5 Best Rice for Non-Sticky Recipes That Will Leave You Wanting More

For many rice lovers, finding the perfect non sticky rice can seem next to impossible. While all rice tends to get a bit clumpier when it is cooked, some varieties retain a separate, fluffy texture after draining much better than others.

So which rice produces the least sticky results? The winner hands down is jasmine rice. With its slender, translucent grains and delicate fragrance, jasmine rice is known for its beautifully separated texture and fluffiness. Here are the key reasons why jasmine rice makes the best non sticky rice:

• Long Grains – Jasmine rice has long, slender grains compared to short or medium grain rice varieties. This means there is less surface area for the grains to stick together as they cook. The long grains tend to stay separated naturally.

• Low Amylose Content – Amylose is a type of starch found in rice that contributes to stickiness. Jasmine rice has a particularly low amylose content of about 18-20%, which means less stickiness. In comparison, basmati and long grain brown rice have higher amylose levels at 20-25%.

• Lower Gelatinization Temperature – Gelatinization is the process where the starch in the rice grain swells as it absorbs water and becomes translucent. Jasmine rice has a slightly lower gelatinization temperature around 129°F compared to 145°F for long grain white rice. This means the jasmine rice starches gelatinize more slowly and evenly, reducing clumping.

• Fragrant – The heady floral aroma of jasmine rice comes partly from oils in the bran and germ. These oils act as a barrier to reduce stickiness between grains as the rice cooks.

So for the fluffiest, least sticky rice dishes, look no further than jasmine rice. Here are some other tips to achieve non sticky jasmine rice:

• Rinse the rice thoroughly before cooking to wash away excess starches.
• Use a ratio of at least 2 parts water to 1 part rice. For extra fluffy rice, try 2.25 to 2.5 parts water to 1 part rice.
• After cooking, allow the rice to “rest” for 10 minutes with the lid on before fluffing and serving. This will allow the grains to separate fully as excess moisture is absorbed.
• Avoid overstirring the rice once cooked. Gently fluff the grains with a fork and leave some larger chunks for aesthetics.
• Add a tablespoon of oil or butter to the cooking water. The fat will coat the rice grains and reduce clumping.
• Use an automatic rice cooker if possible for the most consistent, separated results.

In summary, fragrant jasmine rice consistently produces a delicate, separate grain texture after cooking compared to other options. The long grains, low amylose content and rice chemistry all work together to greatly minimize stickiness. So if you want fluffy, non-clumped rice dishes for stir fries, soups and more, go for jasmine every time. With the right techniques, you’ll be enjoying delicious, non-sticky rice in no time.