How can I make rice so it won't be clumpy?

Question

When I make rice, it's so clumpy. I want it to be separate grains of rice. What can I do to make it look and taste better? I use lemon juice already, but it adds a sour taste to it. Advice?

Answer 1

Lemon juice?? Rinse your rice well under cold water, let the water boil with some oil and salt before adding rice. Stir just once before letting it boil then again after its dried out. Cover and do not open the lid repeatedly. Rice cooks with the vapor and if you re-open it takes longer.

Answer 2

My husband who is from India gave me the best tip: 1 Cup of Rice for 2 cups of Water. You put the rice and the water all together with salt. You cook everything until it starts to boil. Once the water is boiling off the fire and, cover the pan and wait about 8-10 minutes. The water should be absorbed 100%.... then you just add some butter or olive oil and it is ready. It works very well of course with basmati rice! It depends as well a lot of the type of rice you do take! Lond seeds are better than the short ones for this way of cooking.

Answer 3

You could rinse your rice. It remove some of the starch that hold the clumps together.
Try the microwave: Use a microwave safe pot with a light fitting lid that is at least twice the size of the amount of rice you are cooking. (E.g.: if you are making 4 cups of rice, use a 3 or 4 quart size casserole.)
Microwave on high for 5 minutes. Then set power to 50% and cook for 15 minutes. Allow to set for five minutes, covered. Uncover, fluff, and serve. Don't put lemon juice in rice.

Answer 4

Some rice is clumpy and sticky for everyone.
There are different types of rice .
From Wikipedia, the free encyclopedia
Glutinous rice also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. In comparison with those rices, sticky rice is very sticky.
I use Basmati Rice
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "The Fragrant One" in Hindi, but it can also mean the "Soft Rice." India is the largest cultivator and exporter of this rice, followed by Pakistan, & then Bangladesh with the causes of Paddy field farming The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky

Answer 5

Okay so what you would do is put water, rice, and fat(from a little lard to some crisco but no more then a teaspoon) in pan. Turn heat on high until boil. Slap cover on tightly, reduce heat to low simmer. Do nothing for 20-minutes, leave the lid on, kill anyone trying to open for a peak or taste. After 20-minutes turn fire off and leave lid on for at least another 5-minutes more, 10 preferable, NO PEAKING. Serve.

If it is scorched or sticks, you did not turn the fire down low enough...

hope this helps :)

Answer 6

Perfect rice:

Long grain rice (look for Jasmine rice, a bit more than regular rice, but well worth it......)
Water
PATIENCE!!

Bring a pot of water to a boil:


4 servings: 3 cups rice, 2 1/2 cups boiling water.

Bring water to a boil.

Add rice and stir 5 times, NO MORE.......reduce temp on your burner to the lowest temp.

Cover.

**************DO NOT TOUCH THE RICE FOR 18 MINUTES************

Turn off heat..........*********DO NOT TOUCH RICE DURING THIS PERIOD*********

After 5 minutes, take a fork and "fluff the rice" by drawing it through the rice in one direction, then another.....DO NOT STIR THE RICE. Cover the rice........Repeat the process immediately before serving........you'll have perfect rice......

Christopher

Answer 7

Fool proof rice: 1 part rice.
2 parts cold water.
Bring to a boil. Don't put a lid on. When it begins to boil, put on a lid, turn off the heat and let sit for 15 minutes. Perfect rice every time.
I'm partial to CalRose or Lundberg's rice.

Answer 8

put oil in the water then when you finish cooking it run it under fresh water to take the gluggy stuff off it

Answer 9

put oil in the water when its boiling, then rinse well after you drain it...... to rinse off all the starch....

Answer 10

IDK