My rice sticks to the pan

[Nolathyme]

I have what I think are regular pots that I use to cook rice. Most of the time the rice sticks to the pan. I hate when it does that. What are some of the tricks to get the rice from not sticking ?

 

[T_R_Oglodyte]

I have what I think are regular pots that I use to cook rice. Most of the time the rice sticks to the pan. I hate when it does that. What are some of the tricks to get the rice from not sticking ?

1. Use a rice cooker with non-stick coating instead of ordinary pans. (If you get a rice cooker that is also a steamer, you can use it other times to steam vegetables.)

2. Use long-grain rice. The longer grain, the less sticky it is.

3. Stir fry the rice in olive oil before putting into the cooker.

4. Add some oil to the cooker and about halfway through cooking stir the rice.

 

[BevL]

Cook rice in the microwave - I can't remember the last time I used anything but, other than brown or wild types of rice, which just don't work. But any kind of white rice, regular, basmati, jasmine, etc. is great in the nuker.

 

[Passepartout]

I spray the pan with Pam before starting. Then carefully watch the rice to make sure it doesn't overcook. A glass lid helps, and when I see it's mostly cooked and the bubbles are just in a few areas instead of all over it, I turn off the heat. Even with the Pam, if it overcooks, it's gonna stick.

I cook my rice in chicken or veggie stock instead of water. It probably has no bearing on sticking but it tastes better.

Jim

I keep threatening to get a good rice cooker, but like a waffle iron and stand mixer and meat slicer and I don't know what all other gadgets, I just don't want to store more stuff.

 

[ronparise]

I still remember the Army cooks method for white rice.

2 to 1 water to rice (1 cup rice, 2 cups water) in a pan, bring to a boil, reduce heat to a simmer, cover. 13 minutes later remove from heat, serve for sticky rice. If you dont want sticky rice, rinse.

 

[channimal]

I still remember the Army cooks method for white rice.

2 to 1 water to rice (1 cup rice, 2 cups water) in a pan, bring to a boil, reduce heat to a simmer, cover. 13 minutes later remove from heat, serve for sticky rice. If you dont want sticky rise, rinse.

pretty much this.. but I add a few drops of vegetable oil. Done properly, you'll have a nice crunchy yummy layer with the sticky/fluffy rice and no sticking to the bottom of the pot issues

 

[RonB]

Buy Teflon coated rice. It won't stick to anything - even after you eat it...:hysterical:

But seriously, a spill stopper will prevent rice, potatoes, or pasta from boiling over.

Ron

 

[Glynda]

Rice

I still remember the Army cooks method for white rice.

2 to 1 water to rice (1 cup rice, 2 cups water) in a pan, bring to a boil, reduce heat to a simmer, cover. 13 minutes later remove from heat, serve for sticky rice.

Yes, and never remove the lid until ready to serve. Which means don't stir once the rice comes to a boil and the lid is on!!!!

 

[CO skier]

I have what I think are regular pots that I use to cook rice. Most of the time the rice sticks to the pan. I hate when it does that. What are some of the tricks to get the rice from not sticking ?

Easy answer(s): 1) You need more water. 2) The burner is set too high. 3) Both.

A 2 parts water to 1 part rice is overkill (better than sticking, but soggy not "fluffy" rice). I suggest adding 1/4 cup more water each time you cook rice until you get the results you want -- whether you are using "instant rice" (blech!) or the real stuff that takes almost an hour to cook. After the initial boil is achieved, set the burner for a gentle simmer, not a rapid boil -- especially important toward the end of the cooking time. (If you are using 2 parts water to 1 part rice, then just crank it; there will be plenty of water to make-up for this kind of abuse. This isn't cooking; this is "getting the job done").

Also, a glass cooking pot (who remembers Visions(R) cookware? -- it's still available on EBay) will work better than a metal cooking pot. "Visions" was aptly named; if your rice is too low on water and sticking, you can see it and add more water (and extend the cooking time).

If you cook a lot of rice, buy a nice-sized piece of Visions cookware (with lid, of course) on EBay; you will be amazed at the results versus a metal saucepan or even a so-called (metal) rice cooker.

P.S. Yeah, as mentioned, beef or chicken stock, not water for the liquid.

 

[geoand]

I like Nikko brand rice (medium grain). I have been eating and cooking the stuff since grade school days. The method my mother taught me was to pour the rice into pot (method works for any size pot), rinse 3 times. Then pour enough water into pot. There is enough water when I place my pinky finger into water and rest at top level of rice and the water level reaches the first joint (closest to fingernail)then place on burner on high (gas or electric) and bring to boil. At boil, put lid on pot then turn the burner to lowest setting. Wait 20 minutes and rice is complete and nothing is scorched and never sticks to pot. Have never had anything but perfect white thru out the rice and DW is a witness to this. Never understood the rice cooker thing. Just another kettle in the kitchen. I have used this method with mini pots, qt pots, 2 qt pots, the larger pots including the stock pot in my kitchen.

 

[MuranoJo]

Easy answer(s): 1) You need more water. 2) The burner is set too high. 3) Both.

+1. It's important to make sure you have the right proportion of rice to water (usually per package instructions), keep the lid on once you move it to simmer, and keep it on a very low simmer. If you keep the lid on--no peeking, it will get nice and fluffy. I used to have a steamer type of rice & veggie cooker and gave it away. It worked really well, but we just don't eat rice often.

As Jim, when I do cook rice, I use chicken broth mixed with water or alone.

 

[Elan]

I use a rice cooker that costs me less than $50. Perfect rice every time with no sticking. I do rinse the rice very thoroughly.

ETA: I think this is the model I own:

http://www.amazon.com/Aroma-ARC-150...F8&qid=1383399033&sr=8-3&keywords=rice+cooker

As one can see from the overwhelmingly positive reviews, it does a pretty satisfactory job. What I really like, aside from the perfect rice, is that it doesn't need to be baby sat. Just put the rice and water in, push a button and walk away. This leaves me to focus on preparing the things that are more demanding of my attention. The cooker beeps when the rice is done, then switches to auto warming.

 

[Quadmaniac]

I have what I think are regular pots that I use to cook rice. Most of the time the rice sticks to the pan. I hate when it does that. What are some of the tricks to get the rice from not sticking ?

Actually, this is not bad thing. One thing my grandmother and mother loved doing was taking the pot with the rice stuck on the bottom, adding about a cup or two of water and bringing it to a boil for a few minutes. All the rice softens on the bottom into a rice porridge. Put a little left over meat in there and voila, you have a nice finish to the meal. Might need a little soya sauce.

 

[Kay H]

I have a rice cooker and my rice was always too hard. I now use my pressure cooker and I have perfect rice every time.

 

[WinniWoman]

Uh...use a non stick pan and put some olive oil or butter in the water when you're cooking it.

 

[Passepartout]

I have a rice cooker and my rice was always too hard. I now use my pressure cooker and I have perfect rice every time.

So I only want to make a couple cups of rice and have a (maybe) 2-3 quart pressure cooker. How do I do it? Seems like overkill.

After this thread, I ordered a microwave rice cooker from Amazon with good reviews. Stay tuned for a report. I've been wanting to send my little el-cheapo rice cooker to charity anyway so this is my excuse.

 

[CO skier]

So I only want to make a couple cups of rice and have a (maybe) 2-3 quart pressure cooker. How do I do it? Seems like overkill.

After this thread, I ordered a microwave rice cooker from Amazon with good reviews. Stay tuned for a report. I've been wanting to send my little el-cheapo rice cooker to charity anyway so this is my excuse.

Why not pressure cook 2-3 times what you need (it does not take anymore cooking time) and freeze what you do not use? If you use a high quality rice, when you reheat the frozen rice, you will have gourmet taste with the convenience of "instant rice".

A pressure cooker is the best way to cook risotto (Arborio rice).

 

[Passepartout]

Why not pressure cook 2-3 times what you need (it does not take anymore cooking time) and freeze what you do not use? If you use a high quality rice, when you reheat the frozen rice, you will have gourmet taste with the convenience of "instant rice".

A pressure cooker is the best way to cook risotto (Arborio rice).

I hate it when somebody makes sense in contrast with my irrefutable logic that 'fresh cooked is best'. I'll give it a go. Now my only argument is that sometimes I want long grain white rice, sometimes I want brown rice, sometimes I want Basmati, sometimes I want wild rice- which isn't rice at all. And I can't imagine fixing risotto except as risotto. Y'know, in a risotto pan with sausage and shellfish and shrimp and all. Go, salivary glands, go.

 

[Paumavista]

Me too.

Cook rice in the microwave - I can't remember the last time I used anything but, other than brown or wild types of rice, which just don't work. But any kind of white rice, regular, basmati, jasmine, etc. is great in the nuker.

I used to cook on the stove.......but I haven't done that in probably 10 years - we eat white rice......very occasionally brown rice - but I always cook the amount I want in the microwave in a couple minutes.

 

[pjrose]

I use long-grain rice, Uncle Ben's or equiv.
Stainless pot, FarberWare or Revere, so bottom is reasonably thick.
melt a bit of butter, put in 1c of rice, toss it around for a minute or two
add 2.25c water, and we generally also toss in 1 ch bouillon cube.
cover
Keep heat medium for around 10 minutes, then turn down very low for another 10 or so minutes. Check for holes on the top, or tilt the pot to see if there's any more water on the bottom.

 

[Passepartout]

Here's the Nordic Ware microwave rice cooker I bought. It works fine. 1 cup of rice, rinse, 1.5 cups water or chicken broth. 10 minutes at 50% power. Perfect no stick rice. The cheap electric one can go to charity. 1 less electric gadget.

Jim

 

[easyrider]

Wow, I gotta get one of those. We use a rice cooker and more often than not cook brown rice in it.

Back in the day on the stove top mom used a stainless steel pot and boiled rice. It was always Japanese rice. Her way was to measure the rice and put it into the pot to rinse about 2 to 3 times. Her rinse technique was to swhoosh the rice around in the pot and drain. After it was clean rice she would rub the rice together with her hands. Then she would rinse again and just let the rice sit in the water for a while. I never saw her use a measuring cup but she would use her fingers to measure occasionally. Sometimes she put vinegar into the rice for sushi.

If there was burnt rice at the bottom of the pot she would save it for desert. She made some type of sugar frosting for it.

Bill

 

[WinniWoman]

I didn't know it was a big deal to cook rice. I rinse the rice first in a strainer to get rid of starch and the arsenic the FDA says all rice is contaminated with. Then, I take a pot and put water and rice in it on the stove. Boil and then lower heat and simmer. Season-butter, whatever. Not a big deal...

 

[Rob&Carol Q]

Rice is life...and everybody has "Their Way"

I used to be an Uncle Ben's Instant kind of guy (Thanks Mom) but then was deployed to Okinawa where my Bride took a liking to the Okinawan version of stir-fry. Oki is a mixed culture, lots of Japan but a significant Chinese, Polynesian, and now American influence.

Good sticky rice is 1.5 water to 1 rice. We use the Calrose variety as it is pretty much the perfect stir-fry rice. Make two cups every time and we flip some butter into the boiling water before we add the rice. Reduce heat to simmer and let it do it's thing.

What rice doesn't get consumed at the meal gets added to all manner of things during the week. My son comes home from school and grabs a bowl and the soy sauce (Yuck) and chows down. For me, Chili and Rice!