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Tips on cooking rice that is fluffy and won't stick to the bottom of the pan
Use long grain white rice when cooking Chinese food. Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.
Don't use instant or precooked rice. Large bags of long grain white rice are available in Asian markets and most supermarkets - Dragon King is a good brand.
Opinions vary on converted rice - rice that has been parboiled with the husks on. While it is more nutritious than white rice, I find it tastes rather bland. It takes longer to cook than regular rice so if you do use it, follow the instructions on the box carefully.
For fluffier, faster cooking rice, try soaking it in cold water for about thirty to sixty minutes prior to cooking.
Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue - otherwise the rice may be sticky.
When cooking rice in a saucepan, be sure to use a pot with a heavy bottom - copper is best. This will give the rice a thinner crust.
Don't use salt or butter when cooking plain rice - this kills its natural sweet flavor.
Another tip if your rice is taking a long time to cook - do you know how long the bag has been sitting in the cupboard? Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.
Leftover rice will keep for days, and it's perfect for making fried rice. Just be sure to wait until the rice is perfectly cold before storing it in the refrigerator. For the best results, wait a couple of days before making the fried rice - this gives the ingredients more time to blend together.
If the cold rice is a bit lumpy, try sprinkling a bit of cold water on it.
For a bit of variety, try one of the scented rices such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be less than for other types of long grain white rice.
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