"phil..c" > wrote:

> 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 .

Yes - I forgot that part in my post. Rice for fried rice needs to
be cooked as per usual - with the the FULL amount of water, t hen
left to dry out a bit - usually in the fridge overnight, or if in a
hurry, spread out on a cookie sheet in a low 200F oven for 15
minutes, stir, then another 15 minutes.

-sw