Mexican Food Recipes

excess rice starch on the outside of grain
wash rice at least 3 times and soak a further few hours,to remove as much starch as possible and polish the outside of the rice
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Washing the rice beforehand helps. But it might also help to use a longer grain rice. The short grain rice varieties are meant to be sticky. The longer grain varieties are easier to cook fluffy and separate. Basmati or Texmati are the longest grains and the easiest to cook, though they might not be completely authentic for Mexican (Spanish) rice.
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Fry the uncooked rice in a bit of oil until brown before simmering…do not cover when simmering, add spices and enough water or chicken broth to cover rice, simmer over med-med/high heat…when water/broth is evaporated, check rice, if still uncooked, add a bit more water until absorbed. Don’t stir often or the starches will release and become "sticky".
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My roomate from Monterrey Mexico taught me how to cook authentic Mexican foods.

Make sure you fry it, put the right amount of liquid in it
AND DON’T GIVE INTO THE TEMPTATION TO STIR IT!!!
Doesn’t matter whether you use minute rice or regular rice- just don’t disturb it
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