Hello, this is a two-part question. Thank you for your time. >>>1<<< Why is it best for cooked rice to be cold when using it as an ingredient when making fried rice? >>>2<<< What are the main types of rice (best?) that can be used with fried rice and/or stir fry? I assume each serves a different purpose. What I came up with so far is >>>plain-old long-grain white rice (supposedly the most dry and fluffy), >>>medium-grain and >>>short-grain (don’t know what special about them), >>>basmati (probably best with different type of asian food, yes?), >>>jasmine rice (has light fragrance, not sure of cooked texture, good in place of fried rice or for a change up from plain old white rice?), >>>brown rice (more healthy? doesn’t seem to cook as nicely as white rice), >>>wild rice (whatever that means), >>>pilaf (whatever that means), >>>couscous (probably best for different dish), >>>arborio (def. not for asian food). I have seen other in asian sect of market but don’t what called.
What is Goya? Is that a brand name or a type of rice?
Everyone, please specify if what you’re saying is a type of rice or a brand name of rice for I know nothing. you guys are great for helping me out! Thanks a lot!
Fried rice comes from an idea to use a day old rice. So cold rice works best because then it has less moisture and separate in hot oiled frying pan (instead of balling up). Long grained rice works best. Jasmine rice is a type of long grain from Thailand and most fragrant. Basmati is indian long grain rice of high quality. Short grain like Japanese rice is more sticky so not good for making fried rice. Brown rice is rice with very little milled so is more nutritious. White rice takes more polishing. You need to use more water when cook brown rice. Best to mix the white and brown. Wild rice is not rice but a type of grass growing wild in North America. Pilaf is a type of rice dish (middle eastern). Couscous is North African round pasta. Arborio is italian round rice used to make risotto. Goya is a brand.
