Science: The Secrets of Cooking Rice - The Cause of Recipe Failure is Not What You Might Think
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- čas přidán 27. 05. 2015
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Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.
Cook's Illustrated member's recipe for Rice and Pasta Pilaf: cooks.io/1cY8Okp
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We have a rice pilaf recipe that works without fail when made using 1 1/2 cups of rice, but many readers have written us to ask why they end up with an inch of mushy rice on the bottom of the pot when they try to double it. The reason is that, despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally. After running a series of tests, we confirmed that rice absorbs water in a 1:1 ratio, no matter the volume. So in our original rice pilaf recipe, which calls for 1 1/2 cups of rice and 2 1/4 cups of water, the rice absorbed 1 1/2 cups of water. The remaining 3/4 cup of water evaporated. But here’s the catch: The amount of water that evaporates doesn’t double when the amount of rice is doubled. In fact, we found that when cooking a double batch of rice using the same conditions-the same large pot and lid and on the same stove burner over low heat-as we’d used for a single batch, the same quantity of water evaporated: 3/4 cup. Hence, simply doubling the recipe-increasing the amount of rice to 3 cups and the water to 4 1/2 cups-leads to mushy rice because there is an excess of water in the pot. The bottom line: To double our rice pilaf recipe, use 3 cups of rice and only 3 3/4 cups of water.
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Why I love ATK: "We ran a simple test: we gathered 17 rices and *goes on about extended testing parameters*"
Dallas King bwahahhaha.......exactly. I am swearing off rice. I didn't know it was just too hard for me to cook. LOL!
How hard it is to check every 2-5 minutes, too hard to cook? rather lazy cook.
Bruh, you're gonna check your rice every 2-5 minutes? You'll end up with excess evaporation and uneven heating. I don't think you've ever cooked rice before, tbh
just looking through glass of a cover counts as checking, but I do cook risotto almost exclusively... it's a very different technique.
+Cypeq Most pots don't have glass lids but even for those that do, looking through such a lid doesn't tell you anything about how done the rice is. And you should never lift the lid mid steaming rice.
As for cooking risotto, that isn't just a different technique, it isn't even cooking rice per se. It's making a dish that is rice based. A different technique would be the way some people cook rice as if it were spaghetti : boil and strain it. But that too has nothing to do with this video since water ratios are more or less irrelevant when boiling and the technique doesn't produce steamed rice.
A good rice cooker (like the Tiger or Zojirushi ones) makes this so much easier, the pot is designed for this and has the ratios just right with the lines on the pot (they get closer and closer together rather than doubling). And they do a better job of cooking the rice if you're not so good at being consistent with the stove. Not to mention the keep warm function which on the nicer ones works for a few days.
No Measuring Cup Rice: My husband's from Ecuador and eats rice every day. He showed me a fail safe method of cooking white & Spanish rice. Place rice in cooking vessel: skillet or sauce pan, add water till it reaches the top of the rice.. place your pointer finger touching the top of the uncooked rice. Pour in more water until the water reaches the bend in your first knuckle.. thats all the water you need. Start on high until it boils, cover with lid, reduce heat to simmer and cook 20 minutes.
Denesia Barbecho We (Filipinos) cook rice the same way. If the type of rice comes out dry, we just add more water the next time we cook it. If too soggy, we just reduce the water -- again, the next time we cook it. For brown rice, I soak it for at least an hour before cooking. Sometimes overnight in the refrigerator.
F Haydee Llego I've never cooked brown rice.. but will take your advice
Just in case I do someday :)
Denesia Barbecho Yup that is what we do in India.
Denesia Barbecho The brown rice still comes out al dente every time, so I don't know if it's supposed to be that way. It reminds me of bulgur and I think is just as healthy.
***** I'll try your way.
Learned from an old Asian cookbook years ago:
dump rice into a sauce pan that has a tight cover. Don't measure, just pour it in. Make sure you have room in the pan for the rice to expand during cooking. Fill with water until the rice is submerged under water by the thickness of your fingers laid flat on the rice. Cook to boiling with the lid off - stay near it so you don't miss the boil. Give it a quick swoop stir and put the lid on. Turn the heat off! Wait 20 minutes before taking the lid off. If you peek in there before 20 minutes you lose the magic steam and your rice will be undercooked. If you want wetter or drier rice then adjust the amount of water over top of the rice slightly. .
jvin248 Sounds good to me.
that only works with white rice, 20 minutes is not enough to cook brown rice
Agree.
jvin248 this is a hilarious thread..love how my asian brothas stepped up to help educate the masses..it's kind of like the advice and opinions given when 'my people' give the world information on how to best BBQ pork ribs vs. beef ones (& boneless vs. bone in..and no! leave it alone, guys, because i can hear the jokes already!).
and how to best pan cook corn 🌽 *off* the cob and what to add to it (nom, nom, nom, yum!)..and collard greens, too!..which i actually can't stand the taste of - and yep, they treat me like i'm a weird unicorn, often giving me the side-eye of suspicion..but that's okay, just give me spinach and kale instead, any day. 🌿🌱🌿🌱
Same approach but less messy because you're not pouring water over your hand. Cover the rice by about 1 inch of water. Put a lid on the pot and bring the water to a boil. Remove the lid and cook over a high flame until the water has almost evaporated. Recover and turn the heat down as low as possible. Don't uncover! About 5 minutes later turn the heat off and allow the rice to steam to doneness, about ten minutes. Uncover, and fluff with a fork. Voilà--perfectly done rice.
Or, if you like rice cooked so every grain is separate, cook rice like pasta in plenty of boiling water. When the rice is just done, drain and serve.
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally: czcams.com/video/DJFU7ezipbg/video.html
Bwahhhhh
how come you guys got taken off nashville public television? we miss you dearly.
Alrighty then
Carolyn Bogle ח
exactly... thanks for this video, some people just don't get simple things like that.
It was really cool to know that they always need exactly 1:1. I didn't expect that outcome.
For years I thought I was a failed cook because I couldn't get past the basics of making rice. This was a complicated demo but it explains it from the inside out. I plan on starting over with a pressure or rice cooker for uniform results & build my cooking skills from there. There's hope for me yet!
Thank you for the explanation. This is the best.
I love your videos, Dan. They're always so informative and helpful.
My rice comes out perfect every time and I never measure anything. It's like an Asian super power
as an asian that eats rice almost everyday i can relate. lol.
i just use my hands to measure the water ratio
Stephen Imsong I'm not Asian, but 2 asian women taught me how to cook rice, a Chinese mom and a Japanese woman. Prefect every time.
I don't see any problem. I never measure the amount of water I use.
When the rice tender from cooking, I merely drain the excess water.
tapolna Bingo, that's the way my mum (Indian) cooked rice in the past.
Yes, I have an Asian super power, too. It's name is Zojirushi (my 10-cup, induction rice cooker). And I would take a bullet for that thing.
I consider myself a good cook, and yet a properly cooked batch of rice has always eluded me. Thank you for this!
I love how thorough you guys are : D
This all seems so obvious when you think about it. Fantastic vid, thanks.
I usually follow the recipe on the bag or one I learned from a long ago t.v. chef... Now I have a reliable third option. Thanks ATK and Dan
May I validate this claim, I own an instant pot pressure cooker and found baffling that 2:1 ratio mushed my brown rice! When I tune it down to 1:1 it worked well
Did you watch the video? This means that due to your heat, pot type (shape, structure, material), and lid type (shape, structure, placement), there was less evaporation for you than the ratio intend for. Since your apparatus is more tight, less evaporating water escaped the container, therefore you will need to put in less water so not to let the rice over-absorb the water so that they become mushy. Now that you figured out this rough ratio of 1:1, keep using this with the same proportion, heat, pot, and lid. Adjust it proportionately for different serving sizes, and understand that if you change one of the variables, the water portion will also change.
@@Zetsuke4 Of course he watched the video; that's why he was "validating" the claim made in the video that the amount of evaporation was dependent on many factors, including the type of pot. Before watching the video he was baffled as to why 2:1 didn't work, but after watching the video it all made sense.
@@Zetsuke4 Did you read his comment? He clearly watched the video. You clearly didn't read his comment.
@@Zetsuke4 I came here 3 years in the future to reaffirm, you're an idiot who doesn't read.
this is why i'm subscribed, real tryouts and measurements, not just repeating other people!!!!
OK, you guys need to bring back this series! This is amazing.
Nobody wanted to underwrite the costs.
Thanks so much for these helpful tips ⭐️
I absolutely love this series! And they make it so much better with Dan ❤😘
This is so cool and I love it! Thanks!!!
Can't wait to practice this. This is definitely watch later list for future reference thanks 😊 👏👏👏
I just discovered this chanel and as a chemical engineering student and someone who loves to cook...do you hire nowadays????
+Barış Oktay Very much yes! Please visit our current job postings at www.americastestkitchen.com/jobs
Barış Oktay please tell me you work there now!
IKR? questions must be answered!!!!
sadly i'm still trying to graduate:D
@@barsoktay2119 and now no school no jobs thanks China
Great information. Thanks.
Wash, measure then soak the rice for (1hr - 2 hrs approx) for rice that takes longer to cook such as brown or long grain. Old Chinese rice cooking tip.
Dan, you are so brilliant!!
Thank you so much. I always use whole grain rice & have had the hardest time figuring out the ratios & correct time. Love ATK!
This is one of the most useful tips I have ever heard!
Great information! thanks
This is one of the best videos on youtube.
Awesome review...Thanks
Thank you!
Very interesting indeed , thanks
1:18
"... fuck the grains with a fork"
+Batman yeee fuck dem grains....yeee
+Batman lol
I actually looked at the comments section for this xD
Kingler lol i didnt catch that the first time around hahaha its so clear!
I wouldn't wanna eat that after.
ATK, the best cooking with science thing in CZcams. Everything just makes sense.
I've been using a small sandwich bottom saucepan to cook rice for years. I turn the heat off after it boils and keep it there under a llid for abou 15-25 minutes. It's always perfect and now I know why. Thanks! :)
So useful to know, thx
I have been cooking for years, and rice is hit and miss, now I know why. Wonderful video and many thanks for this. Greetings from Africa.
Wow, explained so well and things that I never would have realized. I would have doubled the water if doubling the recipe. Thanks for sharing your video
Ah ha! Evaporation is the key. That makes sense! Thanks so much.
Wow... really great!
this is excellent thank you
This is so scientifically good. I love it!
Thank you Dan!
oh my god I love this! brilliant knowledge.
Learn something new everyday, thanks.
this makes so much sense. and the same would logically be true for rice cookers too, ill start by making a batch of 1:1 then scale up to 1:1.5 and etc to see where itll work out best
I'm going to try this proportions. Usually I do eye ball the rice and water when cooking rice.
Great video! I like your channel
excellent.
I still didn't get it
1. Every type of rice absorbes the same amount of water (1:1 ratio)
2. To cook rice you need enough water to cook the rice fully while accounting for evaporation, and that varies between rice types because some take LONGER to cook fully due to their nature.
3. Using the same pot find out the water to rice ratio that gives you perfect loose rice. This will be achieved by trial and error. Imagine that the ratio water to rice that you come is (in cups) 2.2 to 1.
4. If you want to double that amount you have to find out how much of water evaporates and you do so by using 1:1 ratio. In this case you'd have to subtract 2.2-1 = 1.2 cups
5. Apply this to double the measure:
2 cups of rice + 2 cups of water to cook + 1.2 cups of water expected to evaporate.
2 : 3.2 (rice\water) final double quantity ratio instead of the expected 2:4.4 by merely doubling.
Water to rice ratio should really be changed to the ratio of their weights, which is easier and more accurate to measure. Total water added should be mr+c, where m is total mass of rice, r is mass ratio, c is the fixed amount of water added due to evaporation which is a function of pan, heat and time (1:59). To find c, choose your pan, heat and desired cooking time, do the normal procedures you would do when you cook rice but without rice. c is the amount of water such that at the end, nothing is left. I hope people could refer to math more when they cook.
i have a simpler method that always works no matter how much rice you cook. it's 1 inch of water above whatever amount of rice you make. bring the pot to a bubble and immediately reduce to a low simmer for 15 - 20 mins.. you get perfectly cooked rice everytime.
I know this is 4 years old, but for anybody reading this from here onwards, don't use this method (unless you're sure it works in your circumstances).
Simply, not every pot is the same in volumetrics and not all rice will cook the same. Let's say you use a pot with a slant, like a wok - 1 inch of water would probably be way too much water because as the circumference of the pot increases as more water is added, the threshold to meet "1 inch" in proportion to water volume increases, meaning you'll end up with much wetter rice
In a typical sauce pan with most rice you find in the grocery store, this works well. Been using this method for 7+ years, it’s how I was taught by my grandmother.
Makes sense. My Chinese friend told me his mother taught him to add water to 1 forefinger knuckle depth above the rice no matter how much she makes.
these videos are so entertaining for some reason and i don't know why
A very good video on this seemingly simple cooking side dish, but I have at times difficulties in getting rice -- not right but descent. I typically cook white rice and the bag instructions say 1 cup rice to 2 cups water. But like the example in the video, the bottom tends to stick together.
Made 1.5 cups rice with 2.25 cups chicken broth and this technique worked great. Thanks for the science .
I've been following Martin Yan's white rice cooking method for years no matter how much rice I needed. This video just explained why it works.
Thanks..
I just put the rice into a lot of water, cook it and strain the rice once done to get rid of excess water. Works purrfectly. Or i put it into a rice cooker, it makes always perfect rice :)
When the amount of needed water is the same, for every different type of rice, it may be a good approach to check once the exact amount of water evaporation per minute, for your cooking device, and then you can calculate the exact amount of water for different cooking times (for the type of rice).
I live at elevation 6000 feet, and the boiling point of water is 203, not 212. This has required me to experiment for extensively to get good rice. I gave up on conventional stove top cooking...hard center with mushy outside. I used a rice cooker with a 1:2.5 ratio with fairly good results. I finally settled on an electric pressure cooker. Wash the rice, and cook on the rice setting with the 1:1 ratio. At last, good rice! High altitude cooking is a complex challenge.
Please help, i didnt understand at what tempeture and time is for the White rice ? Im useing sous vide . How much water for 1 cup and how much water for 2 cups?
Thanks alot
Thank you. I love rice. Any recommendations on how to deal with altitude?
Dan, you're the best!!
thank you.
I always cook long grain Pakistani rice with a 2:1 ratio of water. Perfect results every time. The monitoring of heat also plays a great role.
We eat South Indian Sona Masoori (Ponni) rice and use 3 cups of water for every cup of rice. Cooks perfectly in a pressure cooker in about 10 min.
1/3 ??? I don't believe! Have you video to show it?
Years ago I started boiling my rice the same way I do pasta. I have never ever had rice not turn out perfectly. Just my experience.
You should do a review of electric rice induction ovens.
You might be impressed at the results.
What about converting the cook times for an Instant Pot? I can't seem to find conversion info for sprouted red rice.
I came up with a good alternative to rice, because, let's face it, we only have potatoes and rice. So, let's try orzo pasta. I tried it and I liked it. I even tried cooking it like rice, which is ; 2 cups of water to 1 cup of orzo (to cook rice, it's 2 cups of water to 1 cup of rice) and that worked great.
I eat a lot of rice, so this will help me immeasurably! Thanks!
1 cup rice, 2 cups just boiled water, microwave covered for 10mins @ 600 Watts , job done, has worked for the last 10 years
All the Italians I know (including in northern Italy where rice production and eating rice is a big deal) cook rice like pasta. It goes into a big pot of boiling water and it’s timed. once it arrives the right degree of tenderness it goes through a strainer just like pasta. Always yummy.
Yeah, that's exactly the way we cook it here in Italy!
Following the white pilaf example, how long do I cook it for? And under what level of heat?
would the 1:1 ratio still work for wild rice cooked sous vide?? and if so. what would be the cooking time??
I do 2 cups water to 1 cup of any rice..and for me it always work..I bring to boil for a few minutes..then cover and lower stove to a low a simmer as I can get pretty much and for me, always works out..
That's terrific, using scientific proofs to correct our presumption.
I use 1:1 ratio and use a dish clothe between the lid and pot as a gasket and prevents water dripping off the underside of the lid. Works for me.
How about a pressure cooker, it seems from the recipes I can find that it is closer to a 2:1 ratio which means a lot of water is escaping as steam.
Good chef
My rice comes out perfect every time. Put for example 1 cup of rice and one cup of water, a dash of salt and a pat of butter in a pan, when the mixture just starts to boil, turn off the burner, put the lid on the pan and in 20 minutes the rice is perfectly cooked.
I'm even more confused! lol I guess it would work for all my rice types if I just do what they did and use the boil-in-bag method with a 1:1 ratio. Then, adjust the cooking time according to the type of rice. Does that sound about right?
I just go 1:2 and it's done!
Things to keep in mind: WHEN you add salt matters!
In the Philippines we use a sophisticated technique that requires skill called "Poking the rice"
can you do this in high altitude? I live 5000 feet above sea level. does this apply to me
Hmmm. I do 2:1 water to rice no mater what the type, but I always cook it in a rice cooker that must manage the evaporation and cooking time very well because it always seems to turn out great. Guess I should pay closer attention to the prescribed ratios anyway.
+ATK,.... Seems like the most logical answer would be to follow your bagging and boiling testing experiment, and forget trying to find the perfect pan and lid and added water equations.....don't you think????? Thanks.. for me that is exactly what I intend to do😊😊😊
Another important variable is the oldness or newnesss of the rice, if it is old, it requires more water than a newly milled rice.
The lady who taught me to cook rice showed me a trick where you add rice (any amount) and then place your thumb gently on top of the rice, then fill the water to your knuckle. It works perfectly. Also, buy a rice cooker. I cook all sorts of grains in mine, using the same method, and they all turn out great.
I always add enough liquid to cover rice. Then I simmer uncovered on med/high till almost evaporated. Then I cover, turn to low heat and it's done in 10 minutes.
Love this video; great starting point, but a factor they aren't considering is where they sourced their rice and how long it sat in storage before it was cooked. 1:1 isn't magic; I'm sure there are times when rice can become dehydrated enough that to achieve the desirable consistency you would want a bit more water.
One more interesting thing: this research validates the "rule of thumb" that comes from (I think) Asian cultures where one uses their hand or finger on top of the rice as a guide for how much water to use -- and why the rule holds no matter how much rice you use.
oh a hell lot of information .. it will help me get the right kind of cooked rice , i dont have to mess up
best channel ever!!!
This is why pressure cookers make the best rice. Perfect control over evaporation rate and much less required water and cooking time results in rice cooked to perfection.
I gave up on trying to cook rice on the stovetop and bought a rice cooker. Saves me the burner space, and I never burn rice any more! (This is still good to know, though!)
I have this book somewhere, I don't know where it went.
First, get a chamber vacuum sealer. Rinse rice and add to sealer bag with 1:1 ratio of water. Seal bag, place in almost boiling water for 25 minutes. Perfect rice, every time!
My wife uses what she calls a "rule of thumb" which is quite literal. It doesn't matter how much rice is in the pot she measures the water level to come up to her first knuckle on her thumb above the surface of the rice. Have also seen this method used in many different places throughout Asia
I love you guys.
Does this apply to cooking quinoa also?