"Peter Aitken" wrote in message
. com...
"Jud McCranie" wrote in message
...
For years I made rice by boiling it in a pot. Recently my wife gave
me a Krups rice cooker. I've used it 8-10 times, but I always have a
problem of the rice sticking together in large clumps, especially on
the bottom and edges. A thin film of starch also forms on the bottom.
I've tried rinsing the rice first, but that doesn't seem to help.
I've increased the amount of water, and that seems to help some. But
now I'm up to 50% more water than the instructions say, and I still
have a major problem with the rice sticking together in big clumps.
(I started with 2 cups of water to 1 cup of rice, and I gradually
increased it to 3 cups of water.) I use Mahatna long-grain rice.

How can I keep the rice from clumping together?

---

Rice sticks together by its very nature - there's nothing wrong with that.
If it didn't, it would be hell to eat it with chopsticks! If you want rice
that doesn't stick you need to make pilaf where the rice is sauteed in oil
before the liquid is added.


I find that if you let it sit for a few minutes after removing it from the
heat, it doesn't stick as much. Adding a bit of fat (butter or olive oil)
at the begging helps. Also, instead of stirring it, I use a fork to rake it.
Stirring promotes clumps.