Honestly, huge number of Filipinos don’t have a rice cooker in their kitchens, they cook rice using “Kaldero”. And in some areas they using Caldero and cooking this using woods and that’s really hard.
here in my place, i'm not from manila btw, almost everyone uses a rice cooker nowadays unless there's a gathering or fiesta when they will cook the rice in a giant pot. Another sharing, rice cooked in bamboo is fun and has a hint of sweetness to it. I hope people can try it
We have, and I wanted to use it so we did for awhile, but now my parents are back to the classic pot for rice, the one we only specifically use for rice.
Finally! Someone explained necessary water adjustment. Not just first line in any rice quantity... Just how I was taught 35yrs ago. And now my children does the same method as me.
Yes! Exactly how I do it and how my grandmother taught me. I didn’t think that all Filipinos have this same method from beginning to end. This is how we never go wrong even if we use firewood to cook rice.
Whatever the height of the rice, should be the height of the water on top. ( Use your finger ) Make adjustment, as different rice needs different amount of water.
We do the same measuring too.Using the finger, use the HEIGHT of the RICE from the bottom, the same height measurement of water FROM THE TOP of the RICE LEVEL. Just adjust with the kind of rice variety
True, cooking the freshly bought rice is a trial and error. Some needs so much water and some little. And some even need you to cook it in a very low heat throughout.
@@ardaniel7234 🤣 I slightly agree. With age comes familiarity hahaha! Kung etong klase na rice eh need ba maraming tubig, or if eto ba need ng sakto lang. Or if eto ba madaling mapanis, etc.
Although I'm not Filipino, I'm American, I've never used a rice cooker. Never owned one. Growing up my mother never used one either. We just use a pot and stove.
it's interesting to learn new way of cooking rice from another country, my javanese grandma taught me to cook the rice in high heat without the lid until the water boiled then turn it to veryyyy low heat with the lid on for 15-20 mins and then turn off the heat, wait for another 10-15 mins before we can mix(?) the rice so it won't stick to the pot
its basically the same. But covering the pot makes it boil faster because you are keeping the heat inside the pot rather than releasing it through vapors.
Sa pilipinas kahit may buhat ka pang Bata madali lang mag saing Hindi na kailangan Ng rice cooker Hindi ka matutu mag tansya Ng sinaing pag lumaki ka sa rice cooker
I only knew of rice cookers when moved to the Philippines. In Cameroon just like most African kitchen we just cook the rice in pot. Lol it still amazes me that cooker was created just for rice. 6 years on and I'm still amazed by the rice cooker thing.
As a German it took me way too many years to learn how to cook rice. My parents actually cooked parboiled rice in plastic bags...yeah...I had a rough start.
there is a more accurate and simple way my friend. After you cleaned the rice, drain it fully. If you have 2 cups of rice you should have 2 cups of water USING THE SAME CUP you used to measure the rice. No need to estimate. It works all the time
Another tip: Dapat tuyong tuyo yung lutong kanin hanggang sa gitna para iwas panis. Yung takip nya nababasa pag hinihinaan na yung apoy, dapat punasan para di mabasa yung gilid. Tas pag malamig na yung kanin, yung pantakip yung strainer ng pasta instead of lid mismo ng kaldero. Mga bacteria kasi lyophilic (eg. Kilikili) kaya nagmu-multiply sila ng mabilis pag basa, which can cause spoilage. Tas yung iba nilalagyan ng suka kasi acid can inhibit the growth of bacteria. Nagtatagal kanin namin kahit 4 to 5 days ng di panis.
Another tip. Wag gumamit ng basang utensils (specially yung kutsarang naisubo mo na, it's a big NO) kapag magsasandok ng kanin. Dyan nagsisimulang mapanis yung kanin. Kailangan, tuyo lahat ng gagamitin. Mas tuyo, mas better.
We cook rice in wood on a daily basis because gas is expensive and since wood branches are abundant in our place, it's an obvious choice. The only problem is when cooking something that really needs a stable temperature. And can't forget of course the taste of boiled water ahhahahahah Anyways, been cooking rice since little, I guess it goes for every kids (?) And I noticed that the finger rule doesn't apply to every type of rice. So you need to adjust. If the rice wasn't cook yet but the pot is "hibas na", you need to add more hot water. But on the other hand, if you noticed that it still has much water than it should be, you need to keep some. Take your mug, reduce the water, add sugar, then drink it. We call it "Am-am" and that's a very classic drink in my childhood.
We don't usually use rice cookers in Brazil! We usually stir fry the rice for a few minutes before cooking, in a regular pan - almost every household cooks rice like this! And believe me, we eat a lot of rice! Hahaha
i live in the US and am Irish but I cook my rice this way as well. i was told that the heat "opens up" the rice & this is the best time to add your spices just for this reason. idk if that's true or not but my kids love it
This is so over the top. Perfect fluffy white rice is very simple. Rinse, one knuckle of water over the rice, simmer until water is gone, steam and fluff. Literally that easy. Perfect every time.
The finger method is flexible for any pot. But nowadays i feel lazy, that the water i put is simply double the amount of rice. ( Ofc if youre cooking for the whole village) Sometimes more water depending on the rice.
and for some reason, rice that is cooked in fire has a better cook to it and tastes better. And it even tastes better cooked in wood fire. ✨ Rice cookers tend to cook the rice unevenly like it's wetter in the middle and dry in the bottom and the sides lol
While I agree that it taste better in fire wood, I think, cooking it in firewood has a higher chance for it to cook uneven, unless you watch over it all the time. Wood fire is hard to control so it's still better in stove or rice cooker if not for the taste. I think, your rice cooker is just faulty.
@@ken8771 the hot tutong or the "just came out from the fire" tutong is the best, pair it with black coffee and some fried breakfast like dried fish (tuyo or daing) then some fresh tomatoes on the side and tadaaa ✨ you have the best breakfast
@@ken8771 I actually haven't eaten tutong for more than a decade already. Our Zojirushi rice cooker is very sturdy. The best part is that you can set a timer so that when you wake up in the morning, fresh rice is just cooked.
This is the method we use to cook rice in India. We hardly use electric cookers. Some families prefer to take out the extra water once the rice is cooked (they use that water to dip in any freshly washed cotton clothes we wear,for perfect irony texture) and then cook it for 1 to 2 mins on low heat to evoperate the remains of water from cooked rice. And Some prefer to cook the way you showed here. 😊
Using fingers to measure the amount of water needed to cook the rice is really a Filipino way. But this doesn't applied in all of the rice. FYI, to those who are not aware, there are variations of rice in the Philippines, some of the rice absorbs lots of water, some are not. If you think your rice absorbs lot of water to expand, then you need to use a the cup you use to scope the rice grain. And the measurements is 1 is to 2 to 2 1/2. 1 cup of grain rice equals 2 or 2 1/2 cups of water. If your rice doesn't absorbs lot of waters to expand then you can use your fingers, particularly the middle finger. Of course make sure that the rice is evenly spread at least at the top of the rice, and place your finger on top of the rice and measure the water until in between of the two lines in your finger. If you notice that the rice starts to boil, stir the rice to let the water penetrates to the lower parts of the rice, and then lower the fire. And let it cooked slowly.
But we are masters of rice . We eat rice for breakfast lunch and dinner. In fact we dont consider it a full meal without rice, even if we eat 1 whole chicken. The finger method is only used when we were kids because thats the only way how to teach kids the most effecient way to cook rice, but with age comes familarity, i just look at the water and consider what type of white rice i cook because some rice needs a lot of water to cook
@@vashrazul6986 u would be surprised if u ever came to Honduras!! We too eat rice. A LOT. but i gotta say that u guys probably eat it the most. But in hondurans defense id say that wee eat tortillas and frijoles a lot too😂
Not all rice types need the same water ratio :) as a middle eastern we use basmati rice and short grain(Egyptian rice), but in America you can find jasmine rice, American long grain rice, every type needs more or less water, sometimes even the rice brand matters! Which is why I rarely change the brand I buy.
Hot take: as a Filipino my mother never taught me the finger method. We always just use the same cup (usually the stainless 555 cup) we used in measuring the rice and the amount of water is equal the number of cups of rice to be cooked. That's it. Until now that's the method we use at home. I just learned the finger method a few years ago from my colleagues at work when we cook rice at the office.
Used to use the finger method but since different rice use different amounts of water i just eyeballed how much it needed, never failed me and never stuck to the pot
Using the finger, use the HEIGHT of the RICE from the bottom, the same height measurement of water FROM THE TOP of the RICE LEVEL. Just adjust with the kind of rice variety.👍 Perfect!!!
Using the same technique for the water level for our pot and it works beautifully. However, it only works for our decades old rice pot which is cylindrical (some pots flare or change diameters heading to the top like some soup pots), or that standard rice cooker pot that we now use stovetop as the electric heater element broke haha. Also it does not work with new rice (newly harvested rice) as we use less water to cook it, or else we're gonna have mushy, porridge-like rice (which I kinda like though). This has been also discussed by America Test Kitchen - the 1:1 rice-water finger level + extra half-knuckle or so is for additional water to allow for evaporation so you won't end up with crunchy rice bits. XD Also, gotta love all-clad cookware. Or any heavy cookware in general.
You could also use steamer. Wash your rice, fill your steamer with water until above 1-2 cm the strainer, heat the steamer, put in your washed and strained rice. cook for 45mins, check your rice, if it still half cooked, pour two glasses of water onto your rice, close the lid, let it cook for another +-20 mins. Some indonesian in rural area still use this method when they cook for big events.
A rice cooker is so much better not only because you don't need to bother with weird finger methods, but it can keep rice warm for days. You can also set a timer to have it ready at a specific time.
Thank you soo much mam as my mother is not well I'll be able to cook rice 🙇 I literally don't know how much pour water and now I know thank you soo much once again
This works most of the time, IF the rice is a new harvest (higher rice moisture content), this would work. BUT IF the rice is an OLD STOCK, u need a bit more water
that's why I wonder why some ppl still find it hard to cook rice perfectly in a rice cooker because that's the simpliest way to do it. When we were young we were taught to cook rice in a pot. we just started using rice cooker when it somehow became cheaper.
different types of rice grain require different levels of water. pag makinis sa feel when washing the grains, means hindi maraming tubig for cooking while pag magaspang sa feel when washing the grains, mas kelangan ng tubig.
We don't do it to measure the water.. We do it from the tip of your finger must touch the rice then the water depends on the type of rice you're using, if the rice is soft when cooked then the water must be lesser and if the rice is like scattered type then the water must be more than an inch of your finger lines
And if you wanna check if the rice is cooked or if the water is gone you can splash a few drops of water on the bottom of the pan from the outside to know that..
Tip: After you turn off the fire do not immediately open the lid, instead let it sit for a minimum of 8 minutes to avoid. This is to let the remaining steam fluff the rice and avoid sticking in the pot.
Looked byrnt at the bottom. Halfway through when u saw that most water dissapeared from the top, that was the time to stur it from the bottom to make sure it isnt burning and sticking underneath and also to allow the uncookeed rice at the top to be mixed into the bittom. Then swich off the fire and leave covered. The rice will be oerfect and no wastage of burnt underneath
I did that also..but you need to leave the rice about 10 minutes or more than that so you can get until the bottom with out stick when you get or take the rice
I Filipino.. after washing I fill pot with water but I put my middle finger atop rice n add water if needed to the first line on finger works all the time ... also I boil then I turn to low heat this is when I cover..
Same amt water as rice plus 1/4c water. Wash rice 3 to 4 times until water is clear. Bring water to boil turn to low cover. Cook about 10 to 15 min. Works every time
Actually if you do this method and cook the rice in wood fire and perfected the heat distribution you will have the best tasting rice, my mother would always prefer a wood cooked rice even though it is a little more difficult than the one you cook is a stove.
You use twice as much water as rice usually. The finger method is not consistant at all. And for it not to burn you fry the rice a few seconds after washing in some butter or oil and then also add a bit of butter when adding the water.
For every 150g of rice add 180 ml of water. Add an extra 150ml depending on the pot. This is for the water that escapes. Use a cover that has a hole in it for a thermometer. It will stay at 100°C for a while. When it goes above that pull the pot off of the stove. Allow to sit for 15 minutes and your rice will be perfect.
I know this technique since 3rd grade, I used rice cooker but the cheap janky one, the ones that almost never cook consistently, and I still got almost consistent results everytime, the trick is to mix the rice, around 95% of the way, so let's say it takes 40 minutes to cook, I always check around 2 minutes before it's done, and if too watery, i'll mix it around and wait for a couple minutes after it's "done" the cooking cycle
We use to cook like that in the 70s it usually overcook or burned the rice... rice cookers are most useful invention of all time free's yur mind for other things while cooking the rice when youre a busy mother.
actually the finger thingy depends on the type of your rice. some really needed to be on the line with your finger, but some prefer to go beyond it for lots of reasons which still depends on how smooth they'd like their rice to be.
A inverter microwave cooks the most perfect rice in 12 minutes. Cook for 10minutes, stir then cook for 2 minutes. Wash and prep rice as she does is great.
Actually relatively few Filipinos cook rice in rice cooker. If you want a traditional Filipino way of cooking rice, use a clay pot and a stove that runs on firewood.
As a Filipino man, when I cook my rice, I always remember what my Filipino mother told me as a child: "Remember anak, when cooking rice, make sure to finger the rice after washing it." Wise words to go by in life.
Im SriLankan, and we do the same as you just showed. i guess it isn't just a Filipino trick. We wash it twice, rub the grains together, and use the finger method to measure if it's enough water.
As a Filipino my ancestors just tap my shoulders when the water is filled enough. Whispers how strong the fire is. Shouts when it's boiling and sings when it's "in-in" time.
The water depends on the variety of rice. The variety rice she used might have needed more water to be perfectly cooked. Some varieties need less water. For the general public, the level of water needed for the cheap variety which most people could afford, should be at least be on the first line from the tip of the middle finger. Always ask the store for the kind of rice you are buying.
I learned that when I was 7 years old now I'm 62 and I never fail
oh ur old old
true asian
Some parents don't teach their children this, so I really appreciate videos like this.
@@rugma1696 yes I am old. My grandmother teaches me to cook rice in a pot.
I wanna try the rice you made 😊
Honestly, huge number of Filipinos don’t have a rice cooker in their kitchens, they cook rice using “Kaldero”. And in some areas they using Caldero and cooking this using woods and that’s really hard.
here in my place, i'm not from manila btw, almost everyone uses a rice cooker nowadays unless there's a gathering or fiesta when they will cook the rice in a giant pot.
Another sharing, rice cooked in bamboo is fun and has a hint of sweetness to it. I hope people can try it
Well since rice cookers are so cheap nowadays.. Not every one.but at least most of filipinos can now afford to buy one 😊
We have, and I wanted to use it so we did for awhile, but now my parents are back to the classic pot for rice, the one we only specifically use for rice.
it's not that hard😂 just let it be and it will cook perfectly
I have a couple of rice cookers but I still sometimes cook on stove.
Finally! Someone explained necessary water adjustment. Not just first line in any rice quantity... Just how I was taught 35yrs ago. And now my children does the same method as me.
You need to leave the rice in the pot for at least 10 more minutes so it doesn't stick to it
Yeah bro❤ but it's ok
Yes
IPA in-in Muna.😂
@@marcanesco6340in-in ba yon o inen ?
"Paanokon" in Waray language in the Philippines.
Yes! Exactly how I do it and how my grandmother taught me. I didn’t think that all Filipinos have this same method from beginning to end. This is how we never go wrong even if we use firewood to cook rice.
What country are you from?
Whatever the height of the rice, should be the height of the water on top. ( Use your finger ) Make adjustment, as different rice needs different amount of water.
Ganito turo samin.
We do the same measuring too.Using the finger, use the HEIGHT of the RICE from the bottom, the same height measurement of water FROM THE TOP of the RICE LEVEL. Just adjust with the kind of rice variety
I base my water on the type of rice I use. Some rice just loves water.
True, cooking the freshly bought rice is a trial and error. Some needs so much water and some little. And some even need you to cook it in a very low heat throughout.
true the years, kaya hindi ko ginagamit yung finger technique, tamang titig lang sa tubig. tantiya tantiya kasi matanda na tayo.😂
@@ardaniel7234 🤣 I slightly agree. With age comes familiarity hahaha! Kung etong klase na rice eh need ba maraming tubig, or if eto ba need ng sakto lang. Or if eto ba madaling mapanis, etc.
This person speaks facts.
So true. Each rice has a specific water measurement when cooking it.
That's what we do in Philippines that's the best way too cook rice
Because she's a Filipino
rice cooker works fine
Pilipino way is ALWAYS the best way!
No sh*t Enstein
Although I'm not Filipino, I'm American, I've never used a rice cooker. Never owned one. Growing up my mother never used one either. We just use a pot and stove.
it's interesting to learn new way of cooking rice from another country, my javanese grandma taught me to cook the rice in high heat without the lid until the water boiled then turn it to veryyyy low heat with the lid on for 15-20 mins and then turn off the heat, wait for another 10-15 mins before we can mix(?) the rice so it won't stick to the pot
its basically the same. But covering the pot makes it boil faster because you are keeping the heat inside the pot rather than releasing it through vapors.
Water level depends also on the type of rice and it's freshness 😊
Opo.. may mga Bigas na kailangan ng mas maraming tubig. Doon ako nadadali at napapagalitan haha
Exactly!!!
Yup i only known that when i experience other kind of rice like here in middle east
That’s true
Washing also. Certain types of rice don't need more than one wash, and would even have worse quality if you do.
Rice cooker works fine, and with toddlers, anything that helps to avoid burning food while caring for kids is a win!
Sa pilipinas kahit may buhat ka pang Bata madali lang mag saing Hindi na kailangan Ng rice cooker Hindi ka matutu mag tansya Ng sinaing pag lumaki ka sa rice cooker
@@jeff_09682well some filipino can't afford rice cooker so we use those pots and cook it. And ofc you can still use mittens or potholder no burning.
As a Filipino i never use rice cookers, i only use pot to cook my rice ✨
I only knew of rice cookers when moved to the Philippines. In Cameroon just like most African kitchen we just cook the rice in pot. Lol it still amazes me that cooker was created just for rice. 6 years on and I'm still amazed by the rice cooker thing.
Nah, in the Philippines we use the rice cooker in several ways. First, is for rice steaming, cooking rice cake, steam dumpling and for frying😅
@@DeanThough Philippines though has been my home for over years now and counting I love everything about the country
Me cooking for my husband’s Italian family with my hand in the pot up to my elbow 🤣
Definitely 😂
As a German it took me way too many years to learn how to cook rice.
My parents actually cooked parboiled rice in plastic bags...yeah...I had a rough start.
What absolutely baffles me are the cooking instructions on rice packages in Germany. I mean, how haven't they figured it out yet? 😂
there is a more accurate and simple way my friend. After you cleaned the rice, drain it fully. If you have 2 cups of rice you should have 2 cups of water USING THE SAME CUP you used to measure the rice. No need to estimate. It works all the time
Another tip: Dapat tuyong tuyo yung lutong kanin hanggang sa gitna para iwas panis. Yung takip nya nababasa pag hinihinaan na yung apoy, dapat punasan para di mabasa yung gilid. Tas pag malamig na yung kanin, yung pantakip yung strainer ng pasta instead of lid mismo ng kaldero.
Mga bacteria kasi lyophilic (eg. Kilikili) kaya nagmu-multiply sila ng mabilis pag basa, which can cause spoilage.
Tas yung iba nilalagyan ng suka kasi acid can inhibit the growth of bacteria.
Nagtatagal kanin namin kahit 4 to 5 days ng di panis.
Wow... Kanon namin, pag naiwan Lang ng Ilang oras mapapanis na 🗿
Noob q: Hindi naman po ba maglasa yung suka sa kanin?
@@morinkintz547 Nope. You need a teaspoon lang. It will cook the rice perfectly at mabango pa!
@@oNiLaDtOrRu ooh I see, I see. Salamat po sa tip! Naalala ko lang rin ginagamitan nga pala ang sushi ng rice vinegar haha!
Another tip. Wag gumamit ng basang utensils (specially yung kutsarang naisubo mo na, it's a big NO) kapag magsasandok ng kanin. Dyan nagsisimulang mapanis yung kanin. Kailangan, tuyo lahat ng gagamitin. Mas tuyo, mas better.
We cook rice in wood on a daily basis because gas is expensive and since wood branches are abundant in our place, it's an obvious choice. The only problem is when cooking something that really needs a stable temperature. And can't forget of course the taste of boiled water ahhahahahah
Anyways, been cooking rice since little, I guess it goes for every kids (?) And I noticed that the finger rule doesn't apply to every type of rice. So you need to adjust. If the rice wasn't cook yet but the pot is "hibas na", you need to add more hot water. But on the other hand, if you noticed that it still has much water than it should be, you need to keep some. Take your mug, reduce the water, add sugar, then drink it. We call it "Am-am" and that's a very classic drink in my childhood.
Agree!!!
" and wash or Uncle Roger will get mad " was the funniest line of all time 😂😂😂
also the amount of water differs on what type of rice. and as much as you can please buy rice directly from your local farmers ❤
We don't usually use rice cookers in Brazil! We usually stir fry the rice for a few minutes before cooking, in a regular pan - almost every household cooks rice like this! And believe me, we eat a lot of rice! Hahaha
i live in the US and am Irish but I cook my rice this way as well. i was told that the heat "opens up" the rice & this is the best time to add your spices just for this reason. idk if that's true or not but my kids love it
Thank you so much for explaining that! I kept seeing people using the “finger trick” to make rice and never understood it
It also depends on the type of rice. I avoid the "sticky" type like in most fastfoods.
Right, may ibang type ng rice na need ng extra amount of water.
Yeah sticky rice just like Japanese rice.
This is so over the top. Perfect fluffy white rice is very simple. Rinse, one knuckle of water over the rice, simmer until water is gone, steam and fluff. Literally that easy. Perfect every time.
thats what she did tho? not a knuckle, but essentially the same thing.
It's a lost skill with the rice cooker, everyone uses now. My fingers are not as pretty but it definitely works
For people with difficulty in measuring with finger you can add 4 cups of water for 2 cups of rice basically double.
This is how I make rice everytime 😂
The finger method is flexible for any pot.
But nowadays i feel lazy, that the water i put is simply double the amount of rice. ( Ofc if youre cooking for the whole village)
Sometimes more water depending on the rice.
and for some reason, rice that is cooked in fire has a better cook to it and tastes better. And it even tastes better cooked in wood fire. ✨ Rice cookers tend to cook the rice unevenly like it's wetter in the middle and dry in the bottom and the sides lol
While I agree that it taste better in fire wood, I think, cooking it in firewood has a higher chance for it to cook uneven, unless you watch over it all the time. Wood fire is hard to control so it's still better in stove or rice cooker if not for the taste. I think, your rice cooker is just faulty.
Try Zojirushi rice cooker. The rice is cooked evenly all over. No burned rice at the bottom of the rice cooker.
@@wavemaker2077 for me, that's a "no". The "tutong" part is my favorite ahahahhahahah
@@ken8771 the hot tutong or the "just came out from the fire" tutong is the best, pair it with black coffee and some fried breakfast like dried fish (tuyo or daing) then some fresh tomatoes on the side and tadaaa ✨ you have the best breakfast
@@ken8771 I actually haven't eaten tutong for more than a decade already. Our Zojirushi rice cooker is very sturdy. The best part is that you can set a timer so that when you wake up in the morning, fresh rice is just cooked.
The finger technique is such a classic
Don't throw the water you use to wash the rice, you can use it as broth for sinigang or any soup or pour it to your plants
This is the method we use to cook rice in India. We hardly use electric cookers. Some families prefer to take out the extra water once the rice is cooked (they use that water to dip in any freshly washed cotton clothes we wear,for perfect irony texture) and then cook it for 1 to 2 mins on low heat to evoperate the remains of water from cooked rice. And Some prefer to cook the way you showed here. 😊
I do the same thing like what u do..all mother's in Philippines will teach u to cook rice first when u already 7 years old..❤❤
Using fingers to measure the amount of water needed to cook the rice is really a Filipino way. But this doesn't applied in all of the rice. FYI, to those who are not aware, there are variations of rice in the Philippines, some of the rice absorbs lots of water, some are not. If you think your rice absorbs lot of water to expand, then you need to use a the cup you use to scope the rice grain. And the measurements is 1 is to 2 to 2 1/2. 1 cup of grain rice equals 2 or 2 1/2 cups of water.
If your rice doesn't absorbs lot of waters to expand then you can use your fingers, particularly the middle finger. Of course make sure that the rice is evenly spread at least at the top of the rice, and place your finger on top of the rice and measure the water until in between of the two lines in your finger. If you notice that the rice starts to boil, stir the rice to let the water penetrates to the lower parts of the rice, and then lower the fire. And let it cooked slowly.
I realized that latinos are really similar to filipinos 😂 people in Honduras don't have rice cookers so we all just cook this way
But we are masters of rice . We eat rice for breakfast lunch and dinner. In fact we dont consider it a full meal without rice, even if we eat 1 whole chicken. The finger method is only used when we were kids because thats the only way how to teach kids the most effecient way to cook rice, but with age comes familarity, i just look at the water and consider what type of white rice i cook because some rice needs a lot of water to cook
@@vashrazul6986 u would be surprised if u ever came to Honduras!! We too eat rice. A LOT. but i gotta say that u guys probably eat it the most. But in hondurans defense id say that wee eat tortillas and frijoles a lot too😂
You have to thank our Spanish colonial overlords why we Filipinos and Latinos are a lot very similar
Not all rice types need the same water ratio :) as a middle eastern we use basmati rice and short grain(Egyptian rice), but in America you can find jasmine rice, American long grain rice, every type needs more or less water, sometimes even the rice brand matters!
Which is why I rarely change the brand I buy.
Rice wars begin lol
Hot take: as a Filipino my mother never taught me the finger method. We always just use the same cup (usually the stainless 555 cup) we used in measuring the rice and the amount of water is equal the number of cups of rice to be cooked. That's it. Until now that's the method we use at home. I just learned the finger method a few years ago from my colleagues at work when we cook rice at the office.
I wonder if this will blow up in CZcams.
It's true that you don't need rice cooker to make a perfect rice. Nigel Ng overhyped rice cookers.
No matter how much im cooking I do one knuckle above the rice. Works without fail.
Sana mag-fufuiyooh si Uncle Roger sa 'yo, ate! 🙏
Used to use the finger method but since different rice use different amounts of water i just eyeballed how much it needed, never failed me and never stuck to the pot
Ang style ko kapag kumulo ng mga 3 mins patayin yun apoy tapos kapag bumaba na yun tubig saka buksan ulit ng mahina.. 💯 👍
☝️this.. saw my cousin do it this way when i was in HS, and since then, I have adopted this method when there's no rice cooker
Using the finger, use the HEIGHT of the RICE from the bottom, the same height measurement of water FROM THE TOP of the RICE LEVEL. Just adjust with the kind of rice variety.👍 Perfect!!!
Uncle Roger left the group, HIYYYYAAAA!!!😊😊😊
I use excess water to cook the rice. Once done, gotta strain the extra water to get rid of some of the starch. Works!
Using the same technique for the water level for our pot and it works beautifully. However, it only works for our decades old rice pot which is cylindrical (some pots flare or change diameters heading to the top like some soup pots), or that standard rice cooker pot that we now use stovetop as the electric heater element broke haha.
Also it does not work with new rice (newly harvested rice) as we use less water to cook it, or else we're gonna have mushy, porridge-like rice (which I kinda like though).
This has been also discussed by America Test Kitchen - the 1:1 rice-water finger level + extra half-knuckle or so is for additional water to allow for evaporation so you won't end up with crunchy rice bits. XD
Also, gotta love all-clad cookware. Or any heavy cookware in general.
You could also use steamer. Wash your rice, fill your steamer with water until above 1-2 cm the strainer, heat the steamer, put in your washed and strained rice. cook for 45mins, check your rice, if it still half cooked, pour two glasses of water onto your rice, close the lid, let it cook for another +-20 mins. Some indonesian in rural area still use this method when they cook for big events.
Learn this since i was young but we often stir the rice while it's boiling and would let it cooked until you get those crunchy sides 🤤
You can never go wrong with this measuring technique...I doing this for a very long years..
As a Filipino, the water you put, depends also of the variety of the rice. Some rice don't need a lot of water(We call it, "Hindi maki tubig").
A rice cooker is so much better not only because you don't need to bother with weird finger methods, but it can keep rice warm for days.
You can also set a timer to have it ready at a specific time.
Thank you soo much mam as my mother is not well I'll be able to cook rice 🙇 I literally don't know how much pour water and now I know thank you soo much once again
1 and 3 quarter cup water per cup rice. Will be perfect every time. Bring to boil then turn to low and leave 10 15
This works most of the time, IF the rice is a new harvest (higher rice moisture content), this would work. BUT IF the rice is an OLD STOCK, u need a bit more water
that's why I wonder why some ppl still find it hard to cook rice perfectly in a rice cooker because that's the simpliest way to do it. When we were young we were taught to cook rice in a pot. we just started using rice cooker when it somehow became cheaper.
Other people that cooks rice washes it until it's clear water but I believe it should be 2-3 washes when you rinse the rice.
99+ missed calls from Uncle Roger
different types of rice grain require different levels of water.
pag makinis sa feel when washing the grains, means hindi maraming tubig for cooking while pag magaspang sa feel when washing the grains, mas kelangan ng tubig.
We don't do it to measure the water.. We do it from the tip of your finger must touch the rice then the water depends on the type of rice you're using, if the rice is soft when cooked then the water must be lesser and if the rice is like scattered type then the water must be more than an inch of your finger lines
And if you wanna check if the rice is cooked or if the water is gone you can splash a few drops of water on the bottom of the pan from the outside to know that..
Tip: After you turn off the fire do not immediately open the lid, instead let it sit for a minimum of 8 minutes to avoid. This is to let the remaining steam fluff the rice and avoid sticking in the pot.
Looked byrnt at the bottom. Halfway through when u saw that most water dissapeared from the top, that was the time to stur it from the bottom to make sure it isnt burning and sticking underneath and also to allow the uncookeed rice at the top to be mixed into the bittom. Then swich off the fire and leave covered. The rice will be oerfect and no wastage of burnt underneath
Mine is different. High heat, bring it to a boil then bring it down to lowest possible setting. Leave it for about 5-8 minutes and you’re set.
Fact depends of what kind of rice you going to cook❤❤❤
We do that style too in the Fiji Islands.. although not many people want that kind of method anymore . People prefer rice cooker nowadays.
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Love from Philippines ❤
Add a small amount of vinegar to rice it will allow to kept longer and absorb more moisture.
I did that also..but you need to leave the rice about 10 minutes or more than that so you can get until the bottom with out stick when you get or take the rice
Another tip. Start at med high heat. Boil for a bit then lower the heat.
I Filipino.. after washing I fill pot with water but I put my middle finger atop rice n add water if needed to the first line on finger works all the time ... also I boil then I turn to low heat this is when I cover..
Same amt water as rice plus 1/4c water. Wash rice 3 to 4 times until water is clear. Bring water to boil turn to low cover. Cook about 10 to 15 min. Works every time
As a Bangladeshi I love to see how different cultures have similarities 😍😍😍
Actually if you do this method and cook the rice in wood fire and perfected the heat distribution you will have the best tasting rice, my mother would always prefer a wood cooked rice even though it is a little more difficult than the one you cook is a stove.
You use twice as much water as rice usually. The finger method is not consistant at all. And for it not to burn you fry the rice a few seconds after washing in some butter or oil and then also add a bit of butter when adding the water.
TYSM THIS SAVED MY LIFE WITHOUT RICE COOKER THIS IS THE BEST VIDEO EVER :)
ty im going to try this the next time i cook a dish with rice!
For every 150g of rice add 180 ml of water. Add an extra 150ml depending on the pot. This is for the water that escapes. Use a cover that has a hole in it for a thermometer. It will stay at 100°C for a while. When it goes above that pull the pot off of the stove. Allow to sit for 15 minutes and your rice will be perfect.
Old school…never fails 😊
I know this technique since 3rd grade, I used rice cooker but the cheap janky one, the ones that almost never cook consistently, and I still got almost consistent results everytime, the trick is to mix the rice, around 95% of the way, so let's say it takes 40 minutes to cook, I always check around 2 minutes before it's done, and if too watery, i'll mix it around and wait for a couple minutes after it's "done" the cooking cycle
We use to cook like that in the 70s it usually overcook or burned the rice... rice cookers are most useful invention of all time free's yur mind for other things while cooking the rice when youre a busy mother.
actually the finger thingy depends on the type of your rice. some really needed to be on the line with your finger, but some prefer to go beyond it for lots of reasons which still depends on how smooth they'd like their rice to be.
Depends on rice type sometimes need readjust the level
A inverter microwave cooks the most perfect rice in 12 minutes. Cook for 10minutes, stir then cook for 2 minutes. Wash and prep rice as she does is great.
Leave it for another 10mins. then the "tutong or dukot" is heaven.😂
Just use the same cup you use to measure the rice for the water as well. Equal parts. Abit more water if want the rice softer.
Actually relatively few Filipinos cook rice in rice cooker.
If you want a traditional Filipino way of cooking rice, use a clay pot and a stove that runs on firewood.
As a Filipino man, when I cook my rice, I always remember what my Filipino mother told me as a child: "Remember anak, when cooking rice, make sure to finger the rice after washing it." Wise words to go by in life.
I love the way you say "let's cook"🥺
Im SriLankan, and we do the same as you just showed. i guess it isn't just a Filipino trick. We wash it twice, rub the grains together, and use the finger method to measure if it's enough water.
In our area we measure it with cup, if it is one cup rice then 1 and a half cup water. By the way we also add salt as well.
your are the most best Filipino cooker you should make a restaurant 🤩
Guuurrll totoong pilipino ka😢😅philipino finger trick😢😂😂😂❤✨✨✨
As a Filipino my ancestors just tap my shoulders when the water is filled enough. Whispers how strong the fire is. Shouts when it's boiling and sings when it's "in-in" time.
The water depends on the variety of rice. The variety rice she used might have needed more water to be perfectly cooked. Some varieties need less water. For the general public, the level of water needed for the cheap variety which most people could afford, should be at least be on the first line from the tip of the middle finger. Always ask the store for the kind of rice you are buying.
the trick that has worked for me for years is, one cup of rice equals to two cups of water of the same cup size. it works all the time
You can let the rice dried a bit first and then put the lid, slow the fire. Will be perfect.
Uncle Roger : Haiiya you fucking not learn my cooking with rice cooker 🤣
It's a Indian style but more u can do by boiling water nd keep soaked rice it wll be so smooth texture
i cook rice like that too
ever since I was 10 years old
cuz that's how Naga's ( most of the Naga people's)cooked their rice.