It’s very simple: there are basically 2 rules for making perfectly cooked, sticky white rice every time:

1. Buy yourself a good electronic rice cooker
2. Use it – they’re well worth the investment, even if you don’t eat rice as much as I do  🙂

Some tips:

• In this video I cooked calrose rice. It’s the cheapest and most common type of rice. It’s definitely not the only kind of rice you can cook in your rice cooker though. Some of my other recipes include jasmine rice which is typically served with Thai food.
• Rinse the rice a couple of times before soaking it (see video above) to get rid of the stuff they put into it to keep it dry and from sticking together. To avoid eventual clogs, be careful not to get any down your drain!
• Soak the rice for at least an hour or 2 if you have time. This will make it softer and stickier. I usually fill the water level a little bit over the measuring line because the rice soaks up more water the longer it sits.
• Don’t refrigerate the rice for more than a few hours after it’s cooked. Refrigeration will make your rice hard and not very fun to eat.
• Most cookers have keep warm or even an extended keep warm feature. Only use this if you need to keep the rice hot for an hour or two after cooking. If you keep the heat on for too long, the rice will dry out quicker. I usually turn the heat off as soon as the rice is done cooking.
• You can keep leftover rice in the cooker for about 2 or 3 days at the most. Just nuke it in your microwave for 1 to 1.5 minutes when you’re ready to eat.
• Throw any old leftover rice in the trash. Even if you have a garbage disposal, DO NOT dispose of rice in your sink. This is because wet rice expands in water and will eventually clog your drain pipe. The rice pot that came with your cooker should be non-stick so it’s easy enough to sponge the old stuff directly into the garbage.