Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:

>> Is it possible to make decent fried rice that is not soggy
>> and does not stick together without making the rice ahead of
>> time to let it dry out?

> I've been meaning to make a successful egg fried rice.

> The overnight rice is the problem. That and the long or short
> or WHAT grain rice.

> Someday.

I've never seen much difference in types of white rice. I usually use
standard supermarket long grain rice but, if I have some, I may use
Bismati for Indian food. I use a Japanese rice cooker for all types
including sushi rice. Let me honest, I don't make sushi but I like sushi
rice with other types of Japanese food.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not