How to make rice not sticky?
Heating it up with a little oil usually gets it "Unsticky". There are two types of starch in rice and the shorter the grain, the more "Sticky" it is... Unfortunately, the less sticky it is, the more the remaining starch will crystalize when cooled so you can only use it in hot dishes. If you want to learn about the differences in types of rice and proper cooking to make them how you need them, check out the Rice Episode of Good Eats. ☰ ☮ ♥ ☯♫ ☀ ∞ ≈ ☮ ♥ ☯♫ ☀ ∞ ≈☮ ♥ ☯♫ ≈ ☀ ∞ ☰ Good Eats: Do The Rice Thing - Episode EA1H19 http://www.foodnetwork.com/good-eats/do-the-rice-thing/index.html YouTube - 01 of 02: http://www.youtube.com/watch?v=MA2OaT4E-UU YouTube - 02 of 02: http://www.youtube.com/watch?v=QWXwEQKqH18 ☰ ☮ ♥ ☯♫ ☀ ∞ ≈ ☮ ♥ ☯♫ ☀ ∞ ≈☮ ♥ ☯♫ ≈ ☀ ∞ ☰ The secret I use for Long Grain Rice, which is the most common type used in the US, is to use a teaspoon of oil in a dry pan, add the dry rice to the pot, and "Toast" it until all the grains are opaque white as apposed to how they start, which is a translucent white. If you "toast" the rice, it allows for even absorption of the water and restricts the release of the starches which make them sticky. It makes sure the grains remain individual and not clumpy. This makes a HUGE difference in aromatic types of rice like Jasmine Rice.
How do i make rice not sticky?
I buy Minute Rice and do it in the micro....always is perfect and fluffy. Rinsing rice removes vitamins or minerals that are there naturally. Many people do rinse the rice. Many varieties of rice, and some for specific dishes. Arborio for Risotto...(Never serve and Italian sticky Risotto....if it is sticky you didn't do it right....so I was told by my Italian Husband....and his full blooded Italian Mother) For 20 minute Rice. Yes my Jamaican Girlfriend says to rinse it once. Put in enough water to cover it.....now here is her trick....put your finger in the pot of rice with the water in it....then stick your finger in the center of the level rice. index finger...**FROM THE TIP OF YOUR FINGER not the fingernail TO YOUR FIRST KNUCKLE....That is where the water should be......Lid it...cook for 20 min. I have made it that way many many times...comes out great. Now at our local Chinese Restaurant I asked and was told that for Perfect Rice add 1 tsp white vinegar....keeps it from being sticky. Now here is my Perfect 20 min Rice....measure out the rice 1-2 or 2-4 ratio....1cup rice 2 cups cold water. Place in the pan add the 1tsp vinegar, slap the lid on it. When it boils and the lid starts spitting turn the flame down to keep it boiling hard but not to boil over and let it boil for 6 minutes exactly. Turn off the heat.....DO NOT LIFT THE LID.....I repeat do not lift the lid.......for 25 min. Should always have Perfect Rice.....and it is still hot....in a good stainless steel pan. I think cooking Rice is somewhat of an art.....many different ways......some good and some not. Regular STICKY rice....is Sticky rice used for Sushi Rolls. I love the Jasmine Rice...I make it the same way as my Perfect 20 min Rice...and 1 tsp is enough white vinegar or the rice will taste like vinegar (Apple Cidar Vinegar changes the color of rice, been there done that) in a pinch it works fine.
How do you make rice that is not sticky?
First, it does depend on the type of rice. Glutinous rice (sticky rice) is actually eaten in chunks almost like bread. For long grain - non-sticky type rice - rinse the rice in cold water and pour off the water - repeat this process until the water is relatively clear. This helps remove some of the excess starch and dust from the rice. When steaming the rice, use about 1/4 cup less of water to make up for the moisture that the rice retains from rinsing.
Use a long-grain rice that has less surface starch than short-grain or sticky rice.Rinse the rice several times or soak briefly, to remove starch from the outer layers. Don't soak the rice too long or leave it wet for long, before cooking.Cook the rice with the right amount of water for the type of rice. See How does one cook rice perfectly?Don't use the highest heat, don't leave the rice on the heat too long. (Bring it slowly to a gentle rolling boil, turn it off, leave it tightly covered to steam for 15-18 minutes.)Too much water for rinsing/soaking or during cooking, too much heat in cooking, cooking too long and too fast are all ways to break down or burst the individual rice grains, liberating all the starch and making rice glue.
How Do You Make Non Sticky Rice?
I would say it depends a lot on the type of rice you choose to start with...some sorts of rice are just meant to be sticky (Jasmin for example - medium grain rice) while the long grain is more likely to remain the same (non sticky) A little "tip" I would recommend is to rinse your rice before cooking it. Do it a few times, it helps getting rid of the starch, which usually is the "gluing" agent in the rice. The problem could be your timing? Make sure you boil water first, then add the rice and check on the packet what they advise but I would recommend stirring and checking all the time and taking it off the hob earlier than advised. Then drain like pasta. I hope that helps!
After reading these answers and other bits on the internet I just conducted my first sticky rice experiment and I learned some things. Definitely the longer the rice soaks the better it is! I tried making some in the steamer after soaking it for two hours. It was okay, but lacked that nutty chewy aspect that makes it so good. Then today I made some in the steamer after soaking it over night. It was so much better; much chewier and stickier. I didn't have cheese cloth so I laid parchment paper (with some holes in it) over the steamer holes. I steamed it for 17 minutes. It was perfect. I mixed a teaspoon of sugar with the rice before steaming it--because that is what a Vietnamese woman told me to do, then threw some ripe mango slices on it--perfect! I also used rice labeled sweet rice too of course.Update...many months later,silly me, most people probably know this, but if you don't ...(I didn't until recently:-) ) note whether the recipe you are using calls for short grain glutinous sweet rice vs. long grain Thai glutinous sweet rice. The Vietnamese and Thai sticky rice recipes with mango are much better with the long grain kind of rice and other dishes are better with the short grain variety.Many recipes out there on the web don't tell you which kind of sweet rice to use, but there is a huge difference in the finished product.:-)
There's several way to make non-sticky rice if that's what your after.Start with a medium long or a long grain rice. Short grain rice has a much higher simple starch content (which is what makes it sticky)Here's a decent overview of the types of rice Types of RiceControl your water. Various types of rice have different needs for water.Typically a short grain brown rice (intended to be sticky) takes 1.75 to 2 cups of water for each cup of rice… depending on the texture you like. A long grain white rice will take only 1.25 to 1.5 cups of water per cup of rice.Control your cook time. Various types of rice need different cooking times. A short Brown might need 45 min. A long white needs only 15 to 18 minutes. A medium white might need 20 minutes.Use brown rice which tends to be less sticky for the same type than white does… it's better for you too.Use alternative cooking methodsThere is a technique for making a pilaf which uses lots of water (double the normal amount if you're steaming it) where you cook the rice in lots of boiling water and then drain the water off before buttering and serving… much the same way we do with pastas.There's another technique which fry the uncooked rice in butter (browing it just a bit) and then adding the proper amount of water (or stock) to steam it.Either of these will give you a non sticky rice every time.Here's my base recipe for non sticky rice:1.5 cups white long grain rice1/8 cup butter or ghee… or less to tasteMelt the butter in the cooking pan, add the rice and stirring constantly over medium heat, fry the uncooked rice until it just starts to brown.Pull the pan from the heat let it cool for 10 minutes or so, add your salt and any spices to taste and add 3 cups HOT water.Put the pan back on the heat, bring to a boil, reduce to a simmer, cover with a tight lid, and simmer 15 minutes.When the timer goes off, remove from the heat, fluff the rice bottom to top, replace the lid and let it stand unmolested for 5 to 10 minutes.Fluff again and serve.If you use brown long grain rice then the water is 1.75 to 2 cups.
“Sticky rice is one of those great joys of Asian cuisine that people love across the globe, but may not fully understand. What makes it sticky? How does it differ from regular white rice? Where does it come from and is it supposed to be that sticky?As huge fans of glutinous rice, which is sticky rice’s formal name, we’re here to clear up a few things. For starters, sticky rice is distinct from common white rice; it’s not merely a different preparation. It’s a short grain variety of rice grown in South East Asia. While many types of short grain rice may be lumped together with and called “sticky rice,” true glutinous rice is a separate breed, and it all boils down to a component of starch. Glutinous rice contains just one component of starch, called amylopectin, while other kinds of rice contain both molecules that make up starch: amylopectin and amylose. There’s more to it than that, of course — namely that it’s amazingly fun to eat.Here are nine things you should know about sticky rice, the awesome food that is a staple in thousands of people’s diets.”WTF Is Sticky Rice, Anyway?This is a great article on what sticky rice is. It is a specially grown rice. Did you know it is not even grown in areas where other rice is grown? It can only be bought at an Asian grocery.
Help! My rice is too sticky! Can I fix it?
First what type of rice are you using? Depending on the type of rice you use will depend on how it comes out. I like to use Japanese sushi rice because it is sticky. But if you don't like it sticky try long grain. But first remember to wash your rice with cold water. Just take your hand and move the rice around a little bit, pour out the water and repeat. The water doesn't have to be completely clear just so you can at least make out the rice on the bottom. Then for every cup of rice you use use two cups of water, if you want to add some flavor to your rice use chicken broth instead. Just remember to always wash your rice first. It sounds weird but it gets rid of the light coating that is on the rice from harvesting.
It's not hard at all. All you need is a woven rice basket and a properly shaped pot to boil water and cradle the rice basket. Buy the proper rice. Soak overnight. Rinse. Place rice in basket over small amount of boiling water.Steam until you see the rice on top edges turn opaque, (10 minutes or so.)Lift basket, loosen rice from bottom and flip over to allow the rice to finish cooking, (maybe another 10 minutes or so.)Spread cooked rice over cookie sheet and then eat or place in a traditional cylindrical rice basket with lid.Edit 1: If you want to make thai sticky rice dessert, place a can of coconut milk in a saucepan, add a small can of sweet and condensed milk and a bit of palm sugar or any other type if no palm sugar is available. heat to a low boil while stirring constantly, remove from heat and drizzle over sticky rice and then blend well.Edit 2: I like the Cambodian version best.Mango sticky rice 2 ways