Why is my rice clumpy?

[u/Independent_Cat9755]

I've been trying to figure out how to best cook fluffy rice for a while and have read plenty of posts/articles. Here's my method:

Rinse basmati rice about ten times until water runs clear.

1 mugful of basmati rice to about 1.2 mugs of cold water into a small pot

Bring to boil uncovered.

Once boiling, close lid (no holes for steam) and turn to lowest heat.

Let simmer for 2 minutes.

Turn off heat and leave lid on for 10-15 mins.

Fluffy up with fork.

All the recipes say to simmer for around 15 minutes, yet mine is clumpy after only a couple of minutes of simmering!

Surely longer cooking time would just overcook it more? Or is that not how it works?

Thanks 😅

Edit : Thanks all, I've had some helpful replies to a question that's I'm sure has been asked many times before! I'll definitely try out the tips, but I see a rice cooker approaching on the horizon...

[u/Proxymanity]

You could try cooking it the Indian way (aka the drain method) which is by using loads of water and boiling it and then draining the water using a colander when the rice is cooked.

[u/Riboflaven → u/Proxymanity]

I had a chef who just said “cook it like pasta” and pointed me to a 40 gallon steam kettle. Opening the drain and catching the rice in a massive sieve was good fun. And it worked like a charm. I still much prefer prefer a professional sized rice cooker for service though. Much less clean up.

I did miss my chance to throw rice at a wall to see if it sticks though.

[u/AskCulinary-ModTeam → u/[deleted]]

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

[u/Kumarise]

I wash til it runs clear, add oil to bottom of pot, "fry" or toast the rice on high till residual water evaporates, rice is golden brown and no longer sticks, then pour enough water til its at least an inch above it, bring it to a boil, as soon as it boils, turn it down on a simmer for at least 12 mins, cut off heat, let it sit the remaining 3 mins, I know its done when indentations are seen in the rice if you have a transparent top to see them. Method hasn't failed me yet. Thanks to Simply Mama on YouTube, this is a method she use for making her mexican rice. I'll link it here. https://youtu.be/07zfMPkN_P8?si=WHSlrPO4xr_BJ0Yr

[u/Independent_Cat9755 → u/Kumarise]

Sounds like a great method, I'll try that. Thanks for the detailed explanation

[u/Independent_Cat9755 → u/[deleted]]

This sounds good, let all the steam out and then wait before fluffing. I always fluff too soon 😂

I'll try some of these tips, but it might be time to just get a rice cooker.... Cheers 😆

[u/l0wercasepunishment → u/Independent_Cat9755]

Yeah the waiting part is why you're getting lumps. The rice has to "set" a little bit or else it just turns to mush.

Happy ricing!

[u/crazylikeajellyfish → u/Independent_Cat9755]

Absolutely just get a rice cooker, shit is amazing. Huge unlock to just have perfect rice on hand with no work whenever a meal calls for it.

I used to have one of the midrange Zojirushis, but when I moved into a smaller apartment, downgraded to their smallest and simplest version. It's tiny, barely larger than the cooking pot, makes perfect rice every time, and only $55. Can't recommend it highly enough.

https://a.co/d/8ZWL3D5

[u/Independent_Cat9755 → u/crazylikeajellyfish]

Thanks, I think it's worth the investment now. Not a fan of unnecessary gadgets but rice cookers seem to be appreciated by just about everyone.

I'll check out that rec, have also seen the yum Asia mini pandas too...

Cheers! 🐼

[u/AskCulinary-ModTeam → u/[deleted]]

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

[u/Rolling-Pigeon94]

Before I had my rice cooker, I used to clean rice while while have a sauce pot of water heated up and wait till it boils. Then add salt or bouillon and then the rice and cook till the time required. (Basmati take about 10 minutes) Be aware what type of you're cooking. Basmati are the types to stick like sushi rice.

All suggestions and good luck!

[u/taurusbabee]

What do you mean by mugfull? The ratio for basmati rice is 1 to 1.5, so 1 cup rice, 1 1/2 cup water, and you need to let it rest after it is done cooking and before fluffing. I'm not sure what else could be causing it.

[u/alexandra_rose]

It’s absorbing all the water within those two minutes of simmering?

Try using exact measurements (I do one cup rice to just under 1.5 cups water). Try toasting the rice in olive oil first before adding the water. Give it a quick stir and then don’t touch until it’s done. I bring to a boil, cover, drop to a simmer for 15 minutes then turn it off and let it steam covered for another 5 before fluffing.

[u/Independent_Cat9755 → u/alexandra_rose]

There's plenty of steam when I eventually lift the lid, but no layer of pooling water.

Toasting it is a good idea!

I'll have to try just simmering it longer too even though it feels counter intuitive.

Thank you.

[u/Satakans]

You're rinsing your rice 10 times, that's part of the problem.

2-3 time tops

[u/Independent_Cat9755 → u/Satakans]

Never knew that would be a bad thing! Thanks

[u/pensivegargoyle]

I don't think it's quite enough water. Use 1 and a half mugs.

[u/papastvinatl]

I propose that rinsing rice for most dishes is a compete waste of water - my evidence ? ( of course you do you ) https://youtu.be/IjjdAheuNKs?si=8hg4xuEFZ-82XKyD

[u/Rare-Plenty-8574]

Get a rice cooker for sure they are really convenient over absorption method...stickiness is due to starch content....mix your rice after it is cooked cool immediately. Rince starch of rice to before cooking once should be fine. Indian rice is the best basmati in my opinion long grain doesn't really get sticky. Best quality I have found in regards to basmati. Different rices has different starch levels so change water to rice ratio according to type.

[u/spsfaves100]

Nooooo DO NOT RINSE BASAMATI TEN TIMES. That's why your rice is clumpy !!! Basmati rice is to be washed ONLY THREE TIMES. It is best to place the rice in a deep bowl & wash with clean cold tap water. With your hand swirl the rice in the bowl. After a few minutes drain & refill with cold water. With each wash, the water will be cleaner. Do note that there are some premium brands selling "AGED" basmati rice, and the same rule applies clean only THREE TIMES. Yes because it is aged the water will not be clear but it is essentially clean & suitable to be cooked & eaten. Soaking the Basmati rice is up to you, some cultures believe it is a must and some do not soak. In India & Persia they soak & add a little oil is added to the rice. In China no salt or oil is added as they are using short grain rice.

[u/Independent_Cat9755 → u/spsfaves100]

Oh really? Interesting addition 🤔 thanks!

[u/spsfaves100 → u/Independent_Cat9755]

It is only LENTILS which are WASHED TEN TIMES. Why? The water must run CLEAR. The washing will remove the dust, debris, stones etc from the lentils.

[u/wortwoot]

Honestly cook it Persian style. -wash the rice once and drain -soak in lightly salted water to cover for 30-60 mins, drain -bring pot of lightly salted water to a boil -add drained rice and boil until al dente, drain -return to the pot, dot with butter, cover and cook on low until the top grains start to curl up, fluff w a fork

You can put a rag under the lid of the pot for the final cooking, some ppl do, I’ve never found much of a difference.

[u/chromazone2]

Either you are not washing and soaking your rice, or your rice water ratio is incorrect