Quote:
Originally Posted by Buzz
I did that, still turned out mushy, I think I may be trying to cook too much at one time. or it's the rice, just used long grain white, maybe need jasmine?
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I use jasmine rice and pull the rice from heat before before it releases any starch. I use hot rice, or cold and I rarely come out with mushy rice. Key for me has always been cook the rice to al dente
Get the wok, or pan as hot as you can. Add oil and rice. Fry before putting anything else in that may add any more moisture.