How do i cook rice without it ending up all sticky and mashed?

Question

my mom knows how to make like a thousand different kinds of rice dishes and i cant even make plain rice without it ending up all sticky and stuff. If you understand what i mean by "sticky", how do i make it...not "sticky"?

i would ask my mom but she's not around

Answer 1

Boiling rice is harder than it looks. Often the finished product is sticky or "gluey." Here's a sure-fire way to produce rice that's light and fluffy.
Difficulty: Easy
Time Required: 30 minutes
Here's How:
Rinse the rice in water to get rid of excess starch.
For every cup of rice, add 1 1/2 cups water.
Bring the rice to boil, uncovered, at medium heat.
When boiling, turn the heat down to medium low.
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Place the lid on the pot, keeping it tilted to allow steam to escape.
When you can see holes or "craters" in the rice, put the lid on tight.
Turn the heat to low.
Simmer for another 15 minutes.
Fluff up rice and serve.
Tips:
For best results, use long grain rice.
For a bit of variety, try one of the scented rices, such as jasmine. The amount of the water required and the cooking time will be less than for other types of long grain rice.
If you still need a bit of help, here are easy step by step photo instructions on how to cook rice.
More How To's from your Guide To Chinese Cuisine

Answer 2

There are many "Types" of rice, Jasmine, Basmahi, Orborio to name a few and they all have a different glutine content that makes it sticky or not. I find Jasmine a fine rice to use not only for it flavor and smell but it cooks up great if you, like most of the rices, lightly fry it (medium heat) in oil for a couple minutes to set the flavor and seals the outside to keep some of the glutine in. And stop peeking at the rice as it cooks you're letting the steam vapors out!

Answer 3

I'm assuming here that you're just boiling the rice in a dish.. not using any kind of cooker...

Add two cups of water for every one cup of rice that you want to cook. Just cover it with a lid and let it keep boiling. Stir it once in a while so that the rice doesn't stick to the bottom. Don't stir it too much, or else it will get mashed.

Once the water starts boiling, add a spoon of butter (this helps in preventing the rice from sticking to each other).

Answer 4

Rice in general is quite starchy; Asians usually rinse their rice until the water is mostly clear, then cook accordingly. Make sure you're not buying sushi rice or sticky rice -- those will be sticky regardless of how much water you use or rinse with.

Answer 5

First fry your rice till it is golden brown. Then add a glass of water. (depending on the amt of rice you are cooking) Just enough to top off the rice. Then cover and simmer. After you add the seasonings and all, of course. Let it boil while checking on it. Do not stir. If you see it is low on water and it still looks or taste uncooked then add like a half a cup to a cup of water then cover again until it looks cooked. Adding the water slow is the trick.

Answer 6

Easiset recipe for cooking rice is...
#1: NEVER buy "Minute Rice", gag tastes like cardboard!!!
#2: Ignore package/box instructions!!!

Example:
1 Cup long cooking least expensive rice on market
2 Cups H2o
Put rice and, H2o in a pot...Bring to a boil...Turn heat down to low...COVER with tight fitting lid...Do NOT peek!!! Time/cook for 20 minutes...Remove from heat...Leave covered for about 10 minutes...Take lid off...Fluff with a fork

ALWAYS double H2o to amount of rice!!!

Remember...Rice makes babies, LOL!!! Doubles!!!

Answer 7

I found that steaming my rice in the oven rather than on top of the stove works best.

Oven Steamed Rice

1 1/2 cups of raw converted white rice
1 1/2 teaspoons of salt
Dash of freshly ground black pepper
2 tablespoons of butter or margarine
3 1/2 cups of boiling water

Preheat your oven to 350ºF. In a 1 1/2 quart un-greased casserole with tight fitting lid, combine the salt and pepper. Dot the top with butter. Pour boiling water over all and stir to melt the butter. Cover and bake for 45 minutes, DO NOT PEEK. DO NOT STIR. To serve fluff up lightly with fork. Makes 6 to 8 servings

Answer 8

You are probaly using to much water. When cooking rice use just enough water to completely cover the rice when it comes to a rapid boil turn the stove right down and let the rice take its time to cook.When its near finished uncover and let it dry down and you will get perfect rice all the time caribbean style.

Answer 9

Firstly soak rice ten min. before cooking, and do not put a lot of water to cook, because you have already soaked it, and it is a good idea to let the water boil with oil and water or butter and water, then add the soaked rice into it, cover on medium flame and then make it very low flame.

Answer 10

What kind of rice are you using? The shorter the rice (e.g. basmati) the "stickier" it's going to be. Try Uncle Ben's converted rice, and follow the package directions exactly.

Or, if you're already doing this, maybe you're not measuring the water properly? Are you using liquid measuring cups to measure your water, or dry cups? Dry measuring cups do measure 'slightly' differently than liquid.

Edit to add: STAY AWAY FROM MINUTE RICE. IT'S DISGUSTING!!! :)