How to Make the Perfect Pot of Rice - 3 Ways
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- čas přidán 20. 08. 2024
- This episode is sponsored by KERRYGOLD! Molly used Kerrygold Unsalted Butter: www.kerrygoldu....
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Meet Molly’s favorite snack: a perfect bowl of buttered rice. Sounds simple, but weirdly…isn’t? Today Molly shows us how to make the perfect pot of rice, and dress it up 3 ways. We’ll talk ratios, methods for swirling and swooshing when rinsing, and how to play around in the pantry. Have fun with your rice but also remember: rice is precise.
#rice #butter #Kerrygold #ad
Ingredients :
DAIRY
Kerrygold unsalted butter
PRODUCE
Lemon
PANTRY
2 cups long grain white rice
Peanuts
Chopped calabrian chilis, chili oil, and/or chili crisp
Sesame oil
Sesame seeds
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Video Series:
Director: Evan Robinson
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
obviously this video is for those who need it. if you think you don't then chill. some things you didn't learn since childhood takes extra care, because you want to give it more care and this is that for some people.
as someone who doesn't like to eyeball things in life, precise measurements are very helpful to me! so thanks for this because I never really learned a good ratio for water to rice
Molly, I have never made a successful pot of rice. Ever. In my entire life! But I did! Last night!!! Thanks to this video!!! I'm riding so high.
Me neither 😭 this was super helpful and it actually came pretty good.
I have one word for perfect rice:Zojirushi. Perfect - every - time!
True, but still cliche brah.
I made used this techniques last night to make my rice and it ain't a lie...it really was a "perfect pot of rice"!!!!
The comments are wild, holy hell. Keep rocking, Molly, and ignore the haters and trolls.
The main reason people use bowls to rinse rice is to not waste water. Also you can use the starchy water for cooking other dishes.
Well why would she know that? It's not like she lives in an area which has frequently had on and off again multiyear droughts since the 1980s... /s
Love your cooking style and how you explain the steps. I am a beginner at cooking and really need help to succeed in making something good. Thanks Molly :)
In my family we eat buttered rice with grated cheese. It's so good. We also boiled the rice like we do the pasta. It comes out pretty good that way too.😊
In my family(me actually) I eat buttered rice with salt. Nothing else.
This is perfect I only have one thing to add: rice cooks perfectly at a 1:1 ratio - this has been proven time and time again by hundreds of research videos and articles. The extra 1/4-1/2 cup of water is to account for evaporation. So no matter how many cups of rice you are doing you should do 1:1 ratio and then ONLY ADD an extra 1/4-1/2 cup of water depending on how cooked you like your rice. If you go by the ratio of 1:1.25 of rice to water and try and make 4 cups of rice with 5 cups of water, you will have overcooked riced!
My experience has been to observe washing the starch off, and according to how much remaining starch, adjust water level. Less starch, it can absorb slightly more water w out becoming sticky while making the grain full but separate.
“Introduce the salt here and now” - Molly, for everything, all the time
I personally loved this ep- something I make all the time, but will now make it “molly-fied”. LOVE YA
Fantastic lesson. Thank you Molly. Love your recipes and demos.
Yes it is great.
I loved this episode! I tried Molly’s technique for dinner to pair the rice with curry and it was perfect❤Thanks, Molly!
Molly knows her stuff. Buy her book!
This is basically how I cook my rice, but I put it in boiling water 🤔
Also - the cloth trick is nice but you gotta make sure it's the cleanest cloth on earth, otherwise the rice will have a subtle hint of rag 😉
I feel like the rag she’s using is a clean one, you could also use this method; but moistened it first. That takes the potential rag taste, as you say out of the rice. This is basically a few methods of keeping a lid secure in keeping the steam in. Although her rag seems clean, so why ask for it to be the cleanest on earth? It’s looks clean
LOVE THESE FLAVOR COMBOS
Whatever the controversy: this is the absolute truth, coming from an experienced builder and decent cook; Molly has raw talent and finesse! Btw, my goto garlic butter rice.
Sesame rice all the way! Perfectly timed just as my rice cooker died 🥰
Followed the recipe and this does in fact make the perfect pot of rice.
Sometimes things seem simple only after you know how to do them well, really liked this video, Molly's water ratio is different then what I usually use so I can't wait to try hers next time I make rice.
Bahahaha I can’t with these comments.
This is just Molly’s version. Her preferences and take on rice. Her perfect version of rice. Everyone is different! She’s eating with a fork because she’s western. Some people eat with a spoon, chopsticks, their hands, or a fork! Does it really matter?
If you’ve been following Molly’s career you’ll also know that the girl is obsessed with salt. She salts everything much more than maybe the average person might. Once again, just her preferences 😄
Hi Molly so sorry people are losing it in the comments about friggin rice! I can’t even😂😂😂😂#ricegate
Haters gotta hate. Trolls gotta troll. Nothing sadder than someone whose self image is in such peril that the only happiness they can find is when they belittle someone else. It hurts to look in the mirror. Instead of being cowards and rant from the shadows...just move on to something else that makes you happy....if that's possible. She's young, she's talented, she's happy and she's attractive. To a troll....that's a natural target. Fix yourself....stop knocking others to find momentary pleasure
Molly rocking a tan. So, will it still be 17 minutes steam time if you use more or less cups of rice? My mom used to use butter on the toasty bottom rice. It was a nice crunchy alternative to potato chips.
Congrats on 100K subs! 💥
To anyone in the comments: Okay we get it you know how to eyeball/knuckle/adjust cooking rice in your sleep. Do you guys want a medal? Lol let Molly teach other people how she cooks her rice 🙄
Omg seriously!
Lighten up, Francis!
Yes, I want a medal, I can e-mail you my home address
Yummy!!
Thanks Molly!
Amazing lesson, thank for your nice video.
what enamel pots are these? i love them!
Oh Yay Molls ❤Learning From You 😋😋😋💝💝💝
Molly, take it one step further, and eat your rice with a spoon instead of a fork. It makes way more sense! Rice for life :)
Hey Molly I bought those Calabrian peppers for the first time a while back. Mine tastes way too much like olives. Is that the norm? Love your work babe🤜
My brain didn't register the enormous quantity of rice cooked until the lid came off the pot and molly popped in a cup of butter!
Ill just add a good olive oil as a butter replacement. :P
@6:38 a person appears in the bushes in the window 😂
Great video Molly - thanks.
What is the device in the wall behind the sink? I thought it might be a wall oven but not so sure.
Can you talk about cooking rice at high elevation? Would you tweak the heat/time?
Water begins boiling at a lower temp the higher the elevation, so don’t kill the heat until it’s been boiling for a minute or so and reaches 212°F. Test with a thermometer for fun! I live and cook in Colorado and find that my water begins boiling around 200°F.
I apologize if this question has been asked before, but, how come you dont add the butter to the water that is cooking the rice? i would think it would eliminate the tasting/testing step....you will KNOW it is coated. ?
I stir in chilli crisp and oyster sauce
sorry when you were rinsing the rice i was distracted by that oven contraption behind you...what is that thing
i like my rice sticky and also i like to conserve water
When you’re simmering the rice on the lowest flame, I don’t know what this means on an induction hob like a 3 ? Or lower?
Hear me out.. add the butter from the very beginning, add more after cooking if needed
💯
If getting the water up to temp quickly is so important, then why not preheat the water before adding the rice + salt to it?
Can you use the wall oven in one of your videos?
Y'all are being annoying af in these comments
Uncle Roger haiyaaa
Rinsing is not *mandatory*. I often saute my rice in a bit of oil first until it starts to get transparent and fragrant. That cooks the starch and gives it a kind of protective crust which results in fully independent and intact grains, as opposed to exploded pop-corn like rice. It also adds a nice toasty taste.
I beg to differ, even just washing aka rinsing once is good. One of the reasons to wash it is due to how it was cultivated, and produce; while also taking the starch off. Even with technology making rice clean, because there was a time that it wasn’t as clean; they’d end up washing it at home before cooking. The can have micro pieces of bugs, and dirt that it came from in the patty fields; so washing is a reasonable way to get that out. Also on the off chance that pesticides were used, it helps with that. There are only a few specific ones that can omit the washing step, but my Asian side of me can’t stand unwashed rice; unless it is explained to me the type they’re using
like arborio for example. This type of rice is mandatory to at least wash one, but I’d rather go with clear as she is doing (that’s equivalent to 4-6 washes under water).
@@u140550 I said it is not *mandatory* as Molly asserted - you're just stating your personal opinion, which you're entitled to, just as am I.
@@kindabluejazz she asserted it, but she still did it. So what’s your point there, and I’m glad she did it. Also that’s a rice that again is mandatory at least one wash, it’s doesn’t hurt the end product.
@@u140550 My original comment said **I** don't rinse my rice and therefore it's not mandatory, as **opposed** to what Molly said. Seems your comprehension is weak, and maybe you need to look up the meaning of 'mandatory'.
@@kindabluejazz no I do not need to call mom. It looks like you need to understand where I’m coming from; because I’m concerned you don’t. I read what you said, and I heard what she said; but that is not what I just mentioned.
Hmmm… I think it’s the way that Molly presented her method that rubbed people the wrong way. She seemed pretty adamant that eyeballing was wrong and that it wont work. If she said this was just her way, it would’ve been received differently. I do see both sides to it and I’m not saying who’s right or who’s wrong but this is just what I see happening.
RIGHT? I was surprised and really turned off by the way she presented it. Loved her since her Bon Appétit days but I've had way too many white people explain to me how "best" to cook rice so arrogantly --- despite it being adopted from a different culture --- so I don't think I can keep watching her now lmao. It's so frustrating.
Put aside the triggering thought of rice in a pot, and consider deeply the nuances of cooking w a pot or rice cooker. Both are good and bad, try it out.
So all of the rice have butter in it?
Did anyone else catch the pot change from when the video started to when she took it off the heat? Haha
Yes to cut 17 minutes of wait time, most cooking shows have the finished product ready and waiting to be filmed, you rarely get to watch someone cook in real time from start to finish.
It's always good when your bottom is dry. Thanks for another bitchin video!🌻
Or you're outside the US?!
Fer sure
You must measure
Every Cajun and Asian ever: just use your finger
Practically perfect in every way....except all of that lovely rice water going down the drain. If you use the bowl method and rinse 3 times then save the water from rinses 2 & 3 your houseplants will thank you!
Careful for root rot..
Gotta give it up on this one. This is literally the first video that I’ve watched that mimics the exact way I’ve always cooked rice. Every step 🎉
And yes- following these steps does equal perfect rice.
Most people flunk on either not thoroughly rinsing the rice, not properly draining the rice or (the main misstep) adding TOO much water.
And y’know how many people I know who say they “can’t cook rice”, or “get a rice cooker”… it’s not complicated folks.
Just follow the steps and trust.
Molly, who taught you this?
I’m curious because you didn’t develop this yourself. Give credit where credit is due…
… but I don’t agree with the measurements on butter and salt (seasonings are opinions and my opinion is that’s way too much butter and too much salt)
@@ariannammason who cares?
Fucking epic, Molly is the best
Can't wait for Uncle Roger's review
She’s not on Uncle Roger’s level
The cheater way of attaining the non clumpy rice: toast the raw rice in a fat (butter or olive oil) prior to cooking in water. Trust me. Just try it.
Yep but that becomes confit. Similar but heavier.
Asian people would say to measure the water is to use your vinger and rice is not measured! LOL
Molly, your great, and a very charismatic person. So much so that I can almost ignore how wrong your way of making rice feels as a Brazilian. Would love to see you try our way: olive oil sautéed garlic, add rice and fry off for a lil bit, add boiling water (measurements are the same) and salt. If you use parboiled rice there’s no need to rinse, otherwise please doz
That sounds like a whole dish and not a simple pot of rice.
Would love to see you land on the moon
2 liquid, pat of salted butter, salt to taste ( a hand "teaspoon" of salt) Water to a boil, reduce to medium low heat, add 1 part rice, cover 18 ish minutes, don't look. Take off burner .. leave to cool cover on for 5 minutes ... done. I will never use a rice cooker :-)
nobody asked
All the Asian people being like "use a rice cooker"... also, why a fork versus a spoon?
chopsticks
Ok i agree with most of your things, and I love your videos; but no to salting before and rice is precise. As a Asian we’ve perfected the finger method, and for rice that asks for more water we double/triple it!! Then again this is your video, but these are my critiques; and if it works for you then good. Also thank you for washing it, a lot of westerners don’t wash it!!
FINGER METHOD FOREVER!!!! I agree. I’ve made rice since I was probably 4 yo lol and this method never failed me
She’s not Asian. This is how she makes it. Let it go.
@@lloydtxw everyone is going to be critical, let it go yourself. I said my piece, and I’ve moved on; but seems like you haven’t by respecting the critique. Also i love her videos, so I’m not exactly trying to be rude.
So continue to do it that way??? I'm African and we measure and salt our rice exactly as she did. There is more than one correct way to do something, your way is just different not better
@@u140550 She's making her rice recipe, not yours. Why is that so hard to understand?
Oh also as Asians we are a big producer of rice, so I feel that also adds to y I beg to differ as we are taught how to do it right with the finger method
Are you also taught to be arrogant and hyper-nationalistic? There are many different ways to cook rice all around the world.
You're giving the finger method here all right. Let her cook her rice the way she likes it and then share it, thank you kindly.
@@kindabluejazz this is a critque, and not arrogance. also she disregarded a viable method, yet she does measuring. both are viable, but i'm mainly being critical. if i'm arrogance there is a lot that i could say, but don't. there are others that can be in that relm, but i am not that. yelp people critque, yt people critque, chefs critque other chefs. its all critque.
@@u140550 You need to check your dictionary - claiming you do it the 'right way' and presuming your way is superior and the only correct way is arrogance. Critique would require you describe why her way was not good, which you didn't do. Claiming you know more than others simply because you're Asian is ethnocentric arrogance.
@@kindabluejazz don’t define me, when you don’t know me. I’m not what your defining, and now you’ve gotten to the point of rude!! This is a criticism, and my thoughts. If be begging to differ when she’s dissing a method, which she was; and resulting to measuring. Rice is a big staple of Asian, and a lot of other ethnic dishes of other cultures. I respect that she has her own dishes, but I’m critical of using that measuring method; and her general disregard for dissing a viable method. Generally a chef or really any person wouldn’t diss the method, but not at all mention it; and just say this is what I do. If my chef or chef producer on a tv show said do it this way, then I do it; but if I was to ask could I do it that way. The response should be something like “well that method is good, but i like to measure”. On a side I’m a English and history major, and they’re (my professors) critiques are similar to my approach of my thoughts or critique. Like “I see what your saying, but look at the text again; your not getting the point and I think you should reconsider it to the argument that you are explaining to me. This isn’t strong enough (my version of I beg to differ or I feel there is a better way)” if I was as you said, I could’ve said; but didn’t say “the only method is the Asian/finger method, and this is horrible etc.”. That to me is really being what you’re referring me to as, but I never said that!!!!! In my eyes since you think I am that, then it seems you don’t like you don’t like POC cultures that have opinions/critiques, and think that I’m trying to be what you’re saying I am; but whatever I can’t have a opinion or critique with my thoughts.
are you trying for an uncle roger hiya?
i saw his leg go down in my mind's eye 😂
I think Molly has some kind of defect where she can't taste the salt flavour, that's why she adds so much
Who TF uses Cups to measure accurately LOL
It’s 4 ingredients - salt, butter, rice and WATER …NO WATER NO RICE (as Bob Marley said)
The audio guy/girl needs to chill with all the echoes and grandeur editing
adding this amount of butter is absurd
that amount of SALT is absurd. good luck with hypertension.
@@anotherkysyou must be new here
As a Asian, this intrigued me. Hmm
Kind of like the danger rice or whatever that people are saying killed someone - the warning being to ever leave your rice out. Mmm - i think there’s several continents that have proved otherwise
@@slizzynguyenner6442 ??
I’m sorry, but nobody does rice better than the Asians.
5:15 shoddy camera work, could have used a good long shot of your dry bottom. 😇
3:07 hmm as a Asian I beg to differ, but ok
asians don't own rice, you do you, she will do and teach her way :)
@@tuba7861 Asians, and a few other cultures have cultivated rice; but in a way we do. I respect that she wants to do it her way, but many will be critical. You could say the same to Italians, but they are one of the authorities of pasta; and kinda own it in their own right. Though Asians also own some of pasta that is related our specific dishes.
You already left 8 comments on this recipe about being Asian. Dude, chill. Your medal is in the mail.
@@kate-np9rz your off, but 4 comments; and 5 replies to comments. they're totally different things, seems like your butt hurt at this point. i've moved on, but i still reply if i feel like it.
@@u140550 A reply is leaving a comment on another comment and continuing a discussion. I hope this clears things up for you.
It infuriates me how every perfect rice recipe online talks about precision and then uses cups. Give me a frickin weight of rice and water please!
Watch your blood pressure….it’s just rice😂
Use the finger method, since you don’t like theirs in measuring. Although if you must use weight, I’ve not seen too many use; and in my eyes is uncommon… I’d say if your using 1cup of rice that’s about (give or take according to google, because I’m too lazy to weight or scale it myself) 175-185 grams. Then weight about the the same amount as 356 grams of water to your rice. If you do it right, and used your finger it should be give or take a knuckle to a knuckle and a half over the rice (generally a inch to a inch and a half); but it also varies on your fingers. Though that is easy adjusting, but you could (don’t recommend this) use a ruler to see if it’s around that amount.
The amount of salt and butter in the rice is ridiculous. This may be the worst rice recipe ever created
Butter in the rice? 😭 I think these are very Western bowls of rice, so probably not "perfect pots" lol. Also all that shade on every Auntie out there w/ the knuckle measurement. 😂
i mean i see your point, but thats her cultural or her version of making rice in the western way in her perfect pots. that i do not mind, but everything else is more important to me
This is how she makes her perfect rice. If you want to make it your own way, then do that and shut up
Sorry but every finger/knuckle distance is different on every human. That's not how you teach someone who wants precision. You can do the knuckle after you cooked it a thousand times sure.
@@Blue-xk8vq its simple trail and error, but once you learn; then no matter if your fingers are shorter or longer... it is all just adapting like riding a bike and learning a skill that has changed. its adaptive learning at its finest
@@u140550 I hear you but adaptive learning is about addressing unique needs of each individual and not just providing a 1-size-fits-all learning experience and fingers crossed that it works with the finger method, this is not what she's going in with this recipe. She simply posted now she likes to cook it, that's her version of her perfect rice. Take it, try it, then you do you.
Why you eating rice with a fork!?😭
... or get a rice cooker
Wasting so much water rinsing that rice. Please submerge and save water!
cute jeans; what size are you rocking down there these days?
Eating rice with a fork is... why. you use a spoon for cereal. use a spoon for rice then
lol who cares
I don't get people who eat everything with a spoon. You're not a baby.
@@Blue-xk8vq😂😂💯
@@Blue-xk8vq spoons, hands, chopsticks and others are ways to pick up rice more efficiently (especially chopsticks, because it requires practice and skill); but forks are not effective. Most of the rice you take falls off, and in a sense your eating longer. How the hell is that being a baby!?
@@u140550 My toddler eats everything with a spoon. Just like you I guess.
Okay but the thing I need to know is where your pots are from 🫣
Rice cooker: $25.
You were scammed