hahabogus wrote in
:

Jud McCranie wrote in
:

How can I keep the rice from clumping together?

Rinse well 3 times to remove excess talc (starch)... then let the
rice sit in the cooking water/liquid for upwards of 20 minutes
before turning the cooker on. Or change brands of rice. Converted
or parboiled rice sticks less.

Offhand, I'd say that's right. The poster might try reducing the
water a bit. I make six cups at a time and instead of putting
exactly 1:2 rice to water, I reduce the amount of water to 3.75 cups
and put a bit more than two cups of rice, which I carefully rinse
three times with agitation to lift off the starch. Mind you, this is
stove top technique. I am looking into getting a chinese rice
cooker. My b-i-l has one (they have asian roomers) and he has
figured out how to keep it going all the time without drying out or
getting soggy. We're spending a week there this month and that will
be my new technique for the summer.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín