cs123078@cs.brown.edu (Mark Hessman) (12/10/90)
I'm making a big batch of this late tonight for a potluck dinner one of my classes is giving tomorrow. I've done it a couple of times previously, and vaguely know the recipe I normally use; but I want to make sure this one turns out well. To that extent, what do I need to know? How exactly does one cook rice so it isn't sticky and doesn't burn etc? What spices 'should' go in fried rice to give it its distinctive taste? (The main spice my recipe advised was coriander.) Any suggestions? -- Mark