Mama Mangia wrote:
Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.
I disagree that stickier rice is great for stir fries.
If I am frying rice, I want my rice to taste fluffy (they don't stick together), yet firm (al dente, like in spaghetti).
I eat a lot of rice maybe because I am Asian. I love fried rice
and actually use a bit less water than I would when I am just preparing standard steamed Thai jasmine white rice
Oh. I use the rice cooker. I agree that cooking rice over the stove top is trickier.