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Thread: Cooking rice....without glugginess!

  1. #19

    Join Date
    Aug 2006
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    On the other side of this screen!!!
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    11,129

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    Use basmati or Doongara clever rice!! It has a different type of starch in it to normal short/long grain rice.


  2. #20

    Join Date
    Oct 2006
    Location
    Perth, WA
    Posts
    55

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    I find that if you stir the rice while cooking it, no matter which rice it is, it will go mushy and sticky. I cook either on the stove top, and use a ratio of 1 part rice to 1.5 parts water. Bring to the boil and then turn the heat down. Don't lift the lid as it releases the steam which helps with the cooking process. Some rice types are naturally more mushy than others. Par-boiled long grain normally comes out as individual grains. Also the amount of water determines the stickyness of the rice. Good luck.

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