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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]

We soak the rice, then rinse. Out some oil in the pot, heat it up and then put the rice in. Stir and let cook a bit until moisture is absorbed, THEN add your water, boil, lower heat to simmer and cover. Only takes a few
Minutes to cook, and when done, take lid half off to let steam out without it all getting too dry. You can add some cumin seeds into the oil at the beginning steps if you want cumin-rice. [/quote]

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