How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US? When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the rice in say, Chinese takeout, which is much stickier and in a single mass.
I have a very simple rice cooker. (It has the settings &quot;white rice&quot; and &quot;brown rice&quot;.) How can I use this rice cooker, and any necessary preparation/finalization steps or types of rice, to produce rice like I get from Indian takeout? Ideally that can be eaten straight out of the rice cooker, but I'm willing to be flexible if necessary.
First, use basmati rice.  Then, rinse your rice very well.  Place rice in bowl, fill with cold water, drain, repeat until the water runs clear. I find that using the correct variety of rice, combined with good rinsing, helps keep the long grains separate.