I have a little secret to share with you on how to cook short grain rice without it being sticky. In the US, Calrose Rice is a brand that sells short grain rice. Here in the UAE short grain rice is also known as Egyptian Rice or Rice Misri.
The most important thing about cooking the rice this way is that you have to be patient for just about 5 minutes. That is just part of my secret. The other part is that you will be lightly stir-frying the rice in a bit of oil to cook away that starchiness that makes the rice sticky.
The following recipe can easily be doubled, tripled, quadrupled, etc.
Here are the ingredients you will need:
1 cup of uncooked short grain rice (Egyptian Rice)
1 tablespoon cooking oil
1 ½ cups of boiling water
Salt to taste (optional…I don’t like to add it)
In a medium-sized saucepan heat the cooking oil and add the uncooked rice.
Gently stir the rice so that each grain will be coated with the oil.
Turn the heat to medium.
Now for the next 5 minutes (a little more or little less) you will have to stand at the stove and gently stir that rice (preferably with a wooden spoon) until it turns from its original opaque color to where the grains look like tiny pearls. If you want you can also stir-fry the rice until the grains are a golden color.
- You have to be very careful not to let the rice burn because it will, very quickly, if left unstirred or the flame/heat is too high!
- Be careful of stirring too vigorously because those rice grains will fly and they are hot if they land on your foot!
Once the grains of rice have turned color (it is very noticeable) then you will add the boiling water. Be careful when adding the boiling water because it will splutter wildly. Put the top on the pot and reduce the heat to very low.
Cook the rice for 17 minutes. Remove from heat and fluff with a fork.
And there you have it…short-grain rice that is light and fluffy and not sticky!
(I’ll will post a picture of the finished product soon, InshaAllah. I just forgot to take a picture of it.)