How the FRICK do I get rice to stop being sticky? And no, I'm not getting rice cooker

How the FRICK do I get rice to stop being sticky?
And no, I'm not getting rice cooker

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  1. 2 months ago
    Anonymous

    Have you tried not adding cum?
    Get a rice boiler/steamer maybe.

  2. 2 months ago
    Anonymous

    Did you rinse it?

  3. 2 months ago
    Anonymous

    wash it. Add some oil.

    • 2 months ago
      Anonymous

      Butter

      Add about 2 tablespoons of oil (canola oil is fine) before cooking.

      False.

      Also, don't fricking do this, please.

  4. 2 months ago
    Anonymous

    Rinse it
    I cup rice, 4/3 cup water
    Low boil for 10 minutes covered, keep covered and remove from heat and let sit for 5.
    Cook better.

  5. 2 months ago
    Anonymous

    rinse

  6. 2 months ago
    Anonymous

    what kind of rice?
    if you're using long white/jasmine/basmati and it's coming out sticky then you probably should file for government aid. if you're using short then don't. medium? try harder.
    washing it washes starches off, which excess starches makes it stickier so don't skip this step and look up proper technique if you're struggling.

    • 2 months ago
      Anonymous

      >proper technique
      wtf, you wash rice with small amount of water?

  7. 2 months ago
    Anonymous

    Wash it, buy longer grain rice

    short and medium grain rice tends to stick more

  8. 2 months ago
    Anonymous

    Wash it properly before hand
    get the right type of rice some ricer is stickier than other rice

  9. 2 months ago
    Anonymous

    try a suihanki

  10. 2 months ago
    Anonymous

    Butter

  11. 2 months ago
    Anonymous

    For long grain rice, eg basmati
    I usually soak it for 30 mins before cooking (after also rinsing it until clear).
    I saw a lot of biryani recipes recommended this. Seems to help.

  12. 2 months ago
    Anonymous

    Buy a rice cooker, homosexual.

  13. 2 months ago
    Anonymous

    Are you one of the absolute morons who think rinsing rice is for cleanliness?

  14. 2 months ago
    Anonymous

    Am I the only one here who prefers sticky rice?

  15. 2 months ago
    Anonymous

    Buy cheaper long grain rice. Rinse it a little more

  16. 2 months ago
    Anonymous

    1. Rinse it to remove excess starch.
    2. Use less water.

    Dumb frick.

  17. 2 months ago
    Anonymous

    Rinse it until the water runs clear to remove excess starch.
    Toast lightly in oil to keep the grains seperate.
    Steam with water and a spoon of lemon juice (acid also decreases stickiness) for 10-15 minutes, fluff, and rest for another 10-15.

    Alternately, persian style.
    Again, rinse.
    Soak for at least 30 minutes in brined water.
    Boil in brine until halfway cooked (soft outside, hard & opaque inside).
    Drain and rinse with cold water. This removes the remaining excess starch.
    Heat up oil, add a protective layer to the bottom (potato slices, onion slices, thin flatbread), then add the rice on top.
    Cover, fry for ~5 minutes, turn off heat and steam for ~45 minutes.

    The first way is perfectly fine, but the second way gets the rice even fluffier and with a tasty browned base. Dont skip soaking, i have a feeling it needs to hydrate so it will have enough moisture in the steaming phase.

  18. 2 months ago
    Anonymous

    rinse it thoroughly and get a rice cooker. otherwise frick off and die

  19. 2 months ago
    Anonymous

    Add about 2 tablespoons of oil (canola oil is fine) before cooking.

    • 2 months ago
      Anonymous

      what the frick are you talking about you animal

      • 2 months ago
        Anonymous

        Oil my Black. Fat. Butter. That's what stops it from sticking together.

        • 2 months ago
          Anonymous

          you just dont know how to make rice i think

          • 2 months ago
            Anonymous

            I cook it every day, I work in a restaurant.

            • 2 months ago
              Anonymous

              """restaurant"""

              • 2 months ago
                Anonymous

                A business that serves food

              • 2 months ago
                Anonymous

                love going to my favorite restaurant Walmart

    • 2 months ago
      Anonymous

      Butter

      wash it. Add some oil.

      amerilards cant even make white rice without adding fat. grim

  20. 2 months ago
    Anonymous

    change what kind of rice you use. If you use Jasmine, switch to basmati. If you use short-grain Japanese rice, switch to long-grain Italian or Russian rice.

    Depending on where you draw the line for what "sticky" means, Jasmine rice can't be made non-sticky.

  21. 2 months ago
    Anonymous

    I feel guilty about wasting all that water required to properly rinse rice, so I just don't do it

    • 2 months ago
      Anonymous

      It's really a shame that water ceases to exist once it goes down the drain. If only there was some kind of cycle where we could get it back.

      • 2 months ago
        Anonymous

        That water enters a war zone when it hits the drain. You know how much oil I’ve poured down that b***h?

      • 2 months ago
        Anonymous

        Well you see there are a few meanings to "waste"
        You still exist, but you're a "waste" of a person

    • 2 months ago
      Anonymous

      The water from the rice makes great water for houseplants. It's got a little boost of nitrogen from the starch. Plus all those other minerals from the enrichment.ofnthe rice.

  22. 2 months ago
    Anonymous

    why are people so adamant about not owning a rice cooker?

  23. 2 months ago
    Anonymous

    >put rice and water in microwave
    >turn on microwave
    >receive cooked rice
    Dudes out here posting 20-step processes

  24. 2 months ago
    Anonymous

    >And no, I'm not getting rice cooker
    Poorgay neet sirs should be rangebanned from this board

  25. 2 months ago
    Anonymous

    >easiest, for babies
    Boil it like pasta in excess salted water and strain it when done. A billion people cook it this way, all over south asia and southern europe.
    >Eh, its okay i guess
    Coat the rice grains in oil prior to cooking. Mexicans do this by toasting the rice in oil before adding the tomato broth, but you can do it with a smidge of cold oil as well.
    >perfect steamed fluffy
    Most important part is before and after cooking. Wash the rice thoroughly, then soak it in the cooking liquid for 20-30 mins or until the grains turn opaque and you can easily cut one with your thumbnail. Bring to a boil, then turn to very low and cover. When it stops sounding like bubbling and starts sounding like sizzling, turn it off, don't open it, and let it rest a full 15 minutes.

    If you're still having problems it's because either you are using a bad ratio of water, you skipped/rushed a step, or you are just moronic and should stop cooking and go get mcdicks happy meal (I hear thwy have star wars toys now).

  26. 2 months ago
    Anonymous

    White rice is supposed to be sticky. If you don't like it, switch to brown.

  27. 2 months ago
    Anonymous

    Serve it raw.

  28. 2 months ago
    Anonymous

    Buy basmati rice instead of jasmine. It has a way better glycemic index too.

  29. 2 months ago
    Anonymous

    Buy rice cooker.

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