+1 for rinsing uncooked rice, cooking plain (no salt or butter), and using leftover rice for wok cooking.
Here's some day or two old long grain in a recent brisket fried rice cook in my new 20" carbon steel wok:
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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