Do you steam it, or what? and if so, how? can i do it with boil-in-a-bag?|||for goodness sakes don't get boil in a bag rice....rice is a fairly simple thing to cook...this is how i do it and it was passed down from my grandmother who cooked rice all her life---take 2 cups rice and put into a pot rinse under cold water until water is clear (this gets rid of some of the extra starches) then fill pot with water until it reaches the level of the first line in your index finger (trust me i do it this way EVERY time I make rice and it works)...cook on stove on high until it just boils (make sure it doesn't boil over) turn down to med/low heat and continue cooking for about 20 mins. You can also leave rice on the lowest setting while cooking the rest of your meal. You don't need to stir it while it's cooking but you will need to fluff it with a fork before serving. Good luck!|||you're welcome! if you have any questions feel free to message me :) Report Abuse |||Chinese rice is always steamed (unless its fried rice)... If it's gluey its means its over cooked. So if that's what you want just over cook it.|||First you have to buy the right kind of rice. Go to an international food store and tell them what you want. Second buy a rice cooker. You can get one at target for about 15 bucks. Its a steamer but will keep you from burning the rice.|||I have cooked rice before and left it sitting out for longer than i should and it got all sticky like that. If you buy like minute rice and just follow the instructions on the box, then just leave it on the stove for like 20 minutes instead of 10 it should get all gooey.|||Sticky Rice Servings: Serves 4.Glutinous rice is distinctively aromatic and appealingly chewy. Before being steamed, it requires at least 3 hours of soaking (overnight is fine, too). Ingredients: 2 cups Thai glutinous rice Preparation: Cover rice with plenty of water in a large bowl and soak at room temperature at least 3 hours. Drain and put in a cheesecloth-lined steamer basket. Steam rice, covered, over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes before serving. Note: 鈥?Lao cooks use a large, conical steamer basket for steaming the rice, but we found that a footed colander or the steamer insert of a pasta pot worked well, too. Sticky Rice Servings: Makes 6 servings. Ingredients: 3 cups water 1 teaspoon salt 1 1/2 cups short-grain rice (such as sushi rice) Preparation: Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat. hope these help. enjoy.|||You can steam it or boil it, I would boil it unless you have a steamer. DO NOT STIR a lot. Rice has starch in it, the more you stir it the more it breaks down the starch. The chinese food rice is cooked in a rice cooker (boiled) however they just scoop it out when it is done. The more you stir, the looser it gets. Hope this helps. To boil- use chicken stock/veg. stock instead of just plain water for more flavor, bring to a boil then add rice, cover with piece of alum. foil and poke a pin size hole in the top to allow steam to escape-turn heat on low....about 25-30 min should be done.|||Here's my easy method for steamed rice without a rice cooker. 1) Add 1 cup long-grain rice (I prefer Mahatma jasmine rice for it's cleanliness and aroma) to a 2-quart tight-fitting pan. 2) Rinse rice with cold water about 6 times until water runs clear. 3) Add 1-1/2 cups cold water to pan, stir, cover, but allow cover to rise up on one side a bit. 4) Bring to boil, reduce heat to low, and boil for exactly 5 minutes. 5) Cover pot tightly with lid, and allow to simmer on low for exactly 10 minutes. 6) Remove from heat, and allow to stand for 15 minutes. 7) Uncover and fluff rice with fork. I cook rice about once a week and this recipe seems to produce a fluffy rice without sticking together.|||put it in dem steamer jiadshfadsunts!!?@#$RDEsw

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