I've been using this method for decades at this point, you can absolutely free style with the types of oil, butter, and spices to make it your own, hope that helps, and HAPPY COOKING!!
Dude if I'm being serious I got scared to cook rice I messed it up so bad 😅 but now I use the knuckle method and I got a weird rice rinse method where I let the water run into the bowl at an angle so that that water hits the rice but doesn't cause it to go out the angled edge. It causes the water to run a constant murky-ness until the rice is clean also causes enough movement in the rice to make it rotate in the bowl. But that all aside 😂 the knuckle method made me a rice cooker pro where I'm teaching my family how to do it right & stuff.. even do 10lb of rice...... in a giant pot....... guess what? It worked lol. I went just a smidgen higher up the nuckle maybe 25% to the next one and perfect rice. Not dry not wet, and only slightly sticky. Perfect for fried rice and such. 😢 the stuff you teach is wonderful sonny and you brighren up my day but I'm pretty sure you're name being related was no accident, God bless you in Jesus name and I bless your family friends and everyone you come into contact with goodness for all of God's kids. 😊
This is something i would love to try, but i didnt feel like even rewatching many times I could get enough info. While a recipe would be amazing, please put SOME details in description, like what the powder you added is... Are you saying Madras? There are loads of variations to spice mixes, would you share yours? What kind of rice, and kind of onion? (I see long grain, but is it basmati, jasmine, or something else?) I get that you do it all the time, but a solid jumping off point would really help.
@Jon Snow Gried rice has eggs, veggies (carrots,peas, onion, green onions), sesame oil, and soy sauce. It also usually contains some kind of chicken and / or shrimp. Without rice that's still a whole meal.
@@PupStunt24 To me (and I think it's what @jon-snow-GOT was getting at as well) the difference is that he cooked something and poured it over white rice rather than cooking rice with additional stuff. There are a ton of Indian or Chinese dishes that, once you pour them over the rice and mix, act just like in the video, but they're still considered a dish that is served with rice. He could have just as easily poured his dish over another starch. With fried rice, the rice is an integral part of the dish.
Pro Asian Tip: don't rinse the rice in rice cooker pot. It wear down the nonstick finish. Rinse in stainless or glass bowl and transfer to pot. Rice much happier this way.
You should probably mention that you really want to use basmati rice for this. Any long grain rice will do, but basmati's long, fluffy grains are ideal for this. Short grain varieties tend to turn into a gloopy mess unless you are extremely careful.
You are correct. Short grain rice is vetter suited to be served plain or sticky... unless you take some seasoned rice vinegar and some sugar mixed into the rice.
The real way to make rice better other than the obvious mixing something into it is to fry the rice dry beforehand. Cook the onion half way and add in the desired amount of dry rice and cook it until it becomes glassy or w/e the expression is. After that pour over water and leave alone until it's done.
Just tried this tonight with my rice, but modified a bit. Best rice I've ever had. Diced onions, mushrooms, garlic, tumeric, cayenne, paprika, salt, pepper, Italian seasoning, butter and olive oil.
LMFAOOOOOO. You’re telling me that diced onion and spices fried up is a meal to you? You must be a next level vegetarian or something because I don’t know a single person who thinks that onion, garlic, and spices is a meal, it’s flavor.
@@firstwavenegativity6379 Toasted bread and butter is a meal for lots of people everyday. Many millions would be very happy with what he knocked up as their main meal for the day.
HAHAHAAAAA Amazing! Sonny: We will produce a chemically pure and stable product that performs as advertised. No adulterants. No baby formula. No -chilli- -powder- black pepper. Sgt. Gilbert: "No, no, Black Pepper is my signature!"
Friendly reminder that rinsing the rice three time doesn’t get rid of the dirty that make the water white so when the water is no longer white it’s when you’re done with rinsing.
'the dirty that makes the water white' No, thats just loose starch. It would be criminal to wash all of that off each and every time you cook rice.. Imo its better with a tiny bit of starch
Isn't that why you use a strainer? I don't understand why are you draining while cooking. Just let it cook then spoon a tiny piece of rice to see if it's soft/cooked enough
To make this even better: fry up the onions,garlic,and spices then toss the uncooked,washed rice in the spiced onion mixture over med-heat to coat the rice grains in the fragrant oil for a few minutes, then add the water to finish cooking the rice.
That would be good as well, but I think he did not want to dilute the succulent spice and oil with the onions. Probably got a much better punch of flavor that way in the end
@@dreichert1438 trust me,it does the opposite of diluting the flavors! The aromatic oil with the flavors of the onion, garlic and spices infuses into every grain of rice and makes it super flavorful! It's how Indians, Pakistanis, and Arabs cook rice, and it always comes out very savory and delicious.
@@potatopuddin2720 he’s still just going for a very different effect. Cooking the onions and aromatics in a pan will give them a much stronger depth of flavor. My family also just puts all the ingredients in a ricemaker though.
I was nervous to cut my hair off when it first started thinning but I just went for it right away haha I wasn’t going to just be balding and thinning!!! Anyways the bald is a good look and feels clean Like my head was always meant to be bald
@@xaviermcknight1510 I used to have long hair, then I went to buzzing my head and after that noticed thinning and receding hairline, so I didn't really even care since I had already been buzzing my head for years. Then I decided I still want to get it back and I ended up bringing it back in about a year with derma pens and castor oil..but I still buzz my head anyway lol.
I was 24 when I started buzzing with no guard then a year later I went with the razor. The killer is if you see a picture of yourself from above or behind or are in a changing room with parallel mirrors, then you finally see what everyone else does…it’s a wake up call! Fellas…shave your shit. Bald is better than balding.
Dude, don't ever change your videos. They are freaking flawless. Even the smacking of the rice cooker bowl is perfect. Your videos should be coded in the DNA of TH-cam forever.
So this is Kerala style masala prep.The first step is to add coconut oil and pop the mustard seeds. Then ginger and garlic go in and then the onions, green chillies, and curry leaves. Use your spices of choice, but we usually do tumeric, ciriander, chilli and pepper powder. Butter is optional and you can add some tomatoes after the spices are added and saute it. A pinch of garam masal at the end would be nice.
Many thanks the info 🙏 You just saved my head from spinning nonstop😂❤️ Update: Glad if you can reply with your own ratio like if it's 2 or 3 cups of rice that you're cooking, how would you measure the ingredients in your own way of doing? Like half or a tablespoon of this and that, etc... Hope you can give some guidance on this so that it would not take a mountain to climb to figure this myself🙏
@@imllendream I know it sounds intimidating. But it's better to learn concepts and then use it to vary your cooking. Basic concept for is to add some stuff to oil, dry seeds to pop/roast( should be less than 1/3 the quantity of oil/ butter, visually) this is for mild flavor, crunch texture. Ginger garlic( paste- needs roasting lightly in oil to remove raw taste or use chopped/sliced slightly roast in oil to very light change of color.) Followed by sliced onions. Just one to two table spoons if using for Rice. Lightly saute for light taste in Rice( in curries it is used to add bulk and structure so 5-15 times quantity is used) . Tomato chopped (a handful for Rice -2-3 cups) to give it the little bit of flavor. For curries 2-15 Tomatoes to provide gravy) ( more tumeric goes well with tomatoes in curry. ) . Powders cumin gives nutty flavor add about 1/2 tea spoon in Rice 2 cups. Coriander powder add 1/2 tea spoon every 2 cups of Rice. In curries 1-2 tea spoons each of these in last 10 minutes of cooking . Garam masala powder 1/2 or less in last 5-10 minutes of cooking in curries. Avoid in Rice.
@@imllendream easy recipe to start off then add different things in subsequent makings is how you learn how each ingredient works. Oil/butter gives a bit of shine. Enables you to cook Rice softer while still keeping it from sticking to each other. Works well with long grain non sticky rice. Goes well with oil based gravvies. Mustard in oil ( till it starts popping) gives very very light flavor, slight crunch, Cumin seeds lightly browned in oil gives intense nutty flavor and smell. Onion sliced lightly sauted gives nice smell and flavor in Rice. Just 2-3 table spoons for flavor. If you very very lightly saute it it doesn't change color of Rice much. If you saute it to brown ( not crisp brown) it gives more pronounced taste and color of Rice is significantly light brown. I prefer very slight flavor and color. Ginger garlic( paste if you don't want them to come in the mouth) or chopped/ sliced. I prefer paste. Lightly Roast about half to one one table spoon of it. This comes in as the color of onion as you want about to reach its point. It takes less than 30 seconds to roast the ginger garlic paste. At this point if you want add powders ( including tumeric) roast for 20-30 seconds ( medium heat now) and immediately add wet ingredients ie Rice, or tomattoes or water etc. That's general process of cooking curries or flavored Rice . I suggest you start off with cumin( zeera Rice) Rice. It's the simplest. Have all your ingredients ready and open because it happens quite fast while oil is medium hot. ( Rice should be ready washed and drained, don't keep drained Rice out for more than 2 minutes it starts breaking, doesn't cook well, ideal time to drain washed Rice is keep a big colander ready as you put the onion in you have a minute or two till it cooks so that's when you drain the Rice. You can add Whole spices ( ie aromatics of garam masala, ie instead of garam masala powder) with onions. One two inches of whole cinnamon, 2-6 cloves ( they give solid heat) 2-4 whole pods of cardamom, few (6-20)pieces whole black pepper seeds. . So that's where you can start off with. Zeera aka cumin Rice. How it goes. Oil,( medium hot) mustard 1 tsp seeds( pop) cumin seeds( two heaped tsp) sliced onion, whole garam masala, add Rice and one tea spoon per cup add salt when you add water. You can add half a cup of frozen peas too to the rice. Just before water of Rice evoporates add 2-3 tablespoons of butter in the water and lightly mix without damaging the Rice. Next time add tumeric and chopped tomattoes before putting Rice cook tomattoes till half done before adding Rice. Increase oil by 2-3 table spoons to account for tomatoes ( drain rice when tomattoes are cooking/) Next time add coriander powder and cumin powder to the tomatoes. Happy cooking.
Very common recipe in asian cooking, would be better to add raw,washed rice to the mixure then add water and cook. Rice would absorb all those flavours and nice fluffy rice.
@@wickywills not really, he just added a load of stuff that tastes better than rice. That's like saying "How to make your hut 10x better. Slap a mansion on the side."
@@stephen4121 It's sauteed onions with spices. This is a standard flavor booster for a wide variety of foods. If the onions are too much you could always just add the spices, fat, and salt to the rice to make it taste better, onions are just fantastic at carrying flavor.
@@stephen4121 "Addeda a load of stuff" seasonings.. which is what makes food taste better. Onion is just flavouring. He basically made a sauce to taste rice taste better which is the point of the video.
Bonus is you can rinse the rice in a separate container (your dinner bowl) and make the oil part in a small pot, then make the rice in that so it soaks up some of the flavor (and makes less dishes).
There are many ways to make rice better. More simple method is just use butter and garlic, voila garlic butter rice. Also in South East Asia they sometimes cook rice with coconut milk, lemon grass and a little bit of salt. Its called nasi lemak (Malaysia) or nasi uduk (Indonesia). And you can eat it with hard boiled eggs or some fried chicken.
You are definitely missing out on flavours then. Try any south Indian Mediterranean middle eastern rice dish and see the variety and tastes you could enjoy
There's a whole lot of things you don't have to do. That's how you live your life without enjoying the best the world has to offer. If you have good white rice, all the better when you combine it with other good food.
@@Sir1ri Yeah but then it's a rice dish and not just white rice. Why would you do what this guy did if you say prepare rice for a curry dish where it's going to get a lot of flavor from that curry anyway. If anything all that extra flavor in the rice is just going to interfere with the flavors of the main dish.
Sometimes I’ll just toss rice with some chicken bouillon, salt, pepper, and butter. And it’ll add a decent amount of flavor to enhance whatever I’m eating the rice with
If you're using a sealed rice cooker or pressure cooker, the 1.5:1 ratio is fine. If you're using a pot or a rice cooker that's basically just an electric pot, use a 2:1 water to rice ratio. The sealed cookers don't evaporate nearly as much moisture, but cooking rice in a pot, you have to compensate for evaporation.
Just cover your pot with foil paper and that’s it you have a pressure cooker and can use the same ratio as the bald guy I don’t like using more water then that cause rice always comes out wet
Sonny: We will produce a chemically pure and stable product that performs as advertised. No adulterants. No baby formula. No -chilli- -powder- black pepper. Sgt. Gilbert: "No, no, Black Pepper is my signature!"
If you rinse it in the rice cooker pot , the rice abrades the finish and loses its non-stick properties. Please don’t do this anymore. You know I love you!
Woth how modern rice is packaged you dont even need to rinse unless you just want to remove that free starch (this also ruins some dishes that need that for the right texture)
@@leonfire99 many people still rinse their rice. There may not be talc all over it, but there is still considerable dust from the polishing process. Especially with short grain and glutinous rice.
I actually let my rice drain, then add it to the sauteed incredients in the same sautee pan, then add 1.5 to 2 cups of broth and let it all cook together. Mmm... so flavorful!
I tried this and It was so good. You can also season stewing beef with curry, masala, little turmeric and cumin, and some garlic and onion powder and salt and cook it in a pan after browning some onions in olive oil, the juice in the beef mixes into a nice sauce-consistency with the seasonings and then mix fresh rice with it and it tastes so good. Especially good if you have with chapati or naan
![[FULL EP.13] เซียนหรั่ง พา ไททศมิตร ลงเรือฝึกสกิลหว่านแห | เฮ็ดอย่างเซียนหรั่ง | One Playground](http://i.ytimg.com/vi/EWFuf2Av0K0/mqdefault.jpg)
I've been using this method for decades at this point, you can absolutely free style with the types of oil, butter, and spices to make it your own, hope that helps, and HAPPY COOKING!!
Dude if I'm being serious I got scared to cook rice I messed it up so bad 😅 but now I use the knuckle method and I got a weird rice rinse method where I let the water run into the bowl at an angle so that that water hits the rice but doesn't cause it to go out the angled edge. It causes the water to run a constant murky-ness until the rice is clean also causes enough movement in the rice to make it rotate in the bowl. But that all aside 😂 the knuckle method made me a rice cooker pro where I'm teaching my family how to do it right & stuff.. even do 10lb of rice...... in a giant pot....... guess what? It worked lol. I went just a smidgen higher up the nuckle maybe 25% to the next one and perfect rice. Not dry not wet, and only slightly sticky. Perfect for fried rice and such. 😢 the stuff you teach is wonderful sonny and you brighren up my day but I'm pretty sure you're name being related was no accident, God bless you in Jesus name and I bless your family friends and everyone you come into contact with goodness for all of God's kids. 😊
Use chicken/beef stock instead of water
This is something i would love to try, but i didnt feel like even rewatching many times I could get enough info. While a recipe would be amazing, please put SOME details in description, like what the powder you added is... Are you saying Madras? There are loads of variations to spice mixes, would you share yours? What kind of rice, and kind of onion? (I see long grain, but is it basmati, jasmine, or something else?) I get that you do it all the time, but a solid jumping off point would really help.
00000 poo poo poo poo 00
@@TH-cam_is_complete-total_shit thanks for the kind words my friend! Happy cooking to you dude
How to make rice better: Cook a dish and serve it with the rice.
I mean it's still rice. You're not out her calling fried rice "A separate dish with rice on the side" are you?
@@PupStunt24fried rice is cooked together. Thus is a curry sauce
@Jon Snow Gried rice has eggs, veggies (carrots,peas, onion, green onions), sesame oil, and soy sauce.
It also usually contains some kind of chicken and / or shrimp. Without rice that's still a whole meal.
@@PupStunt24 To me (and I think it's what @jon-snow-GOT was getting at as well) the difference is that he cooked something and poured it over white rice rather than cooking rice with additional stuff. There are a ton of Indian or Chinese dishes that, once you pour them over the rice and mix, act just like in the video, but they're still considered a dish that is served with rice. He could have just as easily poured his dish over another starch. With fried rice, the rice is an integral part of the dish.
A dish to u is onions?
The fridge snuck up on him in his sleep with the clippers to take it's revenge.
The fridge threw on a sleeper hold and went all Brutus “The Barber” Beefcake on him
(props to anyone who gets that VERY dated reference)
@@james.randorff dizzy hogan was the best hogan
I’d much rather lose to Brutus Beefcake than Jake The Snake Roberts any day. Hate snakes as much as Indiana Jones. #80sReferencesRule
Lolol
@@fowlerjr3983 80s references... Then you go and spoil it all by using something stupid like... a hashtag
Who would have thought a whole rice dish with various spices and aromatics tastes better than plain rice?
Dont forget the fat, that's the strongest flavor enhancer alongside salt.
It's mostly common in India
Everyone from India
@@alongpongener8997 you really missed his sarcasm huh
@@amalrasheedali662 you really missed his sarcasm huh
Pro Asian Tip: don't rinse the rice in rice cooker pot. It wear down the nonstick finish. Rinse in stainless or glass bowl and transfer to pot. Rice much happier this way.
thank you 800lb gorilla 🦍
Read this in uncle roger voice
@@Femto6969 I feel bad admitting it but I did too 😅😂
in the rice* wears down* rice is* transfer to the pot*
just informing you in case your asian parents start getting their slippers
@@Femto6969 fuuuuiyoh and don't to use the colander for rice
- daddy roger
This man going for asian uncle cosplay with a bald head and rice cooker
😂😂😂
Haiyaaaaa
One Rice Man
I think they prefer to be called ”chinese”.
@@pekkalanger5076 does taiwanese count as chinese
Let’s cook Staring: Walter White.
Haha! Every bald man is waltur white! So funny 😂😂😂
Jesse, Jesse! where's the rice cooker?
@@definitelynosebreather Mista Whyte, I left it in the wok yo
Yeah thatdudecanCOOK wink wink
we gotta cook, Jesse!!
I fry the curry powder in butter then add the rice, turn it in the butter, then cook it in chicken stock with a little salt or soy & garlic.
That’s how I do it too…but I also add onions to the curry and butter:)
Good tip
You should probably mention that you really want to use basmati rice for this. Any long grain rice will do, but basmati's long, fluffy grains are ideal for this. Short grain varieties tend to turn into a gloopy mess unless you are extremely careful.
You are correct. Short grain rice is vetter suited to be served plain or sticky... unless you take some seasoned rice vinegar and some sugar mixed into the rice.
HUZZAH! A man of quality!
Nah but for real, basmati forever.
Look for Keeri Samba rice. Thank me later.
Nope not true…I use only jasmine rice….it’s the best!!!
How to make rice taste better: add delicious food to the rice.
More like adding butter, butter rice is just delicious
How to make white rice taste 10x better: Season it.
add MSG! FUIYOOOOOH!
I don’t know what I look forward to more, the cook or the beating on the fridge at the end 😂😂
The real way to make rice better other than the obvious mixing something into it is to fry the rice dry beforehand. Cook the onion half way and add in the desired amount of dry rice and cook it until it becomes glassy or w/e the expression is. After that pour over water and leave alone until it's done.
That's how I've been doing it for years.❤
Gave that fridge some mean body shots lmao
Just tried this tonight with my rice, but modified a bit. Best rice I've ever had. Diced onions, mushrooms, garlic, tumeric, cayenne, paprika, salt, pepper, Italian seasoning, butter and olive oil.
Here's a life changing revelation for you, if you add things to potatoes they taste better too.
Those rib shots to the fridge tho 🥊🥊🥊🤣🤣🤣
Rice is so underrated. I love to experiment with different veggies and styles of rice.
"HoW To MaKe rIcE bEtTer" *cooks an entire fucking dish and puts it in the rice*
LMFAOOOOOO. You’re telling me that diced onion and spices fried up is a meal to you? You must be a next level vegetarian or something because I don’t know a single person who thinks that onion, garlic, and spices is a meal, it’s flavor.
Correct! This has utterly nothing to do with white rice.
Next "make white rice better" is a tja sieuw recipe 😐
@@aidanvandera7069 No, this is a meal. Don’t make me a sandwich and call it a better way to eat bread.
@@jinushaun Rice and onion is not a meal
@@firstwavenegativity6379 Toasted bread and butter is a meal for lots of people everyday. Many millions would be very happy with what he knocked up as their main meal for the day.
"Sgt. Gilbert, we have to cook..."
HAHAHAAAAA Amazing!
Sonny: We will produce a chemically pure and stable product that performs as advertised. No adulterants. No baby formula. No -chilli- -powder- black pepper.
Sgt. Gilbert: "No, no, Black Pepper is my signature!"
@@ActionAdamthis thread is amazing 😂😂😂
Friendly reminder that rinsing the rice three time doesn’t get rid of the dirty that make the water white so when the water is no longer white it’s when you’re done with rinsing.
it doesn't have to be completely clear
This is the way.
'the dirty that makes the water white' No, thats just loose starch. It would be criminal to wash all of that off each and every time you cook rice.. Imo its better with a tiny bit of starch
Isn't that why you use a strainer? I don't understand why are you draining while cooking. Just let it cook then spoon a tiny piece of rice to see if it's soft/cooked enough
Right! 😀 👌
We need Uncle Roger to fact check this one.
The moment he used freshly cooked rice would make Uncle Roger go Haiya!!!
To make this even better: fry up the onions,garlic,and spices then toss the uncooked,washed rice in the spiced onion mixture over med-heat to coat the rice grains in the fragrant oil for a few minutes, then add the water to finish cooking the rice.
That's how my mom taught me to do it but use chicken stock instead of water :)
That would be good as well, but I think he did not want to dilute the succulent spice and oil with the onions. Probably got a much better punch of flavor that way in the end
@@dreichert1438 trust me,it does the opposite of diluting the flavors! The aromatic oil with the flavors of the onion, garlic and spices infuses into every grain of rice and makes it super flavorful! It's how Indians, Pakistanis, and Arabs cook rice, and it always comes out very savory and delicious.
@@potatopuddin2720pakistani here and approve of your recipe.
@@potatopuddin2720 he’s still just going for a very different effect. Cooking the onions and aromatics in a pan will give them a much stronger depth of flavor.
My family also just puts all the ingredients in a ricemaker though.
Bald suits you bro! Not easy taking the plunge but good on you. Took the clippers out for the first time 15 years ago and haven't looked back
Bald is always better than balding
I was nervous to cut my hair off when it first started thinning but I just went for it right away haha I wasn’t going to just be balding and thinning!!! Anyways the bald is a good look and feels clean
Like my head was always meant to be bald
It looks better. I didn’t even recognize him at first
@@xaviermcknight1510 I used to have long hair, then I went to buzzing my head and after that noticed thinning and receding hairline, so I didn't really even care since I had already been buzzing my head for years. Then I decided I still want to get it back and I ended up bringing it back in about a year with derma pens and castor oil..but I still buzz my head anyway lol.
I was 24 when I started buzzing with no guard then a year later I went with the razor. The killer is if you see a picture of yourself from above or behind or are in a changing room with parallel mirrors, then you finally see what everyone else does…it’s a wake up call!
Fellas…shave your shit. Bald is better than balding.
So to make rice taste better, I should just cook a meal with it. Got it.
yes
The fridge made me laugh so hard! 😂😂😂
Dude, don't ever change your videos. They are freaking flawless. Even the smacking of the rice cooker bowl is perfect. Your videos should be coded in the DNA of TH-cam forever.
that was fire
Funny thing is he recently did change the formula of his videos. They’re much better now imo
“Add a stick of butter” - a cook’s solution for everything 😅
Haha exactly, 3 times the amount of calories added edit: no doubt it increases the taste though
THE PUNCHING THE FRIDGE PART LMAOOOO
Man became Heisenberg. And he can COOK
If you consider a basic dirty rice recipe impressive…
"How to make white rice make literally 10 times better." Proceeds go make non white rice.
It’s still white rice. It didn’t turn into brown rice or wild rice.
@@mjt1517 bro doesn't know how to boil an egg, leave him alone
@@xxmlgjesusxxlegitnoscam6506 😂😂😂
I feel like you’re the type to boil bread and call it toast
The Asians at my school are so racist I thought when you said "non white rice" you meant rice not with a typical white person recipe lol
So this is Kerala style masala prep.The first step is to add coconut oil and pop the mustard seeds. Then ginger and garlic go in and then the onions, green chillies, and curry leaves. Use your spices of choice, but we usually do tumeric, ciriander, chilli and pepper powder. Butter is optional and you can add some tomatoes after the spices are added and saute it. A pinch of garam masal at the end would be nice.
Many thanks the info 🙏
You just saved my head from spinning nonstop😂❤️
Update:
Glad if you can reply with your own ratio like if it's 2 or 3 cups of rice that you're cooking, how would you measure the ingredients in your own way of doing? Like half or a tablespoon of this and that, etc... Hope you can give some guidance on this so that it would not take a mountain to climb to figure this myself🙏
@@imllendream
I know it sounds intimidating. But it's better to learn concepts and then use it to vary your cooking.
Basic concept for is to add some stuff to oil, dry seeds to pop/roast( should be less than 1/3 the quantity of oil/ butter, visually) this is for mild flavor, crunch texture. Ginger garlic( paste- needs roasting lightly in oil to remove raw taste or use chopped/sliced slightly roast in oil to very light change of color.)
Followed by sliced onions. Just one to two table spoons if using for Rice. Lightly saute for light taste in Rice( in curries it is used to add bulk and structure so 5-15 times quantity is used) .
Tomato chopped (a handful for Rice -2-3 cups) to give it the little bit of flavor. For curries 2-15 Tomatoes to provide gravy) ( more tumeric goes well with tomatoes in curry. ) . Powders cumin gives nutty flavor add about 1/2 tea spoon in Rice 2 cups. Coriander powder add 1/2 tea spoon every 2 cups of Rice.
In curries 1-2 tea spoons each of these in last 10 minutes of cooking . Garam masala powder 1/2 or less in last 5-10 minutes of cooking in curries. Avoid in Rice.
@@imllendream easy recipe to start off then add different things in subsequent makings is how you learn how each ingredient works.
Oil/butter gives a bit of shine. Enables you to cook Rice softer while still keeping it from sticking to each other. Works well with long grain non sticky rice. Goes well with oil based gravvies.
Mustard in oil ( till it starts popping) gives very very light flavor, slight crunch, Cumin seeds lightly browned in oil gives intense nutty flavor and smell.
Onion sliced lightly sauted gives nice smell and flavor in Rice. Just 2-3 table spoons for flavor. If you very very lightly saute it it doesn't change color of Rice much. If you saute it to brown ( not crisp brown) it gives more pronounced taste and color of Rice is significantly light brown. I prefer very slight flavor and color.
Ginger garlic( paste if you don't want them to come in the mouth) or chopped/ sliced. I prefer paste. Lightly Roast about half to one one table spoon of it. This comes in as the color of onion as you want about to reach its point. It takes less than 30 seconds to roast the ginger garlic paste.
At this point if you want add powders ( including tumeric) roast for 20-30 seconds ( medium heat now) and immediately add wet ingredients ie Rice, or tomattoes or water etc.
That's general process of cooking curries or flavored Rice .
I suggest you start off with cumin( zeera Rice) Rice. It's the simplest. Have all your ingredients ready and open because it happens quite fast while oil is medium hot. ( Rice should be ready washed and drained, don't keep drained Rice out for more than 2 minutes it starts breaking, doesn't cook well, ideal time to drain washed Rice is keep a big colander ready as you put the onion in you have a minute or two till it cooks so that's when you drain the Rice.
You can add Whole spices ( ie aromatics of garam masala, ie instead of garam masala powder) with onions. One two inches of whole cinnamon, 2-6 cloves ( they give solid heat) 2-4 whole pods of cardamom, few (6-20)pieces whole black pepper seeds. .
So that's where you can start off with. Zeera aka cumin Rice.
How it goes.
Oil,( medium hot) mustard 1 tsp seeds( pop) cumin seeds( two heaped tsp) sliced onion, whole garam masala, add Rice and one tea spoon per cup add salt when you add water. You can add half a cup of frozen peas too to the rice.
Just before water of Rice evoporates add 2-3 tablespoons of butter in the water and lightly mix without damaging the Rice.
Next time add tumeric and chopped tomattoes before putting Rice cook tomattoes till half done before adding Rice. Increase oil by 2-3 table spoons to account for tomatoes ( drain rice when tomattoes are cooking/)
Next time add coriander powder and cumin powder to the tomatoes.
Happy cooking.
"yeah to make white rice better eat it w something" shit man he learnt me something fr
He “learnt”? 🙂
Just Having FUN with rice!!!!!!!!!!YUM!!!!!!!
Also, cook the rice with any kind of broth rather then water.
I thought this video was going to be a tip like that - just a simple way to elevate plain rice, rather than an entire dish
This is the perfect way to make rice if you are always worried about your rice coming out undercook or mushy!! Best way to make my fried rice too
Very common recipe in asian cooking, would be better to add raw,washed rice to the mixure then add water and cook. Rice would absorb all those flavours and nice fluffy rice.
I was NOT expecting the cut to him punching the fridge 😭
that's a whole dang dish, not just making better rice yo
Well he did make rice better
@@wickywills not really, he just added a load of stuff that tastes better than rice. That's like saying "How to make your hut 10x better. Slap a mansion on the side."
@@stephen4121 It's sauteed onions with spices. This is a standard flavor booster for a wide variety of foods. If the onions are too much you could always just add the spices, fat, and salt to the rice to make it taste better, onions are just fantastic at carrying flavor.
@@stephen4121 "Addeda a load of stuff" seasonings.. which is what makes food taste better. Onion is just flavouring. He basically made a sauce to taste rice taste better which is the point of the video.
@@stephen4121 onions and spices are a mansion?
Shout out for using ahu barah brand rice. Every Afghan family on the east coast has that along with baghlan. Well played good sir.
Someone actually using a Real Rice Cooker. One of the best.
Still beating the hell out of that fridge 😂😂
The most educational part was when homie started throwing uppercuts to the fridge. Very important!
Bonus is you can rinse the rice in a separate container (your dinner bowl) and make the oil part in a small pot, then make the rice in that so it soaks up some of the flavor (and makes less dishes).
Looks great 👍
That Fucking Fridge 😂😂😂 always gets me in all of his videos.
My man using a zojirushi rice cooker IYKYK 👀
A lot of food content creators have that rice cooker. Even I own one but a cheaper model.
FUIYOOOOOH
He utilized the native measurement. As an Asian, this makes me proud. A lot.
Asian in training good to see from pale why peepo.
LIVED IN ASIA FOR 5 YRS ... THEN MEXICO THEN HAWAII FOR THE LAST 34 YRS ... RICE ... IS HEAVEN .. JUST MAKE IT AND LOVE IT!
We throwing mid section uppercuts on the refrigerator now 😂😂
This looks delicious & so flavorful! 😋
Use the rinsed water to water your plants.
For real?
Great idea thanks
Sounds like that would encourage mold or fungus, no?
Or your hair. Haven't tried it but heard it was good for hair
@@Alexa-uk8ljno its fine
Bruh went Tyson on that fridge for no damn reason 😂 “so good makes you want to left hook your fridge”
My grandma used to make that when all we had for dinner was leftover rice from the morning and it used to be delicious! 🤌🏼
There are many ways to make rice better. More simple method is just use butter and garlic, voila garlic butter rice.
Also in South East Asia they sometimes cook rice with coconut milk, lemon grass and a little bit of salt. Its called nasi lemak (Malaysia) or nasi uduk (Indonesia). And you can eat it with hard boiled eggs or some fried chicken.
If you have good white rice, you don’t have to make it better. It’s just good rice.
You are definitely missing out on flavours then. Try any south Indian Mediterranean middle eastern rice dish and see the variety and tastes you could enjoy
Nothing wrong w flavors in your rice but he had good rice in this video you can tell it looked like basmati
There's a whole lot of things you don't have to do. That's how you live your life without enjoying the best the world has to offer. If you have good white rice, all the better when you combine it with other good food.
@@Sir1ri obviously it’s good but he’s got a point.when you have good entrees, sometimes having regular rice helps balance things out.
@@Sir1ri
Yeah but then it's a rice dish and not just white rice.
Why would you do what this guy did if you say prepare rice for a curry dish where it's going to get a lot of flavor from that curry anyway.
If anything all that extra flavor in the rice is just going to interfere with the flavors of the main dish.
Showing people that they can indeed use spices and herbs to make edible food.
Sometimes I’ll just toss rice with some chicken bouillon, salt, pepper, and butter. And it’ll add a decent amount of flavor to enhance whatever I’m eating the rice with
as a hispanic the best way to cook rice would be to cook all the ingredients together like meat veggies beans and rice together in a single pot ❤️
Because you are lazy
👎🏿
If you're using a sealed rice cooker or pressure cooker, the 1.5:1 ratio is fine. If you're using a pot or a rice cooker that's basically just an electric pot, use a 2:1 water to rice ratio. The sealed cookers don't evaporate nearly as much moisture, but cooking rice in a pot, you have to compensate for evaporation.
My sweet spot is between 1.5 - 2:1. I've learned it often depends on the type of rice and brand. And rinse rinse rinse...always.
Just cover your pot with foil paper and that’s it you have a pressure cooker and can use the same ratio as the bald guy
I don’t like using more water then that cause rice always comes out wet
with my method you cook the rice in the spicy water. super tasty.
Basmati rice is delicious and very fragrant 😊
Bro turned into Saitama just to cook rice 🍚
Mad respect 👏
MOST IMPORTANT tip to make any rice taste better (or have any taste at all), don't forget to ADD SALT!!!
@teklife - Sounds awful to me as I hate salt. I would prefer the wonderful taste of the rice on its glorious own.
And MSG! Make Uncle Roger proud.
bro, ive been watching you for a few years. the fridge always gets me.
Looks great! I love Jasmine rice though just with a bit of salt. Could eat it every meal.
This dude can really cook😮
Sonny: We will produce a chemically pure and stable product that performs as advertised. No adulterants. No baby formula. No -chilli- -powder- black pepper.
Sgt. Gilbert: "No, no, Black Pepper is my signature!"
Love the new look, killer recipe!
If you rinse it in the rice cooker pot , the rice abrades the finish and loses its non-stick properties. Please don’t do this anymore. You know I love you!
Says the fridge outside
Woth how modern rice is packaged you dont even need to rinse unless you just want to remove that free starch (this also ruins some dishes that need that for the right texture)
@@leonfire99 many people still rinse their rice. There may not be talc all over it, but there is still considerable dust from the polishing process. Especially with short grain and glutinous rice.
You also don't need the finger technique if you're using a rice cooker as most have hard lines etched into the pot showing you how much water to add.
@@Shadowsunsi still the most foolproof way. Try it because it really works. Any pan, any amount of rice…
“Cheap way to cook rice” rice cooker: 200 dollars….
160 in Target just got mine, worth every f cent
Rice cookers are $20 for a basic one
@@andrewdumais9163 do you mean a pot?
@@andrewdumais9163 where the fuck are you
Got mine at Walmart for 30 bucks like 8 years ago. Used regularly and still works perfectly
I like the new hair style bro...looks good.vids are great.keep going...
Aye, so flavour the rice with spices and shit? This is mind-blowing, genius-level stuff.
That Shaolin Dude Can Cook!
Yoo this looks SO good
I actually let my rice drain, then add it to the sauteed incredients in the same sautee pan, then add 1.5 to 2 cups of broth and let it all cook together. Mmm... so flavorful!
As a dietitian a reminder that 1 tsp of salt is equivalent to the daily recommended value of 2300 mg of sodium 🧂
Who knew adding flavour to rice would make it taste nice ,that just blew my mind
That looked so delicious
Jasmine Rice, cooked. Add: salt, pepper, butter, lemon juice, parsley, Herbes de Provence and key lime pepper seasoning. 🤩
Thats basmati rice hes using, my fav rice!
When he randomly punches the fridge 😂😂😂😂
My man looking like a menace with the bald head! I dig it
Ahh that's how you do it! Thank you 😊
He just figured out how to season rice 😂😂
Literally hilarious when he started belting the fridge 🤣🤣🤣🤣
add lots of unhealth stuff to it and it's great!
Love it. ❤
This guy can COOK.
Thats the fun thing about rice, its always a pretty decent meal.
Wow looks so good!
Hmmm, it's almost like biriyani!😋
I never though eating rice could be such a hard-core activity
I tried this and It was so good. You can also season stewing beef with curry, masala, little turmeric and cumin, and some garlic and onion powder and salt and cook it in a pan after browning some onions in olive oil, the juice in the beef mixes into a nice sauce-consistency with the seasonings and then mix fresh rice with it and it tastes so good. Especially good if you have with chapati or naan
Imma try and make this
I like to add a block of melted s&b curry roux per cup of dry rice. Very easy and tasty
Homies been taking boxing lessons to better abuse his fridge.
Boy looking like Heisenberg! Lookin’ like ‘That Dude Can Cook Meth” 😆
As a asian this is good.
This man just gave uncle roger 7 heart attacks
His little pea head cracks me up 😂😂
Damn, You made that look easy.