Fluffy rice???

[Shada]

Guess what I cooked tonight?
Yep. Rice. No change. Followed directions to a tee. Still not light and fluffy!!!!

Ok. Here is how my package said to cook.

1 c. rice
2 1/2 c. water
Bring water to boil. Add rice. Bring back to boil, cover, place lid on, simmer for 45 minutes.

Did that. Fluffed with fork... nope not fluffy.
I mean, its not bad, its edible, but its not like the rice I get in resturants at all. Mine is clumpy and sticks together. Always.

So... I made a drink. LOL

Have never tried the microwave method.
Maybe I will try that next.

[Janet]

Maybe even add a little more water...I'm not sure what to tell you. Maybe you should let it sit all day like they do in restaurants....LOLOL.....just kidding.

[Shada]

Well it is still sitting... and I made another drink!!!! LOL

[Janet]

Sounds like a great meal to me...LOL

[Shada]

Rice update:

Opened a can of chicken, fried it for a bit with cajun seasoning. Put the lumpy cooled down stuck together rice in pan, stirred for approx. 5 minutes.

Added bourbon sauce (aquired from resturant that I pleaded, begged for, and ultimately bought) heated well.. ATE!! It was good.

More than enough for lunch tomorrow, then small dinner tomorrow night.

And yes, the rice was still clumpy.

[DianaB]

I think that Chinese restaurants use a different kind of rice than what I can get from the store because it is fluffier and is different. You might check into rice from a Chinese store.

[Emmsmom]

Have you tried using a rice cooker? We usually use long grain fancy rice I think is what it is called. We always use our rice cooker and the rice comes out nice and fluffy. We had to play around with the amount of water and rice till we found the right combo...