Is there any way to cook rice to where it isn’t sticky afterwards?

It doesn’t matter how I cook rice (steamed or on stove), it is always sticky afterwards even if I fry it. Can I somehow strip the starch off of it somehow so it’s like the rice at the chinese restaraunts? I like my rice soft but non sticky. Thanks.

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15 comments a "Is there any way to cook rice to where it isn’t sticky afterwards?"

Drain it a few times and refill with water while cooking it. IT will help alot!

try pan frying it in some butter first until it turns light brown. don’t boil the water first. put the rice in cold water. bring to a boil and then back down to a simmer (covered) for 20 mins.

Parboiled rice will be your best friend. Its never sticky afterwards, even if overcooked. Also try adding a tsp of butter or margarine to the rice before it starts to cook.

You can rinse the rice off before you cook it, but it sounds like you are overcooking the rice.

Before adding the rice to the boiling water, add a little butter or oil to the water. Also, make sure to reduce the heat after adding the rice to prevent it from sticking to the bottom of the pan.

try to rinse your rice off before cooking it

Add little water than you are adding currently to cook it &mix little oil (or butter), water & raw rice. Cook on slow heat so it will become soft also.

That’s how I do.

make sure you rinse it good first so all the milky water colour is gone….then put it in a rice cooker, it cooks it perfectly.. in 20 mins.only about £10, if not, boil it for a fwe minutes, then take most of the water out so its about 2 or3 centimeters above the rice , cover it and put on a really low setting……thats how my husband used to do it and it came out good!!

Rinse thoroughly several times before cooking.
Use a bit less water than recommended.
Add olive oil to your water.
Never stir your rice once it’s on the stove.
Never overcook – try cooking it a minute less than usual.

I always use the ratio 1 – 2 …………….. 1 cup rice to 2 cups water I always use slightly less water to account for the water already in the bowl from rinsing …… Always rinse your rice till the water runs clear ….. put in a large plastic bowl and cook in the microwave for 10 minutes …… take out and stir ……… put back in the micro for 5 mins …….. take out and stir ……… depending on how much water is left put back into micro till all the water is absorbed …. the rice will be very sticky and “clumpy” ………. leave to get very cold (rice fries better when cold) and tip into a frying pan ………. heat on a very low heat and the clumpiness will go when stirred every now and then. You can add dessicated coconut or fried onions and garlic to taste ………………

Microwave in a rice boiler, 7 minutes for perfect basmati. Rinse well with boiling water to clean off the starch.

There are also types of rice that tend to stick less. Uncle Ben’s, for example, is one you can commonly find. Indian (Asian Indian) rice is also less sticky and has a longer grain.

If you fry the rice dry in oil and butter first, before you put the rice in the water, it will not be sticky, and the grains will be separate from each other.

1 cap of rise
2 caps of water
salt pepper and put either chicken Knorr (maggie) or Veg Maggie (you know the ones in supermarkets for nice taste)
mix mix little with water. Then close it.

Let it boil and as soon as you see the water has dehidrated put the gas off and let it stay there to rest and soft and relax….

after 1 hour open it, mix mix and put in the plate. I think you will then like it.

I sometimes fry it with other things like red peppers or mashrooms, and then put the same way of rise and water and leave it cook and as soon as it’s done, it tastes WONDERFUL

before cooking your rice, rinse it til it is no longer cloudy.

Is there any way to cook rice to where it isn’t sticky afterwards?

15 comments a "Is there any way to cook rice to where it isn’t sticky afterwards?"

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