|
Any kind of rice will turn to mush while frying if it's too moist. Either you use less water when cooking it (this can make you end up with hard bits in the rice if you get the water wrong), or you let it dry out. To dry it out without having it go bad, either be in a dry climate like California (unless it's a warm summer day it will be good for over a day), or just let it sit but do NOT open the lid of the rice cooker. The little valve at the top doesn't let bacteria in fast enough to make the rice go bad. Or, if your rice cooker's "keep warm" function is crappy and runs at too high of a temperature, put it on keep warm and stir every few hours. In my experience the keep warm can completely dry up the bottom layer within 6 hours on the crappier models.
|