How to cook rice without it sticking to the pot?!

Question: How to cook rice without it sticking to the pot?
Every time I cook rice and remove it from the pot there is always a good amount rice stuck to the bottom and sides of the pot, the only way to remove the stuck-on rice is to soak the pot overnight.

I must be doing something wrong, is there a way to cook rice without ending up with rice stuck on the pot?


1 part rice to 2 parts water. as soon as it comes to a boil turn it on low heat and let the rice soak all the water up when there is no water left take it off the burner and enjoy. hopefully that works for you

It does sound like you have the heat too high. the pot should be covered while cooking. usually it is 1 part rice to 2 parts water & a little salt & bring to boil then put lide & cook on medium for about 20 minutes & no longer. also, i bought a rival rice cooker for about $20. you just put the rice & water in the pot & plug it in & place switch on cook & when it is done it will click over to warm & it comes out great every time & no mess

sounds like you have the heat too high

. i put a little oil or butter in a skillet and sautee the uncooked rice until golden and add the proper amount of water, season, bring to a boil, cover and put on very low heat for about 10-15 minutes. turn off the heat anf leave covered until ready to serve.

You should wash the rice a couple of times with warm water to get rid of the starch. Then add some oil and salt and monitor your pot carefully so that when you can see no water above the rice you can reduce it to the lowest setting. then leave it to simmer for 15minutes.

Sounds like the heat is up too high. That will boil the water away rather than steaming in into thr grains. Always put a bit of butter or oil in the pot and cover tightly. Measure carefully per the directions on the package and then DON'T PEAK. Use a timer and don't overcook. And your pot shouild be clean. If it still doesn't work I guess you should buy a rice cooker!

I make rice pilaf. Saute onions in butter until tender and add rice coat well and then add chicken stock and a bay leaf. Cover and bake or simmer on low flame. About twenty minutes it's ready. If you go over it'll burn and stick.

Use a nonstick saucepan.

To get rice off, soak pan for a few hours (or overnight) in COLD tap water.

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