Yes.

Thanks!

If it is kinda sticky, try just a little bit less water, like about 1/8 cup.

Lots of people like it a bit sticky, easier to eat with chop sticks. :)

Moni

Are you rinsing it first? If so, that will be adding a little water. Also if you let it sit with the burner off about 5 minutes before fluffing, it might soak up any additional water. I like rice for breakfast. Often fix it with sauted veggies and any leftover meat or scrambled egg.

I find my rice is less sticky if I wash it before using (rince until the water runs relatively clear), and make it using the "pilaf" method.

I heat a bit of oil with a bit of butter in a skillet. Add the washed and drained rice. Stir the rice to coat it with the oil/butter. Stir and toast the rice until it sort of starts to look whiter than it started. Then I add my water (hot) - be careful it will spit, sizzle, and steam. Then I turn the heat down to low and cover the skillet.

Let the rice cook undisturbed, 15 minutes for converted/parboiled rice, 10 minutes for basmati rice (I also soak basmati rice after washing it, cold water for at least 30 minutes), and anywhere from 10-15 minutes for regular long grain rice. At that time remove the lid and check to see if the water has been absorbed.

If it has, turn off the heat, stir the rice, and replace the lid. Let sit 5-10 minutes to steam and fluff. If not, let it cook with the lid back on and the heat still on low for a minute or two longer. Then turn off the heat, stir, replace the cover, and let it rest for 5-10 minutes.

My rice is rarely sticky. I use 2 cups water to 1 cup rice for long grain and parboiled. I use 1.5 cups water to 1 cup rice for basmati.

I like rice for breakfast, with butter and salt, not sugar. I also like to eat crispy bacon and sliced tomatoes along with it.

Linda

I use 1 cup of rice and 2 ¼ cup water and then much the same as Dances does

I do one to one and a half, plus a tiny bit more, Yes, I think you need to count the water that is left (small amt,) after rinsing.

I use one cup rice to one and a half cup, and a bit more, like sjerin, but I don't rinse. I bring to a boil, cover, turn down the heat, let cook for 15 min., and then I turn off the heat and let it sit, covered for another 5 min. Fluff with a fork. Turns out perfectly every time. I add butter and salt to the water.

I usually go by what the package says. But a couple other thoughts on it:

Sara Moulton says she can never get rice to come out so she uses a huge pot of water and boils it like pasta and then strains it.

Justin Wilson never measured. He poured in however much rice he wanted to cook and filled it with water until it covered the rice and up to the first knuckle on his middle finger. He said everyone's finger measures the same on that knuckle (which OK, I don't buy that, but he's still a good cook!) and let it simmer till the water is gone.

I use 2 cups of water to 1 cup of rice

Whether or not rice is sticky is probably more determined by the kind of rice you are using than the way it is cooked...