If you cook 2 dl rice, you pour in 4 dl water. You put it on the stove with a lid on, boil it up, then instantly turn the heat down to low so that it simmers. let it cook for about 10 minutes, then check the rice, the water should have evaporated. If it hasn't, taste the rice, is it soft then pour out the remaining water into the sink, if it's still hard, let it cook for another few minutes, if there's too little water and it's still hard, add some more. When it's done, remove it from the stove and let it to steam off for a bit.
@MartinTheFirst I use 2 cups water for every 1 cup rice ,,butter and a dash of salt ,but the rest just like you ,its perfect every time , you can do the same thing in a microwave , 10 min check to see if water is gone ,fluff rice with a fork but sticky rice is usually from stirring it ,you never stir rice I have only been making rice about 40 or so years only messed up a few times ,I am told scorched rice is called gra te', its actually a dish in New Orleans
@rckt148 I don't think you need salt, and especially no butter, it does nothing for you. But to the rest, yeah. Sticky rice is sometimes used in thai desserts, it's pretty good, you overcook it and stir.
@MartinTheFirst the very old lady who taught me used a pinch of salt for a reason unknown to me ,but when something works perfect every time ,I don't change it ,except if I have made chicken I par boil it , so I replace the water with chicken broth , I was told the oil or butter insured it was never sticky Like I said ,over 40 yrs of cooking ,no one has ever complained about my rice ,and I also make deserts with rice too ,my kids loved it in place of cereal ,with milk and sugar
