How to prevent rice from sticking to the bottom of a pot

Do you ever find yourself cooking something and then having trouble removing it from the pan?
If so, you might want to try these three simple tips.
If you’re looking for ways to keep food from sticking to the bottom of your pots and pans, there are several things you can do.
Here are three of my favorite methods.
These tips will help you remove food from your pots and pans without burning yourself!

How to prevent the rice from sticking to the pot?

Rice is a grain that contains gluten. Gluten is a protein found in wheat, barley, rye, and oats. It is used to thicken sauces, bind ingredients together, and give structure to baked goods. In addition to being used in baking, gluten is also used to make pasta and other types of bread. Gluten is present in many different forms. It exists in two main forms: soluble and insoluble. Soluble gluten includes proteins called gliadin and glutenin. Insoluble gluten includes proteins called prolamins. Proteins are chains of amino acids. Amino acids are the building blocks of proteins. Gluten is formed when these chains of amino acids link together. There are three ways to remove gluten from your diet. First, avoid products containing gluten. Second, try to reduce the amount of gluten you eat. Third, if you still have problems with gluten after trying to cut back on gluten, talk to your doctor about using a gluten-free diet.

What are the health benefits of eating rice?

Rice is a staple food in many countries around the world. Rice is a good source of carbohydrates, fiber, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin B1, niacin, folate, riboflavin, pantothenic acid, thiamine, and selenium. These nutrients help maintain overall health and well-being. Rice is also a great source of energy. One cup of cooked white rice provides approximately 200 calories. This is comparable to 1/3 cup of cooked oatmeal or 3/4 cup of cooked beans.

How to prevent the rice from sticking to the bottom of a rice cooker?

To prevent the rice from sticking, place a piece of aluminum foil under the bottom of the rice cooker. It helps to prevent the rice from getting stuck to the bottom of the rice pot.

What makes the rice stick to the pan?

Rice sticks to the bottom of the pan because of the sticky nature of the starch. Starch is found in many types of grain, such as wheat, corn, barley, oats, rye, millet, sorghum, and quinoa. Starchy vegetables such as potatoes, sweet potatoes, carrots, peas, beans, and lentils also contain starch. Starch is composed of two parts: amylose and amylopectin. Amylose is a long chain molecule that forms strong bonds between molecules. Amylopectin is a shorter chain molecule that forms weaker bonds between molecules. As the starch cooks, the amylose chains begin to break down into smaller pieces, forming new bonds with other molecules. This process creates a network of weak bonds that holds the starch together. How does the starch get stuck to the bottom of a pan?

How to cook rice the correct way in a pot?

To cook rice correctly, you need to follow these steps. 1 Wash the rice thoroughly. 2 Drain the rice well. 3 Add the rice to the pot. 4 Cover the pot and bring the liquid to a boil. 5 Reduce the heat to low and let simmer until the liquid is absorbed and the rice is cooked. 6 Fluff the rice with a fork and serve.

Other FAQs about Rice which you may be interested in.

1How to cook rice properly? 2What is the difference between white and brown rice?

How to cook rice the correct way in a rice cooker?

Rice is a staple food in many countries around the world. It is used as a side dish, main course, snack, dessert, breakfast, lunch, dinner, and even supper. In addition to being a healthy food, it is also very versatile. It can be cooked in different ways depending on what you want to achieve from it. For instance, if you want to eat it plain, you can simply boil it. However, if you want to enjoy it with other dishes, you can sautee it. If you want to serve it as a dessert, you can bake it. And if you want to enjoy its health benefits, you can steam it.

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The type of cooking pots used will very much determine if rice will stick at the bottom of the pot or not. The non-stick cookware for example was a much-anticipated savior but they too fell victim to the stubborn rice grains that stuck at the bottom of the pot. There are up to 40,000 varieties of rice that behave differently during cooking. Some types of rice take a lot of time to cook and might require you to add more water.

Adding water at times is not very wise because the already cooked rice at the bottom of the pot will overcook and stick to the cooking pot.Other types of rice must be properly rinsed before cooking, failure to which starch will make the rice stick to the bottom of the pot. If you cook rice with less water, it will also stick at the bottom of the pot, and if you use a light cooking pot that transmits heat fasterthen the rice grains will stick at the bottom of the pot, or worse still it will get burnt.

How to keep rice from sticking to the bottom of the pot

By now is it very obvious that rice cooking is not just about boiling water and dumping the grains in the hot oily and salty water. You have to stay put and adjust the heat with regards to the type of rice that you are cooking and the type of pot that you are using. Some rice will cook without sticking in low heat and some other types will cook perfectly well in a lightweight pot but with the heat reduced. Below are other methods to keep rice from sticking to the cooking pot.

Ensure that all the starch is washed from the rice

You might be thinking that by not thoroughly washing your rice grains, you are conserving nutrients. On the contrary, you are leaving all the starch that will make it stick to the bottom of the cooking pot. Ensure that your rice is thoroughly washed to get rid of the starch and to prevent the cloudy or sticky look after cooking.

Cook rice with enough water

If you cook rice with less water, it will start to stick at the bottom of the pot and if you are not close-by it will burn. Ideally, if it starts sticking and is uncooked then best you add water to it but chances are still high that the rice will still stick to the cooking pot.

Cook rice on low heat

Once you get your rice going on the stove, you will have to reduce the heat and let it cook slowly. Be sure to stick around so that you can take it off just in time to prevent it from sticking to the cooking pot.

Loosen the bottom layer

You might not have succeeded in preventing your rice from sticking to the pan but you can loosen up the bottom layer. Once your rice is cooked, don’t remove it from the cooking pot, instead remove the pot from the heat, retain the cover and let it sit for 10 minutes or more and then serve, the sticky grains will have loosened up. This process works for almost all types of rice including low-quality types of rice.

Use olive oil

Olive oil will not only prevent the rice from sticking to the pot but it will also add flavor.Add the olive oil to water and then rice, when it starts to boil, it will be dispersed to the bottom part of the cooking pot. Olive oil is a good alternative to butter and the perfect flavor enhancer for the good quality but flavorless rice.

Avoid stirring the rice when cooking

Stirring rice while cooking encourages the release of starch, which then makes the rice stick together and in the long run it will stick to the bottom of the cooking pot. The best way to cook rice is to leave the lid tightly covered and cook on moderate heat. Once cooked let it rest before serving.

Batter your rice cooking pot

Greasing is a known method of keeping food from sticking to the cooking pot or the baking tin, and which can be convenient when it comes to making rice. Before cooking your rice you could grease the pot with oil or butter to prevent it from sticking to the bottom of the pot.

Understanding the different types of rice and their cooking quality

  • The Ponni boiled rice- this is the best type of rice, it is of high quality known to give a good yield and will never stick at the bottom of the pan.
  • The Deluxe raw rice- can also be described as low-quality rice, and is usually sold to middle-class individuals.The rice doesn’t have the best characteristics as far as not sticking to the pot is concerned, and will require a lot of attention and skills when cooking, to prevent them from sticking to the bottom of the cooking pot.
  • Basmati parboiled rice- is an average quality type of rice, and needs special treatment and a lot of water during cooking to not stick to the cooking pot. The export quality long grain rice must be soaked and needs more cooking.
  • The Basmati raw rice-basmati rice is sweet, and quite fragrant, but requires a lot of attention during cooking for it not to stick to the bottom of the pan.
  • The Pongal rice- If you don’t have the best cooking pot, better keep away from the Pongal rice because it is usually cooked for mashing, and will surely stick but not completely.
  • The Deluxe rice boiled- this is a poor grade type of rice, and will break during cooking, it is not flavorful and will surely stick at the bottom of the cooking pot.


If different types of rice constantly stick to the bottom of your cooking pot, could because you are using a poor quality cooking pan. The quality of the rice also plays a significant role. Too much heat will encourage the rice to stick and burn and less cooking water is also a recipe for disaster. Anytime that you cook rice, be sure to stay close by so that you can take it off the heat on time thus prevent it from sticking.


What is the best method of preventing rice from sticking to a stainless cooking pot?

Before cooking add oil first to the stainless cooking pan.

How can I make my rice less sticky?

Ensure that you have rinsed away all the starch in your rice.

If used correctly, a rice cooker should cook rice without any sticking and without any water left in the bottom of the pan.

Rice sticking to the bottom of a pan is because of; a lack of water, overcooking or too much starch. You can avoid this by adding more water, rinsing the rice before cooking, adding a tablespoon of oil, or steaming the rice once cooked.

It’s important to remember is that there are many different types of the rice grain that all require their own specific ratio of water and their own cooking time.

How to prevent rice from sticking to the bottom of a pot

For example, brown rice requires more water and longer cooking time than white rice. Also, starchy short-grain sushi rice will require a different ratio of water to a long grain basmati rice.

Though it will mostly be down to the quantity of water added, if your rice is constantly sticking after adjustments, it is also worth checking to see if the bottom of your pan hasn’t been damaged and if the non-stick lining (if included) has not been scratched; this damage may also be causing your rice to stick unnecessarily.

How To Prevent Rice From Sticking From The Bottom Of The Rice Cooker

Firstly check that your inner pan of the cooker has not been damaged in any way or that the non-stick lining (if included) has not been scratched. If there is some damage, you may have to purchase a new inner pan.

Most of the time sticking can be prevented by preparing and cooking the rice correctly. Again this depends on the type of rice grain you are using.

The best thing to start doing is to follow the cooking instructions provided on each packet of rice that you buy or finding the correct water ratio online for your specific grain. However, there are a few little extra tips that you can follow that will help prevent your rice from sticking in your rice cooker.

Rinse The Rice Before Cooking

Using a muslin cloth bag or mesh strainer, rinse and drain the rice in cold water to release some of the scratches from the grain. Do this about 3 times and you will notice the water will become slightly clearer every time you rinse it.

How to prevent rice from sticking to the bottom of a pot

Again depending on the type of grain you are cooking will vary how much starch you can wash off. However, washing some of the scratch-off any rice grain will reduce the amount of scratch released while cooking which in turn can make the rice more likely to stick.

Stir The Rice Into The Water

Once rinsed, add the rice to the cooker with the correct ratio of water according to the packet instructions and the type of grain you are using.

How to prevent rice from sticking to the bottom of a pot

Before turning on the machine, stir the rice a couple of times with a wooden spoon. This ensures that every grain of rice is separate and that you start the cooking process without any grains already stuck to the bottom.

Add A Teaspoon Of Oil

Adding a little bit of fat such as a teaspoon of vegetable oil will help lubricate the rice and encourage the grains not to stick to each other during the cooking process.

How to prevent rice from sticking to the bottom of a pot

Add the oil just before turning on the cooker; the oil will sit on top of the water initially but once it starts cooking it will immerse with the rice.

Once Cooked, Leave The Rice To Steam

Once the cooker clicks off and has finished cooking. Leave the rice on the warm setting for about 5 minutes before removing the lid. This allows the rice to steam and any remaining to water to evaporate.

Allowing a little bit more time for the cooker to release any excess water will mean the rice will be dry and fluffy rather than wet and stodgy.

How to prevent rice from sticking to the bottom of a pot

Preparing a potful of rice isn’t a tough task to do. Whether as a main course or a side dish, rice serves to charm your cooking table with much taste and scrumptious smell. Despite being remarkably easy, few cooks still fail to cook rice in a way that doesn’t stick to the bottom of the rice cooker. Maybe a lack of effective cooking strategies makes their rice left sticking to the bottom of the rice cooker. Well, it is not something that you can’t learn. All you need a little push in the right direction.

In this article, we will make you go through some cautions and the easy go-to steps to avoid your deliciously cooked rice from sticking to the corners and bottom of your rice cooker or pot.

Rice Sticking To Bottom Of Rice Cooker

Not only does rice sticking to your cooker makes it tough for thorough washing, but it also alters the original pure taste of freshly cooked rice. Why risk the trouble and taste of your rice? Refer to the following steps:

  1. Use Cool Chilled Water:

Before cooking, make sure to go through your quantity of rice under chilled cold water for a minute. Wash until the starch is gone. Take a mesh strainer, place your rice grains inside and rinse them with cold water as well inside the sink. Make sure to wet each grain of rice.

This step is important as it removes the excessive layer of the starch out of your rice which usually makes it sticky to your rice cooker.

  1. Add Water To Cooker:

Make sure to take a 1:1 ratio of rice and water and run it in your cooker. Reassure that the quantities of water aren’t less as it would burn your rice and stick it so baldy in your cooker. Besides, using excessive water would end up making your rice extra soggy and tasteless. So take care of that. If you are risking to add much water, then remember to add a bit of salt to the rice water for a good flavor.

  1. Use An Air Tight Lid:

You don’t want your rice to catch extra moisture? Well, simply cover your rice cooker with a tight-fitting lid over it to catch an excessive stream. You rice would continue to cook in moisty space which will ultimately stop the rice sticking to the bottom of the cooker.


Please make sure to never stir your rice inside the cooker unnecessarily it would make 40% of your rice quantity to stick to the cooker’s bottom. Now you know why we have written that into CAPITAL. Hah.

  1. Rice Simmering:

Make sure you simmer your rice for 15 to 18 minutes. Set the timer in your cooker to make it work efficiently.

  1. Splash A Layer Of Butter Inside Your Cooker:

It is one of the many effective ways to make your rice stop sticking to the bottom of the cooker.

Cooking rice may be one of the easiest chores in the kitchen, but knowing how to keep rice from sticking to rice cooker and how to cook the perfect rice is not everyone’s cup of tea. If there is a layer of rice stuck to the pot after cooking, cleaning it can be a bother. Not to mention, it potentially ruins the batch with a slight burnt smell.

Many factors contribute to this problem. Pouring too little water, overcooking, not letting the rice sit for a while after cooking, a faulty rice cooker and others can be some of the most common reasons. While a new micom rice cooker often solves this problem, there are ways you can avoid rice sticking to rice cooker, with your old appliance too.

To help you, we have put together a guide on how to cook perfect, fluffy and grainy rice in a rice cooker. This is your ultimate resource on how to keep rice from sticking to rice cooker.

How to Keep Rice From Sticking to the Bottom of Rice Cooker

Use a Rice Cooker with a Nonstick Inner pot

How to prevent rice from sticking to the bottom of a pot

Instances where rice sticks to bottom of rice cooker, happen more often with one that has a scratched inner pot; whether or not it was initially coated with a nonstick coating. To begin with, make sure that your rice cooker’s inner pan is not scratched in any way and that the nonstick lining is not scratched. If the rice cooker insert appears to be scratched or damaged in any other way, you may be better off with a new inner pot purchased for your model. Newer rice cooker models with stainless steel inner pots are known to be non-stick and are celebrated by users for this attribute.

To remove the sticky rice from your cooker, use a wooden or a silicone spoon that doesn’t damage the nonstick enamel from the cooker. Metal spatulas will leave scratches on the surface. Also, when you are cleaning the rice cooker, use gentle exfoliating cleansers or nylon cleaning pads instead of metal scrubbers. This ensures longevity for your rice cooker. Not to mention, you won’t have to deal with rice sticking to your rice cooker just as often.

Always Rinse the Rice Before Cooking

How to prevent rice from sticking to the bottom of a pot

It’s always a good option to soak the rice for a few minutes and wash it off before putting it in the cooker.

When rice is packed and stored, it develops a thin starch coating. Rinse and drain the rice in cold water using a muslin cloth bag or mesh strainer to remove some of the scratches from the grain. Repeat this process two to three times, and you will notice that the water becomes slightly clearer with each rinse. With less starch, your rice will be fluffier and less prone to sticking together. Fluffier rice is also less likely to stick to the bottom of the rice cooker.

Lightly Spray the Pot With Cooking Spray

Greasing your rice cooker properly prevents rice from accumulating at the bottom. To keep rice from sticking to the bottom of your rice cooker, lightly coat the sides and bottom of your cooker or pot with cooking spray. Spraying or lightly rubbing the cooking pot with a nonstick cooking spray or butter can also help keep the rice from sticking to the rice cooker. This method is particularly useful if your cooker lacks a nonstick liner or if the lining is scratched and/or damaged.

Don’t Go Overboard with the Amount of Water

How to prevent rice from sticking to the bottom of a pot

One of the most common mistakes that people do leading to a sticky batch of rice is that they put in a lot of water. It is a common blunder made by beginners.

The general ratio of water to rice in a rice cooker is 1:1. Meaning, you only need 1 cup of water to cook 1 cup of rice. This ratio is applicable to white rice, however. A batch of brown rice will have different requisites. Similarly, if you’re making rice for sushi, the water requirement will be different. If you want to perfect these, we’d advise you to do a little trial and error and use special rice cookers for brown rice and sushi rice.

Coming back to the point, anything above a 1:1 ratio will make your rice soft, mushy and sticky. In case you put too little water in a batch of rice than required, the rice will be hardened and still stick to the bottom of the rice cooker. Getting the water quantity right is where most people will resolve their problem sticky rice.

Cook it, taste it and change your rice-to-water ratio accordingly for a larger rice cooker in the following time.

Use A Teaspoon of Oil While Cooking Rice

How to prevent rice from sticking to the bottom of a pot

If you don’t want to use cooking spray, add some oil to the rice cooker or rub it lightly with butter.

One teaspoon of vegetable oil, for example, will help lubricate the rice and keep the grains from sticking together throughout the cooking time.

Before turning on the cooker, add the oil; the oil will initially sit on top of the water, but after cooking begins, it will be submerged with the rice.

Let Your Rice Rest After Cooking

How to prevent rice from sticking to the bottom of a pot

Once that rice is cooked, leave it in the cooker to stay warm for at least 10 minutes or up to a half-hour. The remaining steam will diffuse throughout the rice, and any stuck rice at the bottom of the cooker will slowly soften as it absorbs the steam.

This resting period also allows the starches in the rice to cool and get a nice shape. After you open the rice cooker, fluff it with a fork. It will help the grains keep their structure rather than shattering or collapsing into a gooey mush.


Rice cooking is a simple task but the process can have its own complications if the basic rules are not followed. Furthermore, it’s no one-size-fits-all for all types of rice. White rice is different and requires different cooking procedure than brown rice or red rice for that matter. Our advice for you is to maintain a personal notebook and write down exactly what you did whenever your cooking results are flawless.

Closely follow the above mentioned tips and we believe you wouldn’t have to worry about how to keep rice sticking to pot.

Samantha runs the BKB Kitchen Appliances Lab where she oversees the content and testing related to kitchen and cooking appliances, tools, and gear; she’s an experienced product tester and developer, as well as recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.

Rice is a staple part of different meals. In most parts of the world, most of the recipes have some rice in them. Cooking rice is not hard at all. If you have a rice cooker, it is the easiest meal to prepare. That is the main reason why a rice cooker is the most recommended method of preparing rice.

If you use it correctly, the rice sticking to the rice cooker should not be a problem. Rice sticks to the bottom of a rice cooker for several reasons such as inadequate water, excessive starch, or overcooking. This post helps you learn how to keep rice from sticking to the bottom of a rice cooker. Let’s get started.

Preventing Rice from Sticking to the Bottom of a Rice Cooker

Before anything, you need to check to make sure that your cooker is not damaged. If it has a nonstick interior, you have to make sure that it is not scratched. If you notice any damage to the interior of the cooker, you might need to get yourself an inner pan.

In most cases, you can prevent sticking by correct preparation and cooking of rice. This might depend solely on the type of rice you are cooking.

First, you have to follow any instructions that come with the packet.

There are additional tips that should help you prevent the rice from sticking to your cooker.

Rinsing the Rice.

You should use a mesh strainer or a muslin bag for this task. You should then rinse the rice using some cold water. This should help in releasing excess starches from the rice grains. Repeat this process around three times. The water should get clearer each time you rinse the rice.

The amount of starch you can wash off depends on the type of grain. Reduction of starch reduces the likelihood of rice sticking.

Stir the Rice

After you rinse, you should add an adequate amount of water and the rice to the cooker. But before you turn the cooker on, you should stir the rice and water several times so that each grain becomes separate. If the grain is not already stuck to the bottom, it might not stick at all.

Adding some Oil

If you add some vegetable oil to the grains, they will be lubricated and they will not stick to each other when cooking.

You should add a teaspoon of oil before turning on the cooker. You will notice that it sits at the top at first. However, once the cooking process starts, it will immerse.

Leave it to Steam

After it has cooked, you should leave it for a couple of minutes, around five, before you remove the lid. The rice will steam and all remaining water should evaporate. The result? The rice will be fluffy and dry, not stodgy and wet.


Cooking rice should be very simple. The best meals should have well-cooked rice. The tips we have provided above should help you cook the best rice for your family. Have fun cooking!

Also, read:

Feel free to share your observation with me in the comments section!

Also, if you find the information in this post to be useful, be sure to share this post with your friends on Facebook, Twitter, and Pinterest.

Table of Contents

Lightly coat the sides and the bottom of your cooker or pot with butter, oil, or spray (Like Pam) to help keep rice from sticking to the bottom of your rice cooker. Pro Tip: Add some additional olive oil or butter to the water can help keep the grains from sticking together or to the pot.2 days ago.

How do you keep rice from sticking to a stainless steel pan?

For cooking rice, it will turn to Keep Warm mode automatically after the cooking is completed. It takes about 13 minutes to cook. For the best result, leave the lid closed and the cooker switched off for an additional 10-15 minutes after cooking is completed – this helps greatly to avoid sticking.

Does rice stick to stainless steel?

The best pots for cooking rice usually measure 3-5 quarts and are made with stainless steel and aluminum. These materials help distribute heat evenly, so rice is less likely to stick to the bottom. It’s also a good idea to use pots with a thick base, as this will prevent uneven hotspots.

How do you stop rice from sticking to the bottom of the pan?

Put your rice into a fine mesh strainer and run it under cool water in the sink. Try to rinse it for about 1 minute, or until all of the rice gets wet. Rice often has a layer of starch on it that can make it super sticky when it gets wet. Rinsing this off will help prevent it from sticking to your pot.

Why do chefs use stainless steel pans?

Chefs, professional cooks, and restaurants use stainless steel cookware. They prefer it because it’s practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking.

Will rice stick in stainless steel rice cooker?

Many people wonder if the rice will stick to the bottom when it’s not non-stick. When you try to remove hot rice from the cooker, some grains stick to the hot surface. However, when the rice and pot cools down, the rice is easily removed with a spatula. The stainless steel inner pot can go into the dishwasher as well.

Why does my rice always stick to the pot?

The main culprits for rice sticking to the bottom of a pot or rice cooker are usually scratched or worn off non-stick coating and/or not using enough water. Adding proper lubrication and about 10% more water than the directions call for will usually solve the problem.

How do you cook jasmine rice in a stainless steel pot?

Stovetop Method Add the rice and 1 1/3 cups water to a saucepan with a lid. I prefer using a stainless steel saucepan for this. Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed. Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes.

What is the disadvantage of stainless steel?

DISADVANTAGES OF STAINLESS STEEL Some of the primary disadvantages include its, high cost, especially when considered as the initial expense. When attempting to fabricate stainless steel without using the highest technology machines and proper techniques, it can be a difficult metal to handle.

Does stainless steel mean non stick?

Stainless steel pans are not non-stick. Unlike their non-stick counterparts, they’re not coated with a teflon surface. Instead, a stainless steel pan’s cooking surface is made of bare steel. If you know how to cook with a stainless steel pan, you can keep food from sticking to it.

Is stainless steel better than non stick?

Stainless steel pans and surfaces are the best for browning ingredients-and since they’re usually uncoated, unlike nonstick varieties, they are more durable and resistant to slip-ups in the kitchen. Pittman believes that the stainless steel fry or sauté pan is the best all-around option for home cooks. Jul 16, 2019.

Can you make rice in stainless steel?

Stainless steel pots are another great option for cooking rice. Not only is this material elegant, but it’s also easy to clean and helps retain the flavor of your food.

Why is my jasmine rice sticky?

When the now starch-coated rice hits the boiling water, the starch blooms and gets sticky. As the water is absorbed, and the rice grains get closer and closer together, they will begin to stick to one anther and form large clumps. The very simple solution is to rinse.

Why is jasmine rice bad for you?

Like all rices, jasmine rice is relatively high on the glycemic index. Even brown jasmine rice can cause your blood sugar levels to spike, which may cause complications for people with Type II diabetes. Arsenic is a toxic heavy metal found in soil, rock, and water.

Why is stainless steel bad?

Through normal wear and tear, the metals in stainless steel will leach into food (source). Cooking acidic foods will cause the pot to leach higher amounts. In general, nickel leaches in higher amounts than the other metals. If you have a nickel allergy, you may need to avoid stainless steel entirely.

Can you cut food on stainless steel?

Stainless steel has all the qualities needed for an indestructible kitchen worktop. That said, stainless steel, like many materials, shows scratches, especially if sharp knives and other tools are used directly on it. (And stainless itself will damage knives, so it’s wise to cut on a cutting board.)Jan 19, 2017.

Is stainless steel or aluminum better for cooking?

Great heat conductor: aluminum is one of the best metals for conducting heat, far better than stainless steel, in fact. Aluminum heats up quickly which allows you to get your cooking done faster and more efficiently. The heat is distributed evenly throughout the cookware, so your food is cooked evenly too.

I have a Cuisinart dedicated rice cooker and I love the benefits.

However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice to prevent it from sticking, but I am not sure if that’s a good idea?

The rice is sticking to side of the pot itself but it doesn’t get burnt per se, just enough to make clean up a hassle.

7 Answers 7

One thing to try is to let the cooked rice rest for a while. My rice cooker’s pot is non-Teflon and scratched, but I’ve found that if I remove it from the heating element and let it rest 15-30 minutes, there is virtually no sticking. If I try to remove the rice immediately, there is significant sticking.

I have been using Rick cooker for my whole life. The simple answer I can give you is the problem of your rice cooker.

There are older models of rice cooker that sticks a lot and there is very little you can do about it. It happened to me when I was little that some of the rice cookers just did that regardless of what we did. The newer models won’t do it unless inside it’s scrated. The Japanese brand rice cookers are very reliable, so you won’t have problem like this. I don’t recommend you putting oil in your rice as I don’t think it’s an healthy option.

If there is no obvious scratches inside your rice cooker, then I think it’s time to get a better rice cooker.

In my experience, it has little to do with your rice cooker model, the amount of water (so long as it’s reasonable i.e. not extremely scarce), or adding oil whatsoever (frankly, greasy white rice sounds pretty disgusting to me).

As a red-blooded Asian who loves rice and have been cooking it all my life, in various rice cooker models, using various types of rice, I used to have this problem when I was a wee beginner but eventually figured out a method to eliminate that stubborn crust:

The key is to let your rice rest for awhile after it’s cooked. When the rice cooker tab pops up to indicate your rice is done, do not immediately open the lid. Instead, let it simmer down for a minute or two, allowing all those boiled water bubbles to settle.

Following this, open the lid (I usually pop the cable off the socket for good measure) and let the rice steam out until cooled to your taste. I personally leave it for five to ten minutes, and that results in just the right level of rice warmth for me, which is on the cooler side. Your mileage may vary so test this out with different times to find a temperature that suits your liking. And If you want to reheat the rice, it should be fine by now to simply pop the setting back on to “warm”.

Voila–no more crusting on the pan. Take into account that rice is sticky by nature, and a small amount of sticking on the pan is inevitable, but this should work to reduce that overall layer of crusting.

This is my way to prevent a hard crust on the bottom of the rice cooker pan. I’m sure others have other ways that have been proven to work, but this one works great for me.

Note: this works for white rice in general, which is the most common and the type I’m assuming the asker was talking about. Other types such as red or black rice would require more water and tend to crust more around the top, I have yet to successfully handle those.

Published on December 18, 2013 / Last updated on March 27, 2022

Here’s exactly how to cook perfect rice, so you never end up with mushy rice or hard pieces ever again!

How to prevent rice from sticking to the bottom of a pot

Let me start by saying how difficult it is to take pretty pictures of rice. It’s just…… rice, you know?

I feel a bit odd sharing this “recipe” as it’s hardly a recipe so much as it is a method.

Rice was one of those things that took me a while to really “nail.” I tried following recipes on the bags of rice themselves or following the advice of friends and family but I always seemed to end up with a huge pot of mess. I kept asking myself, “Why is my rice mushy?”

Sometimes the rice would still be crunch, other times it was total mush. Sometimes I’d find a pool of water in the bottom of the rice pot, other times the bottom half-inch of rice was a blackened burnt mess.

This method produces tender, fluffy rice like the kind they serve in Thai restaurants. You know what I’m talking about, right? When you can see each individual grain of rice, rather than just a glob of white mush? Yeah, that’s the good stuff. I had to find out how to make rice not sticky.

How to prevent rice from sticking to the bottom of a pot

Now that I cook rice about 17 times per week, I’ve got the whole thing figured out and figured I’d share it with you!

This method is not just how to cook white rice. This method will work with long-grain white rice, Jasmine rice, and basmati rice. Don’t try to use brown rice!

The recipe below will make about 5 cups of cooked white rice – enough for a side dish at a family meal.

Since it’s just the husband and me at my house, I like to make this rice and then save the leftovers in the fridge to make Thai-style fried rice.

OKAY. Take a breath.

Here’s the looooong explanation for what is really a SIMPLE process. I promise.

I also think it’s an absolute MUST to rinse your rice properly before you put it over heat.

I’ve tried rinsing mine in a strainer with running water, but I’ve found the most effective way is to measure the rice, put it into your cooking pan, then add about an inch of water over the top and use your fingers to swirl the water around. You’ll be able to see the starch coming off of the rice as the water turns murky.

Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.

I’m really not kidding about doing it 3 times. It’s essential!

Once you’ve drained the rice for the final time, return the rice to the pan and add the measured amount of water. Stir. Set it on your stove and set turn the burner on to medium heat. Wait patiently as it comes to a boil.

Don’t make a rookie mistake and turn the heat up to get it to boil faster. That will turn your rice into a mess of mushy nasty grossness. No one likes mushy nasty grossness.

Oh, and another thing. Don’t stir the rice EVER except for the one time you did it when you added the measured water.

Once it comes to a boil, keep an eye on it and wait until the water level dips below the level of the rice. Once you can see a few mounds of rice peeking out above the water you’re ready to use your…



Well don’t get too excited, because it’s just a regular old kitchen towel.

How to prevent rice from sticking to the bottom of a pot

Lay the kitchen towel over the top of the pot, then put the lid on the pot and ensure the whole thing is as sealed up as it can be.

Lift the hanging edges of the towel up off of the burner so you don’t burn your house down, and fold them up onto the top of the pot lid.

What’s with the towel, you ask? Well, it absorbs the condensation coming off of the rice as it steams so it doesn’t “rain” back down onto the top of the rice, which makes it soggy. SCIENCE!

Turn the heat down to the lowest setting. Set a timer for 15 minutes and walk away. Have a drink and peruse my latest pins on Pinterest in the meantime.

When the timer goes off, turn the heat off and set another timer for 10 minutes. Leave the lid on the pot. Do not peek.

When that second timer goes off, remove the lid and the towel and use a fork to fluff the rice into those perfect individual grains.

Voila! Now you know how to cook perfect rice.

How to prevent rice from sticking to the bottom of a pot

Phew! That was kind of a long post to write all about plain old rice. But hey, there’s no point in you making a delicious Panang curry or a fragrant Indian Chicken Korma if you completely botch the rice, right?

Then your food is just sad and lonely and all of that yummy sauce goes to waste because there’s nothing to soak it all up! Tragic, I tell you.

How Do You Reheat Rice?

It is quite simple to reheat rice. All you need to do is stick it in the microwave for a couple of minutes and it will be as good as new. In fact, simply adding a few drops of water can help create steam which will soften up those grains just like when it was freshly cooked.

Rice To Water Ratio

The most common mistake that people make when cooking white rice is to use too much water. When making rice, it is recommended that you use 1 and a half cups of liquid for every cup of rice that you cook. That means if you want to serve four people, you should be using 6 cups of water or stock to get the job done.

What To Serve with White Rice

This delicious (and Vegan!) Chickpea Tikka Masala recipe hits the spot when you’re craving Indian food. Serve it up over rice and garnish it with plenty of fresh cilantro!

This Asian Salmon recipe tops healthy salmon fillets with a boldly flavored Asian glaze of hoisin sauce, garlic, and siracha.

Enjoy this delicious, easy-to-make Thai Tilapia Curry recipe with a Thai Coconut Curry Sauce that adds a bold flavor to a mild fish and to the side of rice.

This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!

How to prevent rice from sticking to the bottom of a pot

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How to prevent rice from sticking to the bottom of a pot

OK friends, so you don’t have to try to extract the “recipe” out of the above instructions, here’s a handy printable for you to keep in your kitchen (might I suggest the awkward cabinet above your stove?) until you have it memorized.

I have been having this problem with my macaroni and I’m hoping that I’ll finally be able to find an answer here!

I make my noodles in a pot on the stove. But I find that a lot of my noodles are sticking to the bottom of the pot. This severely complicates the pot cleaning process – plus it is hard to make sauce in the pot when there are noodles stuck there. Anyone know why this happens and how it can be prevented?

3 Answers 3

When noodles or pasta is cooked in too little water, the starch released during cooking has nowhere to go, hence the stickiness.

If you are cooking plain noodles or macaroni, I would use at least twice the volume of water to noodles, preferably more depending on the size of pot available to you.

If you are cooking the “instant” variety that comes in a packet with pre-made flavourings, I would follow the package instructions but use a lower heat setting on your cooker, and ensure you give them a stir every so often. That way, the sauce will not thicken or evaporate so quickly.

How to prevent rice from sticking to the bottom of a pot

While Greybeard’s answer is correct in any regard, if you want to make the now so trendy one-pot-pasta this of course is not an option. Here, in a best case scenario, you have exactly the right amount of water/liquid for the noodles to absorb and to result into a creamy sauce. The starch the noodles release is used to thicken the sauce, which of course is prone to sticking or even burning to the bottom of your pot. This method isn’t as easy as many cooking videos (especially on youtube) want you to believe, but if you stir often enough (for some thick sauces even constantly) it shouldn’t be too much of a problem.

How to prevent rice from sticking to the bottom of a pot

Both Greybeard and Gretel are right. You need plenty of water (because pasta expands as it cooks and absorbs water), probably a lot more than you’re using (at least 3 times as much as if you were making rice, for instance). AND you need to stir. In my experience, stirring early is the most effective. You put the pasta in, you stir a couple times by the time the water is back to a roiling boil (that’s another point, no simmering here). And then you stir really well before you let it really cook. Keep stirring every couple minutes. I’m not saying you have to stand there and stir the whole time like it was polenta, but you really have to keep it moving, that’s what keeps your pasta from lying wanly at the bottom of the pot and sticking to it.

Cooking rice may seem like an easy task, but many of us struggle with it as they stick to the bottom of the pan. Prevent that from happening with these easy tricks.


Rice is one of the staple foods of our cuisine. Easy to prepare, rice is a versatile food ingredient and can be mixed/cooked with anything – from veggies to chicken and to even milk and sugar. You can throw in any vegetable, masala or meat, and plain rice will turn into a wholesome meal. However, there’s one thing that often troubles us while cooking rice is that they always stick to the pan. You might have tried greasing your pan with excess oil or butter but still, you cannot prevent the rice from sticking. And when that happens, we all know the struggle of scratching out the sticky rice from the bottom. So, if you also find yourself in the same situation every now and then, fret not, we have just the solution you need!

Here we bring you a quick and easy tip by celebrity Chef Kunal Kapoor, where he explains how to avoid your rice from sticking into a pan. He posted this video on Instagram under his series “Kunal’s Tips and Tricks” and wrote “I know many of you struggle with rice sticking to the pan while making fried rice. So, here is a simple solution.”

In his solution, the chef first told his followers to first heat the pan on very high heat. Then add in some oil and keep it till it becomes smoky. Then in a separate bowl, take the oil out. Lastly, heat the pan again. This way, the pan will become non-stick for a while.

With this easy trick, you can cook both rice and noodles without them sticking inside the pan! Take a look at the chef’s video here:

How to prevent rice from sticking to the bottom of a pot

Making rice in an Instant Pot can be tricky, especially if you are not adept at cooking. It can come out too watery, too sticky, too dry, or a range of other textures.

Because of this, you have to know what to do and how to cook the rice properly so that you can make perfectly textured rice for you and your family to enjoy.

Rice is one of the most commonly cooked grains, but it can become complicated to make in the right manner.

The Instant Pot is a godsend for many people. It simplifies cooking and makes matters much easier for the average person who wants to cook delicious meals without going through all the trouble.

The Instant Pot is versatile and convenient to use and packs a range of options that make cooking incredibly fun.

Why Is My Instant Pot Rice Too Sticky?

How to prevent rice from sticking to the bottom of a pot

Many people choose to make their rice in a rice cooker because it seems easier and more convenient.

But if you have not experienced the power of an Instant Pot yet, you don’t know what you are missing out on.

It can make the most delicious rice that you have ever tasted in your life, as long as you know how to cook it the right way!

Like most other appliances, the Instant Pot can be an amazing appliance to use in the kitchen, but you need to understand its strengths and weaknesses.

If you don’t, you are going to have difficulty in making even the simplest of dishes.

If you have recently bought the Instant Pot, it would be a wise idea to go through its manual to understand how to cook different dishes.

Sticky rice is always a problem, especially when you consider that most people like to pair their rice with other dishes. But, not all is lost.

There are ways to fix this issue and make sure that the rice you make in your Instant Pot comes out fine.

What Does it Mean if Your Rice is Sticky?

How to prevent rice from sticking to the bottom of a pot

If your rice comes out too sticky when using the Instant Pot, there is often a valid reason for it being so.

In many cases, sticky rice is an indication that there is not enough water or liquid in the pot to begin with.

It can be frustrating when you follow a recipe as carefully as possible, only to find that the rice in your pot is all sticky by the end.

Thus, you have to experiment and find what works best depending upon the quantity of rice you are making.

However, it is easier to start with less water and go up from there because you can reduce stickiness, but you can’t reduce the moisture levels once it is too high.

This is not something that you can perfect right from the start. It’s recommended that you experiment with different amounts of water and rice to find the perfect balance.

It’s usually not easy, and it does require a bit of experience to get it right.

How to Cook Perfect Rice

How to prevent rice from sticking to the bottom of a pot

To help you, we have found the ideal method for making perfect rice.

However, with that being said, the definition of perfect is different for everyone, especially when it comes to food, so you may need to adjust it a little bit to your liking.

Below are the steps for making your rice perfect using the 1:1 method:

  1. Measure out your rice and set it aside.
  2. Measure the same amount of water and add it to the inner pot of your Instant Pot.
  3. Wash the rice off, then add it to the inner pot.
  4. Place the inner pot back into the base and turn on the Instant Pot.
  5. Close the lid and set the cooker to ‘Seal.’
  6. Select the cooking time.
  7. Natural-release the pressure in the cooker.
  8. Once done, fluff up your rice and enjoy!

Final Words

Overall, while rice can be tricky to cook at times, you must keep trying until you find the method that works the best for you .

The method outlined in this article has been done repeatedly and is seen as a great way to make rice. The Instant Pot can cook rice by a considerable margin once you learn how it works exactly.

Remember, if you want more watery rice, add a bit of extra water. On the other hand, if you want stickier rice, reduce the amount of water by a little bit.

If you want perfect rice, use the method above and see what you think.

As you continue to cook day in and day out, you will realize how to balance the rice just right, which will make the whole cooking process much easier for you.

Place a nori sheet on a flat, dry surface and gently spread cooked sushi rice on the sheet. Use your fingers to evenly spread the rice. To prevent rice sticking to your hands, first wet your hands with cold water or better yet, a mixture of one part water and one part rice vinegar.

Which side of the nori does the rice go on?

The nori should lay with the rough side facing upwards. Get your hands wet just a little, and pick up about a handful of rice to a ball of rice. It’s important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can.

How much rice do you put on a nori sheet?

Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi. Place roughly 110g of sushi rice on the nori seaweed and spread across evenly.

How do you seal sushi nori?

Grab a small handful of sushi rice. Cover bottom three-quarters of nori sheet with thin layer of rice, leaving the top quarter of the nori sheet empty. (It is this empty section that will seal the roll together.)

How do you keep sushi rice from sticking to the pan?

To prevent the rice from sticking to the bottom of your pot, stir the rice several times while it boils. (This is important! Otherwise a thick layer of rice will stick at the bottom of your pot.) After 2-3 minutes turn the heat down to lowest level.

Do you have to use nori for sushi?

There is no specific name for sushi without seaweed. However, sashimi and nigiri are two types of sushi (not rolls) that are made without nori. Sashimi refers to fish or shellfish that’s served alone without any rice or Nori, and it’s usually raw.

Why is my nori tough?

Nori can get chewy and gummy when it absorbs too much moisture. If your rice is too wet or you are waiting for too long before eating, these could be factors. Another consideration is prepping the nori. Nori needs to be toasted before being used for sushi.

Are nori sheets healthy?

Nori is packed full of vitamins too. It offers vitamins A, B, C, D, E and K, as well as niacin, folic acid and taurine. And thanks to the level of vitamin C it contains, the bioavailability of its abundant iron content is increased.

Why is my sushi falling apart?

The most common reason most rolls fall apart is that they’re overstuffed. Usually, the culprit is too much rice. Use a smaller amount of rice when creating your rolls. Lay a ¼-inch-thick layer of rice on the nori.

How much rice do I need for 2 sushi rolls?

Generally speaking, you should always use between 80 and 90 grams of cooked sticky rice for each sushi roll. If you’re making larger rolls or making a sushi hand roll, then you’ll want to use around 100 grams.

How do you get nori to stick together?

If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.

How do you keep sushi from falling apart?

In order to prevent your sushi rice from breaking apart in the first place – make sure to use the right nori size for the right amount of sushi rice and fillings. For example, when making a maki roll, try to use little rice and only filling if you plan to use half a nori.

What type of nori is best for sushi?

The best seaweed for sushi is called nori seaweed, as it comes in ready-to-use sheets. The best nori is pure, dark green or black, shiny, and not brittle or easily broken.

Richard Cornish
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  • Chunky chowder: Saffron-tinted seafood and potato soup with chorizo jam (recipe here). Photo: Katrina Meynink
  • Roasted leek, potato and bacon soup with crispy caramelised prosciutto (recipe here). Photo: Katrina Meynink
  • Scandi-style salmon and fennel soup (recipe here). Photo: William Meppem
  • Neil Perry’s Mexican-style pork and chickpea soup (recipe here). Photo: William Meppem
  • Adam Liaw’s thick minestrone with parmesan croutons (recipe here). Photo: William Meppem
  • Or top your chunky minestrone with a giant mozzarella-stuffed meatball (recipe here). Photo: Katrina Meynink
  • Dan Lepard’s vegan-friendly garlic, sweet potato and chickpea soup (with optional red onion and feta scones) (recipes here). Photo: William Meppem
  • Kylie Kwong’s Chinese chicken noodle soup with a chilli kick (recipe here). Photo: William Meppem
  • Put an egg on it! Jill Dupleix’s spicy chicken miso soup with poached egg (recipe here). Photo: William Meppem
  • Karen Martini’s hearty lentil and ham hock soup with parsley and poached eggs (recipe here). Photo: Bonnie Savage
  • Roasty-toasty: Sweet potato and carrot soup topped with toasted seeds and roasted carrots (recipe here). Photo: Katrina Meynink
  • Three Blue Ducks’ bright green pea and bacon soup with crispy bacon and garlic flatbreads (recipe here). Photo: Christopher Pearce
  • Frank Camorra’s Spanish-style chickpea and chorizo soup (recipe here). Photo: Marcel Aucar
  • Brown mushroom and spinach soup with potato crouton cubes (recipe here). Photo: William Meppem
  • Adam Liaw’s Hokkaido soup curry (recipe here). Photo: William Meppem
  • And his salmon and potato chowder (recipe here). Photo: William Meppem

I’m doing pea and ham soups and curries in my big Le Creuset pot on a gas stove and I’m having problems with the food catching on the bottom. What causes catching? Are there ways to prevent it or stop it when it starts? P. Fyfe

“Bugger!” It’s the catch cry of every home cook when they discover their food has caught on the bottom of the pan. What is happening is that starch and protein from the dish you are cooking begin to bond with the base of the pan through which the heat is transferred. This heat transfer point is much hotter than the rest of the liquid, which will only reach 100C – the boiling point of the water in it.

At first the starch and protein form new compounds in what is known as the Maillard effect. Then, if not swept away by the deft stroke of a wooden spoon, the compounds will begin to carbonise. On this rough surface, more starch and protein will accumulate and soon you will have a blackened crust.

How to prevent rice from sticking to the bottom of a potTo avoid soup sticking to the pot, stir often and and make sure there is enough liquid. Photo: William Meppem

How to avoid it? Keep an eye on your cooking and make sure there is enough liquid in the pot. Stir regularly and frequently to stop the build-up on the bottom of the pan. Use a heavy-based pan that evenly distributes the heat. Consider investing in a heat diffuser as almost all pans have hotter and cooler spots. Turn the heat under the pan to low.

This winter I was making pea and ham soup and discovered I’d run out of split peas. I removed the slow-cooked ham hock and bay leaves from the pot and poured a bag of frozen peas into the stock. I removed the flesh from the hock, returned it to the pan, cooked the peas and hock together for just 10 minutes, checked for seasoning and blitzed the lot in the blender. It was superb, smooth and creamy, and because the peas had cooked so quickly, there was no time for them to catch.

Cabbage smells when I cook. A. Oliver

How to prevent rice from sticking to the bottom of a potDon’t like the smell of cooked cabbage? Try Asian coleslaw with sesame and peanut butter dressing. Photo: Shutterstock

Then don’t. Eat it raw. And eat lots of it. It is so good for you. When you cook it, particularly for a long time, this creates the perfect conditions for the breakdown of the beneficial sulphur compounds, the ones associated with a reduction in certain cancers in people who eat a lot of cabbage, into stinky hydrogen sulphide. Rotten egg gas.

Table of Contents

  • 1 Stop Your Saucepans Sticking With A Heat Diffuser
  • 2 The Norpro 144 Heat Diffuser
  • 3 Nordic Ware – Made in the US
  • 4 The Cooktop Diffuser For Ceramic Hobs

Stop Your Saucepans Sticking With A Heat Diffuser

[Updated 1 June 2020]It’s never so much having to clean the burned bits off pans, is it? Oh no, it’s the wrecked meal which if you’re careful you can still serve from the top half of the pan – which is why I’m so starstruck with my new cooktop diffuser!

How to stop saucepans burning and sticking to slow cooked or starchy food – or sausages which burn as you look at them – is a pretty common problem with an easy and inexpensive solution.

Even with top quality pans which have a very thick base, when you cook rice or maybe a thick stew there is a tendency for food to stick on the bottom then burn.

A really good cooker helps, but even then there are times you can’t get the heat quite low enough, without it going right off. Short of constant stirring and attention, once the process has started, it won’t stop – jam is the worst even in a Maslin pan.

This usually means the food has reached a point where there isn’t enough liquid left to prevent it sticking then burning – but sometimes that’s exactly what you want, without it burning!

The best way I’ve found is very old fashioned though with a modern twist. Simmer sheets or a cooktop diffuser will spread the hot spots and protect the bottom of the pan, effectively giving you a lower heat setting on the stove top. You’ll find a good many to choose from and all come in between $10-$20 – you don’t need to spend more.

Other than making sure you get one compatible with your stove top, the problem of your lovingly prepared and cooked meal burning in the final stages, is pretty much gone – except for jam! The best sellers are detailed below, giving you which you can use on gas, electric and halogen ceramic hobs – do watch the cheaper tin ones, they rust easily if you don’t dry after washing.

The Norpro 144 Heat Diffuser

The Norpro 144 can be used on electric or gas stove tops and is as cheap as chips at $6!

One point to make with the Norpro heat diffuser and others of this type is that they are made of tin – the instructions are not to put them in the dishwasher.

Do you know those brown rust spots? That’s the problem with them, so hand wash in soapy water and it will last you for years.

If it begins to get brown, soak in very hot water with washing liquid, then give it a scrub and dry carefully to stop it rusting, but to be honest I don’t bother – who sees them anyway?

The Norpro is certainly cheap enough, but not, in my opinion, the best buy for lasting and looking good.

Nordic Ware – Made in the US

Neat and easy clean, the Nordic Ware version may look flat, but it isn’t. There’s a rim underneath so it fits over gas or electric rings safely. This is a really good option and the one my mom uses.

However – not suitable for ceramic hobs – this is not flat underneath. If you want one suited to a halogen or other induction hob, checkout the saucepan heat diffuser below – its the one I use on my halogen hob and can recommend for them.

The Cooktop Diffuser For Ceramic Hobs

Made from carbon steel, dishwasher safe and suitable for use on all types of stovetop, this is the best of the lot in my opinion and will look as good in a year as it did the day it arrived.

Most of the other cooktop diffusers can’t be used on an induction hob, so this is the boy for you. Even if you don’t have ceramic to contend with, the fact that this babe can go in the dishwasher along with the pot it protects is a winner in my book, sorry but I just hate anything not easy to clean!

Though these are a very old fashioned and simple solution, they work. Mom tells me my grandmother used a piece of cut and hammered copper gramps made for her – clever people our ancestors.

Want to check prices on these and other models? The link below will take you to a selection of the best selling and most popular heat diffusers available at Amazon, including those featured above.

Often it’s the simplest ideas which make the most difference, my other favorite time saver is a Spill Stopper which stops pans boiling over – absolutely invaluable when you’re cooking pasta or simmering vegetables because you can walk away without coming back to a flood. I think granny used a spoon across the top – these are easier!

There’s more about Spill Stoppers and a bunch of other really useful and fun kitchen gadgets here.

Gadgetsforthekitchen was started with the goal of being your go-to kitchen gadget resource. In addition to sharing up-to-date buying guides, product reviews, and how-to articles, we look to share healthy food recipes as well as tips for cleaning and maintenance, gift ideas, and many other useful ideas to decorate your kitchen with minimum effort and price.

Our articles and tips have helped more than 200,000 readers to date.

How to prevent rice from sticking to the bottom of a pot

Rice sticking together isn’t necessarily a bad thing. You want rice to stick together when you’re making rice pudding, or risotto or even sushi. However, if you’re using rice as a bed for stir-fries, thick stews or braises, you want to keep rice from sticking together.

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Sometimes it’s not enough to follow the conventional method of cooking rice, which is to boil water, add the rice, place a tight lid on and simmer the rice until it’s done. That might leave you with sticky rice that you really don’t want. For a truly fluffy and separate rice, you might want to try something a little different.

Choose the Right Rice

Half of the battle to keep rice from sticking is having the right kind of rice. Generally, you want long-grain rice over medium and short-grain rice.

According to The Spruce Eats’s article on how to cook different varieties of rice, there are many different varieties of rice out there. They vary in nutritional makeup, but the specific nutrient that determines whether they’re going to be sticky or not is the type of starch they contain.

According to an October 2017 research article published in the ​International Journal of Research in Medicinal Sciences​, rice contains two types of starch: amylose and amylopectin. Amylose is a long starch molecule without any branches. It won’t gelatinize during the cooking process, which means that rice with amylose separates well and ends up nice and fluffy. Non-sticky rice types have plenty of amylose.

Amylopectin, on the other hand, is a highly branched starch molecule that causes rice to stick together during the cooking process. Long grain rice varieties, which are mostly non-sticky rice types, tend to have more amylose than amylopectin, while short-grain rice varieties have more amylopectin than amylose. The result is that long-grain rice tends to end up fluffy and separate while short-grain rice ends up sticky and clumped. Here is a short breakdown of the different rice types:

  • ​Long Grain White Rice:​ This rice ends up fluffy and separated.
  • ​Medium Grain Rice:​ This rice has more amylopectin and a relatively soft outer layer, which makes it creamy after cooking.
  • ​Short Grain Rice:​ This rice has more amylopectin and ends up sticky and creamy after cooking.
  • ​Brown Rice:​ Brown rice takes longer to cook than white rice because of a harder outer layer. It cooks up fluffy due to the lower amylopectin and the hard outer layer.
  • ​Basmati Rice:​ Basmati rice has long grains and is aromatic. It cooks up separate and fluffy.
  • ​Jasmine Rice:​ Jasmine rice also has long grains and is aromatic. However, it has more amylopectin than the other long-grain rice varieties, causing it to be slightly creamier.
  • ​Wild Rice:​ Wild rice isn’t actually rice. It is the seed of a native grass that grows in North America. It takes longer than normal rice to cook, and is chewier, with a nutty flavor. It mostly cooks up separate and fluffy, unless you cook it until it pops, in which case it will be stickier and softer.
  • ​Converted Rice:​ This is pre-cooked rice. It cooks faster and gives more consistent results than other non-sticky rice types. It cooks up fluffy and separate.

Keep Rice From Sticking

Get a fine mesh strainer (or a colander with small holes so the rice doesn’t fall through) and put the rice in it. Rinse the rice under cool running water for a few minutes. Be as thorough as you can, in order to remove all of the extra starch from the individual grains of rice. You should try to be as thorough as you can during this step, since it can, if performed well, take out most of the starch on the individual grains, and ensure you have fluffier rice in the end.

Once you’re done rinsing the rice, put it in a large bowl and cover it with cold water. Fine Cooking says you should allow the rice to soak in the water for 30 minutes, or as long as you can, depending on how much time you have. Once it has soaked enough, drain away as much water as you can.

Boil the Water in a Saucepan

Get a large saucepan and fill it with water. The larger the saucepan the better, since it will help the rice to cook more evenly. The amount of water to pour into the saucepan depends on the type of rice you’re cooking. Long grain white rice requires about 2 parts water for 1 part rice. Brown rice requires 2 and a half parts water for 1 part rice. Wild rice requires 4 parts water for 1 part rice. Measure how many cups of rice you need to cook, and then get the appropriate number of cups of water, depending on the type of rice that you’re cooking.

Add a teaspoon of salt and bring the water to a boil. The salt helps to remove even more starch, keeping the rice from sticking, and also helps remove any talcum the rice might contain. Some foreign mills add talcum to rice to make it stick less. The salt also helps with seasoning.

Cook the Rice

Once the water in the saucepan is boiling, add the rice. Stir it just once, so that the water can go back to boiling steadily. You don’t want to stir it too many times, as that will actually make the rice stick together. Bring it down to a simmer, and leave it for a bit so that the rice can absorb all of the water.

Allow the rice to cook until it reaches the level of tenderness you want for your recipe. Don’t do any additional stirring. You can use a timer as you cook the rice, so you know when it will be done. White rice should be done in about 20 minutes, brown rice should be done in about 30 minutes and wild rice should be done in about 45 minutes. You can taste-test a few grains with a spoon, after the appropriate time, to ensure that the rice is tender enough.

Drain and Serve the Rice

When the rice is ready, drain it in the fine mesh strainer to get rid of any remaining water. Rinse it with hot water and drain it again.

According to a Martha Stewart article on making fluffy rice, you should let it sit untouched for about 5 minutes to allow any remaining water to either evaporate or be absorbed by the rice.

After letting it stand, fluff it with a fork. Finally, serve the rice, or use it as you wish.

There is nothing that can hurt your culinary ego quicker than the heartbreak that is having your dinner cling to the pan. Is it me? Is it my pans? Should I find a new hobby and never cook again? We’ve all been there — and frankly, it’s not only disheartening, but it’s a dang headache to scrub the crusted-on food bits off of your precious cookware. If you’re ready to live a life where you’re not constantly scraping away the remnants of a sear gone wrong, read on to learn how to ensure that your food isn’t going to stick to your pans.

When food does stick to your pan, the natural suspicion is that something is wrong with the equipment. Before you write off your pans as garbage and start browsing for a new set, let me suggest to you that your pans are probably fine. Sure, some nonstick pans can lose their coating after time and heavy usage, but even then, you should still be able to cook on them without having your food sticking.

So, if it’s not the equipment, what is it?

Not Enough Heat & Time

Well, let’s back up for a second. The most common reason that food does stick onto pans (or grill grates) is because the food items have not yet caramelized and naturally pulled away from the pan. Meaning that when you go to move the food around with your spatula, tongs, or other cooking utensil, the food will likely rip or tear away from the pan, causing torn, soon-to-be-burnt bits to accumulate in your skillet. To call it a “huge bummer” would be an understatement.

What this means is that the way to avoid having food stick to your pan is to ensure that it has caramelized and formed a crusty, golden brown exterior before attempting to move or flip the item. The only way that you’re going to create caramelization is with ample heat and time (and a little bit of cooking fat, but we’ll discuss that later). It’s not your pans that are causing your food to stick, it’s the lack of heat and time (i.e. patience) that you’re giving the food. So, if you’re constantly experiencing food stickage issues, try turning your heat up a little and letting the food do its thing before you attempt to move it around. It may take some self control; after all, time seems to pass by exceptionally slowly when you’re standing over a skillet, watching it’s contents sizzle away.

*Note: This advice is intended to be applied towards food items prone to sticking, such as cuts of meat, fish, certain moist vegetables, etc. This tip obviously does not apply to things like sauces, which do generally need frequent stirring and do not generally require high-heat cooking.

For example, cooking a skin-on salmon fillet may seem like a true nightmare for some. (If you’ve never tried to grill a piece of skin-on fish only to have shards of burnt skin encrust all of your grill grates, then you are one lucky duck. or you’re a vegetarian). I’ve learned through lots of practice that pan-searing or grilling skin-on fillets doesn’t have to end in misery. The key to avoiding a hellish situation is to let your fillet cook skin-side-down until the skin becomes crispy and naturally releases from the pan or grates.

You can gently check by running your spatula under the skin to see if it’s ready yet, but if you have any resistance as you try to lift the piece of fish, that likely means that the fish needs more time. In that case, keep on cooking; make sure you have at least a medium to medium-high flame, and let the fillet do its thing. With enough patience, you’ll see that the skin eventually pulls away from the pan/grates when it’s crispy and golden brown. Magic!

Not Enough Fat

Okay, let’s return to that discussion of fat. Cooking with fat not only provides a ton of flavor, but it also acts as a lubricant and helps your food release from the pan instead of simply burning onto it. If your food sticks, there is a chance that you simply didn’t use enough oil. That said, you don’t need to get carried away with oiling your foods and cooking vessels — a thin layer of fat, combined with heat and time, should do the trick beautifully. Nonstick pans require less oil because of their coating, but as long as you’re cooking on a seasoned cast iron or oiled grill grates, then you should still be just fine with a moderate amount of oil (in the pan or applied directly to the food for grilling). Honestly, heat and time are much more crucial than a heavy glug of oil when it comes to preventing sticking.

This sentiment of using high heat and all the patience that you have in order to avoid sticky situations holds true for any food that is giving you issues when you cook it, not just fish fillets. Fried eggs, grilled veggies, seared scallops, chicken thighs, grilled steak — any food that has ever been problematic for you in the stickage department simply needed more heat and more time to do its thing. Your pans are fine and it’s possible you even used enough oil. Just turn up your heat, be patient, and your culinary confidence will be back in no time.

Scraping hardened rice off the bottom of a pot or rice cooker can be extremely frustrating. Luckily there are a few tips and tricks to avoid this issue.

The best ways to keep rice from sticking to the bottom of a pot or rice are to lubricate the cooker properly, use a bit more water, remove extra starch before cooking, and allow extra time for steam to be absorbed fully by the rice.

Let’s go through each solution in detail:

1. “Grease” the Rice Cooker or Pot

Properly greasing your rice cooker ensures that rice does not accumulate at the bottom. Lightly coat the sides and the bottom of your cooker or pot with butter, oil, or spray (Like Pam) to help keep rice from sticking to the bottom of your rice cooker.

Pro Tip: Add some additional olive oil or butter to the water can help keep the grains from sticking together or to the pot.

How to prevent rice from sticking to the bottom of a pot

2. Add Extra Water

If the water in your rice evaporates too quickly, you will be left with rice clumping together at the bottom of the pan. You want to make sure you are using enough water to keep your rice fluffy and not hard.

How much extra water? As a good rule of thumb, add about 10% more water to the pot than what the directions call for. You may want to add a few extra minutes to the steam phase of cooking in order to allow for the additional water to soak in.

3. Remove Extra Starch

It would be best if you always rinsed long rice before placing it in your pot or cooker.

Rice develops a thin starch coating when shipped and stored. Less starch means your rice will be fluffier and less likely to stick together. Fluffier rice is also not as likely to stick to the pot.

4. Allow Steam to Absorb Into the Rice

When done cooking, leave your rice in your cooker until it cools down (10-20 minutes). During this time, any steam trapped in the rice will disperse through all the rice grains. As a result, rice present at the bottom of the cooker will be hydrated and less likely to stick.

Also, allowing your rice to rest for a short period of time gives it a chance to return to its regular shape. This will result in lighter and fluffier rice when stirred. Not only is it less likely to stick, but it’s also less likely to be crunchy and will be more appealing to consume.

How to prevent rice from sticking to the bottom of a pot

Why Does My Rice Stick to the Bottom of the Pan?

The main culprits for rice sticking to the bottom of a pot or rice cooker are usually scratched or worn off non-stick coating and/or not using enough water. Adding proper lubrication and about 10% more water than the directions call for will usually solve the problem.

Problem #1: Scratched or Worn Pot Insides

If the non-stick coating of your rice cooker has been scratched, your rice is more likely to adhere to the walls and bottom of the cooker. This is why it is essential that you grease your cooker generously before use. Also, replacing your cookware every few years can save you a lot of headaches.

Problem #2: Not Enough Water

If too much water evaporates when rice is boiling, there will not be enough moisture to plump up the rice grains. This will result in harder rice that will be more likely to stick to the bottom of the rice cooker.

Is Your Machine Designed to Brown?

Some cultures desire a browned crisped rice layer (tahdig) at the bottom of their pan. Some rice cookers are set to meet this demand. Those cookers will always have browning at the bottom of the cooker.

If you do not want to have this browned layer, choose a cooker with a different design function. Look for a cooker that features circuitry that controls the finished result of the rice and prevents the occurrence of browning rice.

Checking out rice cooker reviews before purchasing will help you find a cooker that meets your specific rice needs.

Does the Type of Pan Matter in Keeping Rice From Sticking?

How to prevent rice from sticking to the bottom of a pot

Most rice cookers have an inner pan coated with Teflon. Non-stick coatings make removing food from pans easier, but you have to be gentle with them because scratching the coating will lead to the surface being damaged more and more over time. It tends to sneak up on you as scratches stop the non-stick coating from working properly.

Also, if the inside of an aluminum pan coated with Teflon burns or becomes scratched, your rice can be contaminated with chemicals. When ingested, these chemicals increase your risk of developing specific health problems; including, liver diseases and thyroid disorders. This is why more rice cookers are being made with a stainless steel or ceramic inner pot.

In case you were wondering, Teflon rice cookers are safe up to 500°F, and rice cooks at 212°F.

An even better option is ceramic pots, which can handle temperatures of up to 2,700°F. They are easily cleaned, chemical-free, and non-stick. Many people prefer these pots because of their even heat distribution.

If you decide to use a stainless steel pot, keep in mind that rice will stick to the bottom if it is not adequately greased, and the pot will be discolored.

How Do You Get Rice off the Bottom of a Pan?

There are three things you can do to get rice off the bottom of a pan:

Option #1: Soak the rice stained pan in water for an hour. This should loosen the debris enough to get it off the pan.

Option #2: Cover the rice in a mixture of 1:1 water and vinegar. Boil the mixture, then dump the pan. The rice should come off the bottom effortlessly.

Option #3: Mix water and chopped lemons together. Bring the water to a boil and then dump out the pan. Rice should be easy to remove.

Final Thoughts

Cooking rice properly is actually more of an art than people give it credit for. Each type of rice has different water and cooking requirements, and getting one little ratio wrong will lead to a sub-par result. My advice is to keep your own personal notebook and write down exactly what you did whenever your cooking result comes out perfectly. Then, you can more easily re-create that perfect dish in the future.

I hope this article was helpful. Thanks for stoppin’ by!

Related Questions

What Does Tahdig Mean?

Tahdig literally means “bottom of the pot” and refers to the crust that is found at the bottom of a rice pot after cooking. This panfried caramelized layer is popular in Iranian cuisine. Other variations, including scorched vegetables, are also served.

How to prevent rice from sticking to the bottom of a pot

Hi, I’m Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page.

I hope your visit here has been a sweet one.

Published August 16, 2016

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If you’re like a lot of our family and friends, you use nonstick pots and pans almost exclusively.

We get it: They’re easy to clean, and the performance of a cheaper nonstick pan is still pretty good compared with what a cheaper stainless steel pan can do.

Reasons to go beyond nonstick

Even the best nonstick pans have disadvantages:

  • You can’t use them over especially high heat, or the coating deteriorates.
  • Metal utensils can damage the nonstick coating (which disqualifies our favorite spatula).
  • They shouldn’t go into ovens set higher than 400 degrees.
  • Generally you need to throw them out every few years as the coating gets damaged.

And there are so many advantages to cooking on bare metal pans such as our recommendation for the best skillet, a stainless steel tri-ply pan:

  • First and foremost, food has more potential to taste better. You can use higher heat without ruining the pan, so meat takes on crisp edges, onions brown more deeply, and you get more fond, the flavorful brown bits that caramelize on the bottom of the pan.
  • You can also move a lot of pans (including our pick) straight from the stove to a hot oven, a technique that works well for seared chicken thighs, which can’t cook through on the stove, or thick pieces of fish.
  • Metal pans are fine to clean in the dishwasher, whereas nonstick pans aren’t.
  • Because the surfaces of most metal pans are lighter than dark nonstick coatings, you can see your food better and know when it’s burning, or when it’s not yet brown enough.
  • You don’t have to break the bank to get a buy-it-for-life pan—our budget skillet pick costs about $60 currently but will last at least three times as long (probably more) as our nonstick skillet pick.

Here’s how to solve some of the most common complaints we’ve heard about stainless steel and tri-ply pans.

My food sticks to stainless steel pans.

Preheat your pan: This is probably the number one thing you can do to prevent sticking. Serious Eats explains, “Even on a perfectly smooth, polished surface with no cracks/imperfections whatsoever, meat will still stick as proteins form molecular bonds with the metal.” Later, the article says that “the goal is to get the meat to cook before it even comes into contact with the metal by heating oil hot enough that it can cook the meat in the time it takes for it to pass from the air, through the film of oil, and into the pan.”

Pat your meat or fish dry: Same idea here—you want the meat to cook as it hits the pan, rather than the moisture on the surface of the meat.

Add your oil after the pan is hot: This keeps the oil from causing the smoke alarm to go off by the time you’re ready to cook. In The New York Times, Harold McGee says, “Broken-down oil gets viscous and gummy, and even a slight degree of this can contribute to sticking and residues on the food.”

For dairy, a thin layer of water prevents scalding: If you’re heating milk in a saucepan for cocoa or custards, try this trick from Melissa Clark’s homemade yogurt recipe—rub the pot with an ice cube or rinse it with water before adding the milk. This step forms a layer of water that makes it harder for dairy proteins to form bonds with the metal of the pan. (We thought this was malarkey until we tried it—the trick really works.)

My food always burns on stainless steel pans.

In this case you’re probably using too-thin stainless steel. Try switching to tri-ply, aluminum sandwiched between layers of stainless steel. Thin, plain stainless steel gets hot spots and doesn’t heat as evenly as a pan that has an aluminum layer, but plain aluminum reacts with acidic foods and can make your tomato sauce taste metallic. Our picks for the best saucepan and the best skillet are made with tri-ply, so they combine the nonreactive quality of stainless steel with the even heating of aluminum. (Don’t be fooled by pans that have only an aluminum or copper core on the bottom. You want that triple layer up the sides, too, because food can still scorch there; look for fully clad tri-ply.)

Also, you want the pan to be hot hot hot to start, but you should turn the heat down once your meat goes in so that it doesn’t burn and smoke up the place.

How to prevent rice from sticking to the bottom of a pot

Cooking is not an easy task; you can master the skill only with practice and experimentation. From burning and overcooking to putting excess salt or undercooking, even the slightest mistake can spoil the taste of your dish. One such problem is, food sticking to the bottom of the pan. When scratched from the bottom, it not only fills the food with a burnt smell but also damages the coating of your pot. In order to prevent such a scenario, follow the given tips and tricks.

Grease Your Pan Liberally

How to prevent rice from sticking to the bottom of a pot

Greasing your pan well doesn’t mean you need to add a large quantity of oil. Pour in your regular quantity of oil or ghee and make sure it covers the whole pan. You can use a silicone based brush to spread the oil evenly to all sides. Usually a poorly greased vessel leads to food sticking at the bottom, which is why proper greasing is required before you begin cooking.

Tomato Puree

In your everyday cooking, you might have noticed that after adding tomato puree to your pan, the ingredients seldom stick to the bottom. This is because of the water content in tomatoes which keeps the vegetables away from the surface. Instead of using chopped tomatoes in your food, you can switch to tomato puree to prevent your food from sticking to the pan.

Change Your Cooking Pot

How to prevent rice from sticking to the bottom of a pot

At times old cooking pots can also cause this problem. Since these pots are used in excess, their non-stick coating erodes. It might not be clearly visible to the eyes but can make the food toxic. Buy a good quality non-stick pan, which will easily go on for 5-6 years. Take proper care of your cooking utensils and use silicone or wooden spatula instead of a metallic one. Avoid using old aluminium vessels, as they can harm the food at high temperatures.

Water Based Dishes

This trick will help if you are making lentils or dishes which require water at a later stage. Boil the water beforehand and keep it aside. Now prepare your ‘chaunk’ with onions and other spices you usually use. Just stir for a minute or two and add your lentils or vegetables. Now quickly add water and stir everything together. The main motive behind this is to not let the oil in the pan dry up by adding water.

Keep Stiring

How to prevent rice from sticking to the bottom of a pot

Another layman hack to avoid your dish from sticking to the bottom is by stirring it continuously. Avoid using a metallic spatula and stick to a wooden one, especially while using non-stick cookware. Stir your food in equal intervals. Stir for a few seconds and then stir again in a minute or two. This will prevent the food from forming a bond with the base and will naturally avoid sticking.

Recommended Video

Cook With The Lid On

Apart from Chinese food and dishes which require high flame cooking, prepare all your food items on a low flame. Your flame could range anywhere between low to medium. Usually high flame cooking can make the pot hot enough to make the ingredients stick to the metal. For quicker cooking, keep the lid on. This will help in heat retention, which will facilitate the cooking process.

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Want To Save Big On LPG Bill? Try These Pressure Cooker Tips!

We’ve all been there.

You’re cooking dinner on a hectic weeknight, trying to keep an eye on your pork chops in the skillet while also boiling broccoli and baking rolls. Amidst the chaos, your pot of rice boils off a little too much water and – in under 5 minutes – gives your favorite pan a thick, stuck-on coating.

Although a burned side dish can put a damper on your meal, it’s even tougher to return to the kitchen later to scrub off your mistake. Burnt rice creates a thick layer of stuck-on food that poses a threat to your favorite saucepan, not to mention your fingernails. If you let the dish soak over the course of your meal, great – it may help remove a few grains of blackened rice to simplify the cleaning process. But, you’ll still be stuck for 20 minutes with a steel wool pad trying to save the pot.

There are several ways of simplifying the cleaning process, and most of them involve ingredients you’ve already got in the pantry.

1. Use Vinegar

One of the most common ways to remove burnt food from the bottom of a pot is to add in a 50/50 mixture of water and vinegar. You should have enough solution that your cooked-on rice is completely covered. Set the pot on the stove at medium heat, and let the mixture come to a boil. Continue to boil until you see the soot begin to loosen. Finish off the cleaning with a steel wool pad (a Brillo works well!), and then use your regular dish soap and a sponge to remove any remaining black bits.

2. Use Lemons

If you don’t have vinegar in the cupboard, turn to your crisper drawer. This helpful YouTube video from HomeTalk shows a technique for removing burnt residue using one of our favorite (and versatile!) citrus fruits. Chop up a few lemons, cover them with water, bring the mixture to a boil, and watch the acidity work its magic. Use soap and a dish brush to remove any remaining grains, and rinse thoroughly.

3. Use Baking Soda

If the burnt rice is still persisting, try adding baking soda to the mix. You can add baking soda to your vinegar and water solution, as we did; the acidity of the combination helps to dissolve tricky substances. Once you’ve dumped out your blackened water, a paste of baking soda and water can also be used on the remaining food bits to clean up residual marks.

How to prevent rice from sticking to the bottom of a pot

Rice, a seed of monocot plants, is consumed worldwide and used as a side to many different dishes. Rice takes a long time to cook and matching the time it takes to cook the rice with the main dish you are serving can be difficult. The best course of action is to make sure the rice has been thoroughly cooked and try to keep it warm prior to serving. A slow cooker, such as a Crock-Pot, can be a great tool for this task because it provides a low, stable temperature that won’t overcook the rice.

Video of the Day

Step 1

Pour one full cup of water into the bottom of the slow cooker.

Step 2

Plug the cooker into an electrical outlet and turn it to its low setting.

Step 3

Place the cooked rice into the pot.

Step 4

Stir the rice around with spoon to coat each piece of rice with additional water.

Step 5

Place the lid on top of slow cooker.

Step 6

Remove the lid and check water levels every 10 minutes to ensure the rice does not dry out. The bottom of the cooker should have a small layer of water at all times. Add 1/2 to 1 cup of water if it does not.

Step 7

Stir rice making sure to circulate rice from the bottom of the rice pile to the top of the rice pile. This will ensure rice does not get stuck to the bottom.

Step 8

Replace the lid and continue checking the water levels until the rice is ready to be served.

Things You’ll Need

It is also important to match the liquid flavor with the flavor of the rice you are keeping warm. If you cooked your rice with chicken broth, you should use chicken broth instead of water in keeping proper liquid levels.


When opening the lid to check the rice, make sure your face is not directly over the pot. This will prevent hot stream from hitting and potentially burning your face.

Learn how to cook rice on the stove. This easy method makes perfect fluffy and tender white rice, every time!

How to prevent rice from sticking to the bottom of a pot

Cooking rice on the stove is so simple, yet it’s all too easy to end up with mushy or gummy rice or a mess from a bubbled over pot. With this easy recipe, your rice will turn out perfectly cooked and fluffy, every time.

You’ll love this recipe because there’s no guesswork, fancy steps or special equipment needed. While I love cooking rice in the Instant Pot, I’ll admit that I prefer the texture of stove top rice just a bit better. And compared to cooking it in the microwave or oven, rice cooked in a pot on the stove cooks more evenly and has the best texture.

When you need a simple side dish to go with your meal, rice is easy, affordable and versatile. Now let’s cook some rice!

How to prevent rice from sticking to the bottom of a pot

How to Cook Rice on the Stove

In just a few simple steps and less than 5 minutes of active prep time, you’ll have a pot of fluffy white rice ready to serve and enjoy.

  1. Rinse the rice. Rinsing the rice removes any possible dirt or grit, as well as excess starch that could cause your rice to turn out too sticky. Put the rice in a fine mesh strainer and rinse it well under cold running water, then let it drain.
  2. Bring the water to a boil. Measure out your water and add it to a medium saucepan, along with a teaspoon of butter or olive oil. The butter adds flavor and also helps to keep the rice from sticking to the bottom of the pot. Bring to a boil over medium-high heat.
  3. Stir in the rice, cover and simmer. As soon as the water starts to boil, stir in the rice. Then immediately cover the pot and reduce the heat to the lowest setting. You want the rice to cook at a very low simmer. Simmer the rice for 15 minutes, leaving the lid in place the whole time. No stirring or peeking! How to prevent rice from sticking to the bottom of a pot
  4. Let it rest for 10 minutes. As soon as your 15 minute cooking timer goes off, remove the pot from the heat and let it rest for 10 minutes, without lifting the lid. The rice will continue to steam cook during the rest time until it’s nice and fluffy. Then fluff and serve! How to prevent rice from sticking to the bottom of a pot

How to prevent rice from sticking to the bottom of a pot

This cooking method works for almost every type of white rice, including long grain white rice, such as basmati or jasmine, medium grain white rice and short grain white rice. To cook brown rice, see How to Cook Brown Rice.

Rice to Water Ratio

The rice to water ratio for perfect fluffy white rice is 1 cup uncooked rice to 1 1/2 cups water. I know you may have heard that you should use 2 cups of water for every cup of uncooked rice, but that is too much water and will give you gummy, mushy rice. Using less water and cooking at a very low simmer, followed by steaming with the lid on the pot creates soft and fluffy rice.

One cup of uncooked rice will yield about 3 cups of cooked rice.

White Rice Recipe Tips

  • Don’t use too much water or your rice will turn out mushy and gummy. You need 1 1/2 cups water for every 1 cup of uncooked rice. Measure carefully.
  • Cook at a very low simmer. Turn the heat on your stove to the very lowest setting while cooking the rice. The pot should hardly look like it’s boiling – you should just see a few bubbles now and then. Keeping the heat very low gently cooks the rice until it’s perfectly fluffy without evaporating too much of the liquid. It also prevents the pot from bubbling over and creating a mess.
  • Keep the lid on. Resist the urge to lift the lid to peek or stir. You want all of the steam to stay trapped in the pot throughout the cook and rest time.
  • Add a bit of butter or olive oil. This is both for flavor and to keep the rice from sticking to the bottom of the pot
  • Should you add salt? This is a matter of personal preference. I don’t find that rice needs salt added, but feel free to add some salt to the cooking water if desired.

How to prevent rice from sticking to the bottom of a pot

To Store, Freeze & Reheat

It’s important to refrigerate or freeze rice promptly after cooking. Rice left out too long at room temperature can pose a food safety risk.

  • Refrigerator: Store cooked rice in an airtight container in the refrigerator for up to 2 days. Some sources say you can store it longer in the fridge, but I err on the side of caution.
  • To Freeze Cooked Rice: Let the rice cool completely (you can speed up the process by spreading the rice out in an even layer on a baking sheet). Then freeze in an airtight container for up to 3 months. I like to freeze rice in portion sizes that are just enough for one meal.
  • To Reheat: Leftover rice should be reheated to steaming hot before consuming. This can be done in the microwave, on the stove top, or even in a dish in the oven, covered to trap in the heat and steam. If your rice has dried out you can add a bit of water when reheating.

Serving Suggestions

When it comes to what to serve with rice, the possibilities really are limitless. Serve it with a Chicken Stir Fry or Asian dishes like Sesame Chicken. It’s a kid-friendly side dish for proteins like Baked Salmon, Pork Tenderloin or Air Fryer Chicken Breast. In the summer, we love grilling up Kabobs or Cilantro Lime Chicken and serving over white rice.

Or try one of these ideas:

  • Layer rice, chicken, black beans and other toppings to make a burrito bowl.
  • Make fried rice with leftover rice.
  • Stir in lime juice, lime zest and fresh cilantro to make cilantro lime rice.
  • Serve it with recipes that have a lot of sauce or gravy, like Slow Cooker Honey Garlic Chicken or Smothered Pork Chops. Rice is perfect for soaking up extra sauce.
  • Make a grain bowl with rice and roasted vegetables.

Biryani Rice Recipe: Biryani is as much about the rice as it is about the meat and spices. So, make sure you get that right! How, you ask? We have some handy tips and tricks that will make your home-made biryani the talking point of your spread!


Think indulgence, and at some point, you are bound to picture a handy full of biryani. This one-pot dish has been associated with festive spirit and celebrations since time immemorial. Despite our fascination with the global cuisine, and easy accessibility to all kinds of food, Biryani’s popularity remains undisputed. This one-pot dish — made with rice, meat and an array of spices — is prepared in myriad ways across the country. Hyderabadi biryani is remarkably different from the Kolkata biryani, but if there’s one common factor about most of these biryanis is the texture of rice. Super fragrant and non-sticky, a biryani is as much about the rice as it is about the meat and spices. So, make sure you get that right! How, you ask? We have some handy tips and tricks that will make your home-made biryani the talking point of your spread!

  1. To make sure your biryani rice is not mushy, you have to pick the right kind of rice. Long grain basmati rice is apparently the best pick according to many chefs. The shorter the size of the grain, the greater are the chances of it clamping together, since they are starchier than long grain.
  2. It is also a good idea to wash the rice well, and soak the rice grains in water for at least 30 minutes before cooking them. Doing so may help soften the rice and allow them to absorb water while cooking.
  3. Do not overcook the rice, when you are boiling rice, make sure you parboil them. After about five minutes of boiling, use a spoon to scoop out some rice, press and check the consistency.
  4. Some people also use lemon juice while cooking the rice as a handy hack to prevent it from sticking to each other. You could also try lacing your ‘handi’ or vessel with bay leaves at the bottom, make sure you do not use too many and the flavour of bay leaf may overpower in the final preparation.
  5. The quantity of yogurt used in the marination shouldn’t be too much, it could make the biryani mushy.
  6. Even the cooking utensil you choose should be big enough so that it gives enough room to rice for cooking.

Here Are Our Favourite Biryani Recipes From NDTV Food That You Can Try Making At Home:

Click here for recipe of Mutton Biryani

Click here for recipe of Chicken Biryani

Click here for recipe of Kathal Biryani

Click here for recipe of Paneer Makhani Biryani

Try making biryani at home today, and let us know how you liked our tips!

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

Ever wondered how to cook jasmine rice? Here is the guide on how to cook the perfect rice on the stovetop, in a slow cooker or Instant Pot.

How to prevent rice from sticking to the bottom of a pot
Jasmine rice was a big staple of my diet growing up. Mama Lin always cooked jasmine rice for dinner. In her house, dinner without rice simply doesn’t exist. Even on rare occasions when we ordered pizza for dinner, Mama Lin still cooked rice to eat on the side.

Because jasmine rice was such a big part of my upbringing, I cook it often. Usually, I use my Instant Pot because it is the most convenient method. All I need to do is add rice and water to the Instant Pot, press the “Rice” button, and I have perfect rice in about 25 to 30 minutes.

However, if I’m cooking a small batch of rice (about 1 cup or so), I prefer the stovetop method. Plus, not everyone owns an Instant Pot, which is why I wanted to show you how to cook jasmine rice on the stovetop or in a rice cooker.

How to prevent rice from sticking to the bottom of a pot


To me, perfectly cooked rice should be soft, chewy, and slightly sticky. You should be able to make out the individual grains of rice once it’s cooked. Cooking the rice with too much water breaks down the rice’s structure, leaving you with rice that has a mushy texture.

In the stovetop and slow cooker methods listed below, you’ll notice that I don’t use as much water as other recipes. Honestly, I think those recipes recommend using too much water. As a result, the rice on the bottom of the pot is usually mushy. Getting the perfect rice-to-water ratio is an art! Follow the recipes below to get perfectly cooked jasmine rice every time.

How to prevent rice from sticking to the bottom of a pot

Typical instructions for cooking rice on the stove include covering the rice after it boils. This steams the rice in addition to simmering. However, covering the pan and trapping the steam can also lead to bubbles forming in the starchy water, and these can multiply to the point that they push the pot lid up and boil over, even if the heat is set on low. If you’ve been unable to prevent this bubbling and boiling over from happening, you’ve likely resorted to cooking the rice without a lid. This makes the rice, especially the top layer, dry out rather quickly. Keep an eye on the rice to avoid burning it onto the pot’s surface.

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Step 1

Rinse the rice if necessary — the manufacturer’s instructions will confirm this — and add water and rice to a pot per those instructions. Different rice varieties require slightly different amounts of water, and adding too little or too much will leave you with rice that isn’t fully cooked or that is a mushy mass.

Step 2

Boil the water and rice without a lid as usual. Once the water boils and you reduce it to low to simmer the rice, leave it for about 5 minutes.

Step 3

Check the water level. Some white rice absorbs water very quickly. Stir to even out areas that are becoming higher and approaching the surface of the water.

Step 4

Stir the rice occasionally and fold the top layer below the rest of the rice as the water level lowers. This helps keep the top layer from drying out.

Step 5

Dig into the rice and check the bottom layer to see how much water remains once you no longer see water above the top of the rice. Stop cooking when you see a little bit of water left at the bottom; the bottom of the pot will look like it has a creamy or starchy layer on it. Do not let all of the moisture evaporate while the heat is on because the rice will absorb the remaining moisture as it cools.

Things You’ll Need

The variety of the rice affects how it reacts to cooking on the stove with or without a lid; you might find you have more success with a particular type of grain length or brand. Success also depends on your personal tastes. Figuring these out is a matter of experimentation; take note of the brand, type, water amount and timing so you know if you should repeat what you did to make a good uncovered pot of rice.

Note that the texture of the cooked rice will be different than what you’re used to with covered cooked rice because it is no longer steamed.


Don’t leave the rice unattended, especially if it’s white rice. This tends to cook faster than you think it will.

Don’t automatically add more water than the manufacturer’s instructions call for; this usually makes the rice more watery instead of compensating for the increased evaporation rate.

Instant Pot rice is a hands off way to cook fluffy white rice! This easy pressure cooker rice recipe helps to make dinner prep easy.

How to prevent rice from sticking to the bottom of a pot

With this simple Instant Pot recipe, you can make the best rice with the least effort!

You’re going to love cooking rice in your Instant Pot. It’s fluffy, foolproof, and the perfect side dish for baked salmon, pork tenderloin and stir fry. Truly, this is one of the best Instant Pot recipes!

Cooking rice in the Instant Pot is completely hands off! Once you start the rice cooking, you don’t have to think about it again until you’re ready to serve your rice.

You can use this Instant Pot white rice recipe to cook any long grain white rice. I most often make Instant Pot jasmine rice or basmati rice. If you prefer brown rice, see how to cook brown rice in an Instant Pot.

This Instant Pot Rice

  • is a hands off way to cook rice.
  • takes just a few minutes of prep time.
  • turns out perfectly cooked and fluffy, every time.

How to prevent rice from sticking to the bottom of a pot

Rice to Water Ratio

The rice to water ratio for Instant Pot rice is 1 to 1. This means that for every cup of rice you need 1 cup of water. Measure carefully, and use the same measuring cup for both the water and the rice so that your measurement is precise. This way, your rice will turn out perfect every time.

Why do you need less liquid when pressure cooking rice, compared to cooking rice on the stove? This is because you lose less liquid to evaporation with pressure cooking.

For more flavorful rice you can cook the rice in chicken broth, vegetable broth or bone broth instead of water. I recommend using a low sodium broth to limit the amount of salt.

How to Cook Rice in Instant Pot

Before getting started, if you are new to using an Instant Pot, read my guide on how to use an Instant Pot.

For this recipe, use your favorite long grain white rice. Both basmati and jasmine rice work well.

How to prevent rice from sticking to the bottom of a pot

First, rinse your rice under cool water to remove excess starch. I use a fine mesh strainer to rinse and drain the rice. Place the rice in your Instant Pot.

Add the water (or broth) and stir to combine. If desired, you can also stir in a little bit of salt to flavor the rice. If you cook your rice in broth you don’t need to add any extra salt.

Make sure that all of the rice is in the water and not stuck to the sides of the pot. Then close the Instant Pot lid. Be sure to turn the steam release valve to the sealing position. If you forget to do this, your rice won’t cook properly.

White rice needs 4 minutes of cook time at high pressure. Depending on your Instant Pot model, you will use either the Pressure Cook or Manual button.

After the cook time ends, allow the pressure to release naturally for at least 15 minutes by just leaving the Instant Pot alone. You need to do a natural release when cooking rice because this makes the rice fluffy and perfectly cooked. A natural release also helps to keep the rice from sticking to the bottom of your Instant Pot.

Instant Pot Rice Setting

I always cook rice using the manual pressure cook setting, not the rice setting. The Instant Pot rice program supposedly senses how much rice and moisture are in the pot and sets the cook time accordingly. The rice setting can only be used for white rice. I like to be able to control the cook time myself, so I avoid the preset programs on my Instant Pot.

How much rice can you cook in an Instant Pot

The recipe below is for cooking 2 cups of rice, which will yield about 6 cups of cooked rice. The water to rice ratio and cook time stay the same regardless of the amount of rice you are cooking.

You can cook more rice as long as you don’t exceed the maximum fill lines on your pot. Rice will expand as it cooks, so you have to account for this:

  • You can double this recipe to cook 4 cups of rice in a 6 quart Instant Pot, which will make about 12 cups of cooked rice.
  • If you have an 8 quart Instant Pot (and need a lot of rice), you can triple this recipe to cook 6 cups rice. This will make about 18 cups of cooked rice.

How to store rice

If you have extra rice, you can refrigerate or freeze the leftovers for later, but you need to take certain precautions for food safety. Uncooked rice can be contaminated with spores of a bacteria that can survive the cooking process. If cooked rice is left to sit at room temperature, the bacteria may multiply.

It’s best to eat cooked rice right away after cooking. If you have leftover rice, cool it quickly by laying it out in a thin layer. Refrigerate or freeze rice as soon as possible after cooking (within an hour). Use refrigerated cooked rice within 2 days or frozen rice within a month. Reheat rice until steaming hot before serving.