Timeline for How (or is there) a way to make my rice more fluffy than sticky? Given my current approach
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 10 at 11:54 | comment | added | Joe | I also use just a little over 1.5 water to rice… but I think the critical issue is how tight your lid is. (If it looses a lot of steam, you might need more). | |
| May 10 at 9:19 | comment | added | PLL | +1 for the overall method, in particular turning it down to lower heat once it’s reached an initial boil. (The explanation I’ve heard is that once the rice has started to cook, stirring or a rolling boil will release a lot more starches into the water, causing stickiness.) I’d add that the proportion of water needed varies depending on rice variety. For most white rice varieties I’ve used, “double” is a lot and would make it very sticky — I usually expect closer to one-and-a-half, plus just a little extra for evaporation if in a wider/shallower pan. | |
| May 10 at 8:56 | comment | added | Rsf | I can confirm @suse's method- it simple and works almost every time. | |
| May 8 at 11:03 | comment | added | Fattie | Fascinating - I think the point here is in "my" approach I boil it a lot. IE I "keep boiling it hard until the covered phase begins". Here we see "cook it only gently until the covered phase" .. I will try it | |
| May 8 at 3:25 | history | answered | suse | CC BY-SA 4.0 |