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Sticky, Mushy Rice...HELP

I don't know what I do, but everytime I make rice, it's an overcooked, mushy, sticky mess. I'm not sure if altitude has anything to do with it. I live above 7200 feet. I have tried rinsing, not rinsing, a rice cooker (with & w/o extra water), stovetop (gas), and boiling in water and draining. What am I doing wrong? Every once in awhile I get it right, but never the same way twice. Help!!!!

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  1. i spent a few weeks in colorado cooking at my sister's house and didn't notice any problems when cooking rice in our rice cooker...what kind of rice were you using and what were the proportions of water to rice?

    1. There really is no correct answer to your problem. Method, type of rice, quantity of water, altitude all affect the outcome. Simply pay close attention to your proportions in the rice cooker and remember the best method.

      1. I don't know what I do, but everytime I make rice, it's an overcooked, mushy, sticky mess

        You say it is over cooked, well? undercook and see what happen for you?

        But if you are using pretty standard white rice and you are getting mushy and sticky, you are overcooking.

        WHy don't you cite some times you are using.

        1. jcattles, I used to have the same problem, and I made one simple change that has made a world of difference - size of pot. When cooking a batch of rice (2 cups chicken stock, 1 cup rice, 1 tsp. salt) I changed from a small-bottomed, tall-sided two quart saucepan to a wider-bottomed, shorter three-quart pan, and it has changed my rice from a sitcky, mushy consistency to the nice, fluffy texture I wanted. For what it's worth!

          1 Reply
          1. re: Andiereid

            Thank you thank you great advice. Even works with the usual mushy brown rice

          2. Boil 2 cups of water in a heavy bottomed pot that you can cover tightly...
            Non-stick is nice but not necessary...

            After it boils stir in one cup of Jasmine white rice...
            As it comes back up to heat, boil it for a few seconds...
            Turn the heat to low, stirring the rice so it doesn't settle on the bottom of a HOT pot and stick...

            As the action subsides, cover tightly and set the timer for 25 minutes...

            After the DING, uncover and fluff up with a fork...

            As a treat for a job well done, scoop out a few tablespoons of rice and add a little butter, salt & pepper, and a sprinkling of greated Parm...
            Kraft is fine here...

            Freak out how fragrant, delicious, and cheap this combo is, and stop worrying about cooking rice...

            You do it the same way using broths and seasonings--- and/or with sauteed onions, celery, and garlic...

            2 to 1..
            High then low--- stir before you pop the lid or foil on...
            25 minutes on low...

            2 Replies
              1. re: Mild Bill

                I am pretty much a 2 to 1 heavy pot kinda guy too...