why does my rice come out like mush when I make it?!

I always asked the same question and everyone said to me "stop checking on it", "leave the rice alone while cooking it"... This was very difficult for me as I was an impatient cook... It took me a long time to do it.

If you follow the package instructions for the particular rice you are using.. check to be sure that you are using the proper amount of water for that specific rice... It should say something about water, salt, rice, and then start cooking, and once you turn it down to simmer and you put the lid on it, do not reopen that lid until the end of the assigned cooking time (it should only be stirred once before you place the lid on the pot)... NO STIRRING... I have found, that, like clockwork, and only if I am not too impatient to check it as one would check other things being cooked, it comes out looking like I am a quality chef. :) Fluffy, soft, wonderful! Also, if you sense that the rice is done before the package instructions, (that is, if it sounds like it is dry inside the pot or smells like it is burning, remove it) but I've rarely had that happen...

The proper way to cook rice:

1) Soak the rice. (use cold water if you can soak it for a long time, hot if you can't)
2) Drain the rice.
3) Melt butter (or heat up any kind of oil you want to use)
4) When the oil is nice and hot, put the rice in and stir constantly until every single grain is covered with oil.
5) When the grains start to become translucent add hot water (usually twice the volume of the rice).
6) Add salt and stir until the water starts boiling again.
7) When the water starts to boil, turn down the stove as much as you can and close the lid of the pan. Leave it like that until all the water has evaporated.
8) When all the water is evaporated, turn off the stove, pick up the lid and put some paper towel under the lid and let the rice rest for a while.
9)After about 10 minutes, your rice shouldn't become mush when you scoop it out.

Works every time.

Oil the bottom/side of your pot. Bring two cups of water to a boil and immediately put one cup of rice in, stir if for about 10-15 seconds to separate the grains, put a paper towel over the lid, put the lid on and turn the heat down to a simmer. Cook for 20 minutes, but do not open the lid or attempt to stir the rice.

After the 20 minutes, turn the heat off and move the pot to a cool surface on the stove. Wait 5-9 minutes more, then open up the pot. Perfect rice every time.

Rice can be kind of tricky to cook. YOu can try using parboiled rice which is almost impostible to mess up. When cooking rice you should use the 2 to one method... onepart rice and 2 parts of liquid. start the rice out on high and once it comes to a boil stir it well amd let it simmer on low. About 12-15 minutes later check on it and t should be done. make sure not to continuously lef the lid. Keeping the lid on helps to keep the steam inside. Once it is done let is sit of heat for 5 minutes.

Happy cooking!

Wash it first. Yes, scrub the starch off the rice.
2. Bring it to boil
3. Throw off that water
4. Refill with about 1 and half ratio of water to rice
5. Add about a tbsp oil or butter
6. Bring to rapid boil and turn low
(watch the amount of water and add just a little more as necessary until done)
This is my mom's recipe for non gummy rice.

Always measure the liquid properly. Bring to a boil then cover it on low heat. Try jasmine rice it makes the best rice ever.

your rice may come out like mush because you probably used too much water in it or stirred it too much. you dont stir rice alot.

this has happened to me

cooking it too long at the wrong temp. don't stir it just let it simmer. I've never had any problems with mushy rice.