How do you cook long grain rice that won't stick?

Question

I cook a lot, but I have never been able to cook rice that doesn't stick. I like long grain rice, and have done it a few ways, boil the water first, add rice to cold water, everything. Someone tell me a fool proof way, and get your ten points after I try it.

Answer 1

Try washing your rice first.

Put your rice in a bowl, pot or your rice cooker container and run cold water over it until it is covered. Stir it a round a bit and empty out the water. Do this three or four times or until the water becomes clear. Now cook your rice as usual.

What this does is wash alot of the starch off your rice which is what makes it sticky. It won't be completely unsticky but it should help a lot.

Answer 2

Basic White Rice
Makes 8 servings

½ cup canola oil
4 cups long grain white rice
Water or broth to cover the rice (about 5 cups)
3 tablespoons salt

Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes. Stir the rice gently from bottom to top to fluff it up and serve. Perfect rice!

hope this helps its my favorite recipe. enjoy.

Answer 3

Don't wash the rice! Add 1 cup rice to 2 cups water, bring to a boil and place lid on pot. Turn heat down to low simmer for 20 minutes. DO NOT LIFT THE LID AT ALL DURING COOKING TIME! When time is done, remove from heat and let set for 5-10 minutes, WITHOUT LIFTING THE LID...
Fluff with a fork.
I used to have the same problem with rice, but it took my husband to keep harping about the lid lifting, and guess what? It DOES work, fluffy rice all the time.

Answer 4

A rice cooker helps a lot. And I use whole grain (brown) rice. It is never sticky and I like the taste better. As the others have said, though, the biggest problem is too much water which leads to cooking too long before the water is absorbed. For most white rice one cup of rice should be cooked in two cups of water or broth. Bert

Answer 5

Try doing it in the microwave.. First wash rice. 1 cup of rice 2 cups of water. try for 10 mins first and stir then put back in for another maybe 5 mins.
When rice is cooked take out of microwave and rinse in cold water, and fluff up.Rice is now ready and can be heated up again in the microwave for any dish you want to use it in.

Answer 6

I saute half my rice in butter so golden. Then I mix in the other half and cook. It gets sticky if it has too much water and too much lid opening. I use 2 c of water per 1 c rice. Sometimes I put bullion in the water to give it a chicken or beef flavor. Sometimes I add curry to the water. Then it is yellow and flavorful

Answer 7

First, Wash the rice, next pour the water out, next put 1 inch of water,next make the water and rice even,next cook until ready,next EAT!!!

Answer 8

I sort of saute mine in a Tbsp of olive oil for a few minutes first. (Usually with minced garlic). 1 cup of rice to 2 cups broth. When it comes to a boil I give it a good stir, slap on a lid and turn it down to simmer and time it. I don't wash it, and never had a problem with it sticking.

Answer 9

we use equal parts water and rice, we place it in an automatic rice cooker.
after its done, we throw in some sugar and a splash of white vinegar and toss it.