Out of the Frying Pan into the Ire
December 17, 2007 2:51 AM Subscribe
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice?
Here's how I make it:
Day 1: Make rice (Basmati, if it matters).
Day 2: Attempt to fry rice on medium-high heat with scads of sunflower oil. Gunk results.
Is there a name for it? How do I avoid making it? Alternatively, are there some recipes that thrive on the stuff? I've heard that some cultures use it to good effect, particularly when the gunk fries up into a delicious crispy chip-like substance which I can't, however, scrape off the bottom of my pan without ruining the pan.
Help me graduate from Cooking for Idiot Dads 101!