How To Make Perfect Rice Without Using a Rice Cooker (It's easy)
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- čas přidán 12. 05. 2022
- Making a fluffy batch of perfect rice is actually pretty straightforward and easy, just don't make the mistake of putting way too much water as we talked about in this rice tutorial.
Rice to Water Ratio with tin foil seal on pot:
1 cup of rice to 1 1/4 cups of water
2 cups of rice to 2 1/2 cups of water
3 cups of rice to 3 3/4 cups of water
Rice to Water Ratio without using tin foil seal on pot:
1 cup of rice to 1 1/3 cups of water
2 cups of rice to 2 2/3 cups of water
3 cups of rice to 4 cups of water
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I went to culinary school then worked in the industry for a while where I'd say I mastered rice in the steamer and oven, but my stovetop rice at home was always stuck at 90-95% accuracy. Today you helped me consistently nail it. Thank you.
No rice cooker? Roger is going to flip out! 🔥🔥🔥
Hahaha
Haiyaaaaaa. Just use rice cooker. Season rice with MSG. It’s the king of flavor.
@@ridesteady7267 *hiyaah
Uncle Roger is overrated. Unfunny dude
@@casperd2100 those 80 thumbs up say otherwise… dude!
Rice is such a simple dish and yet so many times it's over cooked, under cooked or just burned. Thanks for the tutorial!!
I use the exact same process. Perfect every time. Only difference - I’ll brown some butter on the bottom and heat the grains through. Love the flavour
I do the same. As well as adding salt and large slices of onion with the water, then remove the onions after cooking.
I've had really good luck with an instant pot. Equal parts rice + water, 3 minutes high pressure cook for Basmati rice, ~10 minutes natural release. Some types of rice need to cook a bit longer but that 1:1 ratio still works. Comes out perfect every time. We got gifted an instant pot a while back and I use it more for cooking rice than anything else, plus you can cook a pretty gargantuan portion if you need to.
Agree. The 10 minute natural release is perfect.
LOVE my instant pot for making rice too! I do the 1:1 ratio too, and I tend to make long grain brown rice, and I cook it 22 minutes exactly, also with a natural 10 minute release, and it's perfect! And it's SO easy, just put it in, put on the lid, set it and forget it. No need to worry about watching the stove, putting on aluminum foil, etc.
I was going to buy a $150 Zojirushi rice cooker, but then heard that I can make rice in my instapot, so I gave it a try. Came out perfect the first time, 3 minutes on high, 10 minute natural release, and boom, perfect rice. Sorry Uncle Roger.
Just started watching you I think I am going to enjoy watching you cook so far two videos yummy yummy
@@HandsIntoHistory I know this comment is old but you cook rice for 22 minutes on pressure cook/high in the instant pot and then 10 minutes natural release? I'm trying to learn how to do it in there but that seems like a REALLY long time? I'd like to do regular long grain for like fried rice, would that be just the 3 minutes high/pressure then 10 minutes natural release?
The only good CZcamsr whose videos I will watch as soon as I see them. Always so informative yet hilarious.
THANK YOU for being the only cook on here to actually give us something useful like this! Too many people on here are feeding us nonsense like $5000 wagyu and crazy dry age experiments but I just want to know how to cook good food :)
Brooo cmon guga is a cool guy
Hahaha facts!!!
czcams.com/video/0wHV2h8n5TU/video.html
The above link is posted 6 years ago
Dont be hating on guga man.
Another good way to cook it is instead of a tin foil seal, put a damp dish towel (that hasn’t been washed with detergent etc) over the pot then put the lid on, makes a perfect seal! I believe this trick is also used to make the perfect rice and peas/beens!
Use the water you washed your rice in to water your plants. It is super good for them.
Also, you could add some sweetner of your choice to it for a tasty drink.
You nailed this video 1000% well done sir! Great chef with a sense of humor thanks for all the amazing content
Love all your cooking vids! Great method for rice. Gets around a lot of the common methods’ issues I’ve had with those.
Love your videos! I'm learning so much. Thank you Sonny!
Sonny, I went EXACTLY by your instructions in this video and made THE BEST SUSHI RICE I HAVE EVER MADE!! I’ve screwed up SO MANY times before that I was beginning to wonder if I could cook (I can cook!😉). I washed the rice 4 times instead of 3, but I measured rice and water EXACTLY! Thanks for the tutorial!!
That's a pretty neat trick! Usually I would make a makeshift steamer to cook rice but trying this is worth a shot!
Sonny, you absolute stud! Followed your directions to a tee. Legit the best rice I've ever cooked! Turned out perfect. Even on my electric coil stove. Big thumbs up! 👍
Nice tutorial ! And this method
works great…and we don’t need another appliance. I use a stainless aluminum pot similar to the one in the video as it retains residual heat well. After the first 10 minutes I set my stove on its lowest setting and raise the pot up on a wire rack half an inch or so above the burner. Works every time.
Great advice and method! Very helpful! Thanks, Sonny!
I second the method. For my first 60 years I never washed the rice. The last 5 I’ve been doing it. Wife loves sticky rice so ever once in a while, it’s sticky time!
I also used to think Basmati was average until I actually got recommended to go into an indian grocery and buy the rice restaurants use (rather than the stuff typically available in supermarkets). Brands like India Gate classic are incredible, and blow supermarket rice right out of the water.
Using an oven safe pot (w/lid) - bring 1 cup of rice and 2 cups slightly salted water up to a boil, stirring occasionally so it won't stick. Once achieved boiling, remove from stove top and put covered pot in a preheated 350 degree oven. Let cook 15 - 20 minutes. Turns out wonderfully. This is for Cal Rose, water may differ for other grains, but the cooking technique still works.
Why? Whats wrong with the stovetop? Who TF can afford to run the oven over rice?
Great instructional video and thank-you.
Perfect every time. Awesome technique. Thank you!
I always toast my rice in a tiny bit of olive oil or butter, and I never use plain water when I cook it I always use seasoned stock. Either one of these tips will make the rice more flavorful, but when you do both 💥 *Best rice ever.* (Why people take the time to perfectly season whatever they're putting on the rice, but then they ignore seasoning the rice is beyond me.) Season your rice, people!
It’s like seasoning the vegetables in a salad or on a sandwich. You should just do it. It tastes far better.
Try “blooming” some spices in that oil/butter before toasting your rice. Basically turn down heat and add your seasoning and stir for a little bit then toast your rice in that flavor. Then add your stock. It’s done in my culture and makes such well seasoned rice.
@@Salma-yo6ns yes, we do this all the time in the restaurant where I work. However, we're talking about cooking *plain* rice here. If you want to spice it up, that's a different ball game above what's being discussed.
Thanks for reminding everyone that rice cookers are a modern convenience, and that you can use one to not "have to think" about what you're cooking. I can't tell if we're getting smarter, or just lazier...Nice video, BTW.
I always found rice cookers to be messy with all the splashing and the rice can be too mushy.
Rice cookers are everything to people who love and make rice often buts great to see someone successful make rice in a pot and share that technique with everyone else
You just scored a win big time, Sonny! Other food/cooking channels that I'm subscribed to have asked their viewers what we want to see..and I've asked them to show us how to cook rice. NONE of them delivered. Ugh, can you imagine the level of disappointment that ensued?! (Not that I was losing sleep at night, but I digress.)
THANK YOU FOR THIS, SONNY! AND I HOPE YOU KNOW I LOVE YA...AND I'M OUT!
Superb 👍👍👍 I used to put a sheet of foil on top of pan and seal that way down sides then lid it but I’m deffo trying this method 👍👍. Love from England ..
I cook it Persian style which is boiled first , then steamed to get the crispy bottom..
But I always wanted to cook it like this and I never got the water ratio down. So far this is the best ratio to date.
Thank you,I'm a big fan of you guys
Finally someone who knows how to cook rice! Growing up we didn't have a rice cooker till a lot later on and my mum banged out a perfect pot of rice everyday without it and she also taught us how to as well!
Her words were "even if you don't have anything else in the house to eat you will always have rice(Asian household), so knowing how to cook rice will mean that you will not go hungry".
Always the best cooking channel!!! 👨🍳
Thank you for the instructions they worked perfectly! My rice came out perfect just the right texture thanks again.
This was SPOT on. Amazing rice. Really elevated my dish.
Tried and worked the first time!! The only difference that I’ve soaked the rice as well a bit before. Cheers buddy!
That worked! I just made the best rice I've made in....forever. Now to go get better rice. Thank you.
My “McGyver“ trick is to use a dinner plate as the lid. A good heavy plate sits on my pot just right and holds the steam much better than the regular pot lid.
Chapeau.... I salute you.....this works like a charm.....!
personally I don't eat rice much, so I don't have reason to make rice. but my cat's vet has placed her on a bland diet of chicken with rice. she's a picky little thing & won't eat the rice if it's too hard or sticky, so it's been stressful trying to make sure she's eating enough every day. this honestly helped me so much. thank you !
jasmine rice is my go to as well. Thanks for the great content ✌🏼
Thank you so much, thanks to you I just did a perfect rice using this method. Works! 😊
I watched a video that explained having a constant ratio for rice is actually the wrong way to go about it.
Rice generally absorbs water on a 1:1 basis, so 1 cup of water for 1 cup of rice, but the extra amount is needed because some of the water evaporates during the cooking process and generally it’s about 1/2 a cup that evaporates.
This is why people struggle when scaling up rice because if you’re cooking 4 cups of rice, you need 4 cups of water and 1/2 for evaporation. The 1/2 cup can depend on a number of factors like lid on/off or time. Also, consider that if you’re making 4 cups of rice you’re not going to have 4x the amount of water evaporate during the length of time it takes the rice to cook. It might not be exactly half a cup in every situation but it’s always worked for me and I’ve never overlooked or had mushy rice.
After watching this video I tried this method and it came out PERFECT!!!
1 cup of rice, 2 cups of water. Good rice every time!
perfect riceee i just made from this video. great instructions 🥳
THANK YOU FOR THE INFORMATION [ I WILL TRY THAT ]
Definitely trying this even though I have a rice cooker. Thanks my man!
Hey love the video like always! I’m just curious if you tried to keep it strictly rice and simple for the sake of your video or do you not season the water/ rice. I love salt, spices, herbs, garlic olive oil/ avocado oil or, whatever I feel like or have at the moment, to season the water before I even turn the stove on. Do you have your own seasoning likings you didn’t add or do you prefer to have the rice with no flavor to add later to whatever dish you want?
Your vids always the best stright to the point and not boring 🤩💯💯
Actually turned out perfect! I would recommend using a nonstick pot.
works like a charm thanks
Great rice vid. Thanks
This was helpful!!
I had this very thought earlier!!! God bless you my dear ❤️ punch that fridge up
Thank you for this. I enjoy eating my rice now.
Tried it and the results were pretty solid.
1st video I've seen from you, it was helpful thanks but the nunchuk(?not sure of spelling) section was superb mate. I'm going to subscribe because of that...actually I'm gonna watch it again now.
Cheers
this was so helpful
😁😁
I recommend Persian rice. In my opinion its the best flavour and texture
Yes, but how do you get it? The F.J. Biden junta in the USSA bans it.
Great rice cooking technique
Make rice without rice cooker? FUIIYYYOOOOOO
Love the nun chucks! Thanks for the video.
I nailed it for the first try, next two attempts did not go so well it ended up little on the sticky side but the grains separated. I did not trust my gas burner so I preheated my water in an electric kettle. Nex time I’ll add even less water
If you forget any steps, which result in your rice burning, don't throw it out. That's called Tahdig and it's delicious. Arabic cultures make an entire side dish out of it. You can even get tahdig-style rice cookers that will burn the edges/bottom and it's.. oof.. so delicious.
I don’t even cook rice on a rice cooker. Rice cooker peasants show respect to us
Wow first time ever my rice turned out perfect 👌👌👌
I've made a lot of gloop and glob rice before getting to this point. This tip totally works is what I'm saying. 👍😋
Thanks dude! 😋
Number 1 CZcams chef teacher, on my momma
Nice. My ex wife loved jasmin rice, however I wasn't a fan. Something about the smell, but that was a long time ago. I'll have to revisit it and give it another shot. I've been using basmati from the Himmmmalayas.
Thanks for the video. By the way, I've been thinking about getting a rice cooker, what brand do ya got there? If you put a link in one of your videos, I'll buy it through your channel.
You know what makes rice perfect every time? No hassle no fuss….a rice cooker…
Well I’m 13 and don’t have 300 dollars for a rice cooker
Perfect results S/O one of the realest food creators out there!
Thanks for this!! Helped me out to make some delicious jasmine rice n chicken
Sonny, you crazy man!! Good crazy. Love your stuff bro'.
by the way, you should mention that this is the east asian/southeast asian version of rice. the way people cook in other countries is quite different.
for example, in southern europe or latin america: never wash the rice. and using salt, of course
Great video!
Love your videos and keep them coming!! Michael in the UK 🇬🇧
Thank you sonny! Love you brother
Thanks for the pointers! We enjoy homemade chicken stock as opposed to plain water. My kiddos revolt when I run out of stock.😂
My wife's family loves Cocolon rice - scorched on the bottom, which is what I'm now used to. But I like your way also.
Great video. My rice cooker cost me $16 and makes perfect rice every time with no effort. Be like me. Get a rice cooker.
Love the videos, that's a great fridge :))
That's great. You're the first video that popped up for my search, and you have a very interesting and engaging on-screen personality. Reminds me of a white "Uncle Roger" minus the Emotional Damage! I'm giving that sub button a big Hai-yah!
I have the same rice cooker! Best on the market! Nun chucks priceless!
Do you not add salt to your rice??? I like adding other spices as well to boost the flavor.
Your the best man! Also I've never washed my rice. I never heard of that until i started watching tiktok
I wanna make rice like I had in school you know they'd scoop it with a ice cream scooper and it stayed round that's my absolute favorite way to eat rice especially with butter!
I do my rice in the microwave. I know this is frowned upon, but it's really good considering how much effort is involved.
Would instant pot pressure cooker work better instead of the tin foil method? Also, what about salting measurements? I can never seem to get it right.
You are now my sushi rice hero.
In addition the nunchaku lesson was very inspiring !
Jasmine is too perfume-ee for me. Give me Basmati any day. I love to use my instapot to make rice and pasta.
AMAZING
This channel is the perfect blend of fun recipe tips and chaos.
Haiyaa, rice cooker is the way to go! Where is Uncle Roger when you need him?
(No hate, just a funny comment!) Seriously though, love the content man, keep it up!!!
I microwave my rice in an Any Day bowl for 23 minutes at 30% power and it comes out perfect every time. I strain my race by putting it in a mesh strainer and letting the water run while I swish with my hand for about a minute and a half.
thank you, i’v been scared of cooking rice ever since i started watching unille roger
Young gwasshoppa, your nunchuck skills have impressed me. I think you are now ready…
for my rice, id wash it slightly less. in my opinion, if you see the top of the rice but the rest is translucent, its perfect. i only thoroughly wash it 1-2 times and you get a slightly stickier rice but also one that is very fluffy and good. to each their own doe
also i like cooking it with olive oil and salt (and garlic if i can) and from there i get it to a boil, then simmer until its al dente.
I respect your opinion but I'd consider that better suited to pasta not rice :/
@@harris4053 you should never put olive oil in pasta youll ruin it. salt yes, garlic no, and definitely not oil. also u dont wash pasta so the comparison makes no sense
They put...suppose to be flour, perhaps something else on the rice when packed to keep rice from sticking..it is not starch from rice..Asians rinse rice till water is clear, no telling what some manufacturers put on the rice.I am guessing this is why so many people have different outcomes in cooking rice.
The finger trick is not having the water up to the first crease of the finger.
The results would vary if the pot you are using is small or large pot, against the quantity of rice.
The correct way is to put x cups of rice in the pot and put in the water till it cover the rice, then use the finger and mark the height of the rice in the water with the thumb.
Then raise the finger tip to the top of the rice and add a little more water up to the thumb mark.
Basically you will have the same height of rice and height of water; plus the water in between the rice grains, it will come to just the right amount of water.
Actually it is another way of getting 1:1¼ rice to water ratio without using a measuring cup.
We cooked rice since we were kids. Don't need the foil. You just need to stir the rice occasionally until it boils. Then put it on low and don't open the lid for ten minutes. Turn off the stove then don't open it until after ten minutes then you're good to go. If your rice sticks to the bottom or burns, your fire was too high before you put it on low, and you didn't stir it good.
Sunny...
That rice that sticks to the bottom is actually tasty...
Prized in many cultures!!!!!!!!!!
I use a smaller sheet of foil, unfolded and on before you put the lid on so you can fold the foil down to create a better seel. (Aar aar clap flipper$). I use the same method to cook the perfect rice. Less foil used, same result. Now kick the fridge because I know you love me! We love you too.