🍚 How a Chinese Chef Cooks Rice! (白飯)
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- čas přidán 2. 06. 2024
- Watch my chef dad cook rice with a rice cooker. It may seem pretty self-explanatory but he’s got some tips you may not know to get perfectly cooked rice!
Thai Jasmine Rice (the brand my dad uses): amzn.to/3rW7JpI
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
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- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
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- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
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🔗 LINKS MENTIONED 🔗
Adam Ragusea: • Is washing rice really...
Jeanelleats: • Rice "finger trick"
Chef Chris Cho: • How to Cook the Perfec...
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⏲ CHAPTERS ⏲
00:00 - Rice cooker
01:03 - Measure out rice
01:19 - On jasmine rice
01:34 - On choosing rice for fried rice
02:30 - Wash rice
04:36 - Add rice & water
05:41 - On the finger method of measuring rice & water
06:50 - Start cooking rice
07:52 - Fluff rice
#ricerecipes #ricerecipe #chineserice #stickyrice #cookingathome #howtocookrice #howtocook
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💛 OUR FAMILY 💛
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Enter to win our free Zojirushi rice cooker giveaway - ends 10/27/23 at 11:59PM PST!
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Get the full recipe: madewithlau.com/recipes/how-to-cook-rice
Do you ship it outside of the US?
but who won!!!!!!!!???>">L?:K
Thanks for keeping the cantonese culture alive and sharing it. Daddy Lau reminds me of my own father
+1 😌
I too am a fan of Zojirushi, my water boiler from them has been working perfectly for over a decade
When I was living in Japan my landlords wife taught me a lot when it comes to cooking. She was a very sweet older lady who was happy to share her knowledge and experience to me who was a student from Germany (I was already quite fluent in Japanese at that time which helped a lot) One of the many things I was able to learn from her was that washing your rice is an important step in cooking it and I still do it every time I cook rice. I really feel that it makes a difference to do so.
Could you elaborate? I'm curious. When you say washing rice is important, why is it important? Also, what's the difference that you've noticed?
@@bballbball6624 adam ragusea made a vid explaining it, apparently it makes the rice fluffy and not sticky or wet
The older people always washed the rice and many still wash it. Younger people often point out that the bag says the rice is pre-washed and they skip this step. Some of us do not trust the pre-washed.
Not trusting "pre washed" is the correct course of action
i like the old habit. don't trust anyone or anything unless u try and test it urself.
Washed rice is less starchy/sticky and tastes better. Also, houseplants love starchy rice water 😊
I was taught to wash the rice and I still do
@@KN-xl6lw good tip, thanks! (they also love fish tank water btw hehe)
For you all OCD engineer types, couple of tips. 3 of those plastic cups is 450g of rice and 500g of water. Measure by weight ensures no variation. Also freezing the rice reduces glycemic index. 3 cups uncooked becomes exactly six servings of 150g. I freeze it into blocks in an ice cube tray. 2 minutes in the microwave and it’s as if it just came out of the cooker.
Curious how freezing it reduces the glycemic index.
@@SBinVancouvercooling rice converts some of the starch into resistant starch, which is a type of indigestible fiber that slows down blood sugar spikes!
I LOVE your videos, and especially at the end when Lau shares his tips and history and seeing the family all together enjoying the food and him. Sweet.
Randy, really love your parents so much! They are such real, true and honest loving people. You and your siblings and children are so blessed! Most of all, the fact that you are your father work together like that showcases what a bliss you have in your relationship with them and this will extend so beautifully to your two lovely fortunate children too!
I admire your family and the traditions that you are passing down. Very inspiring (and the recipes are great!) My late husband worked in both China and Japan for extended periods of time and enjoyed the cuisine in both countries (he ate everything). After his first trip, he came home and told me that whatever we were doing to cook rice, was wrong. lol I love rice and wish we'd known about rice cookers then. Thank you.🤗
I have the Buffalo rice cooker, which use stainless steel for its inner pot rather than non-stick surface with most other brands. After the non-stick coating started peeling off with my previous rice cooker, I bought the Buffalo to avoid having the same problem in the future. It also retains heat a lot better. The disadvantage is it takes longer to cook compared to Tiger or Zojirushi (at least 1h), and also you need to let the rice to sit for at least 15 minutes (preferably longer) after it finishes. If you fluff the rice immediately after, the rice will stick to the stainless steel pot and you'll "waste" rice (because it got stuck to the pot) as well as much harder to clean. Thus with the Buffalo, you'll need to cook the rice much earlier in the evening before preparing all your other dishes.
Keep up your good work.
A rice cooker has made all the difference for me. I used to hate cooking rice and only cooked it once a month or so. Now, with a rice cooker I have it at least once a week. Highly recommended!
Totally agree. I’d never go back. I’ve even perfected no-fail rice in the instant pot :)
@@june-uni I did as well I managed to find a sale on a unknown instant pot style pressure cooker with a steel inner pot for $45. I used to use a cheap rice cooker, but found out that my pressure cooker made rice that tasted better. The main negative of the pressure cooker is that stainless steel is a little harder to clean, but as a positive you don’t have to be delicate with it when you clean it.
I’m sure the expensive zojirushi rice cookers make better rice as they have very complex cooking profiles, as well as taking much longer to cook so the rice has time to absorb the moisture.
I think pressure cookers actually make rice better than standard rice cookers because Zojirushi’s latest rice cooker products are actually built to cook at high pressures like a pressure cooker. I’m a little surprised that they didn’t lean into this aspect though. I initially assumed that these new Zojirushi’s must be trying to compete against the instapot market but nope, they still only care about rice. For how expensive the new Zoji’s are I really wish they cooked more than rice.
@@WARnTEA yes those a really expensive rice cookers! and only for rice! 😱 but the song it plays is cute.
Here in Australia we commonly use rice cookers as a one cook pot. We cook the rice in stock, then as soon as the cook button switches to warm, we add veg and sometimes cooked chicken on top, lid back on and let it keep warm for 15-20 minutes. Is that common in other countries?
I agree about instant pot being hard to clean. You have to empty it in 10 seconds otherwise it sticks to the bottom. It’s a race against time lol. I usually just give up and soak the pot in water while we eat :)
Americans mostly eat bread and potatoes for carbs, so no one I knew owned a rice cooker. I even bought a rice cooker for my parents and they didn't really use it. If we made rice it was usually some type of long grain cooked in a pot and bought one small bag at a time that was only good for one or two meals.
From what I can tell Asian families probably don't cook anything but rice in their rice cookers because they make plain rice basically everyday.
I've seen that cooking method mentioned a couple times in some rice cooker reviews though, so I'd really like to try it sometime.
I really enjoy watching and listening to your father.
One of the things that's always gotten me is how to properly cook rice, so thanks y'all!
Great tutorial! I also wash my rice 3 times! I find if i dont, it tends to be stickier and a tad mushy in the bottom. I do 1 cup to 1.5 cup water. Works everytime!
but what kind of rice? that makes a difference.
There is a way to save mushy rice. Add more water to make congee.😁
Love your dad and I love your channel. Thank you for sharing this priceless information.
Glad I found your channel! Thanks for all the great questions and your father’s explanations.
For many years I did not rinse rice. The reason is in the 70s there was an article in the Food Section of the newspaper that said white rice was sprayed with vitamins. So washing the rice would remove the vitamins.
I've got a Zojirushi NP-NVC18, which from what I can tell is an older model of the same one in the vid, and as a frequent rice eater its been worth every penny I spent on it. With zero effort it can make good rice, with a bit of effort it'll make great rice, and since it's pressurized I've made up five or six cups at once and then it stays good for an entire week. (assuming you're not opening it constantly)
I was taught to cook rice before there were these fancy machines.
Wash rice until water is almost clear. It’s an eyeballing technique.
After that, place hand flat on top of rice and gradually fill until water comes to midway up the back of the hand ( not the finger part, just the solid back part).
Place pot on high heat, and when the rice bubbles (ie, when water is boiling), turn heat down to simmer, cover and cook until rice is done - another eyeballing technique.
This is probably one of the ways rice was cooked for thousands of years.
The hand is one of the best measuring tools one can have. I know how many inches is my hand span. Also the length of my forefinger. If there’s no ruler or measuring tape available, I can still come up within an inch of what the actual measurement might be. Try it! Your hand may be your best tool in a pinch. 😊
Daddy Lau reacting to the rice cooker song should be a gif.
Starting on my journey to learn new foods. Enjoying your channel.
Thanks, however my instant pot cooks perfect rice in 4 minutes. Perfect every time. Sella rice superb.
❤
Colin 🇬🇧
Zoji...is the best I use many kind of rice white, brown, black and basmati the results always perfect... the timer function is very useful for xtra time presoaking the rice before cooking.
If you dont have a rice cooker, cook it in a banemarie over boiling water or steam it. I usually do this by using a large pan. Just place the bowl in and cook, water to rice ratio is the same, though you can reduce it a little to account for the chances of water bubbling into the bowl and the extra moisture trapped within the pan. Takes around 30 mins for 2 scoops. Its much better than cooking it over the stove, especially for small amounts like a single cup.
Fabulous post love watching these ty
Zojirushi is such a good brand for so many things!
I love the fact that he chooese Thai authentic jasmine rice ❤
Zojirushi are eye-wateringly expensive in the UK and rarely come with a proper UK plug. After some research, I found a brand called "YumAsia" whose higher-end rice cookers seem functionally very similar to Zojirushi models. I bought one a couple of years ago and it's outstanding, the best rice I've ever had!
Malaysian Chinese prefer Thai jasmine rice too. About washing the rice, I wash 2 times.
'is there any way to save rice that's too mushy?'. My answer is the same with uncle. No way but instead of eating mushy rice, you can turn it into porridge. I prefer porridge over mushy rice.
Thank you for the information. I cook my rice (medium grain) in the microwave. In the microwave if you put too much water you can steam it off if you are careful.
I live in a small apartment, where space matters, so I use the olden days method, the way my Paw Paw taught me. I boil the rice in a cast aluminum pot, with ratio of 1 cup rice to 1 cup water. I could use the finger... but with Thai Jasmine rice, this ratio is accurate.
love to see you father cook rice on the stove top instead of using a rice cooker.
i recommend after pouring water the first time to only let it absorb the water without any rinsing to immediately drain it first as rice absorbs more of the filth and starch you are trying to get rid of... start rinsing on the 2nd wash... for the rest i do the same processes and wash several more times until the water is significantly more clear
Your Dad is a Treasure !
I can vouch for Zojirushi, I own one thats 14 years old and still going strong. I also have a newer pressure IH tiger. I still think the Zojirushi cooks slightly better rice. Probably should have gotten myself a Zojirushi pressure IH instead.
Washing rice also gets rids of a good quantity of arsenic that is found in rice (well documented look it up)
I have only basic rice cooker. I cook thai jasmin rice with ratio rice 1 : water 1.5. however, it depends on how long the rice is kept after harvested.
8:51 What about turning the mushy rice to congee?
We used to use Japanese rice or China 🇨🇳 rice and use a cup of rice to 1 and a 1/2 cup of water for measurements.
Thank for for making these videos and sharing them with the world. I found out with this video I was not being to obsessive in washing my rice three times to get the sediment out otherwise a starchy film develops on top of the cooked rice.
Always a good idea o wash the rice. Testing has found that a good portion of rice on the market has arsenic.
Washing removes it.
Great Video!! Did Cam and Maya enjoy the rice?
I took a program in Asian Culinary Arts in Canada. We always agitated the rice in water until the water ran clear, then steamed it in a bamboo steamer (300,000 BTU wok burners, continuous water supply...). Measuring the water is a bit inaccurate, because there will be some residual water on the rice after washing it. But... close enough!
Some varieties of “Thai jasmine rice” such as Milagrosa were actually developed in the Philippines at the International Rice Research Institute.
Instant Pots also make perfect jasmine rice. Rinse once or twice, drain very well, 1:1 rice:water, pressure cook 3 minutes on high, natural release.
Sometimes i mix both Thai Jasmine and Indian Basmathi rice ... I use 2 jasmine to 1 basmathi ... u can even use 1:1 ratio, up to yr preferances ...
Wash rice 3x place in rice cooker, cook and then enjoy. That is how I make my rice 🍚
The 1:1 by volume method works for wet rice that has been washed.
I have found that if you don't wash the rice1 of rice and 1.5 of water will make up for the rice being dry.
Many of us have a instant pot/or diff. kind of pressure cooker. It's your best fd of making rice too. Also note that new and old jasmine rice takes different amount of water too. Thumb of the rule is new rice requires less water and old ones a little more. I always tell ppl whenever you get a new bag of rice, try it first and adjust the water after the 1st time of cooking. Each brand, old or new rice, the amt of time you keep it at home (from new to old) require diff. amt of water. If you want good claypot rice, old rice is always better.
I always use Thai jasmine rice too, for as long as I remember.
I was about to comment about the finger knuckle thing for measuring the right amount of water and then Daddy Lau talked about that too! We use a old National brand (a.k.a. Panasonic) rice cooker from the late 1980s for cooking rice and congee, that rice cooker is super simple in operation and only relies on a magnetic relay to turn the heat off. In Singapore and Malaysia, the most popular type of rice is Thai jasmine (or Hom mali) rice, since that's from a neighboring country. Most brands are graded AAA, although each household may have a preferred brand. I have to point out that you can't really use a rice cooker for basmati rice or arborio rice because of the different cooking techniques needed.
One more thing, I'm not sure if Daddy Lau's actually done it before, but claypot rice sounds like something for a future episode!
Im frm Msia lives in Nz .. i mix both jasmine and basmathi and cook togthr in a rice cooker .. feels good to my taste buds n my fam .. for basmathi of course soak for 30mins first (and do not soak the Jasmine) .. u can taste both texture of the rice ...
hi randy! my family is shopping for a new range hood and we were wondering what specific model of Hauslane range hood you have? we love your videos, thank you!
We use the popcorn tin as a rice container too!
Any suggestions for timing if we cook rice using microwave?
I bought a Zojirushi induction rice cooker a decade ago and its the only way i cook rice now. Ive made dozens of recipes in it with half a dozen types of rice. Cooks perfect every time!
My grandfather always washed the rice. Stones and I remember seeing mice poop and sometimes bug hulls. We were poor as hell. But the rice was always good.
以前同學留美就帶大同電鍋，很簡單啊，一個按鍵飯就煮好了😂
"Everyone's fingers are different." So true. I remember the first time I made rice I used the "finger method".... I measured the water going up to the first joint of my finger. That's the way my boyfriend always did it, but he has totally different hands than me, haha. My rice turned out so bad. Lesson learned!
I love you watching you and your dad did lot of good Cantonese dishes. Rice is the basic but essential to Chinese food, one must know how to cook it first.
1:04 hahahaha i also store my rice in those holiday popcorn gift tins ☠
i wash rice 3 times too from the first time i cook rice until now. didn't particularly learn it anywhere, it just feels right to wash it 3 times smh 😂
Ever since my rice cooker stopped working, I've been using an Instant Pot (to avoid having an extra appliance on the counter), but I must say it's rather inconsistent. Rice also seems to harden much faster in the fridge for some reason. I wonder if cooking rice under pressure changes its quality.
🙏 Sir Thank you
i never though restaurants mixed both white rice and Jasmin, most of this i kinda knew from trial and error. question though have you guys ever made rice with chicken or beef broth for dishes? i have. just curious if anyone else had tried it.
Today is my 1st time cooking rice using the Uncle Lau method, wish me luck ❤
Can your dad recommend a good method to prepare/season Thai riceberry?
Thank you.🙏
Side note: if you have a claypot, you can pull the water that washed rice to claypot so that the stuff in the water can fill in the micro gap of claypot
Two questions: What is your dad's preferred brand of Jasmine rice? If mixing Jasmine and American Long Grain, do the water ratios change from when using just Jasmine?
Just get what is available in ur local store,the brand is not that important,the flavour of the rice is not that diff only the prices. Yes by mixing the rice u need to adjust the water,but the first time u can just go with 1:1 ratio and adjust to ur preference
I could never get the ratio of boiling right so I just closed the pot with water and boiled like spaghetti it's strange to my calendar comes perfecteverytime😊
How would you advise people using clay pots for rice cooking ?
Now i want to look up rice cooker for sale.
Do not waste the water used for washing the rice. It is very nutrious and great to be used for watering plants 🪴
多謝劉叔叔🙏🏻
不要客氣，好多謝您嘅支持！老劉㊗️您同家人健康快樂！
@@MadeWithLau 🙏🏻
I hope your dad lives forever, mine didn't.
我以前洗米也是這樣洗的。後來看影片學日式洗米法(倒掉水後，讓無水濕米摩擦去掉表面白粉)，真的是又快又清潔。
非常感謝您的支持和分享！老劉祝福您闔家健康快樂！
Could you save mushy rice by making it into congee?
Благодарю ВАС за очень хороший рецепт, обязательно попробую приготовить по ВАШЕМУ рецепту!!!Успехов ВАШЕМУ каналу и дальнейшего процветания!!!🙏👍谢谢你提供了一个非常好的食谱，我一定会尝试按照你的食谱做饭！！！你的频道成功并进一步繁荣！
I seriously don't get why many CZcams cooking channels dont use a rice cooker when cooking rice. Is it a flex thing?
It is amazing your dad is so patient. Most Chinese fathers would blow a gasket if asked too many questions....
I wish my rice cooker sung to me. I love my rice cooker, I have a YumAsia one. But it still disappoints me it doesn’t sing to me 😂
I’ve always used zojirushi rice cooker and love how it cooks the rice . The problem is the rice container always starts to flake off like the nonstick coating starts to degrade and rub off which is concerning to cook in. I’ve replaced the rice pot which is costly about $75 each time . I’ve been very careful to use only a cloth to clean it etc but the flaking problem still exists. Has anyone experience this issue ? Trying to find another brand which doesn’t have that non stock coating
We Greeks wash three times also! 😊
Well, if you got a zojirushi for cooking rice, there's not much one can go wrong.
Southern Chinese like the soft moist and fragrant Thai Jasmine. Northern Chinese are more into short-grain Calrose rice similar to sushi rice of korean/japanese type of rice. American long-grain rice is for the bland people. Love your videos. thank you for documenting lost recipes of the 1970s-1990s.
Im Cantonese and prefer short grain, never found any real differences in cooking different rice dishes.
@@biggusballuz5405textural differences and compatibility with gravy?
Nowadays, especially with some ABCs, some of them swear by the knuckle/finger method just to put on an air of “authenticity.” Like not using dishwashers or hating Panda Express for no good reason. Measured water to rice ratio is the best and most scientific
Doesn't the size of the pot also matter? If your pot is wider then you'll need more water but using the knuckle method would account for that
If the rice is too mushy then you can add add some lentils and boil it together. It's called Pongal in south India. Or make Congee!! no? Please ask your dad.
Thanks, I need this video. I always screw it up somehow!
Excuse me, I have signed up to win the rice cooker, I don't understand the last request: how to confirm: I just keyed in my email address, confirm? Is it correct?
What is your father’s favorite name? Brand of jasmine rice? My mother’s friend used to make this jasmine rice that was so floral. It was delicious.
If the rice is too mushy, you can turn it into rice porridge or congee
美國有沒有賣越光米？泰國米和美國米比較長，口感比較硬，感覺炒飯和燉飯很適合，煮一般配菜的白飯越光米和短米比較軟黏，老人家很適合！
是的，舊式電鍋比較簡單，適合我哋老一輩人用。您所講嘅短米亦有賣，非常感謝您的支持！老劉祝福您闔家健康快樂！
Knuckle method doesn’t work for me .. great video 👍
Back in Hawaii we would wash the rice until the water ran clear. Don't know why, it's just what we were told to do.
8:13 missing asset in the transition
When will the giveaway winner be announced?
梅菜扣肉 recipe, please!
遲些按排時間吧，非常感謝您的支持！老劉㊗️您和家人健康快樂！
Best rice cooker for under $100?
My dad will show you how to cook rice after 50 years cooking rice..... tip number one get a rice cooker! are you kidding me! great advice lol
So, does your dad have an AirBnB with dinner assistance?
In the UK we get told that re heating rice turns it into some kind of poison ???? Personally i have never believed this rubbish , and i am happy to see that i am not alone !