If you are using the regular bagged rice, I believe it's just the nature of the beast! Try using Uncle Ben's, in the box, it always seems to come out fluffy for some reason. Hope that helps you a bit.

Use a rice steamer for the most foolproof way to make rice that is never sticky or wet. The steamer comes with instructions that yield perfect rice every time.

This is not for if you are making instant rice.

Here is what i do for perfect rice every time. First make sure whatever pot or pan you are going to use has a tight fitting lid. Here is the key: always use twice as much water as rice. First Measure your rice and put it into the pot, add twice as much water. Heat the pot on high until the rice and water comes to a rolling boil. When the water is boiling immediately put the lid on and turn the heat down to low. Let it simmer for about twenty minutes, but keep an eye on it. There is no need to stir it while it is cooking, that usually leads to mushy rice.

Cooking rice is a very tricky task. I find the best way is to put the rice in a pot and add the water. Let it come to a boil and stir it frequently to prevent sticking on the bottom of the pot. When there is very little water left remove the pot from the heat and put a lid on it. The steam will cook the rice to perfection and it's the best! This way it shouldn't be to soggy. Good Luck!

Wash the rice,Heat rice cooker on flame,add 1-2 teaspoon of oil,add 1-2 pinches of cumin seeds,you can also add salt if you want,stir,add rice stir again & then add water.Make sure the water is little extra then rice.Don't add too much water it makes the rice sticky.if you are making two glasses of rice, add two & half glasses of water,don't add more than this in any case.

Easy Steps For Fluffy rice:

1.Rice comes in a lot of varieties.Your rice dish will greatly depend on the kind of rice you purchase.Pick the rice variety that has long and white grains.e.g The Indian Basmati variety is one of the best choices.

2.Take a vessel that is much larger than the amount you want to cook,i.e. if you wish to cook 250 grams of raw rice the best vessel size would be at least 750 ml or 1 litre.

3.Wash the rice 2-3 times before cooking.

4.Put the rice into the vessel.Add water that is at least 3 times of the amount you want to cook.For 250 grams rice take 750 ml of water.

5.Cook the rice for 8-10 mins only.In between the boiling keep checking the rice by taking 1 single grain on a spoon and breaking it.The centre of the grain should feel a bit raw.

5.Drain the rice through a net or vessel with holes.You can also place the net under running cold tap water if you want the rice to be really fluffy.

Depends on type of rice you are cooking. Rinse rice in strainer until water runs clear. Ratio of rice to water is usually 1 cup rice to 1 1/3 cups water. Bring to a boil, stirring occasionally to keep it from sticking. Cover with a tight fitting lid and reduce heat to a simmer, cook for 15 minutes. Remove from heat and allow to sit for 5 minutes with the lid on. Remove lid and fluff.

choose the best rice from the market, so that they give the real taste.before cooking wash well (2-3times). Soak the rice in water for about 10-15 minutes before cooking and put in the cooker and mix the water in a ratio of 1:3(1cup of rice:3cup of water).And now turn on the flame.

note:more u wash the rice before cooking more whiter the cooked rice will be.

The best way is to clean the rice with water two to three times. This will remove the starch content in the rice. To have good tasty and sticky free you may add one or two pinches of salt before boiling it.

Things You'll Need: 2 c. rice 1/2 tsp. salt rice cookers Rice Cookers 2 c. rice 1/2 tsp. salt

In a heavy pot with a lid, bring 2 c. water to a boil. Add rice and salt and lower heat. Cover the pot and simmer rice for 15 to 20 minutes. After 15 minutes, take off the pot lid and test a few grains of rice - if the center is at all crunchy, simmer a few more minutes. Test rice again. When it's done, fluff it with a fork to let steam escape and help keep grains separate.

For Chinese- or Japanese-style rice, use a short-grain rice and omit the salt.

First you have to wash the rice in water for 3 times. then soak them in water for half an hour before cooking them.. if your rice is too soggy after its cooked, try adding a little less water while boiling it.

• The ratio 1 rice to 2 boiling water is essential. With the lid on, and the minimum heat required for simmering, this will be perfect. There should be no excess water to drain.
• Pre-heat the rice pan with a small amount of oil. This ensures the rice, pan and water are all hot immediately, so you're not waiting ages for it to come back to the boil.
• Do not over stir! No matter how tempting. Stirring encourages water to escape and increases the chance you'll end up with a sticky mass, rather than fluffy individual grains.
• Finally, turn it off and let it rest for 1-2 minutes before serving.

My personal preference is Basmati rice. Other rices have their place, but I get the best results with this one and it works with almost any dish.