Any Tips On Doing Light Fluffy Rice

[Bobbisox1]

In bulk.....
I having a thank you party on Sunday afternoon at our local pub,to thank those who massively supported us when my OH had a minor stroke...I digress
I'm doing a buffet for over 70 people but I'm not doing sandwiches , I'm doing chilli and a curry in slow cookers, and rice in a third,does anyone have any tips how to make a large pan of rice that's fluffy and 'separate'
T.I.A

[jennyjoan]

sorry I can't help Bob - but my nephew is fabulous at the rice. I don't have an email for him otherwise I would have contacted him for you. Rice can be a bit of a nightmare. BTW a nice gesture from you.

[melv16]

Absorption method works for me. 2 parts boiling water to one part rice. Bring water to the boil, chuck in the rice, put lid on saucepan and simmer on a very low heat.

[Bobbisox1]

Thanks, I'll try a dummy run with that today melv,arr that's so nice of you JJ xx

[dannyk13]

One method here:-
https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-rice

[Old_Geezer]

Choose a non sticky rice (check varieties on Net) add just the right amount of water to be absorbed, then don't mess with it allowing starch to come out and stick it all together.

[Bobbisox1]

Saved that Danny, you're a star, thank you

[gingejbee]

I agree about the type of rice....cheapo "basics" versions tend to stick, better (say decent Basmati) stays separate....even when cooked in exactly the same way (absorption method every time).

[Bobbisox1]

Thank you Gingerbee and O_G ( that rhymes )

[diddlydo]

Basmati every time and use the absorption method. Absolutely no stirring or peeking under the lid of the pan.

[Bobbisox1]

Thank you Didds