This Method Has Changed the Way I Make Rice
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- čas přidán 31. 05. 2024
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CHICKEN SHAWARMA AND LEBANESE RICE RECIPE (VIDEO)
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SUGGESTED RICE RECIPES 📃
LEBANESE RICE
2-3 Tbsp Extra-Virgin Olive Oil
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1/4 Cup Cut Vermicelli, Angel Hair, or Spaghetti Pasta
1 1/2 Cup Water or Chicken Stock
1 Pinch of Cinnamon, optional
Salt and Pepper, to taste
1 Tbsp Extra-Virgin Olive Oil, for finishing (optional)
1-2 Tbsp Toasted Nuts, for finishing (optional)
INDIAN RICE
2 Tbsp Ghee or Butter
1 Whole Cinnamon Stick, (or about 1/4 tsp ground cinnamon)
2 Whole Cardamom pods, ground (about 1/4 tsp)
2 Whole Cloves, ground (about 1/8 tsp)
1/2 tsp Cumin Seed, ground
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock
Salt, to taste
1 Tbsp Ghee or Butter, for finishing (optional)
1 Tbsp Chopped Cilantro, for finishing (optional)
MEXICAN RICE
2 Tbsp Neutral Oil (I use Vegetable Oil)
2 Cloves Garlic, Minced
1/4 tsp Chili Powder, optional
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
4oz Tomato Sauce
1 Cup Water or Chicken Stock
Salt, to taste
1 Tbsp Chopped Cilantro, for finishing (optional)
1 Tbsp Lime Juice, for finishing (optional)
HALAL YELLOW RICE
2 Tbsp Butter
1/4 Medium Onion, Diced
1 tsp Cumin Seeds, Ground
1 tsp Turmeric
1 tsp Smoked Paprika
1 Bay Leaf
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock
Salt and Pepper, to taste
1 Tbsp Butter, for finishing (optional)
TABLE OF CONTENTS 📃
0:00 - Introducing the Spiced Rice Formula
0:45 - Stage 1 - Building Flavor
4:26 - Stage 2 - Cooking
7:16 - Stage 3 - Finishing
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One thing I forgot to mention - it's also important to rinse the rice before cooking to remove excess starch, which will help prevent the grains from clumping together. I discussed this in a bit more detail and showed my preferred rinsing method here: czcams.com/video/2ogdB7D-WWY/video.html.
How long will the leftover flavored oil stay? Should it be refridgerated?
Not all rices should be rinsed.
Did you wash the starch out the rice from the long grain?
Rinsing also removes a majority of the inorganic arsenic that rice is known to absorb from pollution, pesticides, etc. I recommend looking up the facts yourself, but it seems like brown rice has more arsenic while basmati has less. Other types of grains generally have less arsenic than rice too.
Basmati rice is polished so do wash it before cooking polish protects it from insects
A South India lady taught me to replace half the water with coconut milk. Add a little turmeric, a cinnamon stick , half dozen whole cloves, few cardamom pods, and a handful of raw cashews. Makes the tastiest rice! Thank you for that recipe, Hema!
Thanks for sharing
Cloves if garlic? Sounds great, btw.
@@tomaszt.4201 I’m thinking they mean whole cloves, like the spice / flower bud. Not cloves of garlic. 🙂
@@tomaszt.4201 prob cloves as in cloves
Although garlic would prob be great in it too
This is the type of cooking video I love to see. Instead of "here's how to cook a very specific rice recipe" this is "how to cook almost all rice and build your own recipes"
Great in-depth explanations too. Think he did a great job here and yeah, these are the most valuable vids
poverty has brought me here
For real..
I am a Chinese guy and I will tell you a little secret. I blend those 2 rises together rinse them off and I let them sit for an hour before I cook it and they come out wonderful but you gotta mix it half and really good when you wash it to make sure they're mixed well. Jasmine and basmati rice are a great mixture. Change ratio to Your taste. Do not forget to rent your rice until it's almost clear. Get the arsenic out of it because American soil is not that good.
Thanks for the tip!
@@joshelguapo5563 I hope you try it. Mix the ratio for your preferences.
谢谢你🙏🏾
Thank you for sharing!
@@kikataye6293 enjoy
Hello! Korean here, I just wanted to let you know that Koreans use sesame oil more as a finishing touch or in sauces, scallion oil and lard are more common to start off dishes!
I'm from Brazil and until a few years ago I though that everywhere in the world they cooked rice like that. I was surprised there were people who cooked rice with only water, not even adding salt!
Here we chop garlic and/or onions, fry them in oil until they are golden, add the water, the salt, the rice and cook it until soft and fluffy. Some people add black pepper, carrots and other ingredients, but that's the base recipe every brazilian uses. And to be clear we eat rice everyday.
I'm a Brazilian living abroad and when I found out how people cooked rice in so many different ways, I was surprised as well. So I also started trying new methods, but honestly, the Brazilian base recipe remains the best.
@@tamy_br brazilians are the master along pakistani, indians guys when we're talking about fluff, separate grains,. Now: creamy and stuff... Yeah, nobody beats Italians doing it.
@@tamy_br let’s hear it, don’t deprive us!
@@szveszs no bad humour showing how you really love your country I love it too because i stay here (Sao Paulo - Brasil)
But you have to try out Nigeria way of preparing rice and maybe you may need to re-edit your comment
Hahahaha we are the king on this. not the Italian
Not the Pakistani
African is the origin of all
We developed it all
The chef
The ingredients
Everything come from us
😊
I only usually make plain white rice if it's going to be with a sauce. Like if I make curry i don't want the rice to clash with the curry sauce that I'm going to pour on it. I don't really know anyone who makes plain rice just to eat plain, they only season it afterward. Sometimes they do that bc they want to make rice one time but have it with 3 different meals. So make a big pot of rice, put it in 3 bowls and put 3 different types of seasonings in each one
I’m honestly blown away… at the level of quality that was put into this video editing and the thoroughness of the content.
Very well made.
I prefer rice baked in oven with spon of butter.. Rise like this is light as cloud and vety good. Non sticky....
You just add water 1.5 x amount of rise and it is godly good.
I moved to the middle east, where rice is a favorite basic food, served with all meat dishes. What I didn't know was, you have to SOAK the rice first. Basmati rice or Persian rice need that preload to cook up fluffy and tender. Alway wash and rinse the rice and then soak it for at least half an hour. Drain it in a sieve. Then add the drained rice to your fat and spices.
Washing rice used to be mandatory because rice was litterally dirty but in places like the US and Europe food industry standards have eliminated that concern. So now washing rice in many places is purely for aesthetic reasons and no longer for hygiene reasons. (Washing removes starch powder making rice less clumpy, but places like the US fortify rice by coating it in vitamin powder so washing will remove that fortification as well.) Personally i like my rice on the clumpy side, but its best to know the real food science when cooking so you can know why you are doing something a certain way. (Tradition is great and makes amazing food, but it doesn't always explain itself correctly)
@@jasonreed7522 in Persian cuisine salting rice before cooking is considered mandatory. we have two methods for cooking rice. in one method we briefly wash and salt the rice and let it sit for minutes or hours (depending on the freshness of rice) then we cook it until boiled with high temp then lover temp with closed lid. this keeps the starch in the rice. in this method oil is added at first to the rice with salt.
the second method is way more complicated: salt water, put in boiling water until semi-cooked. then rinse, then put back in the pot with some kind of Tahdig, usually being a bread or potatoes. let it simmer for at least 20 mins until well cooked (don't try this. this recipe is not to replicate as is not accurate.)
the objective in persian cuisine is to coock rice in either method in a way that:
1. the rice doesn't get broken and the grains keep their form.
2. the rice grains shouldn't stick together (exactly not like the video!) at the same time they should be well-cooked and not raw
3. getting a perfect Tahdig is a mastery level.
with our standards, this rice in the video is not acceptable AKA not edible AKA rubbish :D
@@jasonreed7522 rice is contaminated with arsenic and rinsing it gets rid of some of it.
I like to save chicken bones from drumsticks I eat for lunch, then boil them in water, and run through a strainer to make homemade broth. I then use this broth as a base for my rice. I then dehydrate the bones in my dehydrator. Finally, I grind the bones with my mortar and pestle into bone meal, which is an excellent soil amendment for my garden. The garden, of course, provides me with super fresh, delicious herbs and veggies to go into my rice dishes!
For those looking to avoid any bitterness, don’t ever toast turmeric. Instead add it when you’re adding the liquid!
Thanks
no wonder my curry tastes weird sometimes, thanks 🙏
Awesome tip, I didn't know that
Actually you do need to simmer turmeric in some kind of fat a little bit for all its medicinal benefits to become bio available. The key here is to just simmer, not burn the turmeric as that will give a burt bitter taste to the final product. Simmering in ghee for about 10-12 seconds should do the trick.
@@ShwetaGupta-hd6yk also for taste...turmeric is supposed to be cooked not eaten raw
Bro followed the matpat advice and chose to save a ton of videos and post them as soon as he opened his channel as to create an identity fast and making the algorithm work in his favour, genius!
I'm honestly really happy that this is working so well for you (I'm noticing a fairly fast growth in subs).
This shows triumph in youtube isn't just luck and I expect you to get to the 100k mark relatively fast, godspeed bro!
Yeah it actually wasn't intentional haha but it's working out well so far! I've been moving these videos over from my other channel (The Regular Chef) because the majority of the subscribers over there were only interested in bread-baking content. So all of my non-bread baking content is being posted over here now.
Anyways, I appreciate the kind words!
Where can I see more about that? I searched a bit but can't find exactly what you're talking about. Thanks!
The one thing that I learned when I was young was to lightly 'fry' the rice in oil or butter (well, my dad used margarine but same-same) for like a minute or two and that unlocks SOOOOO much flavour and makes the texture of the rice so much better. I'm glad to see it was in your list -- well done sir :)
Me too. I bought this little fried rice kit when i was like 10 and the first direction was to fry the rice in oil. It's funny because it sounds weird and greasy but when you try it you go like OHHHHHH, that's why it's so good at restaurants 😩 Same thing with using peanut and sesame oil. I've had to just use regular vegetable oil for stir fry before bc i couldn't afford anything extra. But when you use peanut oil or add sesame oil (in the correct recipes lol) it's a totally different universe. You can taste it just by breathing in over your tongue lol. It's like "oh this is actual Chinese food cooked by someone who kind of knows what they're doing"
Do you, like, throw in DRY rice to fry it up a bit first? But aren't you supposed to always rinse rice thoroughly so it's not sticky when it's done? 🤔
My family's "old" rice recipe is a simple pilaf started with clarified butter and then cooked with bay leaf, clove, garlic and cracked pepper. It is tasty and works pretty well with most proteins.
I always make it like this! It's lovely. I usually add onion though.
Here in Peru we eat a LOT of rice, with almost anything. Sometimes we add Palillo (I think is called Turmeric?) for colour, and some peas and carrots (I hate peas so I don't), or simply some corn (our corn is almost white or cream colored and way bigger and less sweet), and there's this fried rice variant called "Chaufa" which is rice with "cebolla china" which i think is called Spring onion, egg omelette cut into pieces and soy sauce, which is a main course on its own. And that was the most basic and simplest, "student budget" version of it. A total lifesaver and it usually uses old rice since we tend to have that around :)
Thanks. I had been taught, way back to use 1 rice to 2 liquid. I experimented a bit, and ended up using 1 rice to 1.5 liquid, and the rice is so much better and less mushy. I normally use Basmati or Jasmine, and have no problem eating a meatless meal of flavored rice (which I learned to cook from an Indian cook) because the rice tastes so good by itself.
As an Iranian, which eats rice everyday I was sceptic about this. But when I finished it I was impressed. I think you did an amazing job to cover so much information/recipes! And I am happy to hear you use a correct style of cooking basmati (the steaming is what makes it fluffy). Even though a rice cooker is nice, nothing will beat a classic rice from a (rice) pan.
Please explain your perfect method of cooking rice in a pan. 🙂 How much water, what how much fat, how long...
Especially tahdig! I’m Persian too and there are so many ways we prepare our rice.
@@AZ-gs6hj please explain
@@jelly8594 that is an interesting question, usually the water rice ratio is 1:2, but it really depends on the basmati rice quality. Always wash your rice, add the rice and a ratio of 1:1,5 (reduced amount) of water to your pan, add salt, cook it on high heat until the water boils, reduce to the lowest setting and let it cook/steam for around 20 minutes with the lid on (until the rice visually looks fluffy). Then we remove the rice from the pan, add a layer of oil in the bottom, add the rice back to the pan and make sure that there is no space between the rice and the sides of the pan, creating a hill of rice. Poke holes in this hill. Turn the heat to max for a couple of minutes, and when the pan is hot you add the remaning liquid to the pan. The holes serve as ways to get the water to the bottom of the pan to create steam. Repeat the steaming for another 20 minutes until you are ready te serve. Traditionally you add butter to the rice before serving, but I personally do just a little bit of rice oil on top. This is the basics of iranian rice. You can add saffron, bread, or even potatoes to the bottom. For baghali polo you add dill and fava beans to your rice. For loobia polo you add gound meat, green beans, amd tomato paste. Etc.
@@funnyboyxxl much appreciated 👍👍👍🙂
This is what I cooked for me and hubby when I first left home in the 70's. I would also add a bit of ground meat at the start and was our budget dinner most nights. Some nights Mexican flavour another night tomato and bacon, another curry and chicken.
We called it "ricey mincey thing".
I wish I saw it 20 years ago when I started cooking :D Baking rice instead of cooking on the stove is also a great option if you wanna add a nice texture
I JUST LEARNED ABOUT THAT AND I COULDN'T AGREE MORE!👌🏿😊
Another easy way to pimp rice is just mix white rice with black rice in the ratio of 3-4 parts of white rice to one part of black rice and cook it as normal (i.e. 1 cup of rice + 2 cups of water).
The black rice will loose its color to the water, but coloring the white rice. So, at the end your rice will have a purple color. The higher the amount of black rice in the blend, the darker the color.
An excellent method. I had this realisation a few years ago when I decided to guess how to make pilau rice at home to go with an Indian inspired meal. It was like a bolt out of the blue when I realised "wait, I can just add flavour to all of my rice".
I don't think I've cooked any rice without adding at least a stock cube for the last couple of years now. Even something as simple as that makes a huge difference. With the additional bonus of bringing fried rice made with leftovers up to the next level.
My friends and family were confounded when I told them about it, it's just something they'd never thought of doing without a recipe telling them to. I'm so pleased this sort of technique is reaching a wide audience. Definitely earned a subscribe, looking forward to more good ideas from this channel!
I'm Mexican(male) and I cook pretty good but I've never made rice(yet). My mom and sisters always fried the rice in oil first(reason why I never bothered), but I really, really like the extra tips you've included here. I recently bought a (cheap) rice cooker and a new (smaller) crock pot. I now live alone(was a single dad, 3kids). I will definately venture to try your tips (on my stove). This is the best info I have seen to date. Thank you.
Don't know if it helps? But crock pot meals over rice saves TONS of energy and can be planned in advance? Plus there a lot of them? You can throw them in during the morning and come back to warm food, then you just need to make the rice! Or heat up leftover rice.
(my man loves parenthesis)
@@camilomagnere2965 I'm worse when I talk in person with my side notes(ha ha).
I've been cooking long grain rice this way since the 1970s. Rinsing the rice helps in ensuring the grains separate at the end of cooking. I simmer the rice for 13 minutes and then let the residual heat finish the cooking for 10 minutes. I recently acquired an Instant Pot and the cook-time is 7 minutes and then 10 minutes finishing time. At the very least I add salt to the cooking water, but nearly always use chicken stock rather than plain water. Half and half water and coconut milk is really nice and goes especially well with Thai dishes and Mexican Chili con Carne.
I've found that when cooking plain white rice, adding a very small pinch of red pepper flakes and a teaspoon of rice vinegar helps keep the rice grains separate and the rice less mushy.
Too much rice vinegar negatively affects the flavor profile tho.
One of my favs, is extra long grain rice + neutral oil + salsa + tomato chickensoup stock cubes. IT makes no effort spanish rice. Extra onions can be added near the end as well but the salsa has enofe if you don't care for the crunch. It alos helps to let the rice burn a bit aka toast at the end.
Gotta stop calling it Spanish rice
Where do you get the tomato chicken soup stock cubes?
@@mawlinzebrait came from Spain and many Hispanic/Latino countries use a very similar base whether from scratch or store bought so yeah, it's Spanish rice.
@@saintsocramnymaia5511 they don't make Spanish rice in Spain because it's not Spanish. They have their own recipe and it doesn't have tomatoes in the rice. Tell me which other latin American country besides Mexico makes red rice.
One thing that short grain rice works well in is rice pudding. Otherwise whenever I make rice, I use 1.5 tablespoons of butter and swirl the rice around in that for a couple of minutes, then I add a teaspoon or so of Italian herbs. My long grain rice still turns out sticky and mushy, so I'm going to try a cup and a half of water instead of two next time. Once the water starts boiling I found that adding a tablespoon of chicken flavored 'Better Than Bouillon' gives it a nice touch. Great video, thanks!
I'm a fairly advanced at home cook, and I have to say that I really learned a lot from this video! For example, I always start just about anything I cook with some sort of fat in the pan but I never knew why....that's just how I learned to do it. Great information on the different types of rice as well. Subscribed!
I thought the same thing. One of the most informative and helpful videos I’ve come across.
Same! Subbed too.
sure u are, Betty Crocker! Like ramen noodles with weenies and ketchup
Here in Brazil we eat rice everyday, we use the same process, we build flavor with garlic and sometimes onions and then fry the rice a little, pouring water in the end.
The same can be applied for beans. They'll taste delicious with garlic.
@@Matheus30845 wow I never thought of it with beans and I'm going to try that thank you🙂.....Luke 21,36 KJV
I've been cooking rice since I was 7 years old and still found some new tips here. I'm brazilian and we eat rice twice or thrice a day, I'm gonna try some of these
I've been dreaming of a cooking channel that talks about the how and why of cooking and not just directions with little explanation. This is my dream, basically. Bless you. This is how Ive cook and bake for years.
Look up Alton Brown 😊
@@lstj2979 bless you kind stranger
I'm a CHamoru son (dad was born in Guam) and we got this cookbook where Achotti seeds are used in a lot of the recipes. They're like a seed that's meant to dye and sudtly flavor the water, there's a red rice that used the water from that and I'm super excited to try it.
😮
It is also known as Anato
That's used in a lot of Latin American rice too! In Spanish it's Achiote :)
Holy cow, I'm stunned. I knew there are so many ways to cook rice but this video opened my eyes to new frontiers. As a gastronomy student, I'm sure your videos will be a strong resource to use in this carrer.
Just subscribed!
I am not surprised no Italians have written: "I am astonished" since we call this way of cooking "risottare" (verb from the word "riso"= rice).
What I really appreciate is the thoroughness of the principles to be used in personal recipes
Just to add something you missed.. the purpose of fat is to transfer heat to induce the "maillard" effect of roasting/carmalizing ingredients which is a key essential of cooking.
I have a batch of basmati rice cooking in my kitchen literally right now. The timing of this video is eerily right on time
About rice I'd really appreciate it if you ever made a video about the steaming rice technique vs the boiling rice one, I've always used the boiling rice one and honestly I prefer it but people don't even consider it, here's my mom's recipe (my fav but I might be biased lol):
-1 soak the rice: submerge the rice in water for at least 30 mins.
-2 fry the vermicelli: fry the vermicelli until golden brown (I start it with cold oil)
-3 boil the rice: add the rice to the pot with boiling water and add salt generously, as if it was pasta.
-4 strain the rice: strain the rice thorugh a colander once it's around 90% cooked (around 6 minutes but may vary)
-5 steam the rice: reduce the flame to the minimum, return the rice to the pot and close the lid, I add a generous amount of very hot neutral oil and move the rice around at least two times in a 10 minute period.
I never tried a better rice tbh, and the oil makes a big difference, I prefer basmati.
The times might be very different, I go by feeling so I might be very wrong hahaha
Interesting, I've never actually tried that method but I'll have to give it a shot!
You mentioned vermicelli in your mom's recipe in the beginning...if you could tell where exactly it is used in rice recipe?
@@learnrobo oh sorry, I fry them in the pot and in step 3 I add the rice and boiling water to the same pot
people mostly in SEA won't consider to cook rice like a pasta since it waste water much for straining the water just to attain fluffy rice when you can just do fluffy rice with the boiling rice technique, and in a rice cooker, it's just cook and forget method thus it's very convinient.
I think the reason people don't talk about "this method" is because of the terminology. I believe this method would be considered steaming rather than just boiling. I do a very similar technique, except for the vermicelli of course, and I don't touch/move the rice once the lid goes on.
I learnt a while back that other people just call it steaming due to the slow cooking, lid on part.
I got a lesson from a well regarded chef of a royal household in India and he basically used this method for plain rice. So I feel vindicated! It's a legit method! 😆
For the last step you can also add dried fruit like raisins or cranberry. I like crushed walnuts and chopped dates for a tomato flavoured rice with spices like cumin and cinnamon.
Gotta try this, kinda imagined the tomato walnut and the spices combination and it seems so tasty
This is a fantastic video. Super helpful and inspiring.
I find that I tend to mess up rice on the stove so have started pressure cooking it in my instant pot. Definitely going to get more adventurous with the flavours now!
Great rice cooking presentation
I don't often make flavored rice. It's just more convenient to have leftover plain rice that works with any dish I want to make later.
I also toast my rice, but I do it for longer. Just a tiny splash of oil goes onto the rice and I cook it on high for 4-6 minutes while stirring to prevent burning on the bottom. The grains will go from translucent to opaque white. You can go longer if you want it to brown and get nutty. Either way, this prevents the surface starch from clumping so I end up with perfectly separate grains every time.
Adding water will boil immediately, so be careful. But that also means some of the time spent toasting the rice is recovered.
do you rinse it beforehand/at all? getting it dry after rinsing is almost impossible to me
@@kaiderhaiii You can do that, but like you said, it takes a while to dry before you can toast. I'll typically wash the rice after toasting. The heat seems to really pull a lot of stuff out, so I only do a single wash. It takes a little longer to boil after that, but the rice is still quite hot. Keep in mind you only need to rinse if your rice isn't enriched.
@@kaiderhaiii getting it as dry as possible is as easy as buying a cheesecloth to drain it in a colander, or a fine mesh strainer left over a bowl to drain after washing! The fine mesh strainer works the best.
Wait, you toast your rice and then rinse it, and then favour it, and then add hot water. Why not adding the water after toasting?
@@jelly8594 Thanks I will amend my previous reply. I'm actually using enriched rice, so I'm no actually skipping the rinse step now. So it's toast, boil, and serve pretty much.
this video alone made me an instant subscriber and I already can't wait to watch more! As someone who loves to cook and cooks rice with meals about 2-3 times a week, I had no idea about anything you said in this video and I'm so happy to now know!!! Love your personality as well!! thanks again!
Jasmine for plain ol' white rice. Basmati for everything else!
Been eating/cooking plain white rice for a very long time.
Appreciate new ideas. Will give your wonderful suggestions a go.
Certain it will come out good.
I'm a self-taught home cook with a good amount of experience, but this was really informative. By halfway through I've already subscribed and wishlisted Salt, Fat, Acid, Heat.
I do the same thing to spaghetti when I cook it. Mix some oil (usually olive oil) and some butter for flavor. Also Salt & pepper to taste and some fresh garlic mixed in. It’s very good!
Easily one of the best cooking videos I've ever seen.
Just shocked I found this relatively small channel that’s so professional! Love it man! For sure new sub!!
Have just tried your recipe on yellow hallal rice and it is fårking awesome. Your video is one of the greatest additions to my cooking in years!
Da king is back baby he neva miss
KING CHARLIE HES TAKING THE THRONE
Been cooking basmati rice for decades and never cooked over 12 minutes. I did forget to turn off the heat a few times and rice was too dry after that time frame. 15-18 min seems excessive, also considering the extra 5 min resting time. It also depends on the rice itself, not all basmati rice cook the same. Testing, as you clearly suggest in your videos , is key. Thanks for the flavour enhancing tips.
One of the best homecooking channels. Keep up the good work you are for sure going to blow up!
I appreciate it!
I discovered you on youtube 1 week ago and i'm glad i did, i know how to cook basic dishes but this video took my rice to the next level, tried many things and it's so perfect, thanks !
Also downloaded the PDF of the book u always talk about
Love the analytical way in which you break the process down! Thanks for this.
This is a great video. I can tell you're a very experienced chef!
When I was a kid, my mom would make rice with raisins or sultanas. I didn't like raisins back then, so I would always pick them out. These days though, it is so fun to find that burst of sweetness among all the spices. Rice really is a very versatile dish!
All great advice. I disagree with classifying white rice as a beginner method, however. In different parts of the world, a plain white rice would be chosen because it best compliments the dish. Asia is a perfect example of this as the traditional dishes there are made with the utmost precision to ensure a specific result. In Latin America as well white rice is paired specifically with certain dishes. Both these regions also have very specific more advanced methods for cooking white rice (since before we had rice and pressure cookers which can make it more foolproof) and they come out very flavorful and beautifully support the other foods they are paired with. And I'm sure in other parts of the world where rice is a staple it is the same.
yes. spices are fragile. if you cook them even a little too long with the rice you lose a LOT of flavor from the spices, so cooking your other dish to pair with the rice the spices are the LAST thing you add, not one of the first things you add.
This video is incredible. So clear. So well planned. Thank you for this!
Basmati is two types,
Idk thier names in english but one is yellowish and less sensitive and one is whiter and is more sensitive.
You have to wash basmati, soaking is optional but try it you might like it. One key advice, especially if you are using the white variety, is to not stir to hard while cooking so not to break grains. Another advice is to use a narrower pot for the quantities in the video and then when adding the rice let it boil on high (covered if you measured the water exactly and uncovered if you think there is extra water) .
After the water starts boiling, all water above the rice should dry within 5 to 7 minute if faster you had too little water if slower you had too much.
You should not se a pool of water at thie point. You should only holes the vapor scape through. When water is a little bit under the top of the rice(maybe 2-3 cm), close the led and let it cook on super low(not warm, super low, it should still be cooking) so maybe 3 or 2 in an electric with 1-10 and on the lowest on a gas stove. And leave it 12-15 for white variety and 15 -18 for yellow.
This technique is easy but has a lot of subtleties, so you need to experiment to get the hang of it.
In my entire adult culinary life, which has featured me learning a lot about cooking, I never thought to do this. I feel especially stupid because this is exactly how you make "Riceoroni". The directions have you toast the vermicelli in butter before adding the flavors and cooking in liquid. How did I never think to do this! Thank you.
First video feedback I feel like I am watching Ethan Chlebowski Jr. which isn't this an insult because he has a good formula and has a successful channel. Not sure if his channel is one you've seen or have been influenced by or, not to say I am disinterested or don't think your content isn't good. Far from it you nailed production well everything is professional, but just sitting here the whole video felt like one of his the whole time. I am sure in time you find your step with style and flair that will set you 2 more apart, but maybe something to think about going forward.
Where my family is from, even when we make white rice, we toast it first with oil and salt and then add the water. That’s what produces the “pegao” or “concon” which is the best part of rice! (It’s the crunchy white rice that gets stuck to the bottom of the pan, which most Latinos will fight each other for!) I never even realized that most ppl cook white rice without doing the roasting step first!
Going to try it. In my country ppl never want anything but a few pinches of turmeric in their rice. The rice flavor packs & cubes failed miserably cause nobody bought them.
Good job explaining the different techniques!
This makes me realize rice-a-roni was really a gem! Amazing video, tons of info thanks!
I do what I call veggie rice. Celery, carrot, onion, asparagus, broccoli, green beans and garlic minced or diced depending on my mood and sauteed in olive oil. I often use broth. It can upgrade plain rice even if minced finely so it cooks the veggies faster. When the veggie bits are tiny I call it confetti rice. It's colorful with carrot and different shades and textures of green.
Me too Wendy!👌🏿
I made it, wow your method works great! No more mushy pasty awful rice coming out of my kitchen 🙏 Thank you so much, I used a bunch of spices and topped it at the end with butter drizzle and pan toasted hulled pumpkin seeds and sunflower seeds for added nutritional punch and wow so delicious 😊
as someone who eats rice everyday, sometimes twice a day, my favorite rice recipe has not any of those sophisticated spices but chopped and sauté garlic gloves, salt. sometimes i like to add a bay leaf, carrots and green peppers.
Thanks for the tips. Have been trying to figure out a way to add more flavor to the rice dishes that I cook. Enjoyed the video as to the how you add the items to the pot, and that was a great example on how to do that.
I’ve just tried your method. I made the Lebanes rice and added berberis berries, so a bit of Iranian influence. It is amazing! Thank you very much for sharing this! Greetings from the Netherlands 🇳🇱
Best rice cooking video I've seen. So noted and thank you!
Rice is so basic for me... But I've learned lots here, also from many of the comments. Especially 'building flavor' One thing I haven't seen mentioned is choosing brown rice. Although brown basmati rice is also elevated by these extra steps.
Most detailed and informative cooking video I've seen. Love it!
I started cooking rice like this last week! Funny this video comes up. I also added some black beans during cooking and it was amazing. My base was olive oil, garlic, green chilli, green onions and garlic, and cumin
I think I used 2 parts liquid to 1 parts rice.
Well done. I've been doing this on my own for pilafs and felt like a crazy person to traditionalist and uve really refined it and included alot of methodology. Earned my sub.
This is My Perfect Rice, I spent years getting this right, I'm excited to see the difference between mine and this version which I've not watched yet.
If you're making fried rice, this is also the perfect rice to prepare the day before.
My Perfect Rice:
Ingredients
200ml of Basmati Rice (always measure rice by volume)
A half teaspoon of salt.
1 to 2 tablespoon of Ground Nut Oil or Rapeseed Oil
400ml of boiling water
Equipment
1 large glass lidded saute pan
Method
1) Boil kettle
2) Measure 400ml boiling water in jug, add salt to water, stir and dissolve. The amount of salt you need will vary, on rice species and water hardness and preference. You'll need to practice to get it right for you.
3) Heat oil in pan until smoking hot (Max ring temperature)
4) Quickly tip dry rice into oil. First grains will turn white and opaque instantly. Gently mix oil into rice. Keep stirring every 5 to 10 seconds until translucent grains turn white and opaque. Be patient, they will turn opaque. This is the in most important step, be patient and brave, all grains must be white and opaque. Any grains that darken in colour just make it taste better and look fantastic.
5) Quickly poor water over rice, stir briskly 3 to 4 times.
6) Clap lid on, move on to small ring, turn to low (I use power 2 of 6 on mine). Maybe just turn it down if you're on a gas cooker instead of electric
7) Set timer for 14 minutes.
8) After time is up, lift and tip pan to see through glass lid if water has been absorbed. If not, repeat steps 7 & 8 but with 5 minutes instead of 14 minutes
9) Move rice off the heat, fluff up the rice with a plastic fork or spork, wrap lid in a clean tea towel and place on pan for 15 minutes.
I find Ground Nut Oil is the best oil for enhancing and complementing the natural flavour of the rice.
It's suitable for every dish.
I find it's a little hard to get hold of these days so highest quality Rape is almost as good.
Interesting, very different water ratio and a lot less 'toasting' in yours
Very educational, thank you! I already knew most of these fundamental things, but I never thought of adding acidity at the end and it totally makes sense 😁
Thank you Chef! Very informative. Plus, it backed up some methods I have been using since my Mom taught me how to cook rice many years ago.
Clear, concise and full of information. Thank you
I enjoy your no nonsense presentations.
WOW❣️. Thank you for answering all the question I never knew I needed to know❣️❤️❣️
love your hard work on every material. thank you
Thank you, I'm glad you like it!
Cool video! One thing that I would be careful of is stirring the long grain rice too much before cooking as that will break the rice grains which is aesthetically less pleasing but also releases a lot of their starch into the dish which makes clumping easier (and the rice when slightly fried before cooking doesn't absorb as much water). Quick frying the rice with the spices can be still be useful so another way to do it is lower the heat so you don't have to stir vigorously and just fold the rice instead of stirring like in the video
Easy the most helpful vid Iv'e seen in ages! Thanks man!
Love the solubility experiment!
Wow, great eye opening video, Thanks for sharing these great rice idea's I only ever cooked white plain or Chinese fried rice, but you have shown me many new tricks to add flavour profiles I always wanted to be able to cook.
Best info about cooking rice I have Ever seen!!!
Thank you for the tips. I am always looking to add to my cooking variety, and this is a big PLUS!
so lets get this right! eg (1) add oil to pot, (2) add chopped onion, and saute, (3) add bit of garlic+maybe ginger, (4) then add your chosen stock, bring to a boil, (5) simmer, (6) add more oil and possible some fresh herbs
youre definitely gonna blow up the production and content is *chef's kiss*
Thank you, I'm glad you like it!
Absolutely loved everything about this video. It's great seeing someone share simple explanations but also get at the why these things work the way they do. In Chile we often start with oil and onions with our cooking before toasting the rice, and then the water. But now I can experiment with even more flavors and seasonings before adding the rice. What a great video!
Very well made video! I’m coming across your channel for the first time and I’m really impressed. Keep up the great work!
this was great, you're great and I can't wait to try this tomorrow. you're my new favorite cooking channel! superb job👏
This is perfect. Exactly what i was looking for Thank you so much
I as a professional line cook for 27 years can tell you these ueeful tips 1- not alll rice varieties have the same liquid to rice ratio. 2- consult the bag or box for cooking it properly. Don't wing it. Dont use a ratip for par boiled on forbidden rice. Don't always think that once its out of the pot it a done deal i.e. Carolina Gold rice.
one of the best videos on rice i have seen , well done , even added the chicken stock gem for cooking it , all i can suggest for this video is to teach them how to create individual grains and avoid sticky , starchy , clumpy and mushy rice results , this in my opinion is one of thee most important if not thee most important skillsets to learn when making almost any rish dish besides selective recipes where it calls for sticky rice. The indians use an amazing method of rinsing and soaking , in combination with the tips here , this will teach A LOT of wisdom to the viewer , as i mentioned , it is VITAL a person knows how to create individual grains and it is much more complex than it appears even for home cooks with a decade + in the kitchen.
the video is Mint .
Ordered the book thru your link. thanks for sharing!
a trick we do in the balkans, is lets say you want to add something soupy to the rice, same steps onion garlic spices toast the rice etc. then add less water. When the half cooked rice is starting to set, add the soupy thing on top and finish the rice, usually its lemon juice, wine, sauteed spinach or cabbage or fried meat. If you are going to use fried meat, first fry the meat, remove the meat, and toast the rice in that dirty pot, dont waste those juices.
Thanks so much! I really needed this tutorial to get out of my boring rice rut.
this was so much more helpful than just watching a recipes video.
thank you so much!!
Something we do in my household is we keep water in till it boils over(we fill the pot with water) then we drain the water and let the rice cook at a lowest heat for a good while(usually 4-5 minutes).
Thanks for this. I'm a decent cook but I've always found rice to be problematic and unforgiving to the point where I have refused to rely on it when cooking for others. Nothing worse than cooking gross goopy rice and then having someone being polite and telling you everything is perfect when you know it isn't.
Good rice is really good and should be able to stand on its own. Plus with food prices how they are, I'll likely be cooking a lot of it for myself for the foreseeable future.
Tbh, even if it isn't perfect, even if it is mushy, rice is still bloody delicious, especially if it is just a part of a meal, so no worries I would say
@@Viva_la_Liberte I will give that a try, thanks!
Get a rice cooker
@@xvxv711 expensive and takes space
It should be noted somewhere in these comments that cooking rice in large quantities doesn't work the same. You can't just double all the values.
I can't give a formula as it depends on the method you use but the basic premise is that a bigger volume of rice will continue cooking in its residual heat longer for longer. So you probably want to boil/steam it initially for a bit shorter.
I find something like 10% shorter but that could vary wildly depending on other variables.
Best advice would probably be to buy a 5KG bag of rice and experiment like a scientist - change one small thing each time. Sure, you waste £10, but that's basically nothing for a decent education right? ❤️
Here is 2 tips on rice types.
Thai Hom Mali is the best jasmine rice you can get. It's from 1 province in Thailand and you could say it's a bit like Cognac is considered the best Brandy.
For basmati rice I personally make
a 50/50 blend of golden Sella rice and regular basmati rice. Sella is a genetic variant of basmati that is more fragrant than regular basmati.
It's rice kernels are much longer too and it is very suitable for biriyani.
Nice video, simple and useful. This kind of rice preparation (and other grains, too) is typical (with some minor differences) to risotto, paella and pilaf, to mention most popular dishes. Thanks!