I love the history part of your recipes. It's nice to know where ingredients originated. Sharing ingredients is what makes the recipes so different. French of course... is best 😊😊😊
The most important trick as you noted is the moisture content. That actually depends on how old is the rice. Older the rice (more expensive), more the water it takes. Newer the rice (cheaper), less it takes.
@@vp4744 jasmine rice is far aromatic than basmati but its less expensive. basmati is not even aromatic in fact lot of people do not like the smell of basmati. it is expensive because it is aged. plus its longer cimpared to other rice.
Turkish people have dozens of variations of pilav. They also make bulgur pilavı, same technique (but not in an oven, simply in a pan). You have to find the ingredient called "pilavlık bulguru".
Which is a much better way, you don't have to remember anything obscure. it won't blow away, and the kit is already there to pick up the pan. Standard in commercial kitchens.
I've seen countless methods for cooking rice, this included, but the only one that never fails me is the ol' finger in the water asian method. Washing the rice 3 or 4 times until the water runs clear, draining it on a colander for 30 minutes, put it in a more or less high pot and pour enough water until your finger is almost submerged horizontally. Bring to a boil, cover and let it cook on the lowest heat for 15 minutes or until there's no more vapor coming out. Heat off and leave covered for 10 minutes. And that's it, perfect fluffy rice, with each grain separate from each other every time.
Thanks for the great video! It’s very interesting to see how other cultures make their rice. Just couldn’t help myself to wonder, what is the reason behind using hot water instead of cold and why not simmer the rice in the end, instead of put it in the oven?
Ahhh, I never would have got that because you likened Stew to Fricasee and I always brown my stew meat. Maybe, with the rare exception of chicken sometimes.
Thanks for the recipe, Stéfane. Will definitely make. Tip for remembering a hot utensil will be of much help. I'm not forgetful. But I'll share your tip with forgetful people.
Stephan, I knit little handle covers to go around the pan handles so you know not to grab it. I don't think the flour would work for me. Or you can just drape a dry dishtowel around the handle while it's hot.
All rices are not created equal, though. There are many rices that need to cook properly at 2:1 ratio, water to rice. Read package directions. Advice to viewers, not you, Stephan, I know you know this. ;) . Oh, wait, you clarified this point at the end of the video. Sorry. :)
I made this for my husband and he said it was my best rice ever. I make rice every week for all our married life of 25 years and this is his favorite.
I enjoy the French cooking academy, I have tried several of your demonstrations , keep up the good work
Thanks dan 🙂👍
Cool and super easy recipe
I love the history part of your recipes. It's nice to know where ingredients originated. Sharing ingredients is what makes the recipes so different. French of course... is best 😊😊😊
I made it with smoked paprika with poulet basquaise . Delicious thank you
Thanks for teaching us the French techniques.
The most important trick as you noted is the moisture content. That actually depends on how old is the rice. Older the rice (more expensive), more the water it takes. Newer the rice (cheaper), less it takes.
Thank you. I did not know this.
Avocado Pirate nor did I. . .thank you
hence basmati actually are old rice, more expensive, more water but less starchy and lower gi.
@@vp4744 jasmine rice is far aromatic than basmati but its less expensive. basmati is not even aromatic in fact lot of people do not like the smell of basmati. it is expensive because it is aged. plus its longer cimpared to other rice.
I am making it right now. Love rice and all it's variations. Thanks, Chef.
Another good video. So glad you started this channel. Thank you.
That rice looks great. Things like peas would be good in that. Cheers!
Another great video! I'll be making this for the weekend.
I have to try this! It looks amazing!
Great video as always. Thanks a bunch!
This can be the platform for many things like cappers and white raisins ect. Thanks.
Thank you for the history and background!!!!
It's not much but glad you liked it👍🙂
This will be in my belly tonight!
I add smoked paprika and turmeric powder to my fried rice, really nice flavor and color.
I will definitely try this recipe! Thanks a lot!
my pleasure
Wonderful, never heard before - Thank you for sharing 👍👍👍
Beautiful rice! Nice color and very fluffy. Yep, shiny.... I love it! Yummy😋👩🏽🍳🍷 Cheers!
Merci, Stephan.
de rien 🙂
Great tip about the flour on the hot pan... burned myself too many times on those things.
Thank you, looks wonderful
Merci beaucoup pour recete je v l Eassaer
i was just searching for a video with pilaf :D thank you Stephan !
wow perfect timing indeed🙂👨🏻🍳👍
Intéressant ta technique de cuisson au four, moi je le fait sur la plaque de cuisson d’habitude. Je vais essayer 👍🏻
merci pour le retour 🙂
Thank you for the sharing
my pleasure
Last step, I said "butter!" out loud and laughed as he said it at the same time. 🤣
want to try this when i get back to uni!
yeah it is really easy to make
Why do we need the parchment paper AND a lid?
I always use basmati rice & often add a few cardamon pods. So tasty!
Can't wait to try this! Thanks.
Turkish people have dozens of variations of pilav. They also make bulgur pilavı, same technique (but not in an oven, simply in a pan). You have to find the ingredient called "pilavlık bulguru".
I like this channel..chef request rice with black olive....thanks
Or do the Chef John trick and leave a kitchen towel or similar on the handle
Which is a much better way, you don't have to remember anything obscure. it won't blow away, and the kit is already there to pick up the pan. Standard in commercial kitchens.
Yes I learned the towel method in a cooking class and it’s never failed me
@@4Letyon i learned it by giving myself a blister about the size of a tennis ball. At least I won't forget in a hurry.
@@rbettsx I learned that way too. Oh, did that ever hurt for days.
@@rbettsx I could see why a restaurant would have to use the flour. You have other pots/burners firing so a towel on the stove could catch fire.
Could you try a show on stuffed peppers.
Sir please make a chart of the things you use in it
I've seen countless methods for cooking rice, this included, but the only one that never fails me is the ol' finger in the water asian method. Washing the rice 3 or 4 times until the water runs clear, draining it on a colander for 30 minutes, put it in a more or less high pot and pour enough water until your finger is almost submerged horizontally. Bring to a boil, cover and let it cook on the lowest heat for 15 minutes or until there's no more vapor coming out. Heat off and leave covered for 10 minutes. And that's it, perfect fluffy rice, with each grain separate from each other every time.
Does the flavor of the thyme and bay leaf really extend to the rice near the edges of the pan?
would you soak the basmati rice in water for 30 minutes before cooking it?
Thanks for the great video! It’s very interesting to see how other cultures make their rice. Just couldn’t help myself to wonder, what is the reason behind using hot water instead of cold and why not simmer the rice in the end, instead of put it in the oven?
I feel bad for u he didn’t reply ur message :(
So tasty! Thank you!
It reminds me of jambalaya in a way since its a rice dish that involves paprika.
Sorry chef where can I get cooking recipes book in English, please?
Damn, I never get to be the first. Love you chef! :D
🙂👍
Okay so hangon, rice to water ration of 1:1.5?? So 500gr of rice is 1l of water?? Tbat seems like alot of water?
What can i substitute for bouquet garni? Im sure is not on sale here where i live. A reply would be appreciated. Merci Beaucorp
just use a branch of thyme and one bay leaf🙂
@@FrenchCookingAcademy
Will try as soon.
And need to buy paprika powder.
Merci. Have a good day.
Whst kind of rice?
I like cooking rice with chicken or beef broth.
Thank You 🙏 that’s going to be dinner tonight! I’ll add some sausage to mine.
Try a little diced smoked chorizo or linguica
what do you put in the bouquet garni?
His video about bouquet garni: th-cam.com/video/V35qP2dEywg/w-d-xo.html
I'm hungry now...
Ahhh, I never would have got that because you likened Stew to Fricasee and I always brown my stew meat. Maybe, with the rare exception of chicken sometimes.
Why move the pan from the stove to the oven? What enhancement does this two step cooking provide?
Oven cooks more gently and evenly. It works fine on the stove too tbh but you need better temp control
If you fry and brown the rice, replace the paprika with tomato concentrate, and add a touch of chili powder, you have Mexican rice.
It’s similar to our yellow rice ...except we cook in pressure cooker...
I'd love to see a series on proper preparation of guts.... anywho
Thanks for the recipe, Stéfane. Will definitely make. Tip for remembering a hot utensil will be of much help. I'm not forgetful. But I'll share your tip with forgetful people.
thanks a lot 👍
Question, Why cook it in the oven can't you just let it simmer on the stove?
You can definitely do this in a stove stop
I add turmeric powder too along with paprika 🤣
Very good for brain health, but I hate how it stains my wooden spoons.
@@Leonardo-or1ll use freakishly small wooden spoon. Its easy to clean.
Stephan, I knit little handle covers to go around the pan handles so you know not to grab it. I don't think the flour would work for me. Or you can just drape a dry dishtowel around the handle while it's hot.
i guess handle hovers sounds great 🙂👍
Do I really need to use the oven to make this dish? I don't have an oven 😅
I want to know why people fail to cook. Burnt or …
Why the paper lid ?
To minimize heat dispersion, and avoid the rice getting to dry on the surface. it also helps concentrate as much flavor as possible in the rice
@@FrenchCookingAcademy Thanks. I had the same question, as I've see you use a paper lid in a few recipes now.
hey check out how to make Plov
It's not bad at all, but not better than using saffron.
rhite wice @ 07:58
ahahaha
How to make French Hummus like you get in Paris.
Votre timing ne pourrait pas être plus parfait. Ma mère vient de rapporter pour moi du paprika de Hungry.
super 🙂👨🏻🍳👍
if I didn’t wash my rice it will become a risotto, so if I want that fluffy rice I must wash my rice
All rices are not created equal, though. There are many rices that need to cook properly at 2:1 ratio, water to rice. Read package directions. Advice to viewers, not you, Stephan, I know you know this. ;) . Oh, wait, you clarified this point at the end of the video. Sorry. :)
As an Asian, I cringe at the way he prepared the rice 😭
Tomato rice looks 😂
Who in the hell would grab the handle of pan that they took out of the oven?
Right wice? 😂😂
Pfff... "foreign countries".