Now, there are only four possible outcomes when you cook rice:
- It will be either too watery, which means is was undercooked, and/or the wrong release method was used.
- It will be overcooked with the grains of rice too soft and clumped together.
- Use too much water to rice ratio and the rice will be mushy, too little water and the rice will be too dry and grains will be more chewy.
- Or the rice is cooked correctly, and it will be just right.
For long grain white rice where every grain is separate, its important to rinse any variety of long grain white rice before cooking to remove the starch that causes the rice to stick together. Place the rice in a large bowl and hold it under a steady stream of cold tap water, swishing the grains around with your fingertips to release starches and to encourage any unwanted debris to float to the surface. Keep pouring off the milky water until it is mostly clear and then drain off the water.
For those who prefer a sticky rice that clumps together, don't rinse the rice before cooking. You may also want to try switching from the long grain varieties to a medium or even a short grain rice. These rices are particularly good for casserole style dishes as well as risottos. Some of the varities I have used with great succes are the medium grain rice Rotan and Cal-Rose, and pearl rice which is a short grain rice. Refer to the correct cooking times and water ratio chart for the rice variety you are using.