Rice......

[HarryFindlay]

How do you stop rice from stodging up?

I`ve tried washing it, putting olive oil in the water, forking it through after its cooked, putting it back over a steaming saucepan but it still sticks together

Any ideas please?

[Answerprancer]

If it's Basmati, the simple answer is this - make sure it's two measures water to one of rice, bring to the boil, *very* gently simmer with a lid on and DO NOT stir it !

[ixion]

Wash basmati and use a rice cooker - can't fail

[HarryFindlay]

Thanks

I can build nice pretty rice towers with my rice when dishing up but when it comes to eating it....well...porridge comes to mind lol

[Answerprancer]

..not any more ;-)

[HarryFindlay]

Should I wash it first though?

[tamborine]

Different rice for different purposes. Basmati for indian/oriental savoury dishes; cook as AP advised.

[chris1957au]

make sure your use a long grain rice not short grain, was t least once, Jasmine rice should be wased three times.

As the first answers say cook by the Absorbsion method and don't over cook it if he grain splits it over cooked.

All ekse fails buy uncle bens nobby can bugger that.

[woofgang]

do it in the microwave. Put salt, 1 measure of rice and two measures of water in a lidded container. Nuke on 800 for 10 minutes then on the lowest setting in the microwave for 10 minutes, or just leave to stand for 10 minutes. Do not uncover until you are ready to serve, fluff once with a fork and serve. Use American easy cook long grain rice. You can put stock in instead of plain water or steep saffron in hot water, drain, make up to two measures with cold water and use that.

[shock]

I buy 'quick' rice. Into a pan of boiling water, stir once, cover and simmer.

Never had a problem.

[Old_Geezer]

There are many varieties of rice. Some varieties are more glutinous than others, and this comes out of the grain and makes it more sticky than other varieties These tend to be used for puddings rather than savoury dishes. The stickiness can be minimised by not agitating the rice; but your best bet is to get the right rice for the job.

Wondering if you'd get more success steaming rather than boiling.

[shock]

I don't buy 'quick' cook. I use 'easy' cook.

[mike11111]

I only use basmati rice and since following AP's advice a few months back about NOT stirring it, I have noticed a considerable improvement in texture.

[merciasounds]

For perfect rice start by washing it in a sieve under cold water until it runs clear. (this gets rid of excess starch that can cause the stickyness) Now use double the quantity of cold water to rice, add salt put it in a pan that has a close fitting lid. Bring to boil UNCOVERED and let it boil for a few mins (5) then turn the heat off, put the lid on and leave it for half an hour, under no circumstances lift the lid until half an hour is up. After half an hour, take off lid and you will have fluffy, non sticky seperate grains of rice.

[Safiya]

Wash the rice in cold water. Put oil and salt in a pan and heat. When its hot throw in the rice and stir so it's coated. Add boiling water to just above the level of the rice. Stir again then put the lid on. Leave it for 15 minutes without messing about with it. After about 15 minutes test it and if not done leave another couple of minutes.

[Lore]

You could buy a rice cooker if you're that bad.