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Old 06-20-2005, 07:11 PM   #1
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Thumbs down Basmati Rice

I have a new rice cooker and I bought a bag of (generic) long grain rice. It comes out VERY sticky. I thought long grain rice wouldn't do that. If the rice is Basmati will it say that on the bag, sack, etc.; or will it just say long grain? Thanks in advance! Pax

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Old 06-20-2005, 07:27 PM   #2
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Pax, Basmati rice will be labeled Basmati rice...It was when I bought some

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Old 06-20-2005, 07:35 PM   #3
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If I remember correctly, Long Grain rice is what we normally refer to as "white rice" in this country. Basmatti is a specific type of rice.
It will always say Basmatti on the bag, box, sack, when it is Basmatti
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Old 06-20-2005, 08:15 PM   #4
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Pax - what kind of water to rice ratio did you use? I've never worked with a rice cooker - I guess the ratio would be the same for cooking in a pot?
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Old 06-20-2005, 08:36 PM   #5
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Did you rinse the rise before cooking it? If not then try this.
Put the rice in bowl and cover with water. Use your hand to stir it a bit. Drain and repeat. Do this as many times it takes until the water is no longer cloudy. Cook as you normally would. This washes off some of the starch and that is what is making your rice sticky.
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Old 06-21-2005, 02:07 AM   #6
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If it didn't say it was basmati (which is from India and Pakistan) on the label, it wasn't basmati rice. If you bought a bag of (generic) long grain rice - that's what you got. Basmati is an aromatic rice, like Thai jasmine ... so it can still be sticky even if cooked in a fancy rice cooker instead of a pot on the stovetop.

GB gave you good advice on how to get rid of the excess starch.

It seems that only Americans have an adversion to rice being sticky - probably from too many years of eating boxed par-boiled "Minute" rice. If you ever ate rice from a bowl with your fingers, or chop-sticks, you would appreciate the "sticky" quality.
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Old 06-21-2005, 11:29 AM   #7
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I not only rinsed the rice until the water was clear, I then let it soak for 30 min. as a cookbook I have on rice recommended. It still came out "clumpy" and VERY sticky!
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Old 06-21-2005, 12:18 PM   #8
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When you add it to the rice cooking, the rice/water should be on a 1:1 ratio. One cup of rice = One cup of water.
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Old 06-21-2005, 02:30 PM   #9
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Old 06-21-2005, 11:54 PM   #10
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Quote:
Originally Posted by Pax
I not only rinsed the rice until the water was clear, I then let it soak for 30 min. as a cookbook I have on rice recommended. It still came out "clumpy" and VERY sticky!
There's always the "other shoe" that needs to drop ....

When you washed the rice the first time you got rid of the surface starch. If you had cooked it at that point it wouldn't have been as sticky.

By pre-soaking it for 30-minutes ... you partially hydrated the rice but in the process more starch leached out into the water and onto the surface of the rice. So, unless you washed the rice again after soaking and started with clean water for the cooking, you were right back to where you were before you started. If you used the soaking water to cook it in - you were starting out with "sticky" water, so you caused your rice to be more sticky than if you had just washed off the surface starch, thrown it in the rice cooker, and cooked it.

What do you think Ironchef? You've got experience with rice cookers - I just cook mine in a pot on the stovetop.
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