cshenk wrote on Tue, 25 Mar 2008 15:49:53 -0400:

??>>> the refrigerator in a shallow uncovered dish for a couple
??>>> of days to dry out so you can make fried rice.
??>>
??>> Bob, I wondered about if I could dry this out for fried
??>> rice. Have you actually done this with soggy, soft rice?

c> I have but then, I like 'sticky rice' so the consistancy you
c> get after appeals to me. You will not get good separate
c> 'grains' ever out of that rice so if that matters to you,
c> I'd use a fresh batch for fried rice.

There seems to be some potential confusion here. According to
Wikipedia and to the best of my knowledge,
"Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa;
also called sticky rice, sweet rice, waxy rice, botan rice,
mochi rice, and pearl rice) is a type of short-grained Asian
rice that is especially sticky when cooked. It is called
glutinous (< Latin glutinosus[1]) in the sense of being
glue-like or sticky and not in the sense of containing gluten;
on the other hand, it is called sticky but should not be
confused with the other varieties of Asian rice that become
sticky to one degree or another when cooked."

"Sticky rice", cooked in a lotus leaf with pork, sausage etc.
added, is a favorite Dim Sum item. Juk, congee or rice gruel is
also an item on Dim Sum carts.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not