Question for Mom

I recently bought a 5-pound bag of short-grain white rice and cooked some for dinner.  It turned out incredibly sticky.  What am I doing wrong? –Nevin G

Short-grain rice is covered in starch, which causes it to be sticky after it’s cooked.  Some stickiness is good if you’re using chopsticks.  But too much stickiness is unappetizing.  Here’s a solution.

Fill a large pot with water and begin heating over high heat.

While it is coming to a boil, take 1 cup of the raw rice, put it in a sieve and run cold water over it to wash away some of the starch.  Continue until the water runs clear.

When the large pot of water begins to boil, toss in the rice and cook for about 15 minutes uncovered.  Test to see if it has softened enough.  If yes, drain the rice, put it in a bowl and serve.  If it is too chewy, cook another minute or two and test again.  Drain and serve.

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