[Sca-cooks] Cooking Rice

[Avraham haRofeh]

> without
> having to re heat rice (which is icky!)
> better COLD rice than re-heated rice

Provided you use the right KIND of rice. Standard American long-grain rice
has starches that tend to crystallize as they cool, making for crunchy cold
rice. If you want something cool, use a medium-grain rice which will not
crystallize, but will remain soft and pleasant to the texture.

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
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