What is the best way to cook rice without it sticking?

Question

I usually fry a small onion in a small amount of cooking oil then add a cup of rice, stirring it to get all the grains coated in the oil and then I add about two cups of water. Bring it to the boil and then let it simmer for about twenty minutes. I saw Delia Smith do this on her "How to Cook" show on BBC2 but it doesn't make any difference because it still comes out as a sticky, starchy mess.

I want fluffy non-sticky rice! Please help!

Answer 1

I use a heavy nonstick pot with a tight lid.
Instructions for 1 cup of long grain rice....

1) Wash the rice, swoosh it around in the pot until the water is not mucky, and becomes mostly clear.
(this rids the starch which makes it sticky)

2) Let it sit for 30 minutes or so in the water.

3) Drain the water as best you can.

4) Now fill the pot with 1.5 cups of water -
Normally long grain rice calls for twice the amount of water.
Since the rice has been sitting, it has absorbed some water already and there is no way anyone can drain it completely dry.

5) Cook it with a medium/high flame, once it comes to a rolling boil, turn the heat to very low - let it sit/cook like that for 20 minutes - KEEP THE LID ON - DO NOT LIFT THE LID...

6) Fluff the rice with a fork -
No oil needed for this...you should have a bowl of perfect rice.

Answer 2

Unfortunately I've not used your stove but on most the one part rice to two parts water will work. Put one cup of rice in two cups of water with about 1/4 tsp of oil in an uncovered 2 Qt pan. Bring to boil and the turn burner back to low, cover and simmer for twenty minutes. Remove the pan from the burner after the time alotted and set aside for 5-10 minutes. This should be just what you are looking for. Good Luck!

Answer 3

If you're going to use the absorbtion method, make sure you wash the rice really well before you put it in the pot.
Put in 1 cup rice to 2 cups water, dash oil if you like, maybe a clove of garlic or chicken stock cube, then put the lid on the pot. Bring to the boil and simmer slowly for 15mins.
1 min before its ready, turn the heat off, stir to see if its stuck, and if it has, add a dash of water and replace the lid. 1 min later, it should be loose and fluffy.

I do this all the time and its great!

Answer 4

Get an automatic rice steamer - about $20-$30. They work like a charm - rice is done to perfection in about 20 minutes, and will hold temperature as long as it's plugged in. These make perfect rice, and can be used for other types of cooking (like steaming).

Use its measuring cup to put in rice and water per directions. I usually go something like 1 measure of water more than the rice, e.g. 6 measures of rice, 7 measures of water. After adding the water to the rice, I give it a quick stir to make sure all the rice is thoroughly mixed with the water. Sometimes, I'll give the cooking rice a stir about half-way through, and sometimes, if I'm not eating it right away, I'll give it a stir-up after it's done to mix things up and loosen any clumps.

Answer 5

Sounds like the heat is up too high. That will boil the water away rather than steaming in into thr grains. Always put a bit of butter or oil in the pot and cover tightly. Measure carefully per the directions on the package and then DON'T PEAK. Use a timer and don't overcook. And your pot shouild be clean. If it still doesn't work I guess you should buy a rice cooker!

Answer 6

Plenty of salted water(for a little flavor).Don't try and steam it or get the right amount of water to rice ratio.Too much of a pain, just boil it and taste it when it looks cooked.

As soon as it's done drain it and rinse it in cold water.
True it does make the rice cold but it won't stick together.
The sauce or gravy will warm it up. If not zap it in the microwave for a few seconds.
I'm from Louisiana so I know what I'm talking about.Trust me.
Just give it a try one time and you will be a believer.

Answer 7

I have a $6.00 rice cooker for the microwave that I picked up at Walmart. 18 minutes, and 6 - 8 servings of rice is perfect.

Never sticky or under-cooked.

Answer 8

Try boiling the water before throwing the rice in, work wonders. May take a few more minutes though. Best of luck.

Answer 9

2 ways. 1=fry only the rice without onion,until becomes ligthly brown, then ad BOILING WATER.
2=bil water,ad salt,a quarter glass of oil,and slowly,the rice don't overcook.20 minutes is to much. then wash with a litle cold water. exactli like spagetty

Answer 10

I have had great success with a microwave rice cooker. Pampered Chef makes one that makes wonderful rice.