On Tue, 11 Sep 2007 21:29:20 GMT, "JoeSpareBedroom"
> wrote:

>"jmcquown" > wrote in message
...
>> aem wrote:
>>> On Sep 11, 7:04 am, postingprofile > wrote:
>>>> Can I use a collapsible steamer basket to do this, or should I get a
>>>> pot with a rice insert?
>>>>
>>> Why would you want to? "Steamed rice" is a misnomer for boiled rice.
>>> Pot, rice, water, bring to boil, cover, turn heat to lowest setting,
>>> done in 17-20 minutes. Let sit another 5-10 minutes. "And there you
>>> have it!" -- steamed rice. -aem
>>
>> Actually, in order to "steam" boiled rice you have to take the lid off and
>> stir the rice after you cook it so the steam will release rather than keep
>> the rice moist. And, if I'm guessing correctly, the OP probably wants to
>> steam rice in order to make fried rice. If that's the case, they need to
>> be
>> sure to chill it overnight. Good fried rice requires leftover steamed
>> rice.
>> And be sure to cook it without added salt or fat.
>>
>> Jill
>
>
>A month ago, I was looking for fried rice recipes and the only variation I
>found in terms of cooking the rice was to use a different rice to water
>ratio. 1.5 cups rice to 2 cups water, for instance, for a drier result.
>
for my fried rice, i use store-brand enriched long-grain rice 1:1
water to rice. i never cook it the day before either, though i've
been meaning to try to see if there's actually a difference. i guess
it would be easier to separate the grains.

ask jill whether they eat fried rice in thailand.

your pal,
blake