Mushy, sticky, burnt, raw, ugh! How can that be when most of the world eats rice or a grain as its starch with most meals? I don't use a rice cooker, I am still making rice in a 6-8 qt pan just like mom and las abuelitas. If I can teach my "Norwegian" by way of Minnesota mother-in-law to make perfect Spanish Rice, I think I should be able to teach everybody. I have added a YouTube video here. I never rinse white rice because the enrichment is washed off and she does in the video. I used it anyway because it was straight to the point and short! Yes, do rinse brown and other rices especially wild rice--these rices take much longer to cook so adjust or soak ahead of time.
basic skills or secrets and other notes:
1. only stir it at the beginning and it really doesn't need it even then, the boiling then simmering action will combine the flavors
2. to add air use a fork, and a fluffing or poking action to uncompress it. The compression in my rice dishes comes from leaving the starch in it. Did you know the saute step in Spanish rices and risottos decreases the starchiness. So reduce the fat if you are trying to save calories but don't omit that step you will get gummy rice.
3. the usual proportion of rice to water is 2 waters or liquids to 1 rice and it will give you about 2.5 cups of rice. A serving per dietary and other guidelines in .5 cup yet the acceptable way most people eat it unless you are from Asia or the Spanish speaking Americas is two-thirds to one cup.
4. on the stove top, bring to a boil unconvered then immediately turn to a low setting and cover. It is too high if the rice starts to boil over. It should be done in 15-20 minutes max. Rice is a fast dish! not so in the oven but once you understand your oven and your pan, it is a make it and leave it for 45 minutes.
5. keep all opened grains in air tight containers, they absorb water from the air and then it messes with your dry to water proportions and quality. Sometimes paying a little more for smaller bags saves money in the long run, plus it maintains quality standards.
The link again for oven rice. Using an electric skillet works too. I also have a set of waterless cookware and it needs less water. For water logged rice dump into a cookie sheet, fluff with fork and put in warm oven for 5 minutes. It should not toast! Practice! Practice!
https://www.youtube.com/watch?v=aJO9RH9mrkY
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