Kim, thanks for the instructions on making rice paper. I'll have to try it. I suppose for the "heated with steam" part, I could spread it on the inside of a flat bottomed pan, put over a steamer.
Patricia, thanks for the tip about fried rice. I've made it before, but always with freshly cooked rice, and always seem to end up with the "blob in the pan" type rice dish. Of course, if you are making sushi, that's OK, you want the rice to stick together. By sushi, I don't mean the raw fish type of sushi, but the rice ball type, seasoned with vinegar, sugar, and soy sauce, as I remember. Oh, now I'm starting to crave that. I'll have to dig out my recipe for rice sushi, and make some tomorrow.
Hugs,