Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that stirring rice while it cooks is the easiest way to wreck it. The mechanical action (stirring) plus the starch and water creates gluten--that means gluey, sticky rice.

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TRANSCRIPT
How do you ruin the rice? I'll tell you. It's lifting the lid and stirring the pot. Liquid, that's the water; rice, starch; plus the mechanical action of stirring the pot; equals gluten. Great in a bread dough; disaster in a pot of rice; where what you end up with is gluey, sticky rice. Rice is actually so easy and quick. Turn the fire on full blast. When the pot comes to a full, rolling boil, you take your lid, cover the rice, and turn it down to the lowest setting on your stove. Leave it completely alone for twenty minutes. At the end of the twenty minutes, lift the lid and, with a dinner fork, fluff up your even, separate grains of rice. Your rice is perfectly cooked and ready to serve.

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