On Friday, September 13, 2019 at 3:41:49 PM UTC-4, wrote:
> Btw, one recipe I have (from the children's book "Everybody Cooks Rice") calls for cold cooked rice. Whatever for, when you're just going to heat it up again, according to the recipe?

Because the rice dries out and the starch in the rice undergoes retrogradation.
This makes for a better fried rice.

<https://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html>

Cindy Hamilton