what is the perfect recipe for fluffy not sticky non slushy rice?

Answer 1

read the label

Answer 2

I think this is a Delia one, and works really well.
Boil water in a kettle.
Put the amount of rice you want in a pan.
Add a teaspoon of oil.
Heat rice and oil for about 30 seconds.
Add boiling water- enough to cover the rice, then the same amount again.
Heat on high until it is boiling.
Turn on a very low heat and put the lid on. This way the rice will steam cook and the water will evaporate.

Cook for 10 mins (don't remove the lid until that time)

Now it should be ready.
You can then serve, or put in a sieve and pour boiling water over it to remove any excess starch/stickiness if it is still sticky. I find it is usually ok though.

Answer 3

This will give you perfect rice. Use double the amonut of water to fice. Add the cold water to rice int he pan. When it just reaches the boil, cover and turn the heat down on the cooker to the lowest it will go and leave to simmer gently for 12minutes. DO NOT STIR AT ALL. This only releases the starch which will make the rice sticky and stodgy. When cooked fluff it up with a chopstick or skewer. Perfect.

Answer 4

One part rice two parts salted water. Bring water to the boil add rice. When the rice begins to produce bubble holes on the surface, it's almost done. Works for most long grain and Chinese rice. Once the liquid has dried off, you could pop in a nob of butter or a splash of extra virgin olive oil and fluff it up with a fork.

Answer 5

Sieve the rice with hot boiling water first to get rid of the starch and then:

Try putting the rice in a mug, half a cup for each person you are going to feed and then place double that amount of water (using the mug again) in the pan, and cover with a lid, don't stir it too often.

If you want to add a slightly spicy flavour put in a teaspoon of turmeric, a bay leaf and two cardamon pods.

It goes a lovely yellow colour and brings the food to life, it goes well with curries.

Answer 6

You have allot of different answers, here's my suggestion.
I was taught by Japanese girls I lived with. Their trick is 1 cup rice, two cups water, measure accurately. Bring to the boil and turn down immediately to as low as you can. The main thing is DO NOT REMOVE LID. Cook for 15 Min's, turn off the heat, still do not remove the lid. Let stand for 10 minutes, remove lid and fluff.
I have used this method with all varieties of processed and non processed rice. My favourite is jasmine rice.
Do try this method, I have had nothing but success, good luck.

Answer 7

Weigh the rice according to volume not weight, and double the amount of water (eg 1 cup of rice & 2 cups of water).

Stir the rice as little as possible as this is what causes the rice to break and release its starch into the water.

Answer 8

Well I have found that if I put the contents of the packet into a saucepan cover with cold water & leave for one day then bring to boil with a pinch of salt that the rice doesn`t stick to the pan, maybe I`m just lucky?

Answer 9

Buy cheap, poor quality rice!
The best rice (from cold mountainous regions) is normally a little sticky to make it easier to pick up
Non slushy? you are adding too much water try a rice steamer

Answer 10

Andy S is the best method, make sure to wash rice thoroughly first in cold water without breaking the grains, fried rice is better rice cooked day before.

Answer 11

for perfect rice, bring one cup of rice to 4 cups of cols water to the boil, place a good pinch of salt into the water.
while that is boiling away, boil a kettle of water.
Keep stiring the water qand rice and when it is cooked how you like it (I sugest that you may take it off the boil when it still has a little bite to it) remove it from the heat, place into a collinder/sive or anything similar and rinse with the boiled water that you have on standby!