On Mon, 14 May 2007 05:05:14 -0400, willille
wrote:

theChas. wrote:
http://www.foodnetwork.com/food/reci...ml?rsrc=search

I use this recipe and do the long grain rice as I learned a few years back
(after a ton of rice pudding).
(snip)
You have used this recipe with no changes? It seems like 2 C H20 to 2 C
rice is not enough H20. Thanks.

when i make rice for fried rice (just about the only time i make
rice), i use a 1:1 ratio. one cup rice in small saucepan, one cup
water. bring to a boil on high heat, covered (the top will clatter);
reduce heat to low for 5 minutes; reduce heat to very low for ten more
and remove from heat. (from jim lee's chinese cookbook.)

i've never waited 'til the next day to make the fried rice, instead
chopping up stuff while the rice cooks or shortly thereafter. (my
fried rice is about half rice and half meat and vegetables.) maybe
i'll try 'resting' it next time.

your pal,
blake