Cooking rice so it is NOT sticky

Fry it in a little oil first, then cook as normal - turns out light and fluffly every time!

Fx

Erm ... off the top of my head ...

* Choose the right variety, as some are meant to be stickier than others.

* Don't overcook it.

* Add a splash of cooking oil to the water.

I always boil, drain and rinse, never measure any of it, though some people like to do that and leave it with a tight fitting lid for X minutes. That usually results in a nasty sticky mess for me!

Holistic

Hi,

I've never had a problem with sticky rice, unless I'm cooking Chinese sticky rice.

- I use either basmati or thai.

- The rice needs to be washed in cold water before cooking.

- Place in a pan and add plenty of water

- Do NOT add any salt

- Bring to the boil

- Test regularly to check if the rice is cooked. Never cook rice for a set length of time because it will end up over cooked

- When cooked, you can add salt to taste

It's as simple as that and it's never failed for me.

Myarka

The way I do it is fairly simple. For every cup of rice. Add 1&1/2 cups of water. Add salt/cumin seeds etc. But you don't have to put any oil. Bring it to boil on Maximum heat then turn the heat off. Leave the cooking pot covered at all times. forget it for 10 minutes.
Afetr 10 minutes rice is ready to serve. You have nice fluffy rice with any variety every time.

When we lived in Oman, our house boy used to cook the most perfect rice. He thoroughly rinsed and then soaked 1 cup (enough when cooked for 2 people) basmati rice in cold water for 30 minutes. He then drained the rice and put it into 1 cup of boiling water & brought it back to the boil for 2 minutes then turned it down to the lowest possible heat for a further 5 minutes. Perfect everytime. That was 25 years ago and I have cooked it that way every since.

Thanks everybody - lots of suggestions for me to try in my quest for perfect rice.