- Mar 25, 2001
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It seems like one of the simplest things to do, and in theory it really is, but for some reason I just can't seem to make it work right. I normally will use a long grain rice and cook it on the stove, but I can't seem to make it not come out gummy. I want individual rice grains, but they just all stick together.
I do wash my rice before cooking until the water turns clear (more or less), but that doesn't really seem to help it any. I've also tried different ratios, from the standard 1 rice:2 water, to 1 rice:1water, but without much luck.
I did try a different technique the other day which did have good results, but it seemed to strip away some of the flavor of the rice. I just got a big pot of boiling water and dumped some rice in. No ratios, just boiled rice. When it was done I strained the water out and rinsed it with a little cool water to stop the cooking. The rice were in fact in the individual grains and not sticking together, but the taste seemed to be off (might have just been in my head).
Is anybody good at this and have some suggestions? Thanks.
I do wash my rice before cooking until the water turns clear (more or less), but that doesn't really seem to help it any. I've also tried different ratios, from the standard 1 rice:2 water, to 1 rice:1water, but without much luck.
I did try a different technique the other day which did have good results, but it seemed to strip away some of the flavor of the rice. I just got a big pot of boiling water and dumped some rice in. No ratios, just boiled rice. When it was done I strained the water out and rinsed it with a little cool water to stop the cooking. The rice were in fact in the individual grains and not sticking together, but the taste seemed to be off (might have just been in my head).
Is anybody good at this and have some suggestions? Thanks.