How to avoid sticky rice
Overcooking or undercooking rice is bound to ruin the texture of the grains, though sticky rice is often caused by starch rather than a poor boiling technique.
Loose outer starches rub off the grains when they hit boiling water, causing a moist, sticky texture.
Cooking the grains in too much water can worsen the texture. To avoid this, an expert at the Food Network recommended using two parts water to one part rice.
To increase the recipe used by Marie, you can try cooking two cups of rice in four cups of water, or four cups of rice in eight cups of water.
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