From my own experience and things I've read on the "net". Lifting the lid while rice is cooking can cause stickiness. If all else fails, rinse the rice when it's done cooking and it will separate and be just as beautiful and tasty.
Thanks to all that posted hints, I haven't tried the baked rice yet but I will next time I need rice. I think I'll use the baked recipe but put it in my big old cast iron pan and bake it in that.
Check out Lundbergs website. They have a lot of wonderful rice products. I can find most of them at the health food store and they are a bit more costly than some of the other brands. By far the quality is superior and the flavors are very, very good. No I don't work for, or am I related to anyone at Lundberg. My philosophy is that if I'm going to eat rice, I am going to eat the best I can find.
I misunderstood the thread, and was hoping for a recipe for sticky brown rice.
I love thai sticky rice, but I was told you can't make it with brown rice (because it still has the bran layer, which keeps the grains separated) and just never gets sticky enough to clump.
Any tips (the rice you used and how you made it) to make it sticky?
I have not had a problem with brown rice being sticky and I have used several different kinds and usually medium grain as that is what my dh prefers. However, I have learned not to cook brown rice in my rice cooker. I use the rice cooker for white rice all the time but we only like brown rice when I cook it on top of the stove. Finally I am getting my dh to accept it!
Check out Lundbergs website. They have a lot of wonderful rice products. I can find most of them at the health food store and they are a bit more costly than some of the other brands. By far the quality is superior and the flavors are very, very good. No I don't work for, or am I related to anyone at Lundberg. My philosophy is that if I'm going to eat rice, I am going to eat the best I can find.
