HELP!!!

I am following the Hillbilly Housewife recipe for cooking white rice. I have ruined the first batch and the second isn't going well either. How do you keep the rice from sticking and burning on the bottom?

I see 2 problems in the recipe.  First, after the water & rice come to a SOFT BOIL (not rolling), you have to cover the pot & put the flame down to the lowest possible.  For white rice, cook for 25 minutes; for brown rice cook 50 minutes.  In either casae, turn off the flame at that point & let the rice sit, covered for another 10 minutes.  You definitely do NOT bbring the water & rice to another boil after the first SOFT BOIL.  A SOFT BOIL means that ou see bubbles all over the pot top, but NOT lookign llike pasta water, where you DO need a ROLLILNG BOIL.   Hope this helps.

 The rice is sticking to the pot as the water cooks out and then the rice starts burning before 15 min has even passed.

I am trying uncovering the pot and stirring even though it says not to. I'll post about how it turns out.

Brandy, In addition to my comments on the recipe, are you certainthat you are using 2ce as much waer as uncooked rice?

 Brandy, are you using a gas or electric stove?

and are you certain you have the heat low?

Bring the water to a boil and then add the rice?

Does your pot have a tight lid?

Do you have a big quart sized thermos jug? (preferably wide mouth)

Try adding 2 cups of boiling water to one cup of rice in the thermos and let it stand an hour or so.  Alternatly use a pot and wrap it in a heavy blanket.
 

 Two words  ~ Bake it!  Spray a pan with vegetable spray, add water and rice(according to amount needed or wanted)stir well.  Cover and bake at 350 degrrees F for 30 minutes, remove cover, fluff with a fork and serve.  Perfect evreytime. : )

Here is what I do:  Put 2 cups water, 1 cup rice, 1 tsp. salt, and either 1 T butter or oil in the pan.  Bring to a boil on the stove, clap the lid on and immediately turn the stove down to simmer.  Time it for 20 minutes and voila!  perfect rice.  You could probably turn the burner off after 10-15 minutes and have the same results.  However, that said, it always sticks because of the starch in the rice but does not burn.  As soon as the rice is out of the pan, fill the pan with cold water to soak and it is a simple matter to wash later.  My new stove is a ceramic top which does not cool down as fast as I need it to so usually I kind of pull the pan off to the side so that it just simmers.  Otherwise, the water would evaporate too fast.
Patrink

Brandy, are you using a gas or electric stove?...gas

and are you certain you have the heat low?....as low as it would go without going out

Bring the water to a boil and then add the rice?....yep

Does your pot have a tight lid?...nope

Do you have a big quart sized thermos jug? (preferably wide mouth)....no

If the oven would work, I'd try that, heh.

Surprisingly enough, taking the cover off and stirring a couple times actually turned out fluffy and tasty rice. I think the biggest issue I had was the sticking, once the water was mostly cooked in, the rice started to stick. Once stuck, it burns.

This stove is not at all easy to set a steady flame on and definitely not a very low one either.