How do I cook rice so it isn't sticky?

To cook rice that is fluffy and individual rather than sticky or clumpy, the secret lies in removing excess surface starch before and during the cooking process. Here is how to achieve it:

• Rinse thoroughly: This is the most important step. Place your rice in a fine-mesh strainer and rinse it under cold water, moving the grains around with your hand, until the water runs completely clear. This washes away the loose starch that causes grains to stick together.
• The right water-to-rice ratio: Using too much water results in mushy, sticky rice. A standard ratio for long-grain white rice (like Basmati or Jasmine) is 1.5 cups of water for every 1 cup of rice. If you are using a pot on the stove, ensure the lid is tight-fitting to trap the steam effectively.
• Don't stir: Once the rice is in the pot and the water starts simmering, stop touching it. Stirring releases more starch from the grains, which creates a glue-like consistency.
• Let it steam (the "rest"): When the liquid has been absorbed and the rice is tender, turn off the heat and let the pot sit, covered, for about 5–10 minutes. This allows the moisture to redistribute evenly throughout the grains, preventing the bottom from being soggy and the top from being dry.
• Use a fork, not a spoon: When you are ready to serve, use a fork to gently "fluff" the rice. A spoon will crush the grains and turn them into a clump, while a fork helps separate them.
• Consider the variety: Certain types of rice are naturally stickier than others. If you want rice that stays distinct and separate, opt for long-grain varieties like Basmati or American long-grain white rice. Short-grain or "sushi" rice is specifically meant to be sticky and will be difficult to make fluffy regardless of your technique.

A quick pro-tip: Adding a tiny splash of oil or a teaspoon of butter to the water before it boils can also help coat the grains and keep them from sticking to each other.