There are certain recipes that you may want sticky rice. Asian fare usually demands it. If you’re eating with chopsticks (or should be) you need to have nice, sticky rice. But there are times that having rice turn out sticky is the last thing you want! I’ve struggled with ending up with sticky, clumped up rice all my adult life. Yeah, it’s not the biggest problem in the world but it can be really frustrating! But happy days are here! I’ve learned the trick to keep rice from getting sticky!
In my mind there’s nothing wrong with making rice and having it turn out sticky. Sure. It just makes me feel that I have no business in a kitchen and my family would be better off eating nothing but fast food for the rest of their lives! Okay, I may be prone to a little hyperbole on the topic of rice but, unless I really want rice to stick I find it upsetting when it does.
I’ve tried various methods and had iffy results. I even considered using nothing but that 5 minute rice since whatever they do to it to make it cook so quickly also means it doesn’t stick. But, seriously? What do they do to it? Will we turn into some kind of “Attack of the 50’ Woman” creatures if we eat too much of it? Probably not but I don’t feel like much of a home cook if I use it. Call me a rice snob if you must but I prefer waiting 20 minutes for “real” rice.
Now you may have already found the secret to making perfect rice. If so, please feel free to move on to an unrelated post like Shrimp with Roasted Red Pepper Parmesan Sauce. But if you’re still having trouble with rice I’ve got the answer!
The Kitchn claimed to have the way to make basmati and other long grain rice turn out fluffy and appealing. I decided to give it a whirl. Why not? I’d tried roughly 237 other methods. But this one actually worked! And it’s simple!
First rinse your rice. The water doesn’t have to run clear. Just give it a good rinse for a few minutes.
Next add the rinsed rice to the saucepan and sprinkle salt over it. Yep. Salt it before you add any water.
Boil the required amount of water and pour it over the rice. Then give it a stir.
Cover the pan with foil. Try to crimp it down really well around the edge of the pan. Then put the lid to the pan on right over the foil. The idea is to keep steam from escaping. I didn’t get the foil on really tight yet the rice still came out perfect!
Cook the rice for however long the package instructs. No peeking. Don’t even lift the lid and life as you know it will end if you pick up the foil!
When the time is up remove the lid and the foil, fluff your lovely rice with a fork, and serve it proudly! I urge you to try this method to keep rice from getting sticky!
I made more rice than Mr. C and I needed so I had some for lunch the next day. It was still fluffy and not sticky after reheating it! Is that the sound of angels singing? Trust me. You won’t ever have to cover your head in shame because your rice turns out as fluffy as a softball. You’re welcome.