What kind of rice should I use for frying?

Question

Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)?

Answer

It depends how you like your rice. Personally I like my fried rice to have a few sticky lumps through it to add texture. Others may like it completely 'separated'. It's really up to you. I usually use a combination of long grain and Basmati.

Another point is to make sure your rice is safe - it needs to be cooled relatively quickly, and kept cool, to prevent the growth of Bacillus cereus, which can cause serious (no pun intended) food poisoning.

As it happens, fried rice is much better when cooked with cold rice and very hot oil anyway, so it's a good idea to keep it cool in any case.

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