How do you make rice?

[Yukon Don]

I have tried several methods for making rice and even bought a rice cooker with no better results. I'm talking about the nice flaky rice you get with your chow mein. Mine always turns out mushy-stuck together. This even happens in the rice maker. Is there a certain kind you need to buy? Any help would be gretly appreciated.

[HC Eye Hunter]

Yukon,

I find it helps if I add a little olive oil to the rice and water while cooking. It also seams to help removing the rice from the heat source after it has boiled and let sit for 20 minutes.

Hope it helps.

HC

[HawgTide]

Mine usually comes out just fine. 2 to 1 ratio of Water and Rice (Plain ol' Long Grain). For example 2 cups Water, 1 cup rice. Add rice to boiling water, stir, cover, reduce heat to simmer for about 17-20 minutes.

The Basmati rice from Sam's club is a little different, 1.5 to 1 ratio of Water and Rice and add a Tbsp of oil.

[JollyT]

I usually do the standard 2 to 1 ratio. start with cool water and rice in the pan. Cover, high heat to boiling, then turn way down, 15-20 minutes until done. Don't stir it at all. This will make it sticky. You can also rinse the rice before you cook it. Washing the extra starch off may reduce the stickiness. The biggest thing is don't stir it.

[bucketmouth64]

If you are using real rice first you should wash the rice a few times to rid of some of the excess starches. Washing means to immerse in water and swish the rice around with your hand. Drain and repeat a few times. You will see the water turning milky white color at first then it gets clearer as you repeat the process. Then when you fill up with water I was taught to put your hand on top of the rice fill up to your knuckles. Lay hand flat then lift up your palm keeping your fingers flat on the rice. Give that a try and see if that improves anything.

[Dave B]

DONT CHECK IT OR OPEN THE LID FOR ANYTHING. Rice should be steamed, so 2:1, I add both rice and water, bring to boil, cover and lower heat and do NOT take that lid off for 20 minutes.

Perfect every time.

[Aquaman01]

I second bucketmouth's suggestion - and dig this.....

Microwave rice'from scratch'!

*2 cups water to 1 cup rice in a covered glass nuker dish

*10 minutes at full power

*stir very well

*10 minutes at 50% power

**microwaves and times and such may vary, blah blah blah**

*remove, fluff with fork.

So easy and successful, it's almost criminal!