Lynn from Fargo Ografmorffig wrote:
> 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

Easiest way is to cook the rice you are going to use for fried rice
the day before.
That way whatever type it dries out a bit and the grains separate
much easier .

Or put into the freezer within a container and no cover seal or lid

works a treat