Looks AH-MAZING! I want to try this! My abuela taught me to rinse the rice like you did until water runs "clear" then she toasted the rice in a hot skillet while broth is coming to a boil. Then she would put rice in the broth and cook until done. It's my FAVORITE way to cook rice 🙂 She may be gone, but her spirit lives on through her recipes 😋
My paternal grandmother immigrated here from Armenia in the early in 1913. She brought and knew so many of her mother's recipes. I watched her make rice in her kitchen more than 60 decades ago. She rinsed the rice, the added butter and let the rice simmer for just a bit, never browning it. Meanwhile, she toasted some very thin vermicelli that she broke up into 1-1/2 long pieces, and then added them to the pot of rice, stirring the rice, vermicelli and lastly adding double the amount of rice as a measure for the chicken broth (ie., 2 cups of rice meant adding 4 cups of chicken broth. She taught me to bring the pot to a boil, and immediately reduce your burner to simmer. 20 minutes later we had the most flavorful perfectly textured rice. The proof is in the result that my rice (made just like my grandma's is adored by both my children, extended family and friends. I have shared this recipe numerous because it so often requested. It's a part of my grandmother who is always a part of me.
The way Michael say Syrup!☺️ And a suggestion, instead of chasing rice grains around w/ a spatula 🤬 just pour more water in, swish to collect the rice grains, and pour into the sieve☮️💜♾️
Thank you for showing the importance of rinsing the rice. My lovely Filipino daughter-in-law taught me this trick and it has changed my rice game forever.
I love this channel but I particularly love Kristen, it's quite relaxing and it doesn't feel like it's rushing the process the way some other cooking channel can edit the videos.
I always sauté my rice in butter until the grains look a bit translucent, then add broth and cook. It always turns out really well, not sticky and with a good flavor. When I had mint in my garden, I would often add mint while I did the sautéing and that was delightful too.
I like to cook rice in the leftover cooking liquid from making a pot of beans. I make beans from dried in the instant pot, and I flavor them in a few different ways, depending on what I'm making. Once the beans are done, I save the well-seasoned liquid for making rice another day.
Nice! So elegant and flavorful ...why didn't someone think of this before?! 🍋🧄 I happen to have two Meyer Lemons that I need to use in the next few days...going to pair it with some smoked maple salmon and an arugula and herb salad
I like to bake rice. Always works. This recipe looks wonderful. I wonder how already cooked chickpeas getting the syrup treatment would be as an addition to the rice?
how the rice is made is exactly how the traditional turkish rice (pilav) is made. rice pilav is cooked with the method on the video with a little bit of a variation on cooking time in turkey. it's the biggest culinary consensus in the whole country. aaand boiled or fried chickpeas as a topping on rice pilav is so common, it's actually a widely available street food in most turkish cities. poached or boiled chicken or baked beans are also common and amazing toppings for this kind of rice. both highly recommended. lastly, lightly crisp some but not much orzos (yeah, the pasta) before you put the stock and rice and then keep cooking it with them, it's the simplest addition but gives a much bigger result than its sum.
My daughter and I both love lemon! I will probably be making this in the near future. Not sure what my husband, dad, and the other kids will be eating, as they don’t eat as much lemon, but maybe they’ll like it too.
I love all there Genius Recipies, Van not wait for the next book 😉😁! Thank you Michael and Food 52 for this 🥰! Once I am healed after my surgery I am making this, so I can eat some delish also 😀.
I love that Kristen does the Microplane-on-top technique. A further refinement: if you hold the lemon steady and move the Microplane, you can get even better results.
Morning! Love watching this demonstration! Going to make this next week (adding meyer lemons to my shopping list) - question - what zester tool did you use? I have one but the zest doesn't stay on it rather, it lands all over the counter :-( Thank you!
hallo, das ist eine Zitronensorte, die Kreuzung aus Orange/Mandarinen und Zitronen. So wie ich gehört habe, ist sievor allem in den südlichen Bundesstaaten beliebt. Im Vergleich zur Zitrone südlicher und nicht so sauer. Ich hoffe ich konnte weiterhelfen :)
Meyer lemons are sweeter and less sour than the more common variety of lemons. A few recipes I've seen have suggested substituting half lemon and half orange juice if you can't find Meyer lemons.
This recipe looks really delicious! Especially the pickled garlic, never heard of it. :) the interview part was not very interesting though. I think its great when the chef explains useful techniques and background for the dish, but there is no point in including empty small talk.
i'm an obsessive rice washer. not only does it eliminate a lot of the starch, it also eliminates any other hitchhikers that biological products attract. if you have never had strange flying insects hatching out of bulk bin rice then count yourself lucky.
My guess is they dont want to get to a sticky caramel for the texture. Need that separate pan to get a crisp on the garlic away from a sugary liquid which also could just burn
Hate to say it, but this was a dreadful presentation. Try to follow the instructions for cooking the garlic in the poaching liquid: medium heat ... about 20 minutes until soft ... simmer..."? How do you know that it will simmer at that heat level? Love the recipe but hate the presentation!
Watch the video. It simmers. There is only a cup of stock in a quality All-Clad Pan, it would come to a simmer well before 20 minutes, leaving plenty of time to cook the garlic. Try it. There is nothing wrong with the presentation or directions.
Looks AH-MAZING! I want to try this! My abuela taught me to rinse the rice like you did until water runs "clear" then she toasted the rice in a hot skillet while broth is coming to a boil. Then she would put rice in the broth and cook until done. It's my FAVORITE way to cook rice 🙂 She may be gone, but her spirit lives on through her recipes 😋
I love Michael W. Twitty! Thanks for bringing him on to talk about his Lemon Perloo recipe!
My paternal grandmother immigrated here from Armenia in the early in 1913. She brought and knew so many of her mother's recipes. I watched her make rice in her kitchen more than 60 decades ago. She rinsed the rice, the added butter and let the rice simmer for just a bit, never browning it. Meanwhile, she toasted some very thin vermicelli that she broke up into
1-1/2 long pieces, and then added them to the pot of rice, stirring the rice, vermicelli and lastly adding double the amount of rice as a measure for the chicken broth (ie., 2 cups of rice meant adding 4 cups of chicken broth. She taught me to bring the pot to a boil, and immediately reduce your burner to simmer. 20 minutes later we had the most flavorful perfectly textured rice. The proof is in the result that my rice (made just like my grandma's is adored by both my children, extended family and friends. I have shared this recipe numerous because it so often requested. It's a part of my grandmother who is always a part of me.
Used to have an Armenian friend who made her rice that way. AMAZING!!!!
Sounds wonderful….but, I’m thinking 60 decades is 600 years….but I get the point
And to think that I just had a south Indian lemon rice, which is the simplest and most comforting lunch.. Best had with some spicy fried potato😍
The way Michael say Syrup!☺️ And a suggestion, instead of chasing rice grains around w/ a spatula 🤬 just pour more water in, swish to collect the rice grains, and pour into the sieve☮️💜♾️
Thank you for showing the importance of rinsing the rice. My lovely Filipino daughter-in-law taught me this trick and it has changed my rice game forever.
I love this channel but I particularly love Kristen, it's quite relaxing and it doesn't feel like it's rushing the process the way some other cooking channel can edit the videos.
I always sauté my rice in butter until the grains look a bit translucent, then add broth and cook. It always turns out really well, not sticky and with a good flavor. When I had mint in my garden, I would often add mint while I did the sautéing and that was delightful too.
I like to cook rice in the leftover cooking liquid from making a pot of beans. I make beans from dried in the instant pot, and I flavor them in a few different ways, depending on what I'm making. Once the beans are done, I save the well-seasoned liquid for making rice another day.
Michael seems like a cool and special person!
Going to try this tomorrow, thanks
Nice! So elegant and flavorful ...why didn't someone think of this before?! 🍋🧄
I happen to have two Meyer Lemons that I need to use in the next few days...going to pair it with some smoked maple salmon and an arugula and herb salad
I like to bake rice. Always works. This recipe looks wonderful. I wonder how already cooked chickpeas getting the syrup treatment would be as an addition to the rice?
In my country, we wash the rice with water, of course, with lemon juice.
It's break the rice starch.
@Kristen Miglore Half of little lemon, ir a wedge of a big lemon.
how the rice is made is exactly how the traditional turkish rice (pilav) is made. rice pilav is cooked with the method on the video with a little bit of a variation on cooking time in turkey. it's the biggest culinary consensus in the whole country. aaand boiled or fried chickpeas as a topping on rice pilav is so common, it's actually a widely available street food in most turkish cities. poached or boiled chicken or baked beans are also common and amazing toppings for this kind of rice. both highly recommended. lastly, lightly crisp some but not much orzos (yeah, the pasta) before you put the stock and rice and then keep cooking it with them, it's the simplest addition but gives a much bigger result than its sum.
@Kristen Miglore thanks for the reply! certainly will listen.
My mouth is watering! Also going to buy that book - thank you.
My daughter and I both love lemon! I will probably be making this in the near future. Not sure what my husband, dad, and the other kids will be eating, as they don’t eat as much lemon, but maybe they’ll like it too.
I love all there Genius Recipies, Van not wait for the next book 😉😁! Thank you Michael and Food 52 for this 🥰! Once I am healed after my surgery I am making this, so I can eat some delish also 😀.
Can't wait to try this, please do more rice recipes with @thecookinggene 😋😋😋😋😋
I just bought his cookbook
I love that Kristen does the Microplane-on-top technique. A further refinement: if you hold the lemon steady and move the Microplane, you can get even better results.
I completely agree, but rolling the lemon around before juicing it does nothing according to experiments done by America's Test Kitchen.
Morning! Love watching this demonstration! Going to make this next week (adding meyer lemons to my shopping list) - question - what zester tool did you use? I have one but the zest doesn't stay on it rather, it lands all over the counter :-( Thank you!
ooooh i am cooking this tonight!
Beautiful
Gosh, that looks delicious! 🥰
sounds stunning!
oh wow I need that fish spatula you've got! Where do I find that? Awesome recipe too!
Jasmine rice, no? Or white rice? Thanks
Hi! Thank you so much for sharing. Will make lots for leftovers. May I ask what brand of stainless pans you are using?
@Kristen Miglore Thank you Kristen
what do you guys eat this with btw?
What is Meyer lemon juice. Greets from Berlin! I will cook with my son. Thanks.
hallo, das ist eine Zitronensorte, die Kreuzung aus Orange/Mandarinen und Zitronen. So wie ich gehört habe, ist sievor allem in den südlichen Bundesstaaten beliebt. Im Vergleich zur Zitrone südlicher und nicht so sauer. Ich hoffe ich konnte weiterhelfen :)
Meyer lemons are sweeter and less sour than the more common variety of lemons. A few recipes I've seen have suggested substituting half lemon and half orange juice if you can't find Meyer lemons.
@@Brillobreaks Yup! Kristen suggested something similar. Thanks for the watch and the comment -- and for helping out other viewers!
@@alinapreu2969 Kann ich das Zeug in Berlin kaufen oder einfach drei Zitronen und eine Orange als Saft mischen? Das wäre meine Lösung...
@@proberaum7015 Halb Zitrone, halb Mandarine sollte in etwa hinkommen vom Geschmack her.
Love the little pot! Is it All-Clad?
Yes it is
Oh yum!
This recipe looks really delicious! Especially the pickled garlic, never heard of it. :) the interview part was not very interesting though. I think its great when the chef explains useful techniques and background for the dish, but there is no point in including empty small talk.
I tried it and I forgot the garlic in the sugar liquid, the water evaporates and i got a caramelized garlic :)
And I replace the rice with quinoa, and I couldn’t complete my plate. It was HORRIBLE especially the caramelized thing
i'm an obsessive rice washer. not only does it eliminate a lot of the starch, it also eliminates any other hitchhikers that biological products attract. if you have never had strange flying insects hatching out of bulk bin rice then count yourself lucky.
Fun fact: a meyer lemon is a lemon crossed with a tangerine
Aww Nucks `
Wash it in the strainer...
Oh, god, love your miyabi, kristen *---- *
Why fry the garlic in a seperate pan?
Why not boil it in a less watery solution and cook it until you have caramel and fry the garlic in there?
My guess is they dont want to get to a sticky caramel for the texture. Need that separate pan to get a crisp on the garlic away from a sugary liquid which also could just burn
Hate to say it, but this was a dreadful presentation. Try to follow the instructions for cooking the garlic in the poaching liquid: medium heat ... about 20 minutes until soft ... simmer..."? How do you know that it will simmer at that heat level?
Love the recipe but hate the presentation!
Watch the video. It simmers. There is only a cup of stock in a quality All-Clad Pan, it would come to a simmer well before 20 minutes, leaving plenty of time to cook the garlic. Try it. There is nothing wrong with the presentation or directions.
I AM TIRED OF WATCHING HER COOKING, EVERY WAY IS A SLOW MOVEMENT