I’ve recently been trying to put some new meals in my repertoire and when browsing for new ideas I’ve noticed that many recipes call for day old leftover rice instead of fresh one. Egg fried rice for example. Some people even seem to insist that it doesn’t work with fresh rice. Why is that?
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The sticky kind of starch ( amylopectin) in freshly cooked rice converts to a less sticky, hard type of starch ( amylose) when it becomes refrigerated for some time. This allows the grains to remain single instead of clumping together. This sort of texture is desired in dishes like fried rice, but undesirable in dishes where the rice sticks together ( like sushi). This is also why sushi found in refrigerated displays in supermarkets is inferior to that served fresh in restaurants.
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