Really guys, saute it first. That will get rid of the stickiness and add some great flavor. I’m not right on everything cooking, but on this, I’m right. 
No washing?
Quoting myself.
The instructions on my rice include rinsing and soaking, I don’t know what kind of rice you’re buying, but following the instructions on my President’s Choice Basmati Rice works perfectly every single time.
President’s Choice is a store brand in Canada, meaning it’s made by someone else with (presumably) the same instructions for their rice.
Follow the instructions.
I’ve never had a bad rice experience once I realized that simmering temperature is low, low, low,. Let it stand for 10 minutes afterwards, and leave it alone! No peeking.
That’s more Mexican-style rice, isn’t it? I don’t think I’ve ever come across basmati rice instructions that require frying in oil. I’m not saying it doesn’t happen, it’s just that I’m not familiar with it.
ETA: Actually, I see there are some recipes that have frying included, but there is a soaking or rinsing step as well. I was taught the simple boil method, no fry.
Nope.
Y’know, I don’t know where I got it, but I’m pretty sure it’s not Mexican as I believe the original recipe (that I can’t find) calls for ghee, which I use if I have it. Butter works just about as well.
I never rinse.
It always turns out perfect, to the point that I’ve had more than one person who claimed they weren’t really all that into rice call me the next day and ask me for the recipe.
I do think part of it is the quality of the rice. I always make sure it’s aged Basmati, which is not all that hard to find nor is it especially expensive. The local co-op carries it in bulk, and the local bulk grocery stores has 20 pound bags that last me forever.
No, you’re right. I did find a few recipes that seemed legit that had a step where the rice is fried in oil. Still, they all seem to involve washing and/or soaking. I find it works fine without the oil, but I would use oil if I were adding spices to the rice (like cinnamon, cumin, cardamom or whatnot), as the oil dissolves and distributes the flavors of the spices better.
Also, like I said, if you’re a complete dunce with rice (and a lot of people are challenged with rice, for whatever reason), do try the boiling-as-pasta method of making rice. You really have to try hard to screw it up.
I’ve “toasted” the rice before in oil, and it does give it a nutty flavor.
This is about my method. Depends on stove and pan, but I use a 3 or 4 quart (can’t remember) old AllClad pan, on high heat with fat fry the salted rice for a while, then add 1.5 cups water for 1 cup rice, or 2.75 cups of water for 2 cups rice. Bring to a vigorous boil for a while, then put the lid and turn down to medium-low (my burner runs a little hot) and let it cook for about 15-20 minutes.
You’re the only person who agrees with me that it doesn’t really matter as in OMG it’s ruined if you take a peek or two. The rice should look done when you open the lid – little dimples on the surface, but not smell burned. In practice I usually get by with 13-15 minutes cooking, but this all depends on your pan and your range, I expect. I shoot for twenty to be safe, though.
Just like Athena says, I’ve never, ever ever had rice using this method that was anything but fluffy, distinct in grains, perfectly cooked, and never burned on the bottom.
I don’t bother cooking brown rice unless it’s the only thing I have left (the flavor is OK, but I eat about 150% of the RDA of fiber daily), because I can’t always predict the way it will turn out. Don’t know why, but sometimes it’s just a little watery – not enough practice perfecting it.
This is the method all my Persian friends use and I totally vouch for its efficacy. I use the rice cooker but I didn’t get my rice to taste like Persian/restaurant rice till I started doing this.
A peek doesn’t matter, but I really don’t see the need to peek. I used to do it when I first did rice, and it didn’t seem to affect the final product at all, but there’s just no good reason to check on anything. I literally just boil, cover, set the timer, and walk away until it starts beeping.
As for the brown rice, that’s where I always do the pasta method.
You’re right – there’s no need to peek. I find you can pretty much smell when it’s done, or once you know your stove burners and pan, just go by time.
But still, if you must peek (going on a limb that a lot of cooks might tend towards the obsessive), IME it doesn’t hurt. Certainly doesn’t help, but, hey, maybe you forgot to check the time or something.
I never peek anymore, but I did when I was figuring out just exactly how much time I need. Now that I know it, I don’t need to peek.
It never hurt to peek, though, that I could tell.
LOL. I remember when I was a kid I used to get so PISSED if anyone dared to open my rice while it was still cooking. My Mother was the worst offender. She was the type of person that would walk in to the kitchen, lift up the lid and then ask “Whacha’ cook’n?”
AARRGGG!! Put the lid back on! Jeez!
Also, I don’t understand all the love for rice cookers. You cook with a rice cooker, you’re gonna have sticky rice.
I’ve done the pasta style method. It wasn’t sticky but it had zero flavor. Despite me salting the crap out of the water. My next attempt, I’m going to try it pasta style again. Then I’m going to stiry fry it in some EVOO with some seasoning and see how that works.
Wow! I have lots of different methods to try 
More questions: Do I measure the rice in an American measuring cup?
(16 liquid ounces to a cup) = “1 cup of rice” ?
Or by weight, on a scale: “8 oz. [1/2 a POUND] of rice” ?
I’m assuming water should be by liquid measure … “8 oz. = 1 liquid cup/half a pint of water” ?
:dubious: :dubious: :dubious: 
I HAVE FOLLOWED THE INSTRUCTIONS on the India-grown bag of rice. Also washed it several times first. It still came out clumpy, not aristocratically enlongated, separate grains of rice …
Keep the suggestions / instructions coming!
Doesn’t matter. I’ve made rice both by liquid and by weight measure and it worked both ways. BTW, what do the “INSTRUCTIONS on the India-grown bag of rice” say to do?
All measurements are by volume.
Where do you live that a cup equals sixteen liquid ounces? It’s eight ounces to the cup and sixteen ounces to the pint where I live.
I usually make my rice with plain water (no salt), so I’ve never noticed a problem. However, you do point out one of the big disadvantages of the pasta method. If you do like cooking in broth or a flavorful liquid, it’s not an effective way of getting all that flavor into your rice.
Use any kind of cup you want, as long as you measure both the water and rice with it. The ratio is the important part.
You’re not doing it right. Millions of Asian are not wrong. Rice cookers are all kinds of awesome. They make perfect rice every time and keep it perfect for up to 8hrs. It’s the most used appliance in my house! My rice is never sticky. Are you washing the rice first?
(To make perfect rice in your rice cooker; Measure out any amount of rice. Wash it, just by filling with water, swishing until water is milky, then draining that water off. Do it twice. Now rest your hand, with the fingers spread wide, on top of the rice. Now fill with water until the water level reaches to the second knuckle on any of your fingers. Perfect water/rice ratio, no matter how much rice you’re cooking, or what kind of pot you’re using. This system will always make perfect rice in your rice cooker!)
Cooking Basmati rice in a rice cooker is also not that hard;
Wash rice. Then soak for 10mins, do not exceed. Drain, add water, (2 cups water to 1 cup rice) and hit ‘cook’. When it says ‘done’, you need to let it rest. Remove the lid, letting the steam escape, then replace the lid and let it rest for 10 mins. Any attempt to ‘fluff’ the rice before ‘the rest’, it will break the grains.