looking for nice clumpy rice
whenever i eat at a chinese restaurant the rice always sticks together in nice clumps- which makes for easy eating with chopsticks. when i make rice at home in my rice cooker, it never sticks together- any suggestions? thanks in advance.
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What Yen said or add a little more water when cooking long grain rice. It might need to sit longer to absorb the water though which is back to what Yen said. Never mind.
Only the briefest of rinses of the rice (if you rinse at all) before you start cooking, as well, will help it clump.
I do not have a rice cooker so I am not familiar with using one but here is what I do: 1 cup of rice to 1 and 3/4 water; over high heat cook uncovered until "fish eyes" are formed on top (tiny craters, you will know them when you see them); lower heat to simmer for approx. 20 minutes, covered; remove from heat and let sit, covered,10-30 minutes; this always comes out very clumpy and is also perfect the next day for fried rice when it is dried out and you can separate strands.