May 7, 2007 | Technique
I’ve tried stove top techniques, rice cookers, and pilaf techniques, but many times rice just comes out sticking together, even if you try fluffing it with a fork before serving. If you want perfectly cooked rice but want individual grains that don’t clump, try doubling the amount of liquid that the rice calls for. Bring the liquid to a boil, then add the rice and simmer until it is just cooked (usually about 20-30 minutes, but test a few grains to be sure before proceeding). Once the rice is cooked, drain it in a strainer and serve.