'
I never have any problem with sticky rice---unless, of course, I want some sticky, glutinous rice for some delectable Chinese dish. It is absurdly easy to have cooked rice in which each grain keeps itself to itself. I always buy rice in 10 or 20 kilogram bags, and merely spend a minute swirling water through it and thoroughly washing it until the rinse water is clear, and the rice free of any rice dust.

Being as patriotic an American as I am, I used consistently to buy California or Texas long-grain Patna rice -- until I read some articles about American rice being more polluted with toxic chemicals than the rice from those little, poorly regulated Asian countries.

I imagine it is from growing it in land that for decades was asphixiated with toxins used in the cultivation of cotton.

Anyway, the Constitution is not a suicide pact, so I switched to rice from healthier countries.