barry > wrote:
> [ . . . ]
> when you describe the rice as sticking to the saran wrap like that my
> first thought is that something about the moisture level in the rice
> isn't right. ideally, the rice texture should allow it to hold
> together loosely when compacted gently yet retain a relative
> fluffiness.

When you use as much water as described (4 cups rice, 5 cups water), you
should first heat it, tightly covered, over medium heat, 'til it just
starts to boil. Then turn the heat up to high for 2 minutes, back down to
medium for 5 more minutes and finish on very low for 15 minutes more, or
until all the water is absorbed. Turn off the heat and let it sit for
another 10 or 15 minutes.

Getting the texture as Barry has indicated, also means fluffing the rice
carefully. Use a fan or helper to help cool it quickly while you do this.
Spread the rice in a thin layer on a hangiri or shallow tub and toss the
rice with horizontal, cutting strokes, using a flat, wooden spoon or rice
paddle, sprinkling the vinegar dressing on while you do so. Don't add so
much sauce that the rice becomes mushy, either. Takes maybe 10 minutes.
Should be at room temp when yer done.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !