Argh! Why is my rice so sticky?

Question

I'm trying to make some rice for sushi...problem is, it comes out gluggy and horrible.

I'm rinsing the rice until the water is clear.....using 3 cups rice, 3 and a 1/3 cups water. Positive that part is okay.

Leave for 30min in a saucepan.

Pop onto a hot element & boil. Reduce to a gentle simmer and cook for 15 minutes. Remove from heat, leave for 15 minutes. all while the lid is on tight.

Then....its..gluggy and sticky. I've tried how i normally cook my rice...(long grain, which always comes out fine) and its still horrid.

Any ideas of what to do? I'm going by this method:
http://www.videojug.com/film/how-to-make-sushi-rice

nono, its not normal sticky...its glue..tar like sticky. It screws with the texture in the roll...it leaves this funny glue like mess on the roof of your mouth. Not yum.

Answer 1

If you can get it, California calrose rice, (Hinode or Diamond G) other wise make sure it says specifically "Sushi Rice". Here, we rinse, at the the most, three times, just enough to make sure there are no foreign bodies in it. We also generally measure our water and rice 1:1; so three cups rice would measure out three cups water. Soaking encourages water absorption, making rice softer and stickier, so no soaking before you cook. Start with a cold element, bring to a boil, and then simmer. I strongly suggest getting a rice cooker, if you would like to make sushi. It is a standard household appliance here in Hawai'i, like a toaster and a microwave oven. A 5 cup version will probably run you about $20-$30 at Walmart. You just measure out your rice and water, and push start. It is almost foolproof.

Good luck and Aloha from the State that has rice for breakfast, lunch, and dinner

Answer 2

I only use long grain Rice and some times this happens
For every rice you need to follow the rice / water ratio
for long grain it is normally 1 cup rice to 2 cups water some times more water
But there might be those out there that use less water.

Any way with rice the more you stir them the more the starch leaves it. Do not stir it so much and you should be fine. If you do not have a pot with a good thick bottom use a double boiler. Using a double boiler with help keep the rice from sticking. But Even if the rice sticks to the bottom a little it is OK when you let it sit the rice will lift off.

I make rice dishes kind of like rice-a-Ronni
rice with a sauce you get that sauce by stirring.

It can also be the rice you are using some of the rices are for risotto. We use them for this as some of the different rice kinds out there release the starch in them quicker than others.

Every rice has a different texture some are sticky (mostly used in Oriental cooking some are dryer and others make sauce.

I just watched the video you have to follow the recipe exactly after it is cooked when you add the rice wine mix notice that they used a large flat wooden bowl. And the way they stired it they mostly knocked it around and using a fan to cool it faster stirring it will make more of the strartch to come out also if you did not rince it well enough at the begining.

One ?? do you like sushi rice as it is a sticky rice.
For these recipes you have to use the rice they call for or they will not come out.

I do know what you mean there is a difference between sticky and gluey rice.

Answer 3

Wow! This IS rice....not brain surgery!
When I was working as a Chef, I never thought about cooking rice-it was as simple as breathing. But then again I guess when one does something over and over, one forgets that EVERYONE has to learn....
Anyway, here goes....
1) There is no need to rinse rice. If you're worried about foriegn bodies in it, try buying a better quality rice. Restaurants (I've worked in several) never rinse rice. Never soak it either-you're actually cooking it!
2) Cook rice using this formula-1 part rice to 2 parts water, and a pinch of salt. Use a heavy bottomed pot with a tight fitting lid. Measure the rice, put in the pot. Do the same with the water. Place the pot on the burner, put on the lid, turn on "high". As soon as it boils, turn down to "simmer". ("Simmer" means it must continue boiling-you need to see bubbles-but at the lowest setting possible.) Check in 2 minutes, adjust heat if necessary to keep it simmering. Check again in 2 more minutes and adjust heat again if necessary.
3) DO NOT STIR THE RICE!!!! This is what makes rice sticky and gluey. Just like rinsing the rice (but to a greater extreme) stirring the rice loosens the starch.
4). The rice will take approximately 20 minutes to cook. All of the water should NOT be gone-there should be a thin layer (an eighth of an inch maximum) on the bottom. Keep the pot covered and REMOVE from heat. Let it sit for 5 minutes.
To check the amount of water, stick a untensil in the center and move the rice slightly-remember, the more you disturb it the more you loosen the starch-and make it gluey.
Alternately, you can bake the rice-put it in a baking pan using the same 1 part rice/2 parts water and cover by using plastic wrap first(yes, you can do this) making sure it sticks to the edge-and then foil. Using just foil will not work. Bake it for about 30 minutes, until ALL of the water is gone. This method works well-the rice is always perfect, and VERY hard to overcook. Once you've done it a few times, you'll see :)
If you are making sushi rice, and the vinegar after the rice has cooled-no need to "fan" it. It needs to be cool enough to eat without burning your mouth-but not cold.
Uncle Ben's is the best brand as far as consistency-I like Carolina. Minute rice is garbage. If you are using the rice for Sushi, then use sushi rice! This will be sticky enough to hold together-but not gluey. Rice should never be drained-if you have to drain rice, you added to much water to begin with. Risotto is a whole different animal-it should NOT be cooked like rice. And forget the video-it's like watching a bad video on how to sleep. You don't need it.
Good luck!

Answer 4

A lot of times it depends on the rice, some require a simple 1:1 ratio others require an additional 1/2 cup or more. likewise the type of pot is important. I use heavy cast-iron pots. What I usually do at home is use 5 cups rice, wash it in water twice to retain more starch, drain and in a heavy pot add the same amount of water. Put it on the stove and set it on high. wait until it boils, never leaving it and once it boils simmer it in very low fire. you should manually adjust the stove, sometimes the lowest setting is not good enough. make sure the lid is tightly closed when your simmering. after 10 min fluff the rice with a fork. cover and cook until done. Note: I always make it a point to watch over my cooking.
Finally if you still can't get it, just buy a rice cooker in any asian store. of course nothing beats the talent of traditional cooking.

Answer 5

I have good luck with rice, been cooking it for more than 40 years. 1 cup of rice, 2 and 1/4 cups of water. Bring salted water to a boil, add rice, cover with tight fitting lid, reduce heat to as low as it will go and cook about 20 min. Lift lid and taste a couple of grains from the very top. If they are tender, your rice is done. Immediately put into a bowl and fluff up with a fork. If left in pot it will continue cooking and get sticky. Fluffing it up helps cool it a bit and stops the cooking. Good luck. This is how it's done in the American South.

Answer 6

There could only be two problems. It is either the water or the rice.

Normally when I measure the water level, I place my hand flat on the rice and the water level is only until finger high. Anything more than that normally will be the problem.

The other problem would be the rice type. Don't be mistaken because I think there's 2 types of rice. Not talking about long, short or brown. I think there is a kind of rice that turns out specially gluey after cooking.

Answer 7

Only thing I can suggest is once the rice is done add some rice wine vinegar and a bit of sugar to the rice, may help with the sticky part. Keep in mind you do want the rice to be a bit sticky to help hold your rolls together, good luck.

Answer 8

try this i use first get a good pot with a good lid then i put 1 cup rice 2 cups of water bring to a boil reduce heat when if quits boiling put the lid on let sit on burner covered do not open for 20 minutes remove wait 5 minutes then fliff with fork
I always have perfect rice hope this helps

Answer 9

What kind of rice are you using? Sushi rice is a highly polished short grain, and it should be chewy when finished. If you're using standard Carolina, that might be part of your problem. But it sounds like you're cooking for too long. Rice should only take about 20 minutes.

Answer 10

Sushi rice is meant to be very sticky, so that it holds it's shape when making sushi rolls. it's the seaweed wrapping that absorbs most of the glugginess when you eat it, so it's not so easily detected.

I suggest you use a jasmine (overcooked til it's soft) or long grain rice if you don't want it to be sticky.