My rice never turns out right. How do I get fluffy yet sticky rice that will clump on my fork?
There are several methods for cooking long-grain white rice, the most common white rice in this country. Here's the method I use:
Bring 2 cups of water to boil in a saucepan with a tight-fitting lid. Add 1 cup rice and 1/2 to 1 teaspoon of salt. Shake the pan a little to spread out the rice, cover, then reduce the heat to medium-low.
Cook for 20 minutes. Remove the pan from the heat, uncover and place a dish towel over the pan. Replace the lid and let it stand. That gives the starch in the rice a chance to finish absorbing any moisture. The towel absorbs condensation from the lid and keeps the rice from getting gummy. Fluff it with a fork and you should be good to go.