How can I cook rice and not have it come out as 1 big lump? How can I get separate, soft and fluffy grains?

Answer 1

Rinse the starch off first in a sieve til the water runs clear

Answer 2

You can either get a rice steamer or cook rice in a pot over the stove. The bigger the pot the more room for fluffiness. The ratio for cooking rice is 1:2. Sometimes I use 1 cup of rice for 2 cups of water and sometimes I use 1.5cups of rice to 3 cups of water if I wan't leftovers.

Stovetop method:

Put one cup of rice in a big pot with two cups of water [ or other fluid, like chicken stock ] and bring to a boil stirring occasionally so the rice doesn't stick to the bottom of the pot.

Once it has come to a boil, stop stirring and put a lid on it and turn it down to low [2-3] for twenty minutes. [do not remove lid until ready to serve... No peeking!!]

Take the pot off the heat after the 20 minutes are up and don't lift the lid until ready to serve.

It can stay like that for half an hour even.

The trick is never to lift the lid and put the lid back on. For some reason that will make your rice gummy.

When you are ready to serve, fluff with a fork and enjoy.

Note: You can also rinse the rice in a strainer in a bowl until the water runs clear. I have done that and it hasn't made a noticable difference in my rice so I skip that step.

Answer 3

Long-grain is definitely easier to cook up as separate grains, but it's not always super-soft. Basmati's nice, too. Put in a little extra water (like the higher recommendation on the package) and make sure you don't open the lid until it's done. Don't even peek. A little fat (butter or oil of your choice) is nice for flavor but it doesn't make it especially fluffy. You can also try boiling rice like you would pasta, which skips the whole don't-lift-the-lid problem. Drain like pasta and make sure to salt the water enough. But I've never tried that, despite the cooking shows that have recommended it. So I could be wrong about boiling it. But I'm right about not lifting the lid. I've made that mistake enough times to know it's wrong-wrong-wrong.

Answer 4

It doesn't matter what kind of rice you have. I use Wal-mart brand which is Great Value. I use a stainless steel pot, because it tends not to stick. Put in a half cup more water than you need. This will ensure that the rice does not run out of water and scorch. I stir sometimes, and sometimes I don't, it's according. Most people do not stir. Let it cook for fifteen minutes, then get some out and taste it. If it is crunchy but close to burning, add around a half cup more water, stir, and cut the heat off. This will ensure that it does not over cook, at the same time letting it continue to cook from its own heat. Let it stand around five minutes, and it should be done. Keep checking. When you put it on your plate, it may look gummy sometimes, but add butter, and it is beautiful.

Answer 5

I Frye my rice a little with a tbs of oil.Stir rice till it gets a little whiter or light brown to your taste and don't burn rice.

Then add the water its a 2 to 1 ratio. 1 part rice to 2 parts water.

Bring up to boil then reduce heat to simmer cover.
set 10min on timer.

When timer goes off, shut off heat, but leave cover on.
reset timer for 15 to 20 min.

fluff up the rice and serve.

This way you have time to get the rest of your meal ready and the rice is not cooking into paste.

I've looked at the answers listed above, I own two different types of steamers what a pain to get out all that stuff and the extra counter space. just try it this way once and see if its not easy.

have a nice day.

Answer 6

The answers that you have gotten as for cooking instructions are right on, boil water, add rice, cover, cook 20-25 minutes (package directions) and DO NOT lift the lid until it's done. In the future, it is best when rice is cooked in a rice steamer. They are cheap, $20.00 at Walmart and other kitchen stores and they are so much easier. Just put everything in at the same time and push the button. Perfect rice every time. I especially love brown rice. It's a time and frustration saver!!!!!!

Answer 7

Here's a few ideas:
Invest in a rice steamer. You can sometimes find them at garage sales or second-hand shops. Otherwise you can pick a small one up at WalMart for under $20. They make cooking rice a breeze!
Rinse your rice. Rinsing in cool water will wash off some of the starch clinging to the grains (starch is what makes it stick together). Put rice in a large bowl; rinse and swish around rice until water runs clear.
You can also soak your rice after you rinse it. Soak for about one hour prior to cooking (this will also reduce your cooking time).
Try adding 1 teaspoon of vinegar to your cooking water. This will give you fluffier rice. I use white vinegar, but you could also use rice wine vinegar for a milder version.

Hope this all helps!

Answer 8

Sounds like you may be cooking it too fast....

Id be sure to wash the rice first - this will rinse offf any extra starch - what makes it sticky.... Then, use 2 cups water to one cup of rice. 2 cups of water in a pot, add the rice while cold and heating the water to a boil, stirring often. Once it is at a rapid boil, lower the temp to simmer and cover, without removing the cover. Should turn out much better!

Answer 9

To cook rice rinse well, put water so it is covering the rice about 1/2 a thumb nail deep. Let the water boil when the boiling water starts to bubble simmer for about 20 minutes. It should be perfect enjoy your meal.

Answer 10

It depend on the type of grain: short, medium or long. Always use the recipe that is in the rices container. I've found out that different brands have variations on cooking time, etc.

Answer 11

Well it depends wht kindaa of rice u using....
I'll suggest you to cook Long Grain rice or Basmati rice....
in Rice cooker....

For 1 cup of rice put like 2-3 cup of water....
U can add little lime water in it, so that the rice comes more white and non-sticky too.....
and may b one teaspoon on vegetable Oil....
would do the trick for you...

lemme know how it comes up......:=))