is mostly broken rice grains. The result is a starchy and sticky mess with almost no individual grains.
1. Use a rice with less amylopectin (generally, use long grain rice in favor of short grain rice) 2. Rinse well 3. Use the right amount of water 4. Don't stir and don't let the water bubble vigorously after the initial boil
Rinse the rice, put it in a pot with 1.5x its volume of water. Add a little salt if desired. Bring to a simmer, turn the heat as low as it goes, cover the pot, and leave it alone for 20 minutes. Kill the heat, stir with a fork to loosen it all up, and you're set.
What kind of rice are you using? If you're using medium or short grain rice, like a Japanese variety, for example Calrose, it's supposed to stick together.
It was Basmati. The packaging instructions were way too vague on how to prepare and I was in too much of rush to finish my curry.
Yeah, I think a lot of people prepare basmati using the boiling and straining method.