An unpleasant situation with stuck rice can occur both when preparing a regular side dish and when working on pilaf or risotto.
This always upsets housewives, because the dish is no longer ideal.
However, the cereal sticks together mainly because we cook it incorrectly.
What shortcomings should you keep in mind?
Starch
This is the only reason why rice tends to stick together. This substance literally "glues" the grain together. However, with proper initial processing, most of the starch can be removed.
To do this, you just need to leave the rice in cold water for half an hour.
After this, you can safely begin the cooking process.
Proportions
If you have thoroughly removed the starch from the rice, but the grain still sticks together, then it may be a matter of non-compliance with the proportions during the cooking process.
If you add more water than required, the rice will look very bad when cooked.
Therefore, depending on the type of rice, control the amount of water.
