How do you cook rice so it is not sticky and clumps together please?

Answer 1

i find putting a little cooking oil in the water keeps it free flowing

Answer 2

This is how you cook perfect unclumpy rice. Wash the rice beforehand in a sieve, making sure that the water runs clear (need to remove as much starch on the rice as possible as this is what makes it stick-and the rice is not as unhealthy for you). Soak rice for at least 30 minutes (but this will vary depending on the type of rice you use- Basmati rice is the best). Par boil the rice in plenty of water (adding salt- approx 1 level tsp per 1 mug of rice) until the rice is half cooked. Drain all the water from the rice and steam on very low heat for 15-20 minutes. Optional-can stick a few bay leaves or cardamom pods in the rice before steaming for a great aroma.Use a pressure cooker for steaming if you can. Otherwise, a heavy based pot and something to weigh down the lid is just as good. When I steam the rice, I actually cover the lid with a clean dishcloth and weigh the lid down with another heavy pot on top. The dry dishcloth soaks up all the extra moisture and the rice will be perfect.

Answer 3

First of all you have to use a cast iron pot.Number two Pore hot water into the cast iron pot,number two turn on the stove and put the on top of the stove.number 4 After the water is not enough add oil,
number five Put aluminum foil on the rim of the pot,number five, put
a top over the pot,which also needs to cover the aluminum foil so that the water can vaporize,and so the water does not spill all over the stove.Number 6,The rice should be cooked for at least 1 hour,
for the first fifteen minutes lets the rice cook then take the top off then stir the rice with a big spoon for 2 minutes then place a little spoon in the middle of the rice to level out the rice to prevent it from getting clumpy and nasty.Number 7,Put top back on the pot
then pot lets it cook for an hour.Number eight,after an hour of letting the rice cook take the top off,and if the little spoon is still standing in the middle of the rice,that signifies that the rice came out fluffy instead of clumpy.If your wondering how do I know all this,I come from a Spanish culture and rice is what we eat,enjoy.

Answer 4

The way I know is to wash the rice then soak it for 20 mins. Put a little butter in your pan and melt this, drain the rice then put it in the pan with the melted butter and stir so all the rice is coated. Then add water but only enough to cover the rice once the water starts to boil place the lid on the pan and turn the heat down to its lowest and just leave the rice to cook for between 20-30 mins so all the water is absorbed then fluff the rice with a fork. it should be non sticky and non clumpy.

Answer 5

Wash it first.

The stickiness is caused by a.) starch, and b.) excess handling. In Japanese cooking the rice is meant to stick together, which they do by washing it a lot and kneading it. I suggest that when you've weighed it, then put it in a sieve and rinse it under the cold tap for 30 seconds or so. Don't stir it too much, just keep rinsing it.

Next, put it in a saucepan and add enough to water to be twice as deep as the level of the rice. Add a bit of salt, and turn up the heat. It'll boil and most of the water will be absorbed. DO NOT STIR IT! The rice could break, yield the rest of its starch and start clumping together. Keep tasting it until it's tender enough for your liking. Then drain in a colander or another sieve, and serve.

This works for Basmati rice. I wouldn't use any other kind of rice apart from brown rice, which takes about four times as long to cook as Basmati. (Don't use 'quick-cook' or parboiled rice, it's disgusting.) Basmati tastes great and will be perfectly fine for all purposes.

Answer 6

This method works every time. Taught to me by the Chinese Cook on a ship I worked on.
Use good quality Long grain rice. One cup of dry rice per man.
Put the quantity of rice you want in a pot with a lid.
Wash the rice, changing the water seven times (for luck) to remove the starch.
Place your hand flat on the rice in the pot and add water till it just comes up to your Knuckles.
Put the pot on to boil till you see bubbles come up through the rice in several places around the pot.
Put the lid on the pot.
Turn down the heat to a low simmer so that the pot keeps warm and no steam escapes. Do not lift the lid or stir the pot
The rice is ready when the water has been absorbed.
It takes about 15 Min's for 2 cups of rice.
Enjoy..

Answer 7

Boil the rice soooo slowly in plenty of water so it is is only just moving with bubbles - if you boil too fast the rice grains bump into each other and the starches are released into the water making a sticky mess.
And dont stir too much for the same reason - stir once at the start and then leave.
Perfect!

Answer 8

Right this is what you do for perfect rice everytime.

Measure out 1 cup of rice to 1 and 1/2 cup of boiling water from kettle. Shake in a bit of salt. Bring to the boil, vigorously for a couple of minutes and stir round to make sure its not stuck to the bottom.

Put the lid on tightly and turn down to the very lowest setting and leave for 15 minutes. Then give it a stir, turn off the heat completely and leave for another 10 mintes. Then come back to it and eat some to check, it may be done or may need another 5 mins.

Thats it, it never fails and its easy.

Answer 9

I never have clumpy or sticky rice. I use 2 cups water to 1 cup rice, add a couple dashes salt. Bring water and salt to a boil, then add rice. Give a stir, turn heat down to between low and medium heat. Put on a tight fitting lid, and don't touch it for 20 min. exactly. Perfect rice every time.

Answer 10

Put the rice in cold water and cook until the water has boiled for about 5 minutes. Take it from the stove, pour some of the water out, add some cold water, stir it a bit, repeat for about 3 times. Then lastly add some cold water and salt and just cook it until it is done. Works every time!

Answer 11

you are over cooking it.
Never use the absorbtion method. That is, where you add enogh water to cover the rice, and its all absorbed during cooking, to leave just rice. Its a mad method, packet rice suggests.
Use plenty of water, and boil gently for 5 mins.
drain in a sieve, put back in warm pan, with a tight lid. Leave on cooker where its warm, but Not the hot ring! for further 5 or more minutes, as it cooks further by steam, as its still wet, slightly.
Its easy, if you dont fuss over it.
Plenty of water!

Dont wash it. the chef bloke above is right,(scottydg, and the other one, re chinese style sticky rice) (good sweet with cocunut) its the starch thing, due to lack of water! he's a chef!