I found this way of cooking rice the absolute best way. It never fails and it never burns. Comes out fluffy and light, not icky and sticky.
Sticky rice is only good if you INTEND to make it sticky like in Chinese food.
Plain Rice
1 1/4 cups Long Grain rice
4 cups water
Salt
4 tablespoons butter or Light olive oil or vegetable oil
Bring water and salt to a rolling boil. Toss in the rice and boil hard for about 14 minutes, until it is almost but not entirely tender.
Drain and put back into the pan. Stir in 3 tablespoons oil, put the lid on and leave the pan on VERY low heat for the rice to steam for about 15 minutes, or until tender. <-- those who are uncomfortable with that put a heat diffuser under the pot. Don't have a diffuser? Use two large cans smashed flat so it covers the whole burner.
Your're done!
Now you can add anything to this rice you want or eat it plain.
Sticky rice is only good if you INTEND to make it sticky like in Chinese food.
Plain Rice
1 1/4 cups Long Grain rice
4 cups water
Salt
4 tablespoons butter or Light olive oil or vegetable oil
Bring water and salt to a rolling boil. Toss in the rice and boil hard for about 14 minutes, until it is almost but not entirely tender.
Drain and put back into the pan. Stir in 3 tablespoons oil, put the lid on and leave the pan on VERY low heat for the rice to steam for about 15 minutes, or until tender. <-- those who are uncomfortable with that put a heat diffuser under the pot. Don't have a diffuser? Use two large cans smashed flat so it covers the whole burner.
Your're done!
Now you can add anything to this rice you want or eat it plain.
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head