I made jasmine rice last night. (Whole Foods bulk jasmine rice, made according to their directions.) It was very sticky, almost like it absorbed too much water. I've had this problem(?) with other rices (eg, basmati) I've tried. Our usual rice is Uncle Ben's converted, which always cooks up nicely, with firm, separate grains.
Am I doing something wrong? If so, what? (I always follow directions and measure carefully.) They're not supposed to be this way, are they? I assume not, since rice in Indian restaurants seems like the right texture.
Do I need to be consulting the Not About Food board to figure out what rice cooker to buy? (And trying to justify the money and space for a somewhat pricey appliance?) Or do I just need more practice and tweaking?