"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "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.
>
> ==
>
> I have recently started to use short grain (thanks MrD) D loves it and
> that is what counts)

Thanks!

==

Of course I am using the (sticky) rice for things like Sushi and Musubi
although I think D is starting to prefer it to anything else