How To Keep Rice From Sticking To Your Pot [A Complete Guide]

Short Grain Rice: sushi rice and risotto rice (also known as arborio rice) are usually what people think of when they think about short grain rice.  

With so many varieties, and with numerous health benefits, it’s easy to understand why rice is a highly regarded staple in many dishes. 

Why Does Rice Stick to the Pot? 

Rice may stick to your pot because the pot has been scratched or worn down and has lost a lot of its non-stick qualities. You may be using less water when cooking rice. Don’t worry, we have solutions for both of those mistakes.. 

Another reason is that you may have overcooked the rice. Have you ever tried taking rice out of the pot only to find a hard outer layer of burned rice that is all crusty and crispy? That is definitely overcooked rice. 

To prevent any timing issues from occurring again, you might want to check out this timer on Amazon. 

How to Cook Rice Properly 

What you’re about to read is a step by step guide on how to prevent rice from sticking to the bottom of your pots and pans every again. This method is fool proof and will work with mostly any long grain or short rice. 

Step 1: Prep Your Pot 

Prepping your pot with a little bit of oil or butter should do the trick. Be careful not to add too much or too little. Adding about 1 teaspoon of butter or oil to the pot and then spreading it around until it coats the entire pot should do the trick. 

You can leave this aside and go on to the next step. 

Step 2: Measure It Out 

Since I’ve cooked my fair share of rice, I don’t find the need  to measure it out to get the proportions right. However, not everyone operates in this manner. 

If you can’t “eyeball” it, then the best advice is to use a digital scale. If you don’t have one, then check out the most recent price for this digital scale on Amazon. 

Once you are confident with the amounts, add both rice and water into  the pot. There should be more water in the pot than rice.

Step 3: Wash Your Rice 

Do you notice a chalky outer covering when you closely observe  the rice ? This very thin powder comes from the shipment, and when rice moves from country to country their starch rubs off on each other as the grains move around in transit. 

I have come across many novice chefs that have told me that they do not wash their rice ahead of cooking. Let me explain to you why this is a no-no. 

Reason 1: Bacteria Can Remain 

Uncooked rice can host bacteria that can also withstand the heat generated in the cooking process. The bacteria  (Bacillus cereus) can cause food poisoning. This is why you should always rinse your rice before cooking it. 

Reason 2: Too Much Starch is Bad for Your Pot 

Rice is coated in a nice little layer of starch. When it gets wet, it becomes very sticky. By washing the starch off the rice, you are indirectly ensuring that the rice does not then stick to the bottom of your pot. 

When you wash the rice, do so with cold water. You may use a strainer to help with the rinsing cycles. 

When you wash the rice, run your hands through it almost as if you are scrubbing it. This will remove the starch that coats the rice.