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
>
>


If you want your rice to be non-sticky, add about about 1tbsp of oil
(such as olive) per cup of dry rice to the water prior to boiling it.

Twue Stowey.


Me personally, I prefer the stickiness of Jasmine rice. Next time I buy
rice I'm going to hit an Asian market and pick up one of those 25 pound
bags.

-J