HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!
HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
The way I learned to do it is a hybrid of your recommendations. Use 1 part rice to 1 1/2 parts liquid. Bring water to roaring boil first, then add the rice, cover, and immediately reduce the heat to lowest setting leave alone for 15 minutes, then check a few grains to see if soft to liking, and check if water is remaining. If there is, cook for 5 mins longer, if rice was soft, without a cover, if it wasn’t soft enough yet, with a cover. Check again and repeat for up to 5 more minutes if needed. When done, fluff and cover to keep warm until ready to serve. I use this for all types of rice, including jasmine, and works well when cooking larger quantities but for smaller quantities, 2-4 servings, I’ve had to reduce the water slightly except for brown or wild rice.
Thank you for finally explaining this. I grew up in Thailand but we always used a rice cooker. I always impressed my friends with Thai recipes I grew up with but whenever I'm caught without a rice cooker it was a rice disaster!
I'm Cambodian, I also use Thai Jasmin rice daily and cook over the stove the same way if I don't use my electric rice cooker. Great videos, btw, you are very knowledgeable and explained everything so well.
I think it's worth mentioning that the lid of the saucepan must be kept in place (ideally with a glass see-thru top) and one should resist lifting the lid until it's just about done (no observed movement).
My wife is Thai, and her family have a rice farm North East Thailand (Ratanabury), she cooks this rice straight after just one hand wash, and it comes out sticky, just the way she likes it. I cook my rice just the way you do, but I am 'not allowed' to cook it that way in front of her, or for her:)) Geez! She is a bossy Thai, for sure, but I love her:)
A new crop of rice has a lot of moisture, which dries out as the rice ages. it comes out sticky for it is slightly overdone, because of the excess moisture in the grain.:)
Cooking rice is truly a science. Loved this video! I've always believed that if you can cook perfect rice in a pot, then you are already an amazing cook!
I’m so proud that most people from Hawaii have rice cookers and would know what to do if the rice cooker breaks. The amount of water you are taught when you are young is marked in your mind on your middle finger from experience. The person teaching you would would set the mark by adding the APPROPRIATE amounts of water after washing using their personal imaginary mark on their middle finger: from the top of the rice (leveled) in the pot of rice and water to that mark on their finger. You would then touch the tip of your middle and remember forever the water level in pot in relation to your middle finger. Easy- The cooking process is BOIL at high heat till water is almost evaporated without cover and STEAM by covering and turn to low low heat. Easy- I’m not Asian but Hawaiian ethnicity and so the jasmine smell and taste is foreign to me. My preference is Japanese rice which I believe is the best tasting rice. Aloha🌺
This is by far the best rice cooking video ever. You've explained everything thoroughly. Thank you. Btw, jasmine rice is also my favorite type plus I'm going to make fried rice soon. Thanks a lot..😄
Just watched 6 different ways to cook rice on the stove top all which looked decent but with no proper instructions/info I feel this video is awesome great and amazing thank you!
terrific ! great teacher ! thank you !!!!! I have put a little melted butter or coconut oil on the bottom of the pan, hoping it will keep the rice from sticking. Seems to work. Evidently it is not necessary, just need a thick bottom !!!!! in the pan.......
Perfect. I love jasmine rice. Thai's have perfected the process. The International Rice and Research Institute in Los Banos Philippines had a lot of Thai scientists and that continued education helped them produce some of the best rice in the world.
4:02 "In the beginning..." I thought you were going into a story about the creation of the world while you were cooking. Damn, that would have been epic.
Thank you so much! I'm out of town right now and forgot to pack my rice cooker! First world problems 😅 Luckily our room has a kitchenette and I'm going into withdrawal without rice! Also wanted to add (just in case anyone is interested), another method is to steam the rice. Many traditional asian methods use a woven bamboo basket and I swear it is the best way to get the most amazing aroma with jasmine rice!
My Chinese friends taught me that the layer of water over the rice should be up to the first knuckle of my index finger. Always works for me. For "Asian" dishes I mainly use Basmati or Jasmin rice. However, I found that Persian long grain rice (Sadri) is the best, though not cheap and not always available. What should be mentioned is: DON'T USE PARBOILED RICE EVER. Seriously.
Can't wait to purchase your cookbook! By the way, your sieve idea is brilliant....I've been making rice for years and years and never thought of doing that. Thank you!
hello I'm a big fan, eventhough I'm asian and used to make rice, I still confused cause I'm a forgetful person so sometimes my rice turn out too wet/too dry which is bad. I stop by to this channel and fallin in love with the way she spoke, also all of my questions are already answered before I typed it here. its really helpful, I love this channel already. so glad I found it, khob khun khap P'.
Hi Vic! Certainly used to be the case for sure, though I'd say it's generally not necessary these days for rice of this quality. Less dirt, rocks and rice flour/starch than when I started cooking rice myself :). (yes rocks :)) Cheers! Adam
@@adamthehtkminion6750 This is Leanne, I still wash it 5 times on the long grain, but other kinds, need less. Old habits die hard, especially when your Mama teaches you something! :)
Thanks for this, I had bought Jasmine rice from a local supermarket and their instructions produced horrible rice. Following your instructions produced a far better result.
Thank you for this!! I've always had the problem of wet rice, I think it was a combination of not washing it enough, adding too much water, having the hob on too high, not putting the lid on and not cooking it for long enough. I did exactly what you said and my rice was perfect, woohoo!!
Thanks for the affirmation. I've been cooking rice exactly this way for years and have had perfect rice every time. Also, in my opinion, Jasmine rice is, by far, the best and tastiest rice on the planet.
I use one one-knuckle rule. I learned this from a Chinese guy, who got it from his mother. Just add water to the pot until it is about knuckle over the rice, Works perfectly,.
I agree with you Thai Jasmine is the best. Pai, have you ever made a strong Jasmine tea, let it cool and then use it to cook your rice with? I find it boosts the floral flavour.
Second time watching this video as a recap. First time doing it myself per your instructions was perfect! Next on agenda is buying your cookbook.... Thank you
About 20 years ago a Chinese resterant owner showed how he cooked rice before he had a rice cooker, it is perfect every time. First wash rice in a strainer till water runs clear sit strainer in something (a cup will work) let it drain for 20 mins. Put drained rice in a pot add same amount of water as rice, cover pot, turn stove on high till water starts spitting from pot under lid, turn stove to lowest setting for 7 mins turn stove off and let pot sit for 15 mins. Rice will be perfect every time.
I think I'm quite a difficult person to impress, but I really love your videos. You don't waste time or words, but include so much delicious detail, and alternatives, and what-ifs. I'm in awe of the way your mind works, and feel sure that you could be a brilliant engineer, or data analyst, or designer, or whatever task you set yourself. Thanks for making videos!
Really great video!!! Thank you!! I have been cooking rice for years, and always get great results, but it is really interesting to see chefs cook the basics and check their method, as it reflects on their other dishes. I am now going to check out yor other recipes, as this was so thorough and explained everything! You are the tops for Thai cookery! Again, Thank you!
I seldomly cook jasmine rice much anymore. I grew to love Indian food and how their basmati rice grains all stayed apart from each grain and if cooked properly doesn't clump. I believe if most rice lovers would experiment with basmati rice they would much prefer. The two tricks I have learned to cook great rice stovetop are.... Get your pan very hot, add 2 tbsn oil and then add your raw washed rice to pan and toast your rice for 60 seconds then add your water and cook your rice accordingly. Also, once my rice is cooked and totally done, to prevent clumping, I try and get as much steam out of the rice quickly. I use a mesh screen I purchased to use when I fry foods it is a screen i use to prevent all the grease splatter. I lay this screen over top of any type bowl, spreading my rice out over the screen to allow air to enter from beneath the screen . i move the rice around stirring allowing steam to escape
Thanks for the informative video! I have cooked rice with a rice cooker all my life but is now on an extended trip away from home. Plan to give it a try. First step is to search for some decent jasmine rice 🍚.
This was the best and easiest explanation I could find on cooking white rice on the stove. So many other videos show methods without rinsing rise! Or they take something simple and turn it complex :/ Glad I kept searching---I'm now a subscriber :)
Thank you. I normally add 1 Table spoon oil and half teaspoon salt per cup of rice and a ratio of 1cip rice and 2 cup water. Will definitely try your way. cheers.
I had to leave my rice cooker behind when I moved a couple of years ago. I started making rice a few months ago using this system. I've gotten much better results with this system than I ever did with a rice cooker!
Let me just tell you that after YEARS of having a hard time with ´rice making´, I finally decided to lookup HOW to make the perfect white rice. I found your video and ... OMG is the BEST rice I've ever made. it´s fluffy and just the perfect texture! I´m sooo happy! Thank you for sharing :D
I think I would call steamers the be best for beginners, it's very simple without really having much to "learn", as long as you follow the couple of steps, it's foolproof. People the Mid-East, India, Asia, the Pacific Islands have been making excellent rice using the pot and water method for many centuries. Her tips aren't just for beginners, I've seen many people struggling to get consistent results for many years with the pot method. Most people with older family members from the traditional cultures of the regions I mentioned, have no problem making perfect rice because the pot method has been handed down and seems perfect normal and easy to them. I learned from my Asian grandma must of made rice for my siblings and I, many thousands of time, she has been gone many years, but we will never forget her making rice all the time, I think of her with lots of love all the time. I don't need to waste kitchen space (I have too much in cooking gear already) on a rice steamer.
Thanks for this. I didn’t realize that I really like Thai jasmine rice. I thought that I only wanted long grain. Recently ate at a restaurant that served jasmine rice and it was so perfect and good. Went and bought a bag and now I’m about to make it. Thanks again!😃🌸
For my jasmine rice method, I add the rice to the pot first. Then I wash/rinse the rice. Then I measure the amount of water with my index finger. Rest your index/pointer finger ☝🏽 in the middle of the rice *ontop of the rice, don’t push your finger into the rice*, and then when the water comes up to the first line on your index finger, that’s about the water you need. In the video when she stated old crop uses more water, and new crop uses less water. You gotta know and study the rice your cooking. In this case if I’m trying out a new brand of jasmine rice I usually go slightly under the line of my finger. That way, I can add more to my liking. Next step is I turn the heat on high add in a little salt and a few drops of oil or small dab of butter *i prefer oil* and let the water come up to a boil with the jasmine rice in the water already. When it comes up to a boil, I let most of the water evaporate. Not ALL, but a lot of the water. Basically when the water is just above the rice. Then I put aluminum foil over the pot *all my Jamaicans/Caribbean know bout this😌🇯🇲* and I lower the heat to a medium low and let it cook till the water is evaporated!! Works like a charm everytime. And if I need to add water I just add more. But the finger trick always does the job of me not having to!
This Pilaf method (by evaporation) is perfect for ORGANIC rice ! Intensive farming rice (95% of the available rice) uses lots and lots of chemicals and pesticides, it is thus advisable to cook non organic rice with the creole method (with lots of water + drain), it ensures that the cooking water will remove way more pesticide residues than the Pilaf method. Please understand this is in no way a criticism of Pai's tips and recipes, my favorite cooking channel on yt.
May I just say, very VERY few people actually eat rice but don't have a rice cooker.....except me LOL. I live in london so I just never got one to save countertop space. This is a very rare video where its SPOT ON. AND UNCLE ROGER SO NEEDS TO WATCH THIS
I’ve always thought it was one part rice to 2 parts water as in 1 cup of rice to 2 cups of water. That’s what it says on all the bags of rice. I’m not even mentioning the extra quarter cup.
Yeah, that's always what I use with a little extra water too when i cook rice and it turns great. however i did try the 1.25 water per 1 cup rice as mentioned here and it was a disaster.
That was so helpful. I did it this way and the rice came out perfect. Now I know I'll always make s perfect pot of rice. Thanks for all the helpful tips. 👍👍
FINALLY!!! 😁😁I FOUND A VIDEO THAT ANSWERD ALL MY QUESTIONS AND HELPED ME UNDERSTAND🤗. THANK you so much!!! Now I will feel good next time I cook rice 😉😎
To cook perfect rice without getting it burnt, do a double boil (put rice and water in a closed metal container or claypot, and then put that into a bigger container and boil)
F me man. My rice came out perfect. I never ate such good rice before. Here in Germany we normally just throw that bagged stuff in hot water for 15min and that's it.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Thank you for watching!
Thank u.
@classyt20f7 Oh no. ..
I love you!!
love it!
B
I know this video is 5 years old but I made nearly perfect fried rice tonight because of it. So thank you!
Growing up living on Guam for 5 years we ate rice for almost every meal and we got good at making it. Rinsing makes such a huge difference in flavour.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Thank You for not adding music...it is appreciated.
The way I learned to do it is a hybrid of your recommendations. Use 1 part rice to 1 1/2 parts liquid. Bring water to roaring boil first, then add the rice, cover, and immediately reduce the heat to lowest setting leave alone for 15 minutes, then check a few grains to see if soft to liking, and check if water is remaining. If there is, cook for 5 mins longer, if rice was soft, without a cover, if it wasn’t soft enough yet, with a cover. Check again and repeat for up to 5 more minutes if needed. When done, fluff and cover to keep warm until ready to serve. I use this for all types of rice, including jasmine, and works well when cooking larger quantities but for smaller quantities, 2-4 servings, I’ve had to reduce the water slightly except for brown or wild rice.
Thank you for finally explaining this. I grew up in Thailand but we always used a rice cooker. I always impressed my friends with Thai recipes I grew up with but whenever I'm caught without a rice cooker it was a rice disaster!
You've convinced me to get a rice cooker
looooool
It's a good investment!
Thats kinda rude
embalmed 🙌🙌
@@leylahacioglu2562 how?
I'm Cambodian, I also use Thai Jasmin rice daily and cook over the stove the same way if I don't use my electric rice cooker. Great videos, btw, you are very knowledgeable and explained everything so well.
First time cooking rice and it came out so perfect!!! Will be using this method for the rest of my life thank you!
I think it's worth mentioning that the lid of the saucepan must be kept in place (ideally with a glass see-thru top) and one should resist lifting the lid until it's just about done (no observed movement).
To anyone considering trying this, I used this method and it worked perfectly!
Everyone: just trying to cook some rice real quick
TH-cam comments: B B EA U TI F U L
Lmao
I dont even know how to make rice, is it juste like pastas??
Great recipe just
She's so pretty.
Emma Izing well the channel is called hotthai
Me agree
I had to watch the video twice! After the first view I forgot that it was about rice!!!
Boom boom???
H
My wife is Thai, and her family have a rice farm North East Thailand (Ratanabury), she cooks this rice straight after just one hand wash, and it comes out sticky, just the way she likes it.
I cook my rice just the way you do, but I am 'not allowed' to cook it that way in front of her, or for her:))
Geez! She is a bossy Thai, for sure, but I love her:)
A new crop of rice has a lot of moisture, which dries out as the rice ages. it comes out sticky for it is slightly overdone, because of the excess moisture in the grain.:)
Where did you meet her?
You have yellow fever.
@@HeartistMurali
Bangkok, MBK
@@coolandgood1010
....very cool.....😂 😃 😄 😅
Cooking rice is truly a science. Loved this video! I've always believed that if you can cook perfect rice in a pot, then you are already an amazing cook!
You have a 200watt smile, woman.
thanks for this, rice came out perfect!
+mosshark that's two incandescent bulbs worth of wattage.
mosshark lol
moshallllllllllllllllllll99what rice do you recommend for fried rice ?
Just made my first pot of rice. Because of you it came out wonderful. I used 2 cups water 2 cups rice for 20 minutes. Thank you so much October 2022!!
You didn't follow the instructions though...
2 cups of rice requires 2.5 cups of water
I’m so proud that most people from Hawaii have rice cookers and would know what to do if the rice cooker breaks. The amount of water you are taught when you are young is marked in your mind on your middle finger from experience.
The person teaching you would would set the mark by adding the APPROPRIATE amounts of water after washing using their personal imaginary mark on their middle finger: from the top of the rice (leveled) in the pot of rice and water to that mark on their finger. You would then touch the tip of your middle and remember forever the water level in pot in relation to your middle finger. Easy-
The cooking process is BOIL at high heat till water is almost evaporated without cover and STEAM by covering and turn to low low heat. Easy-
I’m not Asian but Hawaiian ethnicity and so the jasmine smell and taste is foreign to me. My preference is Japanese rice which I believe is the best tasting rice. Aloha🌺
The best instructions I have ever received about cooking rice.
This lady knows how to teach.. thanks Pai!
I have just tried this method, and Viola....nice, crisp, chewy, fragrant rice !
The old ways are the best IMHO.
Many Thanks to Pailins Kitc.
This is by far the best rice cooking video ever. You've explained everything thoroughly. Thank you. Btw, jasmine rice is also my favorite type plus I'm going to make fried rice soon. Thanks a lot..😄
You are one of very few TH-camrs I see that are so descriptive. Very helpful. Thank you for the tips and trick. You now have a new subscriber
Just watched 6 different ways to cook rice on the stove top all which looked decent but with no proper instructions/info I feel this video is awesome great and amazing thank you!
... and check out the written section if you haven't already hot-thai-kitchen.com/how-to-cook-rice/ Cheers! Adam
terrific ! great teacher ! thank you !!!!! I have put a little melted butter or coconut oil on the bottom of the pan, hoping it will keep the rice from sticking. Seems to work. Evidently it is not necessary, just need a thick bottom !!!!! in the pan.......
Perfect. I love jasmine rice. Thai's have perfected the process. The International Rice and Research Institute in Los Banos Philippines had a lot of Thai scientists and that continued education helped them produce some of the best rice in the world.
Thank you , just made the rice and it turned out perfect, not sure if I should've but I added just a slice of butter when I was fluffing the rice
My mom buys jasmine rice and I didn’t even know haha
So I do agree it’s the best rice
(Btw we are Hispanic and Japanese)
Lol that’s a new one
Jasmine rice is nice and fragrant!
Damn the food in your house must be awesome
Nice, Hipanese =)
same!
4:02 "In the beginning..." I thought you were going into a story about the creation of the world while you were cooking. Damn, that would have been epic.
LOL! She's Thai. There's a high chance that she's Buddhist. 😂😂😂
@@hoodieangel4621 right
Right mab
In the first age, in the first battle, when the shadows first lengthened...
I thought the same thing hahahaha
Thank you so much! I'm out of town right now and forgot to pack my rice cooker! First world problems 😅 Luckily our room has a kitchenette and I'm going into withdrawal without rice! Also wanted to add (just in case anyone is interested), another method is to steam the rice. Many traditional asian methods use a woven bamboo basket and I swear it is the best way to get the most amazing aroma with jasmine rice!
The best strait forward with explanation of what to do how to do and why to do without all the bs. I love your how to without the bs. Great work
My Chinese friends taught me that the layer of water over the rice should be up to the first knuckle of my index finger. Always works for me.
For "Asian" dishes I mainly use Basmati or Jasmin rice. However, I found that Persian long grain rice (Sadri) is the best, though not cheap and not always available.
What should be mentioned is: DON'T USE PARBOILED RICE EVER. Seriously.
What exactly is parboiled rice? What kind of dish is it used for? I ask because I have that in my pantry haha
@@jaydude7165 I know it’s a year late but parboiled just means it’s been partly preboiled
Best info on cooking rice that I have seen on TH-cam. Thank you.
I made some jasmine rice today and it came out perfect! I have never tasted jasmine rice in my life and it is delicious!
Pauline, what a refreshing cooking channel. I will look around to see what you have on your menu. Thanks for this.
Can't wait to purchase your cookbook! By the way, your sieve idea is brilliant....I've been making rice for years and years and never thought of doing that. Thank you!
+lani S. Yah, and then you just give it a rinse, don't even need to wash it :)
Thanks!
lani S. Same here!
In India, a muslin cloth is used in place of a sieve.
hello I'm a big fan, eventhough I'm asian and used to make rice, I still confused cause I'm a forgetful person so sometimes my rice turn out too wet/too dry which is bad. I stop by to this channel and fallin in love with the way she spoke, also all of my questions are already answered before I typed it here. its really helpful, I love this channel already. so glad I found it, khob khun khap P'.
I just cooked up some rice per your exact directions and it came out perfect for the first time in my life! Thank you!
Thats Wonderful... I hope I will have the same experience
My Mom worked in an American/Chinese restaurant for 38 years. They always said, and we always did, wash the rice "5" times ! Leanne
Hi Vic! Certainly used to be the case for sure, though I'd say it's generally not necessary these days for rice of this quality. Less dirt, rocks and rice flour/starch than when I started cooking rice myself :). (yes rocks :)) Cheers! Adam
@@adamthehtkminion6750 This is Leanne, I still wash it 5 times on the long grain, but other kinds, need less. Old habits die hard, especially when your Mama teaches you something! :)
@@vicbunn1215 lol I TOTALLY agree! :)
Pailin thank you for your knowledgable instructions I just wanted to know how to cook rice but I got so much more information
Thanks for this, I had bought Jasmine rice from a local supermarket and their instructions produced horrible rice. Following your instructions produced a far better result.
Thank you for this!! I've always had the problem of wet rice, I think it was a combination of not washing it enough, adding too much water, having the hob on too high, not putting the lid on and not cooking it for long enough. I did exactly what you said and my rice was perfect, woohoo!!
give you a little trick, when cooking rice, add a little bit of oil to it. Just a little. You will make it much better.
method worked just as you said..first time I have nailed rice consistently....Thank you!
Thanks for the affirmation. I've been cooking rice exactly this way for years and have had perfect rice every time. Also, in my opinion, Jasmine rice is, by far, the best and tastiest rice on the planet.
Super helpful. This is the very best instruction I have found for cooking rice. Everything so quickly and logically explained. Thanks a lot Pailin.
Thank you! It was very helpful because I always burn my rice cooking that way. I guess I had the heat to high & in a rush trying to get it cooked too.
Nice detailed video. I stopped using our rice cooker because of the Teflon coating. Good to know I can make perfect rice in a stainless steel pot!
As a Malaysian, I agree. Beras Thailand is sold at a premium over here.
I use one one-knuckle rule. I learned this from a Chinese guy, who got it from his mother. Just add water to the pot until it is about knuckle over the rice, Works perfectly,.
I agree with you Thai Jasmine is the best. Pai, have you ever made a strong Jasmine tea, let it cool and then use it to cook your rice with? I find it boosts the floral flavour.
That's too jasmine fragrant. HAHAHA
How do u make the tea
I’m gonna try this.
I blend Pandan leaves and drain for the juice add it in your rice what a bomb fragrance Jasmine Rice
Coconut rice is out of this world too 👍👍👍
Second time watching this video as a recap. First time doing it myself per your instructions was perfect! Next on agenda is buying your cookbook.... Thank you
This is how you cook rice! Dang it I was too pissed after seeing the lad from BBC make rice
Thank you. I don't have anything other than rice in my pantry and this is my first time cooking rice. I will update you on how it comes out
Excellent presentation! You did answer every possible question. Bravo
Watched this video, followed steps, and made THE BEST fried rice I've ever had!!!!!!
About 20 years ago a Chinese resterant owner showed how he cooked rice before he had a rice cooker, it is perfect every time. First wash rice in a strainer till water runs clear sit strainer in something (a cup will work) let it drain for 20 mins. Put drained rice in a pot add same amount of water as rice, cover pot, turn stove on high till water starts spitting from pot under lid, turn stove to lowest setting for 7 mins turn stove off and let pot sit for 15 mins. Rice will be perfect every time.
What kind of rice was this?
Herman F thanks!!
LucilleB jasmine rice
Best explanation on the web. Listen to her. I finally learned how to cook rice
I think I'm quite a difficult person to impress, but I really love your videos. You don't waste time or words, but include so much delicious detail, and alternatives, and what-ifs. I'm in awe of the way your mind works, and feel sure that you could be a brilliant engineer, or data analyst, or designer, or whatever task you set yourself. Thanks for making videos!
I have planted Jasmine rice this year in my paddy fields. Come harvest I will taste Jasmine rice for the first time.
awww, best of luck, you will have and enjoy the best rice - new harvest! All the best from the USA! 👋🇺🇸😊🌼
So how did it go??
I always learn so much from this chef. Wonderful recipes.
Really great video!!! Thank you!! I have been cooking rice for years, and always get great results, but it is really interesting to see chefs cook the basics and check their method, as it reflects on their other dishes. I am now going to check out yor other recipes, as this was so thorough and explained everything! You are the tops for Thai cookery! Again, Thank you!
I seldomly cook jasmine rice much anymore. I grew to love Indian food and how their basmati rice grains all stayed apart from each grain and if cooked properly doesn't clump. I believe if most rice lovers would experiment with basmati rice they would much prefer. The two tricks I have learned to cook great rice stovetop are.... Get your pan very hot, add 2 tbsn oil and then add your raw washed rice to pan and toast your rice for 60 seconds then add your water and cook your rice accordingly. Also, once my rice is cooked and totally done, to prevent clumping, I try and get as much steam out of the rice quickly. I use a mesh screen I purchased to use when I fry foods it is a screen i use to prevent all the grease splatter. I lay this screen over top of any type bowl, spreading my rice out over the screen to allow air to enter from beneath the screen . i move the rice around stirring allowing steam to escape
Thanks for the informative video! I have cooked rice with a rice cooker all my life but is now on an extended trip away from home. Plan to give it a try. First step is to search for some decent jasmine rice 🍚.
Well this is the clearest rice tutorial there is
This was the best and easiest explanation I could find on cooking white rice on the stove. So many other videos show methods without rinsing rise! Or they take something simple and turn it complex :/ Glad I kept searching---I'm now a subscriber :)
Concordo com você
Thank you so much I am a Asian and like we need to eat rice every single day thank you for teaching me
I also LOVE washing the rice for my mom
My rice game is terrible. But this woman just definitely took me up a notch thank you
I agree with the one pot situation. You retain the essence of the rice.
Thank you. I normally add 1 Table spoon oil and half teaspoon salt per cup of rice and a ratio of 1cip rice and 2 cup water. Will definitely try your way. cheers.
I am 1/2 Chinese and love this recipe of yours but like Basmati Rice I can't eat scented rice but looks great anyway!
I had to leave my rice cooker behind when I moved a couple of years ago. I started making rice a few months ago using this system. I've gotten much better results with this system than I ever did with a rice cooker!
Now I know what I’ve been doing wrong this whole time. Thanks!!!
I followed your instructions and the rice came out perfect. Thanks for the video.
I use a glass pot Pyrex it works great for our rice and it turns out great.
Thankyou so much. I made the rice as you directed and it came out perfect. First time ever. 👌👌👌🖖 very appreciated🌻
Best video on how to make rice! I love you Pai !!!
Let me just tell you that after YEARS of having a hard time with ´rice making´, I finally decided to lookup HOW to make the perfect white rice. I found your video and ... OMG is the BEST rice I've ever made. it´s fluffy and just the perfect texture! I´m sooo happy! Thank you for sharing :D
Once I learned how to steam rice my life was changed for real. Great tips here for beginners :))
how did your life change with rice cooking? we eat rice everyday. But my life never changed.
I think I would call steamers the be best for beginners, it's very simple without really having much to "learn", as long as you follow the couple of steps, it's foolproof. People the Mid-East, India, Asia, the Pacific Islands have been making excellent rice using the pot and water method for many centuries. Her tips aren't just for beginners, I've seen many people struggling to get consistent results for many years with the pot method. Most people with older family members from the traditional cultures of the regions I mentioned, have no problem making perfect rice because the pot method has been handed down and seems perfect normal and easy to them. I learned from my Asian grandma must of made rice for my siblings and I, many thousands of time, she has been gone many years, but we will never forget her making rice all the time, I think of her with lots of love all the time. I don't need to waste kitchen space (I have too much in cooking gear already) on a rice steamer.
Thanks for this. I didn’t realize that I really like Thai jasmine rice. I thought that I only wanted long grain. Recently ate at a restaurant that served jasmine rice and it was so perfect and good. Went and bought a bag and now I’m about to make it. Thanks again!😃🌸
It's the best :) Cheers, Adam
For my jasmine rice method, I add the rice to the pot first. Then I wash/rinse the rice. Then I measure the amount of water with my index finger. Rest your index/pointer finger ☝🏽 in the middle of the rice *ontop of the rice, don’t push your finger into the rice*, and then when the water comes up to the first line on your index finger, that’s about the water you need. In the video when she stated old crop uses more water, and new crop uses less water. You gotta know and study the rice your cooking. In this case if I’m trying out a new brand of jasmine rice I usually go slightly under the line of my finger. That way, I can add more to my liking. Next step is I turn the heat on high add in a little salt and a few drops of oil or small dab of butter *i prefer oil* and let the water come up to a boil with the jasmine rice in the water already. When it comes up to a boil, I let most of the water evaporate. Not ALL, but a lot of the water. Basically when the water is just above the rice. Then I put aluminum foil over the pot *all my Jamaicans/Caribbean know bout this😌🇯🇲* and I lower the heat to a medium low and let it cook till the water is evaporated!! Works like a charm everytime. And if I need to add water I just add more. But the finger trick always does the job of me not having to!
This Pilaf method (by evaporation) is perfect for ORGANIC rice ! Intensive farming rice (95% of the available rice) uses lots and lots of chemicals and pesticides, it is thus advisable to cook non organic rice with the creole method (with lots of water + drain), it ensures that the cooking water will remove way more pesticide residues than the Pilaf method. Please understand this is in no way a criticism of Pai's tips and recipes, my favorite cooking channel on yt.
She's an intelligent and articulate speaker.
This is very helpful. I'm planning to make Katsudon and I hear jasmine rice is the best choice to use, so thanks for this.
I am an Indian and I have been having Indian bred rice all my life. I feel I should give Jasmine Rice a try at my home .
sanch Sanchayan what’s Indian rice? Is it Basmati?
May I just say, very VERY few people actually eat rice but don't have a rice cooker.....except me LOL. I live in london so I just never got one to save countertop space. This is a very rare video where its SPOT ON. AND UNCLE ROGER SO NEEDS TO WATCH THIS
I’ve always thought it was one part rice to 2 parts water as in 1 cup of rice to 2 cups of water. That’s what it says on all the bags of rice. I’m not even mentioning the extra quarter cup.
Yeah, that's always what I use with a little extra water too when i cook rice and it turns great. however i did try the 1.25 water per 1 cup rice as mentioned here and it was a disaster.
I think you should follow the instructions in the bag. I usually do 1 cup to 2 cups because that's what usually says in the bag.
It depends on the rice. I usually make Thai Jasmine rice with 1.25 water to 1 cup rice. Brown rice and American long grain rice need more water.
That was so helpful. I did it this way and the rice came out perfect. Now I know I'll always make s perfect pot of rice. Thanks for all the helpful tips. 👍👍
If you cook rice wrong after watching this video, there is seriously something wrong with you!
I couldn't even cook rice with a rice cooker
I just burned the pot fml
😂😂😂
chewchew As faded as i was. I burnt the rice.
ay.. depends on the rice also.. best just to get 'parboiled' rice.. much easier...
Thank you. Cooking on a budget and bought rice for the first time. I did not know how to cook it.
Love your tutorials Pai! Thank you for sharing!!
Thank you for the crash course on cooking rice. Your beauty makes the video all that better. ❤️
FINALLY!!! 😁😁I FOUND A VIDEO THAT ANSWERD ALL MY QUESTIONS AND HELPED ME UNDERSTAND🤗. THANK you so much!!! Now I will feel good next time I cook rice 😉😎
ty Pailin. thai jasmine rice for life now
To cook perfect rice without getting it burnt, do a double boil (put rice and water in a closed metal container or claypot, and then put that into a bigger container and boil)
Rice with a smile ~ love it!! Thank you!
F me man. My rice came out perfect. I never ate such good rice before. Here in Germany we normally just throw that bagged stuff in hot water for 15min and that's it.
I was thinking that Germany allways does stuff perfectly 😎
@@adrianadrian7672 always???
I just followed your instructions and my rice turned out perfectly! Thanks so much!
Finally got jasmin rice , I ordered mine!!
Absolutely spot on.. first time i tried it this way instead of my usual way and it was perfect..👌I'll be using this method from now on.. many thanks 🙏