I went to culinary school then worked in the industry for a while where I'd say I mastered rice in the steamer and oven, but my stovetop rice at home was always stuck at 90-95% accuracy. Today you helped me consistently nail it. Thank you.
I've had really good luck with an instant pot. Equal parts rice + water, 3 minutes high pressure cook for Basmati rice, ~10 minutes natural release. Some types of rice need to cook a bit longer but that 1:1 ratio still works. Comes out perfect every time. We got gifted an instant pot a while back and I use it more for cooking rice than anything else, plus you can cook a pretty gargantuan portion if you need to.
LOVE my instant pot for making rice too! I do the 1:1 ratio too, and I tend to make long grain brown rice, and I cook it 22 minutes exactly, also with a natural 10 minute release, and it's perfect! And it's SO easy, just put it in, put on the lid, set it and forget it. No need to worry about watching the stove, putting on aluminum foil, etc.
I was going to buy a $150 Zojirushi rice cooker, but then heard that I can make rice in my instapot, so I gave it a try. Came out perfect the first time, 3 minutes on high, 10 minute natural release, and boom, perfect rice. Sorry Uncle Roger.
@@HandsIntoHistory I know this comment is old but you cook rice for 22 minutes on pressure cook/high in the instant pot and then 10 minutes natural release? I'm trying to learn how to do it in there but that seems like a REALLY long time? I'd like to do regular long grain for like fried rice, would that be just the 3 minutes high/pressure then 10 minutes natural release?
Finally someone who knows how to cook rice! Growing up we didn't have a rice cooker till a lot later on and my mum banged out a perfect pot of rice everyday without it and she also taught us how to as well! Her words were "even if you don't have anything else in the house to eat you will always have rice(Asian household), so knowing how to cook rice will mean that you will not go hungry".
Nice tutorial ! And this method works great…and we don’t need another appliance. I use a stainless aluminum pot similar to the one in the video as it retains residual heat well. After the first 10 minutes I set my stove on its lowest setting and raise the pot up on a wire rack half an inch or so above the burner. Works every time.
THANK YOU for being the only cook on here to actually give us something useful like this! Too many people on here are feeding us nonsense like $5000 wagyu and crazy dry age experiments but I just want to know how to cook good food :)
Sonny, I went EXACTLY by your instructions in this video and made THE BEST SUSHI RICE I HAVE EVER MADE!! I’ve screwed up SO MANY times before that I was beginning to wonder if I could cook (I can cook!😉). I washed the rice 4 times instead of 3, but I measured rice and water EXACTLY! Thanks for the tutorial!!
Rice cookers are everything to people who love and make rice often buts great to see someone successful make rice in a pot and share that technique with everyone else
Another good way to cook it is instead of a tin foil seal, put a damp dish towel (that hasn’t been washed with detergent etc) over the pot then put the lid on, makes a perfect seal! I believe this trick is also used to make the perfect rice and peas/beens!
I always toast my rice in a tiny bit of olive oil or butter, and I never use plain water when I cook it I always use seasoned stock. Either one of these tips will make the rice more flavorful, but when you do both 💥 *Best rice ever.* (Why people take the time to perfectly season whatever they're putting on the rice, but then they ignore seasoning the rice is beyond me.) Season your rice, people!
Try “blooming” some spices in that oil/butter before toasting your rice. Basically turn down heat and add your seasoning and stir for a little bit then toast your rice in that flavor. Then add your stock. It’s done in my culture and makes such well seasoned rice.
@@Salma-yo6ns yes, we do this all the time in the restaurant where I work. However, we're talking about cooking *plain* rice here. If you want to spice it up, that's a different ball game above what's being discussed.
I was skeptical about the 10 minutes, I always cooked for 20-22 minutes. This worked perfectly for me with fluffy and separated grains. This is my new method!
I second the method. For my first 60 years I never washed the rice. The last 5 I’ve been doing it. Wife loves sticky rice so ever once in a while, it’s sticky time!
Use the water you washed your rice in to water your plants. It is super good for them. Also, you could add some sweetner of your choice to it for a tasty drink.
Sonny, you absolute stud! Followed your directions to a tee. Legit the best rice I've ever cooked! Turned out perfect. Even on my electric coil stove. Big thumbs up! 👍
Thanks for reminding everyone that rice cookers are a modern convenience, and that you can use one to not "have to think" about what you're cooking. I can't tell if we're getting smarter, or just lazier...Nice video, BTW.
My “McGyver“ trick is to use a dinner plate as the lid. A good heavy plate sits on my pot just right and holds the steam much better than the regular pot lid.
I watched a video that explained having a constant ratio for rice is actually the wrong way to go about it. Rice generally absorbs water on a 1:1 basis, so 1 cup of water for 1 cup of rice, but the extra amount is needed because some of the water evaporates during the cooking process and generally it’s about 1/2 a cup that evaporates. This is why people struggle when scaling up rice because if you’re cooking 4 cups of rice, you need 4 cups of water and 1/2 for evaporation. The 1/2 cup can depend on a number of factors like lid on/off or time. Also, consider that if you’re making 4 cups of rice you’re not going to have 4x the amount of water evaporate during the length of time it takes the rice to cook. It might not be exactly half a cup in every situation but it’s always worked for me and I’ve never overlooked or had mushy rice.
I nailed it for the first try, next two attempts did not go so well it ended up little on the sticky side but the grains separated. I did not trust my gas burner so I preheated my water in an electric kettle. Nex time I’ll add even less water
Superb 👍👍👍 I used to put a sheet of foil on top of pan and seal that way down sides then lid it but I’m deffo trying this method 👍👍. Love from England ..
Using an oven safe pot (w/lid) - bring 1 cup of rice and 2 cups slightly salted water up to a boil, stirring occasionally so it won't stick. Once achieved boiling, remove from stove top and put covered pot in a preheated 350 degree oven. Let cook 15 - 20 minutes. Turns out wonderfully. This is for Cal Rose, water may differ for other grains, but the cooking technique still works.
Today was the first time I attempted to cook rice and it was perfect because of this video. My wife was even curious to know how I'd cooked it because she was impressed. 😀
personally I don't eat rice much, so I don't have reason to make rice. but my cat's vet has placed her on a bland diet of chicken with rice. she's a picky little thing & won't eat the rice if it's too hard or sticky, so it's been stressful trying to make sure she's eating enough every day. this honestly helped me so much. thank you !
You just scored a win big time, Sonny! Other food/cooking channels that I'm subscribed to have asked their viewers what we want to see..and I've asked them to show us how to cook rice. NONE of them delivered. Ugh, can you imagine the level of disappointment that ensued?! (Not that I was losing sleep at night, but I digress.) THANK YOU FOR THIS, SONNY! AND I HOPE YOU KNOW I LOVE YA...AND I'M OUT!
I also used to think Basmati was average until I actually got recommended to go into an indian grocery and buy the rice restaurants use (rather than the stuff typically available in supermarkets). Brands like India Gate classic are incredible, and blow supermarket rice right out of the water.
If you forget any steps, which result in your rice burning, don't throw it out. That's called Tahdig and it's delicious. Arabic cultures make an entire side dish out of it. You can even get tahdig-style rice cookers that will burn the edges/bottom and it's.. oof.. so delicious.
I cook it Persian style which is boiled first , then steamed to get the crispy bottom.. But I always wanted to cook it like this and I never got the water ratio down. So far this is the best ratio to date. Thank you,I'm a big fan of you guys
1st video I've seen from you, it was helpful thanks but the nunchuk(?not sure of spelling) section was superb mate. I'm going to subscribe because of that...actually I'm gonna watch it again now. Cheers
That's great. You're the first video that popped up for my search, and you have a very interesting and engaging on-screen personality. Reminds me of a white "Uncle Roger" minus the Emotional Damage! I'm giving that sub button a big Hai-yah!
@@bossytoes7179 No you dont.. Rice is not to be eaten on its own. Rather than seasoning your rice directly, your side dishes should be seasoned more than normal so when eaten with the rice, it is the perfect amount of seasoning. That is why many dishes in Asian cooking are salty when eaten on its own. They're meant to be eaten along with rice, plain, unseasoned.
@@sea-pineappl3 I agree with eating Asian dishes, Using alot of soy sauce. I would cook a pot of rice with fried chicken and homemade gravy. Alot of folks dont like gravy (ncluding my grandson) and only eat it with butter...Then I think it could use some salt..
Hey love the video like always! I’m just curious if you tried to keep it strictly rice and simple for the sake of your video or do you not season the water/ rice. I love salt, spices, herbs, garlic olive oil/ avocado oil or, whatever I feel like or have at the moment, to season the water before I even turn the stove on. Do you have your own seasoning likings you didn’t add or do you prefer to have the rice with no flavor to add later to whatever dish you want?
I wanna make rice like I had in school you know they'd scoop it with a ice cream scooper and it stayed round that's my absolute favorite way to eat rice especially with butter!
I use a smaller sheet of foil, unfolded and on before you put the lid on so you can fold the foil down to create a better seel. (Aar aar clap flipper$). I use the same method to cook the perfect rice. Less foil used, same result. Now kick the fridge because I know you love me! We love you too.
As a single father of five, your videos are a godsend. Your content really helps me make good food exciting and interactive with my little ones. Also, my 12 year old laughs like crazy at the fridge abuse and wants a montage 😂. Seriously dude, there’s a little family here really digging learning from you, thanks man
if you party and need to save time then skip all of the rinsing and just do 1 cup rice 1 and 1/3 cup water for 15 on low after a quick boil and then kill the burner and smoke a cigarette and then when you come inside give it a quick stir while you clean your dirty ass plates and then chow and you are GOOD!
Love your videos ...but I don't know which part I like more your cooking process or just watching you attacking the refrigerator..(and waiting for the handle to fall off someday 🤣)
Bon Ami is not a suitable or safe substance for cooking rice. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
for my rice, id wash it slightly less. in my opinion, if you see the top of the rice but the rest is translucent, its perfect. i only thoroughly wash it 1-2 times and you get a slightly stickier rice but also one that is very fluffy and good. to each their own doe also i like cooking it with olive oil and salt (and garlic if i can) and from there i get it to a boil, then simmer until its al dente.
@@harris4053 you should never put olive oil in pasta youll ruin it. salt yes, garlic no, and definitely not oil. also u dont wash pasta so the comparison makes no sense
They put...suppose to be flour, perhaps something else on the rice when packed to keep rice from sticking..it is not starch from rice..Asians rinse rice till water is clear, no telling what some manufacturers put on the rice.I am guessing this is why so many people have different outcomes in cooking rice.
I went to culinary school then worked in the industry for a while where I'd say I mastered rice in the steamer and oven, but my stovetop rice at home was always stuck at 90-95% accuracy. Today you helped me consistently nail it. Thank you.
Rice is such a simple dish and yet so many times it's over cooked, under cooked or just burned. Thanks for the tutorial!!
I use the exact same process. Perfect every time. Only difference - I’ll brown some butter on the bottom and heat the grains through. Love the flavour
I do the same. As well as adding salt and large slices of onion with the water, then remove the onions after cooking.
I've had really good luck with an instant pot. Equal parts rice + water, 3 minutes high pressure cook for Basmati rice, ~10 minutes natural release. Some types of rice need to cook a bit longer but that 1:1 ratio still works. Comes out perfect every time. We got gifted an instant pot a while back and I use it more for cooking rice than anything else, plus you can cook a pretty gargantuan portion if you need to.
Agree. The 10 minute natural release is perfect.
LOVE my instant pot for making rice too! I do the 1:1 ratio too, and I tend to make long grain brown rice, and I cook it 22 minutes exactly, also with a natural 10 minute release, and it's perfect! And it's SO easy, just put it in, put on the lid, set it and forget it. No need to worry about watching the stove, putting on aluminum foil, etc.
I was going to buy a $150 Zojirushi rice cooker, but then heard that I can make rice in my instapot, so I gave it a try. Came out perfect the first time, 3 minutes on high, 10 minute natural release, and boom, perfect rice. Sorry Uncle Roger.
Just started watching you I think I am going to enjoy watching you cook so far two videos yummy yummy
@@HandsIntoHistory I know this comment is old but you cook rice for 22 minutes on pressure cook/high in the instant pot and then 10 minutes natural release? I'm trying to learn how to do it in there but that seems like a REALLY long time? I'd like to do regular long grain for like fried rice, would that be just the 3 minutes high/pressure then 10 minutes natural release?
Finally someone who knows how to cook rice! Growing up we didn't have a rice cooker till a lot later on and my mum banged out a perfect pot of rice everyday without it and she also taught us how to as well!
Her words were "even if you don't have anything else in the house to eat you will always have rice(Asian household), so knowing how to cook rice will mean that you will not go hungry".
Nice tutorial ! And this method
works great…and we don’t need another appliance. I use a stainless aluminum pot similar to the one in the video as it retains residual heat well. After the first 10 minutes I set my stove on its lowest setting and raise the pot up on a wire rack half an inch or so above the burner. Works every time.
No rice cooker? Roger is going to flip out! 🔥🔥🔥
Hahaha
Haiyaaaaaa. Just use rice cooker. Season rice with MSG. It’s the king of flavor.
@@ridesteady7267 *hiyaah
Uncle Roger is overrated. Unfunny dude
@@casperd2100 those 80 thumbs up say otherwise… dude!
THANK YOU for being the only cook on here to actually give us something useful like this! Too many people on here are feeding us nonsense like $5000 wagyu and crazy dry age experiments but I just want to know how to cook good food :)
Brooo cmon guga is a cool guy
Hahaha facts!!!
th-cam.com/video/0wHV2h8n5TU/w-d-xo.html
The above link is posted 6 years ago
Dont be hating on guga man.
Sonny, I went EXACTLY by your instructions in this video and made THE BEST SUSHI RICE I HAVE EVER MADE!! I’ve screwed up SO MANY times before that I was beginning to wonder if I could cook (I can cook!😉). I washed the rice 4 times instead of 3, but I measured rice and water EXACTLY! Thanks for the tutorial!!
You nailed this video 1000% well done sir! Great chef with a sense of humor thanks for all the amazing content
Rice cookers are everything to people who love and make rice often buts great to see someone successful make rice in a pot and share that technique with everyone else
That's a pretty neat trick! Usually I would make a makeshift steamer to cook rice but trying this is worth a shot!
The only good TH-camr whose videos I will watch as soon as I see them. Always so informative yet hilarious.
Another good way to cook it is instead of a tin foil seal, put a damp dish towel (that hasn’t been washed with detergent etc) over the pot then put the lid on, makes a perfect seal! I believe this trick is also used to make the perfect rice and peas/beens!
👍
I always toast my rice in a tiny bit of olive oil or butter, and I never use plain water when I cook it I always use seasoned stock. Either one of these tips will make the rice more flavorful, but when you do both 💥 *Best rice ever.* (Why people take the time to perfectly season whatever they're putting on the rice, but then they ignore seasoning the rice is beyond me.) Season your rice, people!
It’s like seasoning the vegetables in a salad or on a sandwich. You should just do it. It tastes far better.
Try “blooming” some spices in that oil/butter before toasting your rice. Basically turn down heat and add your seasoning and stir for a little bit then toast your rice in that flavor. Then add your stock. It’s done in my culture and makes such well seasoned rice.
@@Salma-yo6ns yes, we do this all the time in the restaurant where I work. However, we're talking about cooking *plain* rice here. If you want to spice it up, that's a different ball game above what's being discussed.
@@Salma-yo6ns
I use cloves - with salt and ghee.
I was skeptical about the 10 minutes, I always cooked for 20-22 minutes. This worked perfectly for me with fluffy and separated grains. This is my new method!
I second the method. For my first 60 years I never washed the rice. The last 5 I’ve been doing it. Wife loves sticky rice so ever once in a while, it’s sticky time!
Use the water you washed your rice in to water your plants. It is super good for them.
Also, you could add some sweetner of your choice to it for a tasty drink.
Mmm yummy sugar ricr waterr
Tried and worked the first time!! The only difference that I’ve soaked the rice as well a bit before. Cheers buddy!
Sonny, you absolute stud! Followed your directions to a tee. Legit the best rice I've ever cooked! Turned out perfect. Even on my electric coil stove. Big thumbs up! 👍
Thanks for reminding everyone that rice cookers are a modern convenience, and that you can use one to not "have to think" about what you're cooking. I can't tell if we're getting smarter, or just lazier...Nice video, BTW.
I always found rice cookers to be messy with all the splashing and the rice can be too mushy.
My “McGyver“ trick is to use a dinner plate as the lid. A good heavy plate sits on my pot just right and holds the steam much better than the regular pot lid.
I watched a video that explained having a constant ratio for rice is actually the wrong way to go about it.
Rice generally absorbs water on a 1:1 basis, so 1 cup of water for 1 cup of rice, but the extra amount is needed because some of the water evaporates during the cooking process and generally it’s about 1/2 a cup that evaporates.
This is why people struggle when scaling up rice because if you’re cooking 4 cups of rice, you need 4 cups of water and 1/2 for evaporation. The 1/2 cup can depend on a number of factors like lid on/off or time. Also, consider that if you’re making 4 cups of rice you’re not going to have 4x the amount of water evaporate during the length of time it takes the rice to cook. It might not be exactly half a cup in every situation but it’s always worked for me and I’ve never overlooked or had mushy rice.
I’ve tried every rice recipe ever and this is the first and only one that his worked for me
I nailed it for the first try, next two attempts did not go so well it ended up little on the sticky side but the grains separated. I did not trust my gas burner so I preheated my water in an electric kettle. Nex time I’ll add even less water
Superb 👍👍👍 I used to put a sheet of foil on top of pan and seal that way down sides then lid it but I’m deffo trying this method 👍👍. Love from England ..
That worked! I just made the best rice I've made in....forever. Now to go get better rice. Thank you.
Love all your cooking vids! Great method for rice. Gets around a lot of the common methods’ issues I’ve had with those.
Using an oven safe pot (w/lid) - bring 1 cup of rice and 2 cups slightly salted water up to a boil, stirring occasionally so it won't stick. Once achieved boiling, remove from stove top and put covered pot in a preheated 350 degree oven. Let cook 15 - 20 minutes. Turns out wonderfully. This is for Cal Rose, water may differ for other grains, but the cooking technique still works.
Why? Whats wrong with the stovetop? Who TF can afford to run the oven over rice?
Today was the first time I attempted to cook rice and it was perfect because of this video. My wife was even curious to know how I'd cooked it because she was impressed. 😀
Always the best cooking channel!!! 👨🍳
personally I don't eat rice much, so I don't have reason to make rice. but my cat's vet has placed her on a bland diet of chicken with rice. she's a picky little thing & won't eat the rice if it's too hard or sticky, so it's been stressful trying to make sure she's eating enough every day. this honestly helped me so much. thank you !
You just scored a win big time, Sonny! Other food/cooking channels that I'm subscribed to have asked their viewers what we want to see..and I've asked them to show us how to cook rice. NONE of them delivered. Ugh, can you imagine the level of disappointment that ensued?! (Not that I was losing sleep at night, but I digress.)
THANK YOU FOR THIS, SONNY! AND I HOPE YOU KNOW I LOVE YA...AND I'M OUT!
Sunny...
That rice that sticks to the bottom is actually tasty...
Prized in many cultures!!!!!!!!!!
I love it
I had this very thought earlier!!! God bless you my dear ❤️ punch that fridge up
Great advice and method! Very helpful! Thanks, Sonny!
I also used to think Basmati was average until I actually got recommended to go into an indian grocery and buy the rice restaurants use (rather than the stuff typically available in supermarkets). Brands like India Gate classic are incredible, and blow supermarket rice right out of the water.
Greetings from India!
So happy you found India Gate basmati rice, Julian. I use it, too.
Perfect technique, Just made a cup and half for some veggie fried rice later. Came out absolutely perfect. Never making it any other way from now on.
This was SPOT on. Amazing rice. Really elevated my dish.
Great instructional video and thank-you.
Thank you for the instructions they worked perfectly! My rice came out perfect just the right texture thanks again.
Love your videos! I'm learning so much. Thank you Sonny!
Perfect every time. Awesome technique. Thank you!
jasmine rice is my go to as well. Thanks for the great content ✌🏼
Make rice without rice cooker? FUIIYYYOOOOOO
Actually turned out perfect! I would recommend using a nonstick pot.
If you forget any steps, which result in your rice burning, don't throw it out. That's called Tahdig and it's delicious. Arabic cultures make an entire side dish out of it. You can even get tahdig-style rice cookers that will burn the edges/bottom and it's.. oof.. so delicious.
Thank you so much, thanks to you I just did a perfect rice using this method. Works! 😊
After watching this video I tried this method and it came out PERFECT!!!
Definitely trying this even though I have a rice cooker. Thanks my man!
Your vids always the best stright to the point and not boring 🤩💯💯
I cook it Persian style which is boiled first , then steamed to get the crispy bottom..
But I always wanted to cook it like this and I never got the water ratio down. So far this is the best ratio to date.
Thank you,I'm a big fan of you guys
Steaming wouldn't get a crispy bottom, would it. Steam is moisture.
Sure wish I could add a picture to show you how crispy my rice is steamed.
@@joevasseghi It's not. Physically, that's not how steam works. Whatever's crisping it, it's not the steam.
perfect riceee i just made from this video. great instructions 🥳
Tried it and the results were pretty solid.
1st video I've seen from you, it was helpful thanks but the nunchuk(?not sure of spelling) section was superb mate. I'm going to subscribe because of that...actually I'm gonna watch it again now.
Cheers
Wow first time ever my rice turned out perfect 👌👌👌
Can a stock be added to it and no instructions change?
That's great. You're the first video that popped up for my search, and you have a very interesting and engaging on-screen personality. Reminds me of a white "Uncle Roger" minus the Emotional Damage! I'm giving that sub button a big Hai-yah!
Perfect results S/O one of the realest food creators out there!
Number 1 TH-cam chef teacher, on my momma
Do you not add salt to your rice??? I like adding other spices as well to boost the flavor.
Would instant pot pressure cooker work better instead of the tin foil method? Also, what about salting measurements? I can never seem to get it right.
What are your thoughts on salting the water with the rice?
i was thinking the same thing. You gotta use salt.....
@@bossytoes7179 No you dont..
Rice is not to be eaten on its own. Rather than seasoning your rice directly, your side dishes should be seasoned more than normal so when eaten with the rice, it is the perfect amount of seasoning. That is why many dishes in Asian cooking are salty when eaten on its own. They're meant to be eaten along with rice, plain, unseasoned.
@@sea-pineappl3 I agree with eating Asian dishes, Using alot of soy sauce. I would cook a pot of rice with fried chicken and homemade gravy. Alot of folks dont like gravy (ncluding my grandson) and only eat it with butter...Then I think it could use some salt..
I recommend Persian rice. In my opinion its the best flavour and texture
Yes, but how do you get it? The F.J. Biden junta in the USSA bans it.
Love the nun chucks! Thanks for the video.
Thank you for this. I enjoy eating my rice now.
Thanks for the pointers! We enjoy homemade chicken stock as opposed to plain water. My kiddos revolt when I run out of stock.😂
Great rice cooking technique
Your the best man! Also I've never washed my rice. I never heard of that until i started watching tiktok
I've made a lot of gloop and glob rice before getting to this point. This tip totally works is what I'm saying. 👍😋
Jasmine is too perfume-ee for me. Give me Basmati any day. I love to use my instapot to make rice and pasta.
Thanks for this!! Helped me out to make some delicious jasmine rice n chicken
This channel is the perfect blend of fun recipe tips and chaos.
thank you, i’v been scared of cooking rice ever since i started watching unille roger
Young gwasshoppa, your nunchuck skills have impressed me. I think you are now ready…
Man, I’ve been making rice with the 2 to 1 ratio for years like a complete bafoon. Thanks for setting me straight.
Sonny, you crazy man!! Good crazy. Love your stuff bro'.
looks good, but need to know how much salt and olive oil to add and when? Thanks.
Hey love the video like always! I’m just curious if you tried to keep it strictly rice and simple for the sake of your video or do you not season the water/ rice. I love salt, spices, herbs, garlic olive oil/ avocado oil or, whatever I feel like or have at the moment, to season the water before I even turn the stove on. Do you have your own seasoning likings you didn’t add or do you prefer to have the rice with no flavor to add later to whatever dish you want?
My wife's family loves Cocolon rice - scorched on the bottom, which is what I'm now used to. But I like your way also.
THANK YOU FOR THE INFORMATION [ I WILL TRY THAT ]
works like a charm thanks
I wanna make rice like I had in school you know they'd scoop it with a ice cream scooper and it stayed round that's my absolute favorite way to eat rice especially with butter!
You are now my sushi rice hero.
In addition the nunchaku lesson was very inspiring !
I do my rice in the microwave. I know this is frowned upon, but it's really good considering how much effort is involved.
Love your videos and keep them coming!! Michael in the UK 🇬🇧
I use a smaller sheet of foil, unfolded and on before you put the lid on so you can fold the foil down to create a better seel. (Aar aar clap flipper$). I use the same method to cook the perfect rice. Less foil used, same result. Now kick the fridge because I know you love me! We love you too.
First time making rice using this... AMAZING!!!! I was getting tired of my moms mushy sticky rice😭😭😭
I have the same rice cooker! Best on the market! Nun chucks priceless!
My go to video every time! 😅
As a single father of five, your videos are a godsend. Your content really helps me make good food exciting and interactive with my little ones. Also, my 12 year old laughs like crazy at the fridge abuse and wants a montage 😂. Seriously dude, there’s a little family here really digging learning from you, thanks man
so happy to hear that!! were a family channel
if you party and need to save time then skip all of the rinsing and just do 1 cup rice 1 and 1/3 cup water for 15 on low after a quick boil and then kill the burner and smoke a cigarette and then when you come inside give it a quick stir while you clean your dirty ass plates and then chow and you are GOOD!
yeah i liked my own comment sue me!
Ok question can a pressure cooker be used as a method in replacement of the time foil method
Love your videos ...but I don't know which part I like more your cooking process or just watching you attacking the refrigerator..(and waiting for the handle to fall off someday 🤣)
Chapeau.... I salute you.....this works like a charm.....!
Great rice vid. Thanks
I always wrap lid in a kitchen towel when I cover my rice, might give foil a shot though.
Bon Ami is not a suitable or safe substance for cooking rice. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
You KNOW we ❤ you, Never Go ! !
for my rice, id wash it slightly less. in my opinion, if you see the top of the rice but the rest is translucent, its perfect. i only thoroughly wash it 1-2 times and you get a slightly stickier rice but also one that is very fluffy and good. to each their own doe
also i like cooking it with olive oil and salt (and garlic if i can) and from there i get it to a boil, then simmer until its al dente.
I respect your opinion but I'd consider that better suited to pasta not rice :/
@@harris4053 you should never put olive oil in pasta youll ruin it. salt yes, garlic no, and definitely not oil. also u dont wash pasta so the comparison makes no sense
They put...suppose to be flour, perhaps something else on the rice when packed to keep rice from sticking..it is not starch from rice..Asians rinse rice till water is clear, no telling what some manufacturers put on the rice.I am guessing this is why so many people have different outcomes in cooking rice.