On Sat, 9 Apr 2005 10:29:46 -0400, Dee Randall > wrote:
>> ____________________________________________
> 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.
[snip]

LOL, Chinese restaurants shouldn't be using ANY oil or butter if it's
plain steamed rice. ;D And they definitely use a rice cooker. I find that
drier, fluffier texture to be the norm when using a cooker, and it seems to
help to rinse the rice several times before cooking, too. When the rice
is done, I usually pop open the lid, fluff the rice a bit with the
plastic paddle, and snap the lid back down for a few more minutes, too. The
"warm" feature will usually continue to dry it out just a bit. The fluffing
technique is also helpful when cooking rice on the stovetop.

Ariane