Ed Warren wrote:
> I cook a fair amount of Indonesian food. For the fried rice, I need nice
> separate kernels that are not gummy or sticky. For years I have used
> basmati rice which I suspect is fairly old when I get it. Recently I
> purchased some NEW Jasmine rice. By NEW I mean recently harvested. The
> conventional wisdom is that new rice needs less water, but even when I
> halved the water and the rice did not fully cook, it was still gummy. I
> rinsed it well before hand.
> Is it possible to have nice separate kernels from new Jasmine rice?
> Is there a type of rice that would be better than the basmati that I always
> buy in a zippered burlap bag?
> Thank you,
> Ed Warren
Basmati rice is always much drier than others. I very rarely use jasmine
so I have no idea.