Hank wrote in message
...
Ok so everytime I make rice or spanish rice
[..] it always comes out like clumpy and pastey.
[..] Any advice?

Victor Martinez posted this back in 1998 on afm-c. It provides
the most regular results when you're shooting for non-gummy
arroz rojo.
"Put some tomatoes, onion and garlic in the blender,
season with salt or chicken bouillon, blend. Wash some white
rice and then sauté the rice until golden brown (I use
canola/corn oil). Add the blended stuff, about twice as much
liquid as you have rice. Turn the heat down and let simmer
until all the water consumes."

The Ranger