Quote:
Originally Posted by 7thgear
how is it stored?
|
Saran wrap LOL. Not to sound like an ass but seriously lol. Most restaurants do this in the states, in asia, in homes. Basically stale rice isn't as moist so it's more forgiving when you re "pan fry" it. Fresh rice is moist, and tender but not to a point where it melts in your mouth. But it shouldn't be made to a crunch like Italian pasta. When you use perfectly cooked rice is really sensitive to texture change. I mean is it possible to cook fresh rice and make fried rice afterwards? Possibly but the easiest way and usually the best way is to use stale/overnight rice. Again this is from Chinese cooking, don't quote me on this when you're talking about Japanese rice or something like risotto.