Why was my rice a sticky, mushy consistency?

[Anonymous]

Anonymous wrote:

Anonymous wrote:A $20 rice cooker will solve all your problems. So much better than making it on the stove, which I did for years; no mess, no mistakes.

Or learn to cook rice like a normal person.

The last sentence is ridiculous. Most people in Asia use rice cookers.

[Anonymous]

In my experience, waiting to add the rice until after the water has started to boil (versus at the beginning) results in rice that is tender but not sticky. This isn't what the package says, but it's what my mom did, and it works for me every time.

[Anonymous]

Rice cooker 1:2 ratio, rice to water. Or on the stove: Takes more attention. If you want you can fry the dry rice in some oil for 45 secs or so, then add the water. When it starts to boil, turn it down -- the steam cooks the rice. When the water boils down to where you cant see it, stir once, turn off the heat and let it sit for 10 mins. Obviously this is something you do while cooking something else!

[Anonymous]

Here is how we do it from the part of India where I am from:

Rinse the rice well to remove the starchy residue that a PP mentioned. Drain the water from the rinsed rice.

Boil water - about 2.5 cups to each cup of rice

When the water boils, add the rice

Check occasionally to see if it is cooked sufficiently. Don't overcook.

Drain all the water and rice in a colander

Run some hot water from the faucet into the cooked rice that is in the colander.

You will get perfect rice if you follow these steps

As a PP said, the amount of time needed to cook the rice varies depending on the type of rice.