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[quote=Anonymous][quote=Anonymous][quote=Anonymous]May I tag on to this thread to ask how you get "Indian" style rice, by which I mean rice that isn't at all sticky, like I get at Indian restaurants? My rice always turns out at least a little bit sticky (even when I rinse well), much like the rice I get in Chinese restaurants. What's the secret to the Indian style? The type of rice? 
[/quote]

Here is how we do it:

We rinse the rice thoroughly and then boil it in more water than the rice will absorb. Once cooked - you have to test it for whether it is done while it is cooking by checking out a couple of grains of rice. Once it is cooked, we drain the rice in a sieve and pour some hot water into the rice to remove any remnants of starch.

Then we return the cooked rice into the pot and heat it without water for about five minutes on a very very low flame.[/quote]

This is good but time consuming, since you need to watch the pot. A rice cooker will easily do that for you. Remember to rinse several times before putting it in the pot. Also the type of rice and how long it has aged also affects texture. To get perfect separate grains, buy Basmati rice that has been aged at least 2 years( it will say that on the bag) - Indian store . Generally the proportion is 1 cup rice :2 cups or less of water. Add a tsp of oil and you should get perfect rice. I even make pulaos and biryanis directly in the rice cooker.[/quote]

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