Take Your Time
Slowly add the stock, about ¼ cup at a time, allowing it to absorb before adding more. You will need to stir just enough so the rice doesn’t stick to the pan and burn. If you add all of the stock at once, you will only boil the rice and not allow for the starches to release. Unlike what you may have read, you don’t need to constantly stir the rice as this will cool it down and become sticky – not creamy, give your arms a break and stir occasionally.