Preferred Rice? A blend?
So growing up in a Japanese household, my mother always used Nishiki, Botan, or a Calrose rice to make fried rice. Smaller plumper grains. Doesnt dry out as well as others (Jasmine, Basmati, or a blend of the 2.
I been using Nishiki at the restaurant and people line up for this and messages when are we serving again. So, what is your favorite rice to use?
The rice is the easy part to cook, its the damn Rib meat Eggrolls and Brisket Rangoon that are the killer to prep
u/knightnstlouis — 5 days ago
