How to cook long grain rice without it going gluggy

The best way to avoid gluggy fried rice is to cook it the day before you want to use it.

Make sure you use long grain rice, and wash it in cold water before you start cooking it.

Rapid boil it as per instructions..but slightly less time than suggested so that it is slightly undercooked. Drain it and rinse it again under hot water then cold water.

Stir it a few times before you put it in the fridge in a bowl.

Then the next day you can use it to make your fried rice. Make sure the wok is super hot before you put it in. The rice will absorb some of the wok flavors and you should have perfect fried rice. Don't over cook it in the wok either...or it will start to break down and go gluggy again.

Why don't you buy a rice cooker, Aldi have them often for around $12, a really good investment.

The secret to getting your fried rice better is to use rice that was cooked the night before, that has been put in the fridge. This tends to stop the rice from getting mashed up when you stir fry it like freshly cooked rice can.

You'll want to wash the rice before you cook it the night before too, that'll help separate the individual grains more.

I always thought the secret to cooking rice properly was to wash it well before you start cooking it.
Just put it in cold water and get all the starch or whatever the white surface stuff is off it.

Do that a few times in fresh water and then start boiling it according to the instructions. That seems to work for me.

On the fried rice side of things, there is a trick there too involving undercooking the rice maybe...but I'm not really sure.

T