Here's my fast and foolproof method for cooking rice in a hurry. Subscribe and ring the bell! Facebook: / altonbrown Instagram: / altonbrown Twitter: / altonbrown
I have been cooking professionally for over 20 years and I have ALWAYS held you and your programming in the highest regard. Your program was a safe refuge from the bad habits and nonsense of the reality tv cooking shows that bastardized and ruined the Food Network starting about 20 years ago. One of the very few shows from which one can actually learn anything of use. Thank you for the service you have provided. You are a hero as far as I am concerned.
I also loved the shows he did on the road checking out funky little cafes and regional tasty treats. Deep fried pickles and koolickles cracked me up! Not throwing shade here - Ima cheesehead where deep frying cheese curds actually is a thing....a delicious thing🧀🍻🧀
My Dad always cooked rice this way, it is delicious! Alton you are my food hero, When I want to know how to cook something properly I can depend on you to show me the way
Damn that guy was funny, "The day I give up my dreams is the day I have, "Strategic Grill Locations", A dreamer has a philosophy, "The Entire Grill is Hot" !
I'm glad after all this time Alton is still making shows and that he is here for us during the pandemic explaining how to cook foods we may not all know how to cook. The man is doing the nation a service!
Anyone else really want that kitchen timer? The way it adds a red sweep so you can tell how much time is left from a glance from a long distance is really cool
I appreciate that Alton Brown can go from 12 episodes a year to 2 episodes a week without a meaningful downgrade in material. Like sure there aren't the skits, but everything else is on point.
I wish I could go back in time. Study and actually pay attention in school. Become an engineer and focus on creating Smell-O-Vision and dedicate it to Alton Brown, who has been teasing me about the fact that I can't smell what he is cooking for over 20 years.
I've been watching this show my whole life. My wife and I make Alton's jerky about 4 times a year. Every Christmas I make his apple pie and its the only thing I make that my dad actually likes. I have tons of examples like this. Cookies, sushi, soup even how I maintain my kitchen. Alton has been the biggest influence on my journey threw the kitchen by a large margin. I appreciate your body of work. Thank you for everything you've taught me.
We do a variation of his Eggnog recipe, almost every year. We make a huge double batch. Generally we finish it (the wife and I) as we start on the second batch!
A friend of mine is keeping his restaurant on the margins of survivability with take out and delivery. His tagline: *"Familiar food in unfamiliar times."*
Take it from a Brazilian (we sure like our rice): Wash your rice a couple of times before cooking, so some of the starch gets washed off. Instead of adding butter to the rice, fry some crushed garlic on olive oil or pork fat until golden, then add the rice and stir until throughly incorporated. After that, add your boiling water (if you want to go crazy, use vegetable stock to add some flavor, or a teaspoon of saffron to add some aroma and color) and let it simmer with the lid on until completely evaporated. When it's finished, transfer the rice to a tray and let the steam escape. That'll make a delicious, playful, fluffy and aromatic rice to use on your meals. To store it after it cools off completely, loosen the grains with a whisk and keep it in a loosely lidded pot in the fridge. If you use 2 parts of water to 1 part of rice, it will reheat very well on the microwave.
I have had great success with the method I learned from the Japanese, only with a little Italian flare. Equal amount of water to rice (might vary depending on the type of rice) Rosolare the rice (ie. heat with butter to give it some nutty flavor. ) Then add in cool water and cover immidiately. Cook on high heat (covered) until you can hear the water boiling (1 or 2 minutes). Turn heat to very low and leave for 12-15 minutes (12 for long grain, 15 for medium, at no point do you life the lid) After 15 minutes turn off the heat and don't open the lid, leave it for another 15 minutes to steam and settle After another 15 minutes you are ready to fluff and serve. Washing the rice before is always a great step if you want to go fancy but laziness can dictate whether you do that or not.
Hey Alton, My grandfather cooked rice exactly like this. When he added the water he put on a splatter guard and would pour through it and then slam on the lid. Never used tinfoil like that but if he were still with us I'm sure he'd of used that technique. Thanks!
I'm a white guy living on my own and eat rice maybe once or twice a week. Find a rice you like (maybe Thai scented jasmine long grain) and then buy 10 kilos of it. It lasts me a year if not more. I bought some a month ago and my friend kinda freaked at how much I bought. He has a big family and he bought one kilo of some strange red rice that I'm unfamiliar with.
Yup... I keep that recipe on the fridge just so I remember how to make this prefect rice. And he's right - simple and comes out perfect every time! And if you want to make fancy rice, add a few chopped dried mushrooms in with the dry rice.. AMAZING!
So I randomly remembered that back in high school, we had to make a team of people that would help us survive a theoretical disaster of some sort... Im glad to see that picking you for one of the slots was definitely the right call Alton XD
In Malaysia we have similar way to cook rice, it's called Nasi Minyak(literally translated to Oil Rice),but we used Ghee instead of butter with some spices(sauté cloves,star anise,cardamom and cinnamon stick in heated Ghee,then add washed rice,then water)-we eat this rice with Curries,Chicken Sambal,Fried Chicken etc and some Acar(cucumber,pineapple marinated in vinegar). Another type is Nasi Majerin(Margarine Rice). Just replace the butter with margarine. Same as shown in the video. Sometimes,if I feel lazy to cook accompanying dishes, I just followed my father's recipe, Sauté sliced shallots,garlic,ginger and lightly smashed lemongrass(optional) in veg. oil(peanut,canola,etc) (until brown), Add small cuts of chicken(sauté until half-cooked and brown),(if the chicken is not fresh,add some seasoning powder/chicken stock cube) Add washed rice and coriander leaves(optional) (lightly chopped then stirred evenly into the rice) Then add water accordingly. And wait until the rice is fully cooked and serve. (You can serve with some cucumber/tomato slices with some iceberg lettuce if you like)
The "foolproof" method for making long grain/jasmine/basmati I learned involves baking it. The base ratio is scalable, so you can make as much or as little as you want. You can also adjust the salt and fat to taste, as well as add in any flavor enhancers that strike your fancy with ease. I'm partial to minced garlic and cilantro, myself. To begin, start with... 1 cup rice 2 cups boiling water 1 tsp salt 2 Tbsp butter In an oven-safe, lidded baking dish add the rice, salt, and butter. Pour on the boiling water and stir briefly to get the salt and any other additives distributed evenly. Cover and bake at 350°F for 25 minutes. Remove the lid and bake for another 5 minutes, then remove from the oven and enjoy! If you prefer your rice stickier, reduce the fat and/or cook covered for the full 30 minutes.
Thank you Mr Brown for keeping cooking fun and helpful,especially now.I watched your show when I was a teen.You made experience so many different cultures and experiences just from my home.
Alton, I just thought i'd let you know that you gave me a genuine laugh out loud moment when you turned the wrong burner on after adding the water. I said to myself "even Alton does that" Priceless.
Alton Brown and Rick Baylees are 2 of my favorite chefs and shows. One shows passion and extreme knowledge of foods and the science behind it and the other also shows passion, knowledge and respect for Latin cuisine. As a teen i watched daily on food network and then with my kids as they grew up. Now both of them are grown up and out of the house, both great cooks and one became a Sushi chef. All because of shows like these. Thank you Alton for all your dedication and for teaching many of us.
I have always loved your show and this video on rice is the best ever! I've always hated cooking rice, even though I absolutely love eating it. This makes cooking it so much easier and the taste is AMAZING! I love you, Alton. You're the best!
Hey who knows if you actually have time to read comments on here but just wanted to say you've been a hero of mine since the early good eats days, thank you for helping keep my mind off more trying issues with these little tid bits. You've inspired me in more ways than you could know to be a better home cook. Thanks for everything you do!
I've been a fan since Good Eats first aired and it's content like this that keeps me a fan of AB! Just made this recipe with my dinner and the rice didn't need any seasoning when it was finished, excellent and sooo easy!
Great stuff, Alton! Most people raised in a full or partially Chinese household learned to make rice blindfolded and perfect every time. Your ratio is right on - 3:2 water:rice. Toasting the rice is something most of my Chinese friends think is weird as hell, but I love your results. In the method I learned, you started off all of the rice and water at room temp and over high heat. Once crater-like holes begin to appear across the surface, turn the heat down to its lowest setting, cover the rice, AND LEAVE IT ALONE FOR 10 MIN. After that turn off the heat and wait 5 more minutes. Remove the lid and fluff with a fork. The Chinese idea of perfection in rice is where each grain stays separate, but is perfectly soft. I've been doing this way for 40 years, and can't remember ever getting mushy or under-cooked rice.
The only thing my dad could cook was rice. So growing up he would make rice and crumble fry some sausage mix it with the rice and top it with shredded cheese. And that was a lot of my dinners as a kid when mom wasnt home.
I’ve needed Alton’s sense of humor; some people may find it dark, but it’s good to have someone reminding us that it’s still alright to have a laugh at our own situation
I used to mess up rice all the time, but then I didn't. I don't use this method; I cook it Brazilian style, which is a little different (sauté some onion and garlic, add the rice, add the water, let all the water boil off the pot before covering). I think what changed when I stopped messing up was being less afraid of burning the rice and actually letting all the water boil off (not relevant if using this technique), and make sure to not skip the fluffing step. Fluffing the rice looks pointless but it's actually very important because it lets the steam out and prevents the rice from overcooking. As far as I can tell it doesn't matter what you use to fluff as long as it lets the steam out. You can use a rice cooker but it won't come out as good.
My "trick" is to follow package directions up to a point. I I cook it at the lowest possible setting but for five minutes less than the instructions, and let it sit for the remainder of the time. Never scorched, never over cooked. Lift the lid, fluff with fork, as Alton says, to let the steam (& heat) out. Always perfect!
Tip: finely chop some onion and garlic (a lot of garlic in my case), sautée it and add it together with the butter. Trust me, it brings the flavor to another level.
I could have dinner and listen to you both all day. Thank you for bringing in a home feel, real, down to earth and informative cooking show. Thank you for opening your home and your positive spirits during this difficult time. I also have two boys and will definitely be making those yummy peanut butter cookies! :)
OK Boys and Girls, as I recall from culinary school WAY back in the 80's, this was a method called the "pilaf" method. (Yes, it's a method not a type of grain dish). You can do this with ANY! type of grain, or even starch (think orzo, rice-a-roni, etc.) Try it with instant barley, couscous, any type of granular carbs. Chef Roland used to curse and swear at any fool (me) who put too much liquid in their pilaf (you shiothead!). Also try different liquids and seasonings (saffron, turmeric, stock mixed with tomato or salsa, let your mind go wild!) for even more flavor fun. Thanks Alton.
I have discovered the two uni-taskers in my kitchen that have absolutely made my life so much more bearable these last few weeks: My fuzzy logic rice cooker and my bread machine. It's so nice to be able to turn them on while I'm preparing the rest of dinner and then have rice or fresh bread to go with dinner.
I was googling bread machine today..... I bought 2 breads on Saturday and it’s almost finished . Now they’re(2 kids) on the brioche bread(which is for French toast) 🤷🏾♀️
A rice cooker also doubles as an electric steamer as well. Just put a rack over the rice, which fits in the cook bowl, and steam a layer of whatever you want. And hey, if it's something good n savory, that's just free flavor for the rice.
As an Asian, the one constant in life is the rice cooker. It only cooks rice, and nothing else. Sole purpose is to cook rice. You can try to cook something else in it, but you'll probably fail. The rice cooker knows its place in this world, and it's to cook rice.
Please keeping making these, Alton! It's hard to get the cooking channel in a lot of places and it's fun to hear you as you and less censored. Appreciate you sir !
My dad's preferred rice to eat : rice browned in oil and then you add water and tomatoes or tomato sauce. Basicly a kind of Mexican or texmex rice for a Texan guy.
I have to say...I'm coming back to this video after...however long since it posted just because this has completely changed how we cook rice and WOW! It's !amazing!! Thank you Alton!!!
Thank you so much for this recipe Alton! I tried it once and many more times after and will never make rice the same boring boiling way again. Left it in fridge overnight and made fried rice today and it's so good! I am a new fan of yours and currently binge watching all of your videos and thanks for the laughs too! Have a rice day! Take care, stay safe.
Funny how that resembles making risotto at the beginning. I use stock instead of plain water after I toast long grain rice as I can’t have dairy. For short grain, I use a piece of kombu for flavour.
I always hated rice growing up. Largely for the reasons you listed at the beginning of your video. Another tip that I picked up from my father-in-law is to put a half onion in the pot as it boils. The sweetness from the onion really wakes up rice and made me love it! (And the onion makes a good side, much to my wife's chagrin) Thanks Alton, for keeping us educated, entertained and hungry during these strange times!
Thank you so much for these! My teens are just starting to show an interest in cooking and they're both science-minded so these videos are perfect, especially while school is on hold.
I instinctively sniffed when he said that. Granted I have a few drinks in me, but I chalk it up to Alton's ability to draw you into the scene. DON'T JUDGE ME!
So this is the part where Dewayne “The Rock” Johnson walks in with the eyebrow. Says nothing just glares. Oh, and in his WWE garb. Just a cameo nothing will need to be said.
Alton...you are such a fun educator/ chef to watch. Today, I ordered a scale, to measure and yes, I am going to learn metric! I have been a fan for years...I have learned to love cooking, because of you.
This is EXACTLY how every single person in Turkey makes rice. We call it pilav. Once it finishes cooking we put a clean dry tea towel on top of the pot, then put the lid back on. The tea towel collects all the steam. The Turkish grandma wisdom says you need to let the rice wait like this for 5/10 minutes for it to be perfect. They would call this last operation "brewing", confusingly enough.
It’s also not that different from risotto. Although most risotto recipes have you add the water a bit at a time - and of course using different varieties of rice.
@@peterfi. I was referring to the method of preparation, not the variety of rice used. Hence the specific caveat on rice variety at the end of my post.
If anyone is wondering if this method works for a rice maker or brown rice; yes to both. I always was upset with my brown rice bubbling over. Using this method of browning it in butter before hand, then cooking it in a plain old rice cooker, NO BOIL OVER! This man has forever changed my life and I couldn't be more grateful.
Watched that episode of Good Eats more than 10 years ago and always prepare my rice by this method, sometimes with a few flavor variations. Lived in Costa Rica for a few of those last ten years and made rice Alton's way for someone who has eaten rice three times a day every day for his entire life. He just looked at me and wondered how I did it. It was the best rice he had ever eaten. Thanks Alton!
I used your red beans and rice recipe for a work put luck once three years ago... the guy who deep fried the turkey is still mad that my beans are all they talk about to this day
"Go on, how can we add flavour? I'm listening" Well, spices like cardamom or turmeric, fats like butter or oil, "Who said fat?" I near about decided to get a tinfoil hat right then and there
It is vital, and by vital I mean absolutely crucial to note that the rice:water ratio does not scale according to higher volumes of rice. 3 cups of water to 2 cups of rice is perfect. But if you make 4 cups of rice, do not make the mistake of adding 6 cups of water. Why? Because evaporation does not scale at the same rate as absorption. You are cooking 4 cups of rice for the same amount of time 20 min) and you will not lose twice as much water as evaporation, you will lose the same amount! So for 4 cups of rice, a more accurate amount of water will be about 5 cups of water. So here is a general table: 1 cup rice: 2 cups water 2 cups rice: 3 cups water 3 cups rice: 4 cups 4 cups rice: 5 cups Notice the what throws people off is that the 1 cup quantity rice needs 2 cups of liquid. This is because over a 20 min. cook time you will lose the same 1c (approx) of water as evaporation regardless of the volume of additional rice. This is only an approximation because each pan has a different lid and different water loss, plus different stove tops have different low setting BTUs. Cheers everyone!
In the past, I hadn't been able to find the "new crop" Jasmine rice I'd heard of, but this virus brought me to my Asian market at just the right time before the pallet was gone. Now, I'm the proud owner of 100lbs of 2020 New Crop Jasmine rice from Thailand in my emergency stash and, after this video, I know what to do with it! Thanks Alton!
My husband & I are loving your weekly PSA with you & your wife ! After your breakdown video from dealing with LEO on Worst Cooks in America, this is even better ! Blessings !
Yeah man, Americans tend to overcomplicate rice... Also, Alton knows about "starch retrogradation" but fails to suggest making fried rice from day old rice?
Learned to cook rice from an Asian co-worker some 40 years ago. Rinse until water isn't cloudy, measure water to lines on thumb. Seems to work with any amount of rice and any pot. Like magic. Comes out great every time!
You don't need to wash it if you cook it in fat, that is how spanish / mexican rice is made. If you do not cook it in fat then you need to wash your rice to get off excess starch or its gonna be mushy and gooey.
This is mostly a cultural/traditional act. I live in the West and our rice is much different from rice in Asia for instance. Essentially, depending on where you live and what rice you cook you don’t need to. For some people and places you do though. th-cam.com/video/B3CHsbNkr3c/w-d-xo.html
I have been cooking professionally for over 20 years and I have ALWAYS held you and your programming in the highest regard. Your program was a safe refuge from the bad habits and nonsense of the reality tv cooking shows that bastardized and ruined the Food Network starting about 20 years ago. One of the very few shows from which one can actually learn anything of use. Thank you for the service you have provided. You are a hero as far as I am concerned.
I also loved the shows he did on the road checking out funky little cafes and regional tasty treats. Deep fried pickles and koolickles cracked me up! Not throwing shade here - Ima cheesehead where deep frying cheese curds actually is a thing....a delicious thing🧀🍻🧀
Yep I agree. I've been a huge fan from day one. Thank you so much for bringing Good Eats back and for even doing this ☺
Hero?
👏👏👏
My Dad always cooked rice this way, it is delicious! Alton you are my food hero, When I want to know how to cook something properly I can depend on you to show me the way
“This isn’t really a show.” Blasphemous! This needs to be a show even after we’re all let out, please 🥰
seconded
Third
If this was a show, I wont need to be let out.
Thirded
Yup
Dude, Alton is literally one of a handful of celebs that is actually giving us some useful info, and generally being a down to earth human.
You mean all those celebrities singing "Imagine" didn't solve all your problems? LOL. j/k
One of the literally handful of celebs that have actual useful info to give.
“Imagine all the people”
Great reply...I love his energy and all his teachings
Gonna call him Alton Browning for this vid 😂😇
Alton: "Americans make a mess when they make rice"
Also Alton: "So we made a bit of a mess..."
he means they make it wrong not that its actually messy
Hah! Good catch. In jest though, I'm sure anything American and non-metric unit is widely hated by the NY culinary elite. ;)
@@ioioioioio6026 I think Jacob knew that, dolt.
"Oh yeah, it's all coming together."
"Rice is great if you're really hungry and want to eat two thousand of something.
" -- Mitch Hedberg
Damn that guy was funny, "The day I give up my dreams is the day I have, "Strategic Grill Locations", A dreamer has a philosophy, "The Entire Grill is Hot" !
"I used to do drugs. I still do but I used to too"
panty raiding?
He was an amazing comedian may he rip
RIP
"This isn't really a show" -Alton Brown
I beg to differ... this is THE show right now...
agreed
@sheldon pereira I'm referring to all of the videos he's done with the subject "Pantry Raid".
Yep! Better than what's on tv. I rarely watch TV anymore. Sometimes the TV is on but I'm not really watching it. Prefer TH-cam videos any day
@sheldon pereira Bite me. I'm as white as rice and my Okie mother taught me to make rice when I was five.
@sheldon pereira "tHe ReSt Of THe WorLD" wah wah wah
I'm glad after all this time Alton is still making shows and that he is here for us during the pandemic explaining how to cook foods we may not all know how to cook. The man is doing the nation a service!
i've always considered him a national treasure, we have all learned so much from him over the years.
In a sense, a patriot!
not the nation, the whole world. greetings from europe.
Anyone else really want that kitchen timer? The way it adds a red sweep so you can tell how much time is left from a glance from a long distance is really cool
I appreciate that Alton Brown can go from 12 episodes a year to 2 episodes a week without a meaningful downgrade in material. Like sure there aren't the skits, but everything else is on point.
I wish I could go back in time. Study and actually pay attention in school. Become an engineer and focus on creating Smell-O-Vision and dedicate it to Alton Brown, who has been teasing me about the fact that I can't smell what he is cooking for over 20 years.
Cooking makes me glad I took organic chemistry. In years past we might have discussed making some other substances but that’s a talk for another day.
I've been watching this show my whole life. My wife and I make Alton's jerky about 4 times a year. Every Christmas I make his apple pie and its the only thing I make that my dad actually likes. I have tons of examples like this. Cookies, sushi, soup even how I maintain my kitchen. Alton has been the biggest influence on my journey threw the kitchen by a large margin.
I appreciate your body of work. Thank you for everything you've taught me.
We do a variation of his Eggnog recipe, almost every year. We make a huge double batch. Generally we finish it (the wife and I) as we start on the second batch!
"Ooh, and with leftover rice you can make fried rice. But that's another show."
Let's see it! Sounds like your next show!
show uncle Roger how my make fried rice with your left over UN WASHED rice.... lololo
A friend of mine is keeping his restaurant on the margins of survivability with take out and delivery. His tagline: *"Familiar food in unfamiliar times."*
clever!
I love it! Good luck to your friend.
Keep calm and carry out!
Quality!
Take it from a Brazilian (we sure like our rice):
Wash your rice a couple of times before cooking, so some of the starch gets washed off. Instead of adding butter to the rice, fry some crushed garlic on olive oil or pork fat until golden, then add the rice and stir until throughly incorporated. After that, add your boiling water (if you want to go crazy, use vegetable stock to add some flavor, or a teaspoon of saffron to add some aroma and color) and let it simmer with the lid on until completely evaporated. When it's finished, transfer the rice to a tray and let the steam escape. That'll make a delicious, playful, fluffy and aromatic rice to use on your meals.
To store it after it cools off completely, loosen the grains with a whisk and keep it in a loosely lidded pot in the fridge. If you use 2 parts of water to 1 part of rice, it will reheat very well on the microwave.
Thank you, I’ll be trying this out for dinner ;)
You just stole the mojo from Alton. 😆 thank you for this recipe I’ll be trying this.
This is the first time I've ever seen someone not wash white rice before using it.
Not only does washing it remove some starch, but it removes the dirt, too. Rice is seriously dirty! You should always wash rice before cooking it.
I have had great success with the method I learned from the Japanese, only with a little Italian flare.
Equal amount of water to rice (might vary depending on the type of rice)
Rosolare the rice (ie. heat with butter to give it some nutty flavor. )
Then add in cool water and cover immidiately.
Cook on high heat (covered) until you can hear the water boiling (1 or 2 minutes).
Turn heat to very low and leave for 12-15 minutes (12 for long grain, 15 for medium, at no point do you life the lid)
After 15 minutes turn off the heat and don't open the lid, leave it for another 15 minutes to steam and settle
After another 15 minutes you are ready to fluff and serve.
Washing the rice before is always a great step if you want to go fancy but laziness can dictate whether you do that or not.
I so needed this today. He marks his butter, because "I've got time!" made me laugh out loud. Thank you, Alton!
I'd watch Alton show how to boil water. He's pretty darn entertaining.
Hey Alton,
My grandfather cooked rice exactly like this. When he added the water he put on a splatter guard and would pour through it and then slam on the lid. Never used tinfoil like that but if he were still with us I'm sure he'd of used that technique. Thanks!
If only the hoarders hadn't ransacked my grocery store of all its rice.
Probably way too late now, but the asian and indian markets are a great source. Bag of Brown rice for wife at Asian Market and Basmati at Indian
I'm a white guy living on my own and eat rice maybe once or twice a week. Find a rice you like (maybe Thai scented jasmine long grain) and then buy 10 kilos of it. It lasts me a year if not more. I bought some a month ago and my friend kinda freaked at how much I bought. He has a big family and he bought one kilo of some strange red rice that I'm unfamiliar with.
Most do not pay attention and that 10 kilo bag may only be 10% more cost than a 1 k.
@@roofpizza1250 funny cause I'm Indian and 10 kilos will last us 1 and a half weeks if we stretch it 😂.
I found a ten pound bag of rice in a supermarket reshop cart while I was checking out. Lucky.
The rice is from the “Creole in a Bowl” episode
Yup... I keep that recipe on the fridge just so I remember how to make this prefect rice. And he's right - simple and comes out perfect every time!
And if you want to make fancy rice, add a few chopped dried mushrooms in with the dry rice.. AMAZING!
Yes! Thanks I was trying to remember the name.
@@GeoffBernard I like that idea
www.dailymotion.com/video/x5skwor
I don't think I'll ever have enough Alton in my life. Protect this treasure of humanity
So I randomly remembered that back in high school, we had to make a team of people that would help us survive a theoretical disaster of some sort...
Im glad to see that picking you for one of the slots was definitely the right call Alton XD
Why does Alton look like a post apocalyptic farmer.
I think thats probably what he was going for!
He reminds me more of Adam Savage.. (a brother perhaps?)
Well, this is the apocalypse. Doesn't explain why he looks like a farmer, though.
That's his usual evening waer.
I was thinking Robert Picardo (the Doctor from Star Trek Voyager) with a slight hangover...
In Malaysia we have similar way to cook rice,
it's called Nasi Minyak(literally translated to Oil Rice),but we used Ghee instead of butter with some spices(sauté cloves,star anise,cardamom and cinnamon stick in heated Ghee,then add washed rice,then water)-we eat this rice with Curries,Chicken Sambal,Fried Chicken etc and some Acar(cucumber,pineapple marinated in vinegar).
Another type is Nasi Majerin(Margarine Rice).
Just replace the butter with margarine.
Same as shown in the video.
Sometimes,if I feel lazy to cook accompanying dishes,
I just followed my father's recipe,
Sauté sliced shallots,garlic,ginger and lightly smashed lemongrass(optional) in veg. oil(peanut,canola,etc) (until brown),
Add small cuts of chicken(sauté until half-cooked and brown),(if the chicken is not fresh,add some seasoning powder/chicken stock cube)
Add washed rice and coriander leaves(optional)
(lightly chopped then stirred evenly into the rice)
Then add water accordingly.
And wait until the rice is fully cooked and serve.
(You can serve with some cucumber/tomato slices with some iceberg lettuce if you like)
Khairun Nisa' Muhamad Yusuf all of that sounds yummy!
Sounds delicious
Wow, I'll be right over with my begging bowl!
Sounds wonderful! And tasty!
I just used Alton’s rice method. It’s the best we’ve ever had! Thank you Alton!
"This isn't really a show." It's better than anything on the network that pays you.
he just drops those dark jokes he in the first 30 second so seamlessly and shamelessly, i love end times alton brown
he's a sharp cookie!
Alton still playing with our hearts regarding scratch-n-sniff television
The "foolproof" method for making long grain/jasmine/basmati I learned involves baking it. The base ratio is scalable, so you can make as much or as little as you want. You can also adjust the salt and fat to taste, as well as add in any flavor enhancers that strike your fancy with ease. I'm partial to minced garlic and cilantro, myself. To begin, start with...
1 cup rice
2 cups boiling water
1 tsp salt
2 Tbsp butter
In an oven-safe, lidded baking dish add the rice, salt, and butter. Pour on the boiling water and stir briefly to get the salt and any other additives distributed evenly. Cover and bake at 350°F for 25 minutes. Remove the lid and bake for another 5 minutes, then remove from the oven and enjoy! If you prefer your rice stickier, reduce the fat and/or cook covered for the full 30 minutes.
thank you for your recipe as I am about to try it. Do you use a 8" casserole? Thanks again
@@kittykat717 It depends on the size of the batch I'm making. I usually make double batches, which I use a 2 qt baking dish for.
@@iansabrewolfe thank you for replying. I live alone so will be making a single batch tomorrow. Thanks.
Thank you Mr Brown for keeping cooking fun and helpful,especially now.I watched your show when I was a teen.You made experience so many different cultures and experiences just from my home.
Measuring cup schmeasuring cup. I just pour water until the spirits of my Asian ancestors tell me to stop. lol
Meh ah right. That’s part of the Asian cooking jokes right? Never measure, just so so and feel it in your heart.
Yup. Put your middle finger on top of the rice. Add water up to the 2nd knuckle. Boom.
My Asian ancestors said you need 1 measuring line, this line. First line on pinkie finger.
@@icomeuncovered I have no idea why this works but it totally does.
That's only for Asian people. I've tried this and I'm white and it never works. It's not fair
Alton, I just thought i'd let you know that you gave me a genuine laugh out loud moment when you turned the wrong burner on after adding the water.
I said to myself "even Alton does that"
Priceless.
Alton Brown and Rick Baylees are 2 of my favorite chefs and shows. One shows passion and extreme knowledge of foods and the science behind it and the other also shows passion, knowledge and respect for Latin cuisine. As a teen i watched daily on food network and then with my kids as they grew up. Now both of them are grown up and out of the house, both great cooks and one became a Sushi chef. All because of shows like these. Thank you Alton for all your dedication and for teaching many of us.
I have always loved your show and this video on rice is the best ever! I've always hated cooking rice, even though I absolutely love eating it. This makes cooking it so much easier and the taste is AMAZING! I love you, Alton. You're the best!
"Retrogradation" ooo snazzy. "This is not a show" AB, why not? I think you'd do great on youtube.
Trey Dempsey I agree. This is AB at his best; just his wit and a camera. I would so watch this...
Definitely agree!
Was actually just searching if AB was a full time youtuber now! Terrible around the world now but at least there's a little more Alton
AB's posts has been the one true blessing out of all this
I hope you've been watching his live streams "Quarantine Quitchen" too. They're really good as well.
Hey who knows if you actually have time to read comments on here but just wanted to say you've been a hero of mine since the early good eats days, thank you for helping keep my mind off more trying issues with these little tid bits. You've inspired me in more ways than you could know to be a better home cook. Thanks for everything you do!
I've been a fan since Good Eats first aired and it's content like this that keeps me a fan of AB! Just made this recipe with my dinner and the rice didn't need any seasoning when it was finished, excellent and sooo easy!
Alton Brown: "WHY I boil my water first, NOT my rice"
It was the red beans and rice episode, in case anyone was wondering.
Great stuff, Alton!
Most people raised in a full or partially Chinese household learned to make rice blindfolded and perfect every time. Your ratio is right on - 3:2 water:rice. Toasting the rice is something most of my Chinese friends think is weird as hell, but I love your results. In the method I learned, you started off all of the rice and water at room temp and over high heat. Once crater-like holes begin to appear across the surface, turn the heat down to its lowest setting, cover the rice, AND LEAVE IT ALONE FOR 10 MIN. After that turn off the heat and wait 5 more minutes. Remove the lid and fluff with a fork. The Chinese idea of perfection in rice is where each grain stays separate, but is perfectly soft. I've been doing this way for 40 years, and can't remember ever getting mushy or under-cooked rice.
Like using a stock or broth instead of water.
Kirt Donaldson gives it flavor
Yep. I use stock or bullion water and it goes in the oven for 20 minutes. PERFECT every time and never burns to the bottom of my container..
Water is plain broth.
@@looksirdroids9134 100% bone-free bone broth!
The only thing my dad could cook was rice. So growing up he would make rice and crumble fry some sausage mix it with the rice and top it with shredded cheese. And that was a lot of my dinners as a kid when mom wasnt home.
Your dad sounds pretty awesome.
Aww! I love that! 💗
That sounds delicious
That’s good, just add in some chopped up veggies and that’s a solid meal :)
@@maxcrss2845 yeeeeeah... dad was never to keen on veggies... still isnt...
I spend my free time changing Alton's butter markings.
I love these little shows. Makes me smile and fills my brain with knowledge. Smiles and knowledge! Thanks Alton!!
I’ve needed Alton’s sense of humor; some people may find it dark, but it’s good to have someone reminding us that it’s still alright to have a laugh at our own situation
He always finds a way to entertain. The first Quarantine Kitchen episode where he and his wife are half bagged was an instant classic.
Check out Rachel Ray's home version as well. She and her hubby are also half bagged out in the woods cooking "stuff."
Vikki Nicholson - Of course we mean “half bagged” in the best possible way 😁 I’ll look for Rachel’s. Thanks!
I've always had issue with rice. I can make perfect beef wellington from scratch, and rice eludes me. Hope this method will end the curse.
It's a good method. However for me any method results in a bad batch periodically.
I outcook my sister in every aspect except she gets rice right every time. Just got worse when we moved to high altitude
Just get a rice cooker and save yourself the frustration. I exclusively use an Instant Pot for rice at this point, it's pretty foolproof.
I used to mess up rice all the time, but then I didn't. I don't use this method; I cook it Brazilian style, which is a little different (sauté some onion and garlic, add the rice, add the water, let all the water boil off the pot before covering). I think what changed when I stopped messing up was being less afraid of burning the rice and actually letting all the water boil off (not relevant if using this technique), and make sure to not skip the fluffing step. Fluffing the rice looks pointless but it's actually very important because it lets the steam out and prevents the rice from overcooking. As far as I can tell it doesn't matter what you use to fluff as long as it lets the steam out.
You can use a rice cooker but it won't come out as good.
My "trick" is to follow package directions up to a point. I I cook it at the lowest possible setting but for five minutes less than the instructions, and let it sit for the remainder of the time. Never scorched, never over cooked. Lift the lid, fluff with fork, as Alton says, to let the steam (& heat) out. Always perfect!
I’m really enjoying Alton Brown and his wife. I would watch this with or without being in lockdown. Thanks for doing this. ❤️😊
I really love this style of videos, the rawness of what you are doing is fun and fresh.
Alton: Do you smell it?
Me: Yeah!
Alton: Oh wait, sorry, you CAN'T
Me: Oh yeah. Guess the crazy part of stir crazy is kicking in
If you're smelling toasted rice, you might be having a stroke.
Silence
Don’t stir your crazy...fluff it with a fork.
LOL
You guys are great.
Tip: finely chop some onion and garlic (a lot of garlic in my case), sautée it and add it together with the butter. Trust me, it brings the flavor to another level.
I could have dinner and listen to you both all day. Thank you for bringing in a home feel, real, down to earth and informative cooking show. Thank you for opening your home and your positive spirits during this difficult time. I also have two boys and will definitely be making those yummy peanut butter cookies! :)
Keep up the shows! It helps out a lot during these difficult times and I get to practice my cooking skills more. Love the show!
OK Boys and Girls, as I recall from culinary school WAY back in the 80's, this was a method called the "pilaf" method. (Yes, it's a method not a type of grain dish). You can do this with ANY! type of grain, or even starch (think orzo, rice-a-roni, etc.) Try it with instant barley, couscous, any type of granular carbs. Chef Roland used to curse and swear at any fool (me) who put too much liquid in their pilaf (you shiothead!). Also try different liquids and seasonings (saffron, turmeric, stock mixed with tomato or salsa, let your mind go wild!) for even more flavor fun. Thanks Alton.
Hey, thanks for the tips!
And here I was *just* wondering if it would work with polenta, but that's ground not whole grains. But you say couscous, too... hmmm
Would it work with quinoa?
Works with any, cooking times may vary though.
@@sachi_the_slayer asked a great question. Please someone answer this question. Thanks !!!
I have discovered the two uni-taskers in my kitchen that have absolutely made my life so much more bearable these last few weeks: My fuzzy logic rice cooker and my bread machine. It's so nice to be able to turn them on while I'm preparing the rest of dinner and then have rice or fresh bread to go with dinner.
I was googling bread machine today..... I bought 2 breads on Saturday and it’s almost finished . Now they’re(2 kids) on the brioche bread(which is for French toast) 🤷🏾♀️
I'm in the same boat with my bread machine and my rice cooker.
A rice cooker also doubles as an electric steamer as well. Just put a rack over the rice, which fits in the cook bowl, and steam a layer of whatever you want. And hey, if it's something good n savory, that's just free flavor for the rice.
As an Asian, the one constant in life is the rice cooker. It only cooks rice, and nothing else. Sole purpose is to cook rice. You can try to cook something else in it, but you'll probably fail. The rice cooker knows its place in this world, and it's to cook rice.
I've tried making fluffy cake in the rice cooker before, it turned out okay. A bit of flipping and lots of waiting.
Please keeping making these, Alton! It's hard to get the cooking channel in a lot of places and it's fun to hear you as you and less censored. Appreciate you sir !
Thank you! I missed good eats, so I was happy to see you back at it, and I am loving these videos during our current events.
“I’ve got free time!” Is such a mood 😂
sarahbeth124 definitely 💕
Justin Craig it’s a way of saying I can relate to it, having the free time, but not exactly happy about it cause of the reason
My dad's preferred rice to eat : rice browned in oil and then you add water and tomatoes or tomato sauce. Basicly a kind of Mexican or texmex rice for a Texan guy.
I have to say...I'm coming back to this video after...however long since it posted just because this has completely changed how we cook rice and WOW! It's !amazing!! Thank you Alton!!!
Thank you so much for this recipe Alton! I tried it once and many more times after and will never make rice the same boring boiling way again. Left it in fridge overnight and made fried rice today and it's so good! I am a new fan of yours and currently binge watching all of your videos and thanks for the laughs too! Have a rice day! Take care, stay safe.
Alton, you know what just occurred to me? WHY ISN'T THERE A BUTTER DISH WITH TABLESPOON MARKINGS?? You have the power, dude, make it happen!
My butter dish is clear glass and I put tablespoon marks on the outside of it with a wet erase marker. 👍
One of the problems is that butter can be shaped differently, even within the U.S. Some sticks are long and thin, some are short and wide.
www.amazon.com/Sweese-319-101-Butter-Keeper-Handle/dp/B07V681TRL
@@Ambrosia.apples That's true but those are the only two options. Stubby butter and long butter. There's only two sets of dimensions.
I taught my mother this method (crediting you of course).. Basically the only way she cooks rice now... Love it.
You making these videos again brought back so many good memories of my childhood
Funny how that resembles making risotto at the beginning.
I use stock instead of plain water after I toast long grain rice as I can’t have dairy. For short grain, I use a piece of kombu for flavour.
I always hated rice growing up. Largely for the reasons you listed at the beginning of your video. Another tip that I picked up from my father-in-law is to put a half onion in the pot as it boils. The sweetness from the onion really wakes up rice and made me love it!
(And the onion makes a good side, much to my wife's chagrin)
Thanks Alton, for keeping us educated, entertained and hungry during these strange times!
*Patrick voice: I guess you’re gonna miss the... pantry raid.
Legit EXACTLY what I thought when I read the title lol
Mr. Krabs: Pantry raid?
Thank you so much for these! My teens are just starting to show an interest in cooking and they're both science-minded so these videos are perfect, especially while school is on hold.
I've tried this method and I've never gone back. It's come out perfect and flavorful every time. Highly recommend
current mood: the “JOKE” in huge text that flashes in 0:41
“Can’t you smell ... oh, wait, you can’t smell it.” haHA!! NEVER get tired of that joke!
I instinctively sniffed when he said that. Granted I have a few drinks in me, but I chalk it up to Alton's ability to draw you into the scene. DON'T JUDGE ME!
So this is the part where Dewayne “The Rock” Johnson walks in with the eyebrow. Says nothing just glares. Oh, and in his WWE garb. Just a cameo nothing will need to be said.
Alton brown is hands down the best chef alive. Thank you so much for continuing to entertain and teach us.
Alton...you are such a fun educator/ chef to watch. Today, I ordered a scale, to measure and yes, I am going to learn metric! I have been a fan for years...I have learned to love cooking, because of you.
This is EXACTLY how every single person in Turkey makes rice. We call it pilav.
Once it finishes cooking we put a clean dry tea towel on top of the pot, then put the lid back on. The tea towel collects all the steam. The Turkish grandma wisdom says you need to let the rice wait like this for 5/10 minutes for it to be perfect. They would call this last operation "brewing", confusingly enough.
It’s also not that different from risotto. Although most risotto recipes have you add the water a bit at a time - and of course using different varieties of rice.
I've seen people use brown paper grocery bags. Dont open the rice ever until its done!!
Do you need to rinse the starch off the rice before all this??
@@DebatingWombat No, it's the opposite! This is long grain low starch fluffy rice, while risotto is short grain high starch creamy and sticky texture.
@@peterfi. I was referring to the method of preparation, not the variety of rice used. Hence the specific caveat on rice variety at the end of my post.
I love this guy. Makes me laugh during an anxiety ridden day filled with tedious job hunting.
Good luck finding work! Especially in this economy. If you need some resume advice lemme know 😉
Best of luck!
I LOVE your TH-cam show, Alton! Who am I kidding? I LOVE ALL of your shows, Alton!
If anyone is wondering if this method works for a rice maker or brown rice; yes to both. I always was upset with my brown rice bubbling over. Using this method of browning it in butter before hand, then cooking it in a plain old rice cooker, NO BOIL OVER! This man has forever changed my life and I couldn't be more grateful.
When I boil my rice I add fresh ginger peels and two cloves of garlic for extra delicious rice!
You should add a few bay leaves as well. It's delicious
Yes to the garlic!!! Anti-viral food medicine ❤
My dog get some of my leftovers and he digs it too!
That sounds fabulous. Over fresh jasmine rice-- 💕
@@cmorgan63 Clare, please Google: Can garlic kill dogs?
Now I know how to cook rice without a rice cooker, nice. Thanks Alton.
Watched that episode of Good Eats more than 10 years ago and always prepare my rice by this method, sometimes with a few flavor variations. Lived in Costa Rica for a few of those last ten years and made rice Alton's way for someone who has eaten rice three times a day every day for his entire life. He just looked at me and wondered how I did it. It was the best rice he had ever eaten. Thanks Alton!
Alton is a national treasure. I have watched him so much over the years. It’s like he’s part of my family. Strike that, he is a member of my family. 😁
Please do the fried rice show. Would love to see your take on a plague fried rice.
I used your red beans and rice recipe for a work put luck once three years ago... the guy who deep fried the turkey is still mad that my beans are all they talk about to this day
Love watching you Alton Brown ! Keep more videos coming !!
I enjoyed seeing you today...these days are long and as always, you not only cook and teach, you make me smile.
“That’s another show”- things I’ve waited so long to hear again.
"another"... show.
so it IS A SHOW!!!!
"Go on, how can we add flavour? I'm listening"
Well, spices like cardamom or turmeric, fats like butter or oil,
"Who said fat?"
I near about decided to get a tinfoil hat right then and there
I said sawdust but I got it wrong
Lol right there with ya. I said “needs a fat” freaked me out
coconut oil is my go to! soooo good
This is the best rice I've ever made in my life! Continue with more basic cooking videos please
Been watching Alton since when he started good eats. learned so much and always down to earth show for any recipe that anyone can make
It is vital, and by vital I mean absolutely crucial to note that the rice:water ratio does not scale according to higher volumes of rice. 3 cups of water to 2 cups of rice is perfect. But if you make 4 cups of rice, do not make the mistake of adding 6 cups of water. Why? Because evaporation does not scale at the same rate as absorption. You are cooking 4 cups of rice for the same amount of time 20 min) and you will not lose twice as much water as evaporation, you will lose the same amount! So for 4 cups of rice, a more accurate amount of water will be about 5 cups of water. So here is a general table:
1 cup rice: 2 cups water
2 cups rice: 3 cups water
3 cups rice: 4 cups
4 cups rice: 5 cups
Notice the what throws people off is that the 1 cup quantity rice needs 2 cups of liquid. This is because over a 20 min. cook time you will lose the same 1c (approx) of water as evaporation regardless of the volume of additional rice. This is only an approximation because each pan has a different lid and different water loss, plus different stove tops have different low setting BTUs. Cheers everyone!
In the past, I hadn't been able to find the "new crop" Jasmine rice I'd heard of, but this virus brought me to my Asian market at just the right time before the pallet was gone. Now, I'm the proud owner of 100lbs of 2020 New Crop Jasmine rice from Thailand in my emergency stash and, after this video, I know what to do with it! Thanks Alton!
I tried this last night and it was amazing! Best rice I’ve ever made. Thank you Alton!
My husband & I are loving your weekly PSA with you & your wife ! After your breakdown video from dealing with LEO on Worst Cooks in America, this is even better ! Blessings !
Me an asian boy: *rinse rice, uses line on finger to measure water, and puts in rice cooker*
Yeah man, Americans tend to overcomplicate rice... Also, Alton knows about "starch retrogradation" but fails to suggest making fried rice from day old rice?
TBH never even knew about adding butter first
I was gonna say! I dated an Asian woman she did the line on finger with a pot on the stove.
I never thought about making rice a different way besides just throwing it in the rice cooker. I think this will be good.
Learned to cook rice from an Asian co-worker some 40 years ago. Rinse until water isn't cloudy, measure water to lines on thumb. Seems to work with any amount of rice and any pot. Like magic. Comes out great every time!
"I GOT FREE TIME!!" I love it!
He didn't wash his rice... HE DIDN'T WASH HIS RICE!
You don't need to wash it if you cook it in fat, that is how spanish / mexican rice is made. If you do not cook it in fat then you need to wash your rice to get off excess starch or its gonna be mushy and gooey.
@@JoshDragRace0688 so you will have dierrea
Some people like pesticide and Roundup herbicide in their rice......
This is mostly a cultural/traditional act. I live in the West and our rice is much different from rice in Asia for instance. Essentially, depending on where you live and what rice you cook you don’t need to. For some people and places you do though.
th-cam.com/video/B3CHsbNkr3c/w-d-xo.html
That is partly bcoz he is using basmati rice and is cooking with fat. Starch absorbs excess fat
Loved your old show on food network... so happy you are back!!
It’s a plague...should’ve used the whole stick of butter.
anasim
Wrong southern cook. (Blink)
anasim 🤣😂😂😂 right
says Paula Dean
anasim 🤣🤣
We’re all going to die. Use lots of butter.
Really appreciating the 'Raw' version of AB. Keep the jokes coming.
I love and always have loved the science of these shows! It makes cooking fun.
So glad you have a TH-cam channel. I love your content!