This isn't a recipe or a request for a recipe. It is a "how to" question, so I think it will fit in this forum instead of the recipe forum.
Growing up in North Texas, the starch of choice was potatoes. Rice was used as one ingredient in rice pudding. After spending fourteen years in Louisiana, rice is now one of my staple starches of choice. You eat rice with everything in Louisiana and they have more rice based recipes than bar-b-que sauce recipes.
I prepare steamed rice often, but my normal method is one part rice to two parts water. Bring the water to a boil with a teaspoonful of oil. Dump the rice in the water and cover with a lid. Romove the pan from the burner and allow to sit for fifteen minutes. I've tried just about every kind of rice you can find in a normal grocery store and it always comes out of the pan like a soft, gelatinous glob.
I prepared an oriental fried rice dish for dinner this evening with vegetables and pork. As usual, I had to break the glob into smaller globs and finally into individual grains as it cooked. Is there a way to cook rice or a type of rice that doesn't result in one big rice glob?