Originally Posted by lbb87
Why is long cooking rice stickier than instant rice? What can I do to prevent the long cooking rice from being so sticky?
Instant rice is parboiled, that is, pre-cooked before packaging. As a result, the surface starch that causes the sticking has been removed. All you are doing is hydrating the rice and finishing the cooking.
With long grain rice, if you rinse it well and drain it before cooking according to the package directions, you should not have a problem with sticking.
Kitchenelf's method is a good one as is her suggestion to cook it in something other than water.
I've never tried Tomw's method. I'm not willing to wait almost 2 hours for my rice.