How do you cook rice so it's not sticky?

As a culinary expert with a passion for perfecting the art of cooking, I've spent countless hours mastering the techniques for preparing a variety of dishes, including the seemingly simple yet often misunderstood task of cooking rice. One of the most common issues people face is ending up with sticky rice when they're aiming for a fluffier, separate-grain texture. Here's a comprehensive guide to cooking rice that's not sticky, using a method that ensures each grain remains distinct and fluffy. Step 1: Choosing the Right Rice The first step in cooking non-sticky rice is to choose the right type of rice. Not all rice is created equal; some varieties are naturally stickier than others. For instance, long-grain rice like Jasmine or Basmati is less likely to become sticky compared to short-grain rice, which is commonly used in sushi and is more prone to sticking together. Step 2: Rinsing the Rice Before cooking, it's crucial to rinse the rice thoroughly. This helps to remove excess starch, which is one of the primary culprits behind sticky rice. Place the rice in a fine-mesh strainer and run cold water through it until the water runs clear. This process can take a few minutes, but it's essential for achieving the desired texture. **Step 3: Soaking the Rice (Optional but Recommended)** Soaking the rice for about 30 minutes before cooking can also help reduce stickiness. This step allows the rice to absorb water evenly, which can lead to a more consistent texture when cooked. Step 4: Preparing the Water Fill a roomy saucepan with water and bring it to a boil. Adding a heaped teaspoon of salt to the boiling water can enhance the flavor of the rice. The salt won't make the rice sticky; in fact, it can help season the rice and bring out its natural flavors. Step 5: Cooking the Rice Once the water is boiling, add the rinsed and possibly soaked rice to the saucepan. It's important not to stir the rice while it's cooking. Stirring can cause the rice to release more starch, which will lead to stickiness. Let the rice cook uncovered for about 10 minutes. Step 6: Drain and Rinse After the cooking time is up, drain the rice into a large sieve. This step is crucial as it stops the cooking process and prevents the rice from continuing to absorb water and becoming sticky. To rinse, pour very hot water over the rice in the sieve. This will help wash away any remaining starch on the surface of the rice grains. Step 7: Steaming the Rice (Optional) For an extra fluffier texture, you can steam the rice after draining and rinsing. To do this, spread the rice out in a single layer on a baking sheet and place it in a preheated oven at a low temperature (around 200°F or 95°C) for about 10 minutes. Step 8: Fluffing and Serving Once the rice is cooked and steamed (if you chose to do so), it's time to fluff it with a fork. This helps to separate the grains and allows any remaining steam to escape. Serve the rice immediately or let it sit for a few minutes to continue to firm up. By following these steps, you can ensure that your rice will be cooked to a fluffy, non-sticky texture that's perfect for a variety of dishes. Remember, practice makes perfect, so don't be discouraged if your first few attempts don't turn out exactly as you'd like. With time and patience, you'll be able to consistently produce rice that's light, fluffy, and free of stickiness.

MethodFill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt -C the water will bubble furiously. ... Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. ... Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.