On Sat 09 Apr 2005 07:29:46a, Dee Randall wrote in rec.food.cooking:

>> Unless I'm planning on using the rice in another dish, I really prefer
>> rice the way one most often gets it in Chinese restaurants, on the dry
>> side and rather "clumpy". I've never really been able to recreate
>> that.
>>
>> --
>> Wayne Boatwright *¨*
>> ____________________________________________
> Wayne, I like rice this way, too. I'm pretty sure the restaurants use
> large rice cookers to make their rice, not by pot on top of the stove.
> But I think to get this dry, clumpy rice, you could get it only by
> cooking in a rice cooker. Otherwise, you would really have to watch
> your stove burner to make sure it didn't dry out and burn. Also, this
> dry, clumpy rice comes about -- I think -- by it sitting around a while,
> not being served right away. Let us all know if, when you get your dry,
> clumpy rice -- just try a little less water, first. Also, I don't think
> restaurants use very much oil/butter, which inclines soy sauce just to
> run off instead of soak up.
>
> By the way, does anyone know why Canadians use mushroom soy sauce -- I'm
> sure not all do, but every Chinese restaurant I've eaten in in Canada
> has used the mushroom soy sauce.
>
> Dee

Thanks, Dee. All points well taken, and I wil experiment.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974