"Ed Warren" > wrote in message
...
>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

Thank you all, that helps
Ed Warren