"Dan Logcher" > wrote in message
...
> Peter Dy wrote:
[...]
> > I used to think that, but now I'm hooked on fried rice made from fresh,
hot
> > rice, right from the rice cooker. I cook jasmine rice as usual, on the
dry
> > side. Then make sure the gas stove is cranked up high. I then use the
back
> > of the "laddle" wok spoon and smash down on the rice in the wok, to make
> > sure the grains separate, as I saw them do on Iron Chef. I think
this
> > way might only work well with a gas stove though.
>
> Does this make the rice biscuits used in Sizzling Rice Soup?


Not at all! It works great. Course, I always cook my rice on the dry
side -- 2 cups jasmine rice with 2 cups water. Try it! I think it's the
best-textured fried rice.

Peter