On Mar 26, 5:36*pm, "Ed Warren" > wrote:
> I cook a fair amount of Indonesian food. *For the fried rice, I need nice
> separate kernels that are not gummy or sticky. *For years I have used
> basmati rice which I suspect is fairly old when I get it. *Recently I
> purchased some NEW Jasmine rice. *By NEW I mean recently harvested. *The
> conventional wisdom is that new rice needs less water, but even when I
> halved the water and the rice did not fully cook, it was still gummy. *I
> rinsed it well before hand.
>
> Is it possible to have nice separate kernels from new Jasmine rice?
>
> Is there a type of rice that would be better than the basmati that I always
> buy in a zippered burlap bag?
>
> Thank you,
> Ed Warren

Most recipes I see call for SOAKING basmati, not just rinsing. If you
absolutely must have separate grains use Uncle Ben's "converted"
rice. I know this is anathema to lots of posters but to me it tastes
fine and never fails.
Lynn in Fargo
packing to evacuate . . . probably