You all are very funny. My momma Wong taught me how to make rice all those years ago. Here's the recipe. Rince three time. Put in rice cooker. Press cook.
i have never successfully cooked rice in my life. every time its just slightly wrong. today i watched this video, went into the kitchen, and cooked rice correctly for the first time ever. i'm so so happy right now its insane. now i just need to learn portion control because the amount of rice i just made could feed a small army
There's a video of her doing a tour of her fridge on the women's health TH-cam channel :) but that's of course tuned to her personal style of cooking at home - I agree that it's always nice to hear her tips on what makes sense for most home cooks to have
Honestly, if you want to cook rice just buy a rice cooker. They're cheap, they do a better job than the stovetop, and you don't have to baby the flame. Sohla's great, but there are much better fried rice videos out there. I assume the NYT required her to make a really basic middle america recipe.
@@Primifluous not everyone has the money or kitchen space for a rice cooker (nor do you need one to make decent rice - Bengali here - we never used one, and I grew up with great rice, biryani, pilau, etc.)
Sohla is so down-to-earth, yet immaculate in her knowledge and her way of imparting it. This is an heirloom-worthy video that could be passed down for generations. By the way, one of my favorite ways to rescue rice: Rice pudding 😃
I have to admit that Sohla is really something. I was born in a rice country and did not expect anything from this episode but there are something that I really don't know about! She's the gem.
I thoroughly enjoyed this episode. I am 70 years old and raised a family and consider myself a good cook, but this is very educational and enjoyable. Every nationality and culture has so many rice dishes I would love to see more. I especially would love to see you rice pudding‘s, or sweet rice is from different countries. I know my country, which is Portugal has a sweet rice and I have had Indian sweet rice and it’s totally different than mine.
Sohla, your caring way of explaining, not only your recipes, but every possible pitfall you may encounter while attempting it, makes it an absolute JOY to learn from you. Thank you for sharing your knowledge and your love for cooking. God bless you.
This is the best rice video I have ever seen thank you so much I've learned a lot. I'm always skeptical when I have to cook rice for my family because I feel like it doesn't turn out right. Thank you very much ❤️
Here I am, sitting enthralled watching Sohla make rice. Love how the video started with the history and science about the grain. So many good tips and information in this video. Thank you Sohla and NYT!!!
As someone quite experienced with rice dishes, I must say, this video is exceptionally informative and wonderfully presented. You've covered all the essential tips beautifully. Thanks for sharing such valuable insights that everyone can appreciate. Great work! 👍
similar to the rice porridge with frozen peas, in my region of italy we make something called "risi e bisi" which is essentially a simpler, cheaper risotto with peas. it's very comforting and flavorful, it always reminds me of my childhood.
How can you not love this amazing chef & series? I'm going to watch the series with my teen, so they can learn how to make basic, nutritious, & economical food. Sohla is definitely a better, & far calmer teacher than I, so we both get the benefit of earning something new without any stress. Keep them coming guys! 😍🥣🥄
Her videos are wonderful. I’m a very experienced cook and I learn something from her every time that I didn’t know and she’s just so fun and charming to listen to. ❤️
I love her!!! She is comforting, smart and easy to follow. Makes me want to cook! I have been making rice for 35 years and just learned some great tips. Thank you!!
I was thinking to myself a couple weeks ago when I ruined yet another batch of rice "I wonder if Sohla has done a video on how to make rice" because then maybe I can understand what the frick I'm doing wrong. THANK YOU! So excited to not have mushy and yet still undercooked rice for the rest of my life.
I'm an experienced cook and thought I had rice nailed. But I learned so much here! Sohla is the GOAT of cooking. No shame in adding hot dogs to fried rice - my favourite is kielbassa.
Well I was loving this and then you said “spam fried rice” heaven! Quickly followed by “hotdog rice” a southern’s guilty pleasure! - only thing that could top this is Vienna sausage! Love all things Sohla
I have found my soul sister! I could sit in your kitchen and listen to your cooking lessons all day. Your approach is so easy going, sensible, and smart. Please keep doing what you’re doing! I love cooking, watching cooking, and talking about cooking. And you are the best!👍👍
Brilliant! Really, really well done. Rice is the easiest/hardest thing to get right. A truly outstanding tutorial. Now, if only I could get my husband to watch it!
I recently began my culinary journey from culinary school to my first fine dining restaurant this year….NYT COOKING keeps me inspired and motivated!Sohla is the dopest
In China these days they often use _chicken broth_ or _seafood broth_ for congee. With lots of toppings. I’ve seen congee recipes that came with a dipping sauce/topping of 1 raw egg with sesame oil, chopped green onions, soy sauce per person, which you put on top of the hot congee to eat it together . Absolutely delicious!
I was just gonna watch part of this video, but Sohla is so fun & informative that I stuck around to watch the whole thing! I'm glad I did. Now I'm looking forward to trying some more of these tips!
Same. I saw how long it was, went for it anyway and then I was shocked when it was over! That was the most informative almost half hour I’ve spent in weeks.
I would love to see a 2.0 video as well. For example, showing how to get super separated rice like you see, for instance, in Indian rice or Latin rice. I know in Latin rice, we often use a homemade wet seasoning mix with blended garlic, onion, scallion and salt, and we fry the rice with this seasoning and oil. This creates the super flavorful and separated rice you see in lots of South American cuisine.
That was so much fun to watch. One thing I do differently when making fried rice is to cook the eggs first and then set them aside to be added last. And I don't cook them hard, as they will keep cooking after they've been added back to the dish. I also like the flavor of white pepper in my fried rice. A little goes a long way.
love the clear, easy instructions. thank you! p.s., my go-to for fried rice protein is bratwurst... it's smoky and kind of bacony, and if you dice it up it gets nice crispy edges. yum!
I was skeptical of rice cookers but have been fully converted by my partner. So easy and perfect rice every time. Only exception is brown rice- absorb option method in the pan is best
Rice cookers are a game changer for making easy meals or meal prep. Especially if you get a programmable one that will cook for you at set times, has a keep warm function, etc
Love Sohla's videos! I know my way around the kitchen already, but it's so wonderful and entertaining to watch her do Eggs 101 and Rice 101, and providing good lessons and reminders with such grace and openness.
Wow that was brilliant! When I saw that it was 27 minutes long - I thought WTF - but I was completely engrossed and give I have been cooking rice since before you were born - I still enjoyed your presentation here. Many thanks indeed.
Perfect! This is how i was taught to cook rice from my mom, from her mom, etc! We use short grain rice. But to make congee, soft rice, that we used to feed babies or when we are ill, we just use enough water to cook it into a soft porridge. If im making fried rice, i use whatever i have in the frig, usually a couple of slices of cut-up bacon for flavor, and if I'm lazy, I use mixed, frozen vegetables.
So pleased to see Staub cookware on NYT. I live in France, in Alsace where Staub is located, and just recently picked up a couple of pots at their yearly half-off sale. Proud to see them alongside Le Creuset, because they belong there.
Sohla - You make cooking joyful. Rice and bread are two of my favourite things to eat, and while seemingly simplistic, they are a universe of wonder. Thank you for taking us through the galaxy. 💌
This is the most useful cooking videos I've ever seen. It's pretty clear this woman cooks for her family every day. I was struck by the ease she transitions into each method with the why and how of each method. Definitely removed my doubts as I continue my cooking journey at 82. I did some shopping at a Chinese market today and didn't enjoy that at all. Being surrounded by so much unfamiliar product displaying so little English that I kind of gave up and just purchased a few items. I wanted to get some light and dark soy sauce but that was daunting. I got some that indicates low sodium which I think might be the light soy sauce. I got out of there faster than expected mostly because the kitchen section had already closed. So.....I got my wok and half my list is done. I almost got enough for a beef and pepper stir fry with white rice.....but must pick up some rice and frozen veggies first. I had to subscribe after so many useful tips.
Thank you Sohla! I’ve been told time and time again that I MUST buy a rice cooker, it will change your life. I’ve survived OK without one😅. I feel so validated🙏
Sometimes I watch these cooking channels and the chefs use techniques that aren't accessible (like charring something on a gas stove) or ingredients that I would have difficulty sourcing and I've wished for a show to put chefs in the middle of a regular Midwest kitchen and shop at the local store. I've NEVER had any doubt that Sohla would be 100% unbothered and still make a perfect dish! I'm loving this basics series and well she communicates, it feels much more achievable to me. Especially the examples of how using sound will guide you when to move to the next step of the dish!
Thank you for giving us more SOHLA! I have gone from "are you trying to burn my house down?!?" rice maker to "Wild Mushroom Butternut squash risotto" rice maker. But I still loved every minute of this tutorial and learned a LOT. More Sohla please?
Just heard that when the amylose and amylopectin “merge” (for lack of the actual term) when rice is chilled, it makes a more resistant starch that doesn’t spike blood sugar as much. Pretty cool if true.
I rinse the starch off my rice in a fine mesh sieve because I hate dumping the water and accidentally dumping rice into my sink 😑 I will try soaking my rice though! I absolutely love basmati rice. I always cook my white rice for 25 minutes and let rest for 5-10 minutes. I’ll try cooking for less time because sometimes my rice comes out a little soft.
Sohla would never know it but in a way she has been raising me up since 2020. I work in social services so I barely get by. But I like to eat and feed my people well just like everyone else. No waste using accessible ingredients and doing it well is what I am here for!
Thank you Sohla for this wonderful video. I'm having surgery in 2 weeks and will need a soft diet for a few months. Looking forward to making these delicious dishes.
What a great video! WOW! I learned so much. Now I know why I like to fry my oats in butter when I make oatmeal. I didn't even know it but I'm making oat pilaf!!! Parching the oat grains first makes them stay seperate and more firm which makes for a great texture! Thank You Sohla El-Waylly!
What I was taught (back in the old country and cooking in a wood stove), when your rice is under cook is to grab a small piece of banana leaf (the size of the circumference of the pot), drench it with water and put it on top of the rice and cover. It always works. If you don't have banana leaves, damp a paper towel, and put it on top of the rice and cover it and continue to cook it. You can add pandan leaves too if you have some around.
I enjoyed your lesson, Sohla, and I did learn a few tips that I’m sure will make my rice dishes better. Here, though, is the problem I find with TH-cam cooking lessons in general. Most all channels, including NYT Cooking, use gas stoves. I’ve had gas stoves and ovens in the past and they are wonderful. The flame/heat is immediate when turned on and the heat is gone, save for the heat from heated grate, the moment the gas is turned off or lowered “to the lowest setting “ as is often advised. Most city apartments are not equipped with gas stoves. They come with electric stoves and ovens. As you must be aware, electric burners, when turned down, stay HOT until the coils cool. It would be refreshing and very helpful if cooking times were calculated to electric stoves. Fifteen minutes on high on gas then reduce heat, is not the same on electric stoves. Gas stoves, without question, are the bast appliance for cooking on every cooking show, on television or TH-cam, and the best in every kitchen. But with more states beginning to ban natural gas appliances, couldn’t you also update your lessons to electric appliances? I’m tired of trying to recalculate tv/TH-cam instructions for my kitchen. Almost 70% of American kitchens are electric now. That percentage will grow. I’m not trying to save the planet, I just don’t want my meals to burn.
Again, a wonderful introduction to creative cooking… creating something - something(s) - delicious from a humble beginning and doing so without fear. Thank you, Sohla!
Sohla is just a delight to watch and learn from. I thought I knew how to cook rice. Ha! She has a wonderful way of teaching so that it's accessible and interesting. More Sohla, please.
When I take cold rice from the fridge (either leftover takeout or home cooked) to make stir fry, I always put it in a ziploc to squeeze and break up to get good separation of all the individual grains of rice.
For my fav pilaf I just dump a bunch of freezer "spaghetti" diced vegetables on top of the rice with some olive oil and chicken stock powder or BtB. Dead easy and so tasty.
What a charming young lady. I really enjoyed this video and learned some things from it eve though I've been making rice for 40 years. Can't wait to add some yellow lentils, crispy shallots and cilantro chutney to my next batch of rice porridge. But I'm going to add a fried egg on top as well. 😉
Sohla is such a fantastic teacher and person. I knew she was meant for wonderful things and it makes me so happy to see her successful not to mention motherhood soon I'm so overjoyed for her 😭
6:40 depending on how long you soak rice, it will change the amount of water you need to cook it in. It's better to soak the rice in water you're gonna cook it in
Sohla, this video is changing my cooking life, and I have a fairly deep playlist! I love all of these suggestions and we are having a porridge fest over here. One request - where can I get the spatula you use on the fried rice (tonight's adventure)?
It's rare to us to have a totally empty rice cooker pot after the dinner rush at the family restaurant, so there's always leftover rice either for the household to chow on at night, or turn into breakfast fare for the morning rush the following day. It almost always turns into fried rice of some sort. It's almost always seasoned with soy and fish sauce, and tossed with toasty garlic bits, tiny squares of thin omelet, and sliced hotdog circles fried to an almost crisp. Or simply just oil, rice, garlic and seasoning, depending on the protein and veggie dishes being served that morning. For the household, spam or diced Ma-ling (a brand of canned Chinese luncheon meat) is typical, although sliced hotdogs still remain supreme (lol). Frozen veggies make it there if we have it, and it's usually fried in a flavourful fat - bacon grease, longanisa fat, tocino fat with its caramelised drippings... It's a taste of childhood with every spoonful. XD
spam fried rice! man! you could put a little pineapple in there and a little jalapeño.…I gave up rice last year but I had to watch episode 2 in the series. Really well done ❤!
I never had rice growing up except for rice pudding. I hadn’t a clue how to cook rice as an adult. I’ve been cooking it based on a recipe from the Australian heart foundation (I’m not even Australian ) that I saw on tv 35 years ago. It works perfectly . But today i found out I’ve been cooking pilaff rice for 35 years and . I hadn’t a clue no idea. Thanks for the video.
really excellent tutorial (I’m Armenian and your pilaf guidance was spot on), but I wish you’d also mentioned the issue of arsenic levels for the different rices. Many rice-producing regions have very high arsenic levels in the water and should be avoided. Your rinsing/soaking steps are somewhat helpful in that regard, but there are additional methods (parboiling the rice pasta-style, draining and then continuing to the steaming phase for instance) that can bring down arsenic levels. More work/time, but maybe worth it if rice is a staple of your diet.
I thought the same thing. I like your suggestion of first boiling the rice in plenty of water, draining it, then steaming it. They say most rice has high arsenic levels- so we all should be carrying quite a load of arsenic- are we?
African rice is the best because I'm African and I grew up on it. It has salt and oil then we put the sauce on it. But I think you make your rice based on what you want to eat it with... Sushi, Fried rice.. They all have their required texture that you can make based on how you boil it!
Love the way you do what you do. Learned a great deal about rice with this video. Great tips. I’ll be making fried rice soon AND I may have some hotdogs in the freezer that need attention. Thank you.
I loved your presentation and recipes. I teach a special education class that partly focuses on independent living and these recipes have easy to find ingredients. I will show them to my students. ❤
Sohla, you mention layering seasoning during the fried rice and then seasoning at the end for rice porridge. Do you take different approaches in sautés vs stews or when you do layer vs season at the end?
Here's Sohla’s recipe for Buttered Pilaf: nyti.ms/42qVn6V
What is the name of the porridge with red lentils?
It's called gulaothi, but you'll find it under Bengali rice porridge. Sohla has an article on Serious Eats with an actual recipe. @@MlleFunambuline
are you EVER going to pay attention to my comments on your videos about doing proper closed captions???
You all are very funny. My momma Wong taught me how to make rice all those years ago. Here's the recipe. Rince three time. Put in rice cooker. Press cook.
Is biryani and pulao level 5 rice?
i have never successfully cooked rice in my life. every time its just slightly wrong. today i watched this video, went into the kitchen, and cooked rice correctly for the first time ever. i'm so so happy right now its insane. now i just need to learn portion control because the amount of rice i just made could feed a small army
Just pretend you're making a ton of leftover rice for making onigiri, fried rice, rice cakes and rice crackers.
get a rice cooker.. its more than just a rice ooker.. you can make soup and other stuff too..
@@thothheartmaat2833 HOT DOGS! You can use your rice cooker's steaming tray to steam hot dogs before cooking them.
As I f**k up every attempt of rice-cooking myself, this is slightly encouraging! 👍
Petition for a video on what Sohla always keeps in the fridge/freezer/pantry. The frozen veg tip is so real and I'd love more of that!!!
....that's where she keeps her racism
There's a video of her doing a tour of her fridge on the women's health TH-cam channel :) but that's of course tuned to her personal style of cooking at home - I agree that it's always nice to hear her tips on what makes sense for most home cooks to have
@@bonniepde112 oh my gosh thank you!! I will check that out. I hope you have a great day ☺️
This is the best and most comprehensive tutorial on rice that I've ever seen or read. Awesome job.
Honestly, if you want to cook rice just buy a rice cooker. They're cheap, they do a better job than the stovetop, and you don't have to baby the flame. Sohla's great, but there are much better fried rice videos out there. I assume the NYT required her to make a really basic middle america recipe.
@@Primifluous not everyone has the money or kitchen space for a rice cooker (nor do you need one to make decent rice - Bengali here - we never used one, and I grew up with great rice, biryani, pilau, etc.)
@@Primifluous not everyone has the money/space for a rice cooker
Sohla is so down-to-earth, yet immaculate in her knowledge and her way of imparting it. This is an heirloom-worthy video that could be passed down for generations. By the way, one of my favorite ways to rescue rice: Rice pudding 😃
I have to admit that Sohla is really something. I was born in a rice country and did not expect anything from this episode but there are something that I really don't know about! She's the gem.
I thoroughly enjoyed this episode. I am 70 years old and raised a family and consider myself a good cook, but this is very educational and enjoyable. Every nationality and culture has so many rice dishes I would love to see more. I especially would love to see you rice pudding‘s, or sweet rice is from different countries. I know my country, which is Portugal has a sweet rice and I have had Indian sweet rice and it’s totally different than mine.
Sohla, your caring way of explaining, not only your recipes, but every possible pitfall you may encounter while attempting it, makes it an absolute JOY to learn from you. Thank you for sharing your knowledge and your love for cooking. God bless you.
can't wait to tell people i got a degree from the sohla el-waylly cooking academy
SORHLLIW
“Oh, I’m not familiar with that particular institution. Can you… spell your alma mater for me?”
“No.” 😀
@@hschmicknoschill
@@deadfr0g this is dumb and prejudiced. Do better.
This is the best rice video I have ever seen thank you so much I've learned a lot. I'm always skeptical when I have to cook rice for my family because I feel like it doesn't turn out right. Thank you very much ❤️
This video series is fantastic. Sohla is so in depth. Will watch over and over.
Here I am, sitting enthralled watching Sohla make rice. Love how the video started with the history and science about the grain. So many good tips and information in this video. Thank you Sohla and NYT!!!
As someone quite experienced with rice dishes, I must say, this video is exceptionally informative and wonderfully presented. You've covered all the essential tips beautifully. Thanks for sharing such valuable insights that everyone can appreciate. Great work! 👍
Sohla always brings such an approachability to cooking, and this educated me, someone who has been making rice for more than 30 years!
similar to the rice porridge with frozen peas, in my region of italy we make something called "risi e bisi" which is essentially a simpler, cheaper risotto with peas. it's very comforting and flavorful, it always reminds me of my childhood.
ooh, can you recommend a good recipe online/in a cookbook, or share how you like to make it?
Asking for a recipe too please!
How can you not love this amazing chef & series? I'm going to watch the series with my teen, so they can learn how to make basic, nutritious, & economical food. Sohla is definitely a better, & far calmer teacher than I, so we both get the benefit of earning something new without any stress. Keep them coming guys! 😍🥣🥄
I could already make pretty decent rice using the absorption method... but I followed Sohla's instructions and the rice was incredible!
Her videos are wonderful. I’m a very experienced cook and I learn something from her every time that I didn’t know and she’s just so fun and charming to listen to. ❤️
I love her!!! She is comforting, smart and easy to follow. Makes me want to cook! I have been making rice for 35 years and just learned some great tips. Thank you!!
I was thinking to myself a couple weeks ago when I ruined yet another batch of rice "I wonder if Sohla has done a video on how to make rice" because then maybe I can understand what the frick I'm doing wrong. THANK YOU! So excited to not have mushy and yet still undercooked rice for the rest of my life.
And what was your issue ? Asking so that a friend may avoid it >.>
You can always take that "ruined" batch of rice and make it into congee.
It’s impossible to watch Sohla and not smile along with her.
This is absolutely the best video I've ever seen on cooking rice properly.
Agreed!
I'm an experienced cook and thought I had rice nailed. But I learned so much here! Sohla is the GOAT of cooking. No shame in adding hot dogs to fried rice - my favourite is kielbassa.
Sohla--you are everything! What an incredible tutorial. I feel like I just got 50 recipes in under 30 mins. Thank you!
I read somewhere that Sohla just recently gave birth to her first child. Congrats😍👩🏻🍼
Well I was loving this and then you said “spam fried rice” heaven! Quickly followed by “hotdog rice” a southern’s guilty pleasure! - only thing that could top this is Vienna sausage! Love all things Sohla
Ooooo crispy Vienna sausage fried rice! Now that’s gotta be amazing 🤩
I just made fried rice with hotdog sausages, following the instructions in this video. It’s great, I’m so happy
I have found my soul sister! I could sit in your kitchen and listen to your cooking lessons all day. Your approach is so easy going, sensible, and smart. Please keep doing what you’re doing! I love cooking, watching cooking, and talking about cooking. And you are the best!👍👍
Brilliant! Really, really well done. Rice is the easiest/hardest thing to get right. A truly outstanding tutorial. Now, if only I could get my husband to watch it!
I recently began my culinary journey from culinary school to my first fine dining restaurant this year….NYT COOKING keeps me inspired and motivated!Sohla is the dopest
In China these days they often use _chicken broth_ or _seafood broth_ for congee. With lots of toppings.
I’ve seen congee recipes that came with a dipping sauce/topping of 1 raw egg with sesame oil, chopped green onions, soy sauce per person, which you put on top of the hot congee to eat it together . Absolutely delicious!
I love her. She is fantastic at not over complicating things and she explains things so well
I was just gonna watch part of this video, but Sohla is so fun & informative that I stuck around to watch the whole thing! I'm glad I did. Now I'm looking forward to trying some more of these tips!
Same. I saw how long it was, went for it anyway and then I was shocked when it was over! That was the most informative almost half hour I’ve spent in weeks.
Best cooking education video I’ve seen in …maybe FOREVER!
Thank you!! I’m 56yo, love rice, and it’s always been hit or miss for me 🙏
Sohla is so pleasant to listen to to. So helpful and easy to understand
I would love to see a 2.0 video as well. For example, showing how to get super separated rice like you see, for instance, in Indian rice or Latin rice. I know in Latin rice, we often use a homemade wet seasoning mix with blended garlic, onion, scallion and salt, and we fry the rice with this seasoning and oil. This creates the super flavorful and separated rice you see in lots of South American cuisine.
That was so much fun to watch. One thing I do differently when making fried rice is to cook the eggs first and then set them aside to be added last. And I don't cook them hard, as they will keep cooking after they've been added back to the dish. I also like the flavor of white pepper in my fried rice. A little goes a long way.
Me too, both
love the clear, easy instructions. thank you!
p.s., my go-to for fried rice protein is bratwurst... it's smoky and kind of bacony, and if you dice it up it gets nice crispy edges. yum!
I was skeptical of rice cookers but have been fully converted by my partner. So easy and perfect rice every time. Only exception is brown rice- absorb option method in the pan is best
Rice cookers are a game changer for making easy meals or meal prep. Especially if you get a programmable one that will cook for you at set times, has a keep warm function, etc
Love Sohla's videos! I know my way around the kitchen already, but it's so wonderful and entertaining to watch her do Eggs 101 and Rice 101, and providing good lessons and reminders with such grace and openness.
both rice and egg videos of Sohla's are fabulous. Love how well she explains everything.
Wow that was brilliant! When I saw that it was 27 minutes long - I thought WTF - but I was completely engrossed and give I have been cooking rice since before you were born - I still enjoyed your presentation here. Many thanks indeed.
Perfect! This is how i was taught to cook rice from my mom, from her mom, etc! We use short grain rice. But to make congee, soft rice, that we used to feed babies or when we are ill, we just use enough water to cook it into a soft porridge.
If im making fried rice, i use whatever i have in the frig, usually a couple of slices of cut-up bacon for flavor, and if I'm lazy, I use mixed, frozen vegetables.
Yay! I've been missing Sohla, so im so glad to see her on my feed! She's such a fun, effective teacher!
All things Sohla, all the time! Pilaf tips were A++
So pleased to see Staub cookware on NYT. I live in France, in Alsace where Staub is located, and just recently picked up a couple of pots at their yearly half-off sale. Proud to see them alongside Le Creuset, because they belong there.
Sohla - You make cooking joyful. Rice and bread are two of my favourite things to eat, and while seemingly simplistic, they are a universe of wonder.
Thank you for taking us through the galaxy. 💌
This is the most useful cooking videos I've ever seen. It's pretty clear this woman cooks for her family every day. I was struck by the ease she transitions into each method with the why and how of each method.
Definitely removed my doubts as I continue my cooking journey at 82.
I did some shopping at a Chinese market today and didn't enjoy that at all. Being surrounded by so much unfamiliar product displaying so little English that I kind of gave up and just purchased a few items. I wanted to get some light and dark soy sauce but that was daunting. I got some that indicates low sodium which I think might be the light soy sauce.
I got out of there faster than expected mostly because the kitchen section had already closed.
So.....I got my wok and half my list is done. I almost got enough for a beef and pepper stir fry with white rice.....but must pick up some rice and frozen veggies first.
I had to subscribe after so many useful tips.
Thank you Sohla! I’ve been told time and time again that I MUST buy a rice cooker, it will change your life. I’ve survived OK without one😅. I feel so validated🙏
Sometimes I watch these cooking channels and the chefs use techniques that aren't accessible (like charring something on a gas stove) or ingredients that I would have difficulty sourcing and I've wished for a show to put chefs in the middle of a regular Midwest kitchen and shop at the local store. I've NEVER had any doubt that Sohla would be 100% unbothered and still make a perfect dish! I'm loving this basics series and well she communicates, it feels much more achievable to me. Especially the examples of how using sound will guide you when to move to the next step of the dish!
Thank you for giving us more SOHLA! I have gone from "are you trying to burn my house down?!?" rice maker to "Wild Mushroom Butternut squash risotto" rice maker. But I still loved every minute of this tutorial and learned a LOT. More Sohla please?
Just heard that when the amylose and amylopectin “merge” (for lack of the actual term) when rice is chilled, it makes a more resistant starch that doesn’t spike blood sugar as much. Pretty cool if true.
I rinse the starch off my rice in a fine mesh sieve because I hate dumping the water and accidentally dumping rice into my sink 😑 I will try soaking my rice though! I absolutely love basmati rice. I always cook my white rice for 25 minutes and let rest for 5-10 minutes. I’ll try cooking for less time because sometimes my rice comes out a little soft.
The best video of rice I’ve seen!!! Thank you Sohla
Sohla would never know it but in a way she has been raising me up since 2020. I work in social services so I barely get by. But I like to eat and feed my people well just like everyone else. No waste using accessible ingredients and doing it well is what I am here for!
Thank you Sohla for this wonderful video. I'm having surgery in 2 weeks and will need a soft diet for a few months. Looking forward to making these delicious dishes.
What a great video! WOW! I learned so much. Now I know why I like to fry my oats in butter when I make oatmeal. I didn't even know it but I'm making oat pilaf!!! Parching the oat grains first makes them stay seperate and more firm which makes for a great texture! Thank You Sohla El-Waylly!
What I was taught (back in the old country and cooking in a wood stove), when your rice is under cook is to grab a small piece of banana leaf (the size of the circumference of the pot), drench it with water and put it on top of the rice and cover. It always works. If you don't have banana leaves, damp a paper towel, and put it on top of the rice and cover it and continue to cook it. You can add pandan leaves too if you have some around.
Just like with the egg video, I thought I knew my way around rice, but I still learned a lot from Sohla
I enjoyed your lesson, Sohla, and I did learn a few tips that I’m sure will make my rice dishes better. Here, though, is the problem I find with TH-cam cooking lessons in general. Most all channels, including NYT Cooking, use gas stoves. I’ve had gas stoves and ovens in the past and they are wonderful. The flame/heat is immediate when turned on and the heat is gone, save for the heat from heated grate, the moment the gas is turned off or lowered “to the lowest setting “ as is often advised. Most city apartments are not equipped with gas stoves. They come with electric stoves and ovens. As you must be aware, electric burners, when turned down, stay HOT until the coils cool. It would be refreshing and very helpful if cooking times were calculated to electric stoves. Fifteen minutes on high on gas then reduce heat, is not the same on electric stoves. Gas stoves, without question, are the bast appliance for cooking on every cooking show, on television or TH-cam, and the best in every kitchen. But with more states beginning to ban natural gas appliances, couldn’t you also update your lessons to electric appliances? I’m tired of trying to recalculate tv/TH-cam instructions for my kitchen. Almost 70% of American kitchens are electric now. That percentage will grow. I’m not trying to save the planet, I just don’t want my meals to burn.
LOVED THIS! MORE 101s PLEASE!
Love love love the easy, fun ideas you gave me to use leftover rice with those tasty porridges. Thank you!
Sohla! Yay! Every time I see her, I know I'll learn important things and she's always a joyful delight! More please NYT!
thankyou for the infographic with the water levels!
Again, a wonderful introduction to creative cooking… creating something - something(s) - delicious from a humble beginning and doing so without fear. Thank you, Sohla!
Sohla is just a delight to watch and learn from. I thought I knew how to cook rice. Ha! She has a wonderful way of teaching so that it's accessible and interesting. More Sohla, please.
When I take cold rice from the fridge (either leftover takeout or home cooked) to make stir fry, I always put it in a ziploc to squeeze and break up to get good separation of all the individual grains of rice.
For my fav pilaf I just dump a bunch of freezer "spaghetti" diced vegetables on top of the rice with some olive oil and chicken stock powder or BtB.
Dead easy and so tasty.
What a charming young lady. I really enjoyed this video and learned some things from it eve though I've been making rice for 40 years. Can't wait to add some yellow lentils, crispy shallots and cilantro chutney to my next batch of rice porridge. But I'm going to add a fried egg on top as well. 😉
she is such an excellent teacher! love her 😃
I love this series. Thank you
Sohla is such a fantastic teacher and person. I knew she was meant for wonderful things and it makes me so happy to see her successful not to mention motherhood soon I'm so overjoyed for her 😭
fabulous presentation and so completely informative! you rock Sohla!!! thank you!
Pasta waits for no one! This vid was so helpful to level up my rice game.
6:40 depending on how long you soak rice, it will change the amount of water you need to cook it in. It's better to soak the rice in water you're gonna cook it in
I learned a lot of how to cook different ways Rice n classic results,a big Wow Chief Sohla from TANGA Tanzania.
Sohla, this video is changing my cooking life, and I have a fairly deep playlist! I love all of these suggestions and we are having a porridge fest over here. One request - where can I get the spatula you use on the fried rice (tonight's adventure)?
It's rare to us to have a totally empty rice cooker pot after the dinner rush at the family restaurant, so there's always leftover rice either for the household to chow on at night, or turn into breakfast fare for the morning rush the following day. It almost always turns into fried rice of some sort.
It's almost always seasoned with soy and fish sauce, and tossed with toasty garlic bits, tiny squares of thin omelet, and sliced hotdog circles fried to an almost crisp. Or simply just oil, rice, garlic and seasoning, depending on the protein and veggie dishes being served that morning.
For the household, spam or diced Ma-ling (a brand of canned Chinese luncheon meat) is typical, although sliced hotdogs still remain supreme (lol). Frozen veggies make it there if we have it, and it's usually fried in a flavourful fat - bacon grease, longanisa fat, tocino fat with its caramelised drippings... It's a taste of childhood with every spoonful. XD
This video is so helpful it has how to do it and if something wrong happens what you can do
spam fried rice! man! you could put a little pineapple in there and a little jalapeño.…I gave up rice last year but I had to watch episode 2 in the series. Really well done ❤!
Just love this. Thank you. So much stuff I did not know about rice. Thank you.
I never had rice growing up except for rice pudding. I hadn’t a clue how to cook rice as an adult. I’ve been cooking it based on a recipe from the Australian heart foundation (I’m not even Australian ) that I saw on tv 35 years ago. It works perfectly . But today i found out I’ve been cooking pilaff rice for 35 years and . I hadn’t a clue no idea. Thanks for the video.
Never seen this girl in my life but I love her so much!
You are a wonderful teacher..so important to conquer the basics..thank you !!!
really excellent tutorial (I’m Armenian and your pilaf guidance was spot on), but I wish you’d also mentioned the issue of arsenic levels for the different rices. Many rice-producing regions have very high arsenic levels in the water and should be avoided. Your rinsing/soaking steps are somewhat helpful in that regard, but there are additional methods (parboiling the rice pasta-style, draining and then continuing to the steaming phase for instance) that can bring down arsenic levels. More work/time, but maybe worth it if rice is a staple of your diet.
I thought the same thing. I like your suggestion of first boiling the rice in plenty of water, draining it, then steaming it. They say most rice has high arsenic levels- so we all should be carrying quite a load of arsenic- are we?
I am loving this series. Can’t wait to see the next one!!
Sohla rocks! I learn so much.
This is actually a life changing video. My life is better forever now. Thanks Sohla!
African rice is the best because I'm African and I grew up on it. It has salt and oil then we put the sauce on it. But I think you make your rice based on what you want to eat it with... Sushi, Fried rice.. They all have their required texture that you can make based on how you boil it!
This is such a great guide. Love the tips. Thanks for sharing
Stuff to Rice ratio....... I love it!!!!
This is helpful and she’s very engaging ❤
holy moly sohla this is the video I've needed for at least 2 decades
Sohla dropping educational gems in the rice aisle 💚
cooking 101 is the best food content on youtube right now
Sohla! Always informative. Always entertaining. ❤
starting the petition to bring Ham on the show! Sohla is wonderfully knowledgeable, and Ham brings out even more of the best imo.
Love the way you do what you do. Learned a great deal about rice with this video. Great tips. I’ll be making fried rice soon AND I may have some hotdogs in the freezer that need attention. Thank you.
I loved your presentation and recipes. I teach a special education class that partly focuses on independent living and these recipes have easy to find ingredients. I will show them to my students. ❤
Thank you so much even though I think I have perfected my pilaf, great tips to make all my rice dishes better! Look forward to your videos.
I love this series!
Sohla, you mention layering seasoning during the fried rice and then seasoning at the end for rice porridge. Do you take different approaches in sautés vs stews or when you do layer vs season at the end?