"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>> Is there a certain type that should be used? My friend told me that
>> hers never comes out right. She uses the sticky rice. I've been using
>> brown short grain but it occurred to me that this might be the wrong
>> type. Would Jasmine (long grain) be better? Or is there some other
>> type?
>
> Hi Julie, each will be different in effect so it's more what you are
> looking for in texture of result that designates the type used.
>
> Fried rice types of textures desired vary across the world.
>
> Long grain will generally make distinct separate grains that do not
> stick together. This tends to be the most common USA version.
>
> Medium grains are a bit variable. To make a more separate grain type
> from them, you leave them to in an open container chill and dehydrate a
> bit in the fridge (from leftovers).
> - Actual sweet/sticky rice is what I use as a taste preference but it
> would be considered a bit odd to an American and unless you dive to a
> true ethnic plce, not seen often in the USA
> - That medium grain comes as sweet (actually has a faint sugar to it)
> or just sticky.
>
> Short grain, generally not optimal by USA standards. Used just fine in
> other cultures where they make 'fried rice patties' from them. They
> look a little like a McDonalds hash brown in some ways.
>
> The largest variations in additions seem to be the medium grain.

I think I will stick with the long.