"cshenk" > wrote :
>> done this with soggy, soft rice?
>
> I have but then, I like 'sticky rice' so the consistancy you get after
> appeals to me. You will not get good separate 'grains' ever out of that
> rice so if that matters to you, I'd use a fresh batch for fried rice.

You know, I like the flavor of that Jasmine rice so much, I just heated
up a glob of it and had it with leftover sirloin tips and broc again. There
is something clean and wonderful about this kind of rice. I tasted it cold
when I was putting everything away and it was good just plain, even.


>
> Terms: Separatist rice. This is where each individual grain hates the
> other and does all it can to stay separate. Otherwise called: Common USA
> style fluffy rice.
>
> Lovers rice. This is where all the grains love each other and get
> positively into the realm of FOOD PORN in how they cling. It is suspected
> these are the younger generation and most of the next generation probably
> comes from these guys mating every chance they get. Otherwise called:
> Sticky rice.
>
>

lol! did you make that up?