I made this last night for dinner, My Gf has a special diet and almost everything upsets her stomach. This rice was not only delicious, but her stomach was happy too! I can't wait to more of your recipes.
Bobbi G do you have a Nasi Lemak recipe you can share? I lived in Malaysia for close to 6 years but I just never bothered to get a recipe because it was always readily available for RM2. A sambal recipe would be nice too 🙈.
These "Food Wishes" cooking videos are simply the greatest. The recipes are simple and attainable. The instructions thoroughly convey the required recipe steps, as well as, the often omitted, culinary finesse. More importantly, the student is gently guided by an expert chef that possesses excellent communication and teaching skills for training novice and experienced cooks.
I made this recipe and it is a keeper. I used long grain rice, crushed red pepper and powdered ginger, and I forgot to add the bay leaf. I made it on a glass-topped range which gave inconsistent results, a little under-done. I think that a gas range for non-stop heat would have been better, or regular black coil burner. Perhaps a rice cooker would work. Maybe add a little more salt and red pepper next time. Update: Just 10 hours later I made this again, this time for a potluck lunch. I made a double recipe using an enamel dutch oven. I used jasmine rice, crushed red chili, ginger that I minced in a mini food processor. Doubling cause no problem, it all came out tender. I think the flavor could be ramped up a bit with more salt and red pepper, maybe cayenne and garlic too. Update: I made this again with 1t pepper flakes and 1/2t cayenne. Still could be a little spicier. Not sure how to balance the heat with the flavor. Needs a tad more salt. Next time I will add 1/2c more water for a creamier texture. This is a great recipe. Added 5/20/17: I attempted to make this in a rice cooker, but it did not work. The cooker reached the target temperature too quickly because the rice mixture was too thick. Rice cookers need a watery mixture to work correctly.
Do you think this would work as well in my fancy rice cooker? My intuition is that it would work fine, but you are the Chef John of knowing what's goin' on.
I recommend Beth Hensperger & Julie Kaufmann's "The Ultimate Rice Cooker Cookbook". There's a similar recipe in there for "Balinese Turmeric and Coconut Rice (Nasi Kuning)" which can be made in either a fuzzy logic or on/off rice cooker. It leaves out the chilies and bay leaf, and puts in lemongrass and kaffir lime leaves, but I'm sure you could substitute Chef John's spices without affecting the resulting texture. The important quantities to get right for the rice cooker are the amounts of jasmine rice, water, and coconut milk (2c, 1.5c, & 1c, respectively; also 1 tsp salt & 1.5 tsp turmeric).
Today I made a "Chef John Asian Special" meal using four Food Wishes recipes: Penang Pork Satay, Peanut Dipping Sauce, Savory Coconut Rice, and Smashed Cucumber Salad. I used half long-grain, low-starch and have short-grain, high-starch rice in the coconut rice. It was all outstanding! Thanks once again, Chef John!!
Chef john!!!! Bless your hands!!!! I spent 15 minutes looking for a rice to go with salmon and I thoughy hmmm I wonder if there is a savory coconut rice and what did I find?! A video with that exact title AND THE BEST PART IT WAS YOURS!!! you came through again my man! Ma! Thank you!
Very nice CJ! Rice & Peas made with coconut milk is a staple in Jamaica. Basically we season the liquid with the likes of escallion, thyme, and a whole pepper (and salt) and cook the peas in it first. Then we add the rice afterwards and let simmer 20-30 mins undisturbed. Fluff and serve. Boom! 😍 The rice takes the colour of whatever peas you use. Traditional is red peas (kidney beans), and at Christmas it's gungu peas. My fave tho, is with black beans.
This recipe is so versatile I made this rice today for lunch and it was a hit. Like everyone else, I used what I had. I soaked the jasmine rice overnight rinsed it until the water ran clear. Sautéed 1/3 large red onion first and added ground ginger, salt and bay leaf. Next time I want to add the turmeric, which I didn’t have this time. I followed the cooking instructions and it was perfect. My guests don’t do spicy so I omitted the red pepper. I made five cups of rice with two cans of coconut milk with 1/2 cup of water. It tasted even better at dinner. I served it with honey garlic chicken and a citrus salad.
Im VERY skeptical of online "chefs" and recipes. Most are hacks with food that i wouldnt give my dog. This was the first Ive tried of yours after meaning to try a few ive seen so far. You've definitely earned my trust to try more. This was the best coconut rice I've ever had. Albeit i used plain long grain for not having jasmine on hand-could have only been better. I cant wait to try more of youre pieces and really hope to be giving as high a praise every time. Great job!!
Cooked this last night using the recipe with the use of chicken stock instead of plain water. It was tough obeying the rules for stirring...but I submitted! Perfect time to toast the coconut flakes. This was the best savory rice recipe I have ever tasted! Served this with my own yellow Madras Curried chicken!
I just found your channel when I was searching how to make leak and potato soup. I love your style. I am making the cold version of the soup. it is 115°F here in Phoenix, AZ today. Cheers!
My Iranian friend uses the same method, but also adds two lemon halves to the rice, peel and all, not squeezed and cooks everything together. Combined with the coconut milk, this produces a wonderful parfume of an aroma, and it's hands down the best rice to go along with your curries.
Thank you for this recipe, Chef John. It has quickly become a family favorite, my 22 month old daughter quite literally shoves it in her mouth by the handful, and my wife has told me she would eat this rice nearly every night.
I'm not going to make this - I knew before watching I'm not going to make this - Just have to watch Chef John and read the comments. Such an enjoyable part of my day. I am however going to make the hoisin beef when it comes up.. so please Chef John, do share pleeeeeeeease :D
hi im a regular follower of your channel and tried many recipes too. i request you to also make a video on which kind of pots and pans we should be using for specific cooking and baking. like what pan are you using right now for this recipe? and how to care for the pots and pans. Thank you
John, You are a master of the narrative. Amazing how you tell a story in under five minutes. It's addictive binge watching your videos. You put excellent effort into these. Amazing because you do these in an American home kitchen, not a pro studio.
This looks delicious and I will definitely try it. I've cooked coconut rice a few times and instead of using the spices in this recipe I only use salt and finely grated zest from one lime. Works great with chicken or salmon. :)
In Malaysia and Singapore we eat this with sambal(spicy sauce), anchovies, ground nuts, egg and fried chicken/fried fish and we called it NASI LEMAK!!!
I love watching your videos- my husband (also a chef) has been thrilled at the culinary changes in the house since I found your channel! Can you do a fiddlehead video? Tis the season! Thanks Chef!
Nice! I tend to vary my rice dishes every now and then. I always love to add 3 or 4 crunched up Kaffir lime leaves with 2 or 3 star anise pods into the mix. Really brings out the fresh aromas. To get more coconut flavor, try adding some desiccated coconut into the rice before you cook it. And for those who like a sweeter flavor, try adding a tablespoon of sweetened condensed milk in with the coconut.
in Indonesia, they pack the uncooked rice in banana leaf and then cook it in a steamer until it's cooked through. I've tried it once. The texture is a lot better and the aroma is otherworldly. Banana leaf and rice is the most underrated combination ever. In fact, banana leaf is the most underrated ingredients ever.
Okay. So we make our own coconut milk here, fresh from the shell (thickly grated into water). Do you think the measurements for this rice is the same? Aim for a can or reduce to a cup? What on do you think?
hey there , great channel . I love your whole style of commentray which I find unpretentiously inronic. Just a quick request, would you maybe consider doing something with cellery root , but maybe not a soup
Hard to believe how I was able to make such a perfectly cooked rice without peeking in. Fragrant and delicious! I added cilantro and kidney beans and served with a chicken dish.
Okay, so this is not the most complicated dish (but one of the most delicious), so I have a question. Is there ANYTHING you can't cook to be the most utterly beautiful and delicious thing we've ever seen and tasted???
Hello Chef John, could I use a rice like this to make stuffed lotus leaves? (Lo Mai Gai) I know it's done with steamed short grain rice. But since this rice is sticky, maybe it could work. Thanks!
goodness that looks so good, so with Jasmine rice you don't have to rinse it first before cooking? What about any rice do you always need to rinse it first?
Bridget Umphryes actually rice should always be rinsed if cooked via the absorption method. Rinsing helps wash away excess starch, and thereby ensuring a fluffier texture. That being said, those who prefer them sticker could forgo the washing... I guess........
Seriously, Do not peek, Do not Stir, this cracks the grain of the rice perfectly. My sister always stirs my rice! This is the perfect way to cook any rice. water, salt, rice, cover, cook 18 mins, serve :-)
Chef John. You should do a video of the sweet black coconut rice dessert they serve at thai restaurants. I've been looking for a recipe on that. Also it's my birthday next week so....you should feel pressured to make that happen.
Do you have a sweet version? I quite like the semi-sweet kind that I often get at Thai restaurants. I've never been able to duplicate it quite right (it's always too bland and not "coconut-ee enough" for some reason).
that looks and sounds really good. I would add some lime zest to the mix to give it a nice fresh exotic flavor. all in all its a nice simple recipe. thanks for sharing. : )
When he said "with the weather warming up" I cried a little inside cause its still super cold in Ottawa, and its been raining an absurd amount for the last few weeks so its been especially cold for may T,T. Atleast chef john cheers me up!
A tip from Dominican rice cooking: In the sink, rinse the rice by covering it with cold water and swirling it around the pan until you get milky looking water (10 seconds), drain and repeat two more times. This will minimize the stickiness of rice by getting rinsing off some of the starch. The result is beautiful, fluffy rice. It looks better on the plate, and feel better in your mouth. The taste is all up to you.
I made this last night for dinner, My Gf has a special diet and almost everything upsets her stomach. This rice was not only delicious, but her stomach was happy too! I can't wait to more of your recipes.
Rice cooked with coconut milk is a staple in my country Malaysia! We absolutely love this stuff! Anytime of the day is the perfect time for it.
Chef John needs to make Nasi Lemak!
Bobbi G If he mastered the rice, then he's gotta master the sambal too
Bobbi G do you have a Nasi Lemak recipe you can share? I lived in Malaysia for close to 6 years but I just never bothered to get a recipe because it was always readily available for RM2. A sambal recipe would be nice too 🙈.
TheBChicka You are just one google search away, show some initiative my friend.
James Wong Yes! It would be awesome to see Chef John's take on Sambal
These "Food Wishes" cooking videos are simply the greatest. The recipes are simple and attainable. The instructions thoroughly convey the required recipe steps, as well as, the often omitted, culinary finesse. More importantly, the student is gently guided by an expert chef that possesses excellent communication and teaching skills for training novice and experienced cooks.
Am I allowed to look at the rice if I have a glass lid?
no
hans no
hans lol no 🤣🤣🤣🤣🤣🤣🤣
don't do it hans
It's okay if you're solo Hans.......didn't Chef John did say it was a lite an saber'y side dish....... ;^)
I made this recipe and it is a keeper. I used long grain rice, crushed red pepper and powdered ginger, and I forgot to add the bay leaf. I made it on a glass-topped range which gave inconsistent results, a little under-done. I think that a gas range for non-stop heat would have been better, or regular black coil burner. Perhaps a rice cooker would work. Maybe add a little more salt and red pepper next time.
Update: Just 10 hours later I made this again, this time for a potluck lunch. I made a double recipe using an enamel dutch oven. I used jasmine rice, crushed red chili, ginger that I minced in a mini food processor. Doubling cause no problem, it all came out tender. I think the flavor could be ramped up a bit with more salt and red pepper, maybe cayenne and garlic too.
Update: I made this again with 1t pepper flakes and 1/2t cayenne. Still could be a little spicier. Not sure how to balance the heat with the flavor. Needs a tad more salt. Next time I will add 1/2c more water for a creamier texture. This is a great recipe.
Added 5/20/17: I attempted to make this in a rice cooker, but it did not work. The cooker reached the target temperature too quickly because the rice mixture was too thick. Rice cookers need a watery mixture to work correctly.
Do you think this would work as well in my fancy rice cooker? My intuition is that it would work fine, but you are the Chef John of knowing what's goin' on.
Give it a try. As Chef John would say, "that's you cooking!"
Derek Lowrie 😂
Derek Lowrie yes it would. I have done that several times.
I recommend Beth Hensperger & Julie Kaufmann's "The Ultimate Rice Cooker Cookbook". There's a similar recipe in there for "Balinese Turmeric and Coconut Rice (Nasi Kuning)" which can be made in either a fuzzy logic or on/off rice cooker. It leaves out the chilies and bay leaf, and puts in lemongrass and kaffir lime leaves, but I'm sure you could substitute Chef John's spices without affecting the resulting texture. The important quantities to get right for the rice cooker are the amounts of jasmine rice, water, and coconut milk (2c, 1.5c, & 1c, respectively; also 1 tsp salt & 1.5 tsp turmeric).
Yes, it does.
I Always do it in the rice cooker.
I used to hate to cook but now because of chef John I've found this new love for cooking and people also complement me on my food 👌❤
Mahreen Anwer me too
Today I made a "Chef John Asian Special" meal using four Food Wishes recipes: Penang Pork Satay, Peanut Dipping Sauce, Savory Coconut Rice, and Smashed Cucumber Salad. I used half long-grain, low-starch and have short-grain, high-starch rice in the coconut rice. It was all outstanding! Thanks once again, Chef John!!
mmmmm I just had coconut rice similar to this at a seafood restaurant here in Florida!! Thank you so much for the recipe!!
Chef john!!!! Bless your hands!!!! I spent 15 minutes looking for a rice to go with salmon and I thoughy hmmm I wonder if there is a savory coconut rice and what did I find?! A video with that exact title AND THE BEST PART IT WAS YOURS!!! you came through again my man! Ma! Thank you!
I don't think anyone realises how much I LOVE coconut rice. Absolute favourite!! Will try this method
Wow. I literally made coconut rice last night!! Get out of my mind!
Very nice CJ! Rice & Peas made with coconut milk is a staple in Jamaica. Basically we season the liquid with the likes of escallion, thyme, and a whole pepper (and salt) and cook the peas in it first. Then we add the rice afterwards and let simmer 20-30 mins undisturbed. Fluff and serve. Boom! 😍
The rice takes the colour of whatever peas you use. Traditional is red peas (kidney beans), and at Christmas it's gungu peas. My fave tho, is with black beans.
I love how your recipes show great cuisines and new things..
RORO roro i just got back from the doctor, i have cancer. he said it got it from your comment.
RORO roro ooooh lol
This recipe is so versatile I made this rice today for lunch and it was a hit. Like everyone else, I used what I had. I soaked the jasmine rice overnight rinsed it until the water ran clear. Sautéed 1/3 large red onion first and added ground ginger, salt and bay leaf. Next time I want to add the turmeric, which I didn’t have this time. I followed the cooking instructions and it was perfect. My guests don’t do spicy so I omitted the red pepper. I made five cups of rice with two cans of coconut milk with 1/2 cup of water. It tasted even better at dinner. I served it with honey garlic chicken and a citrus salad.
Im VERY skeptical of online "chefs" and recipes. Most are hacks with food that i wouldnt give my dog. This was the first Ive tried of yours after meaning to try a few ive seen so far.
You've definitely earned my trust to try more. This was the best coconut rice I've ever had. Albeit i used plain long grain for not having jasmine on hand-could have only been better.
I cant wait to try more of youre pieces and really hope to be giving as high a praise every time. Great job!!
I always watch the entire ad just because I love chef John and his dishes so much 😍
I reAllY lovE thIs shOw. EspecIallY the deAdpAn delIverY!
Cooked this last night using the recipe with the use of chicken stock instead of plain water. It was tough obeying the rules for stirring...but I submitted! Perfect time to toast the coconut flakes. This was the best savory rice recipe I have ever tasted! Served this with my own yellow Madras Curried chicken!
This is the easiest and most delicious looking rice recipe I've seen in a while.
I just found your channel when I was searching how to make leak and potato soup. I love your style. I am making the cold version of the soup. it is 115°F here in Phoenix, AZ today.
Cheers!
great vid chef! in indonesia it called "nasi uduk". and if you add more fresh turmeric it become "nasi kuning" which mean yellow rice :D
This looks perfect! That's always my issue with coconut rice, too sweet. I'm definitely going to try this!
I think ive had coconut rice atleast 4 times a week at the very least since forever... Glad more people will be able to enjoy it
I just made this for Mother's Day! I used it as a side with some roasted vegetables and some Tuna steaks! Fantastic for sure! Thanks Chef John!
I used Alton Brown's recipe for grilled skirt steak and put it over this coconut rice and it was probably the best thing I've ever eaten.
It's true...Turmeric is great for whatever ails you! Great recipe!
My Iranian friend uses the same method, but also adds two lemon halves to the rice, peel and all, not squeezed and cooks everything together. Combined with the coconut milk, this produces a wonderful parfume of an aroma, and it's hands down the best rice to go along with your curries.
Hi Chef. I was in Colombia recently, and they make a coconut rice that is fantastic. It is called Arroz con Coco. Look into it, you will love it!
Thank you for this recipe, Chef John. It has quickly become a family favorite, my 22 month old daughter quite literally shoves it in her mouth by the handful, and my wife has told me she would eat this rice nearly every night.
I'm not going to make this - I knew before watching I'm not going to make this - Just have to watch Chef John and read the comments. Such an enjoyable part of my day.
I am however going to make the hoisin beef when it comes up.. so please Chef John, do share pleeeeeeeease :D
hi im a regular follower of your channel and tried many recipes too. i request you to also make a video on which kind of pots and pans we should be using for specific cooking and baking. like what pan are you using right now for this recipe? and how to care for the pots and pans. Thank you
John, You are a master of the narrative. Amazing how you tell a story in under five minutes. It's addictive binge watching your videos. You put excellent effort into these. Amazing because you do these in an American home kitchen, not a pro studio.
This looks delicious and I will definitely try it. I've cooked coconut rice a few times and instead of using the spices in this recipe I only use salt and finely grated zest from one lime. Works great with chicken or salmon. :)
I'm part spanish growing up we use to have coconut rice, (used unsweetened coconut milk) peigon peas with chicken. Always so good and very filling
I've made this and it comes out delicious 😋
Chef ... your take is Awesome!! Thanks :)
I cannot wait to try this. Thanks chef.
Pretty and simple(my next food endeavor).
I make coconut rice all the time! It's my fav ❤
In Malaysia and Singapore we eat this with sambal(spicy sauce), anchovies, ground nuts, egg and fried chicken/fried fish and we called it NASI LEMAK!!!
I love watching your videos- my husband (also a chef) has been thrilled at the culinary changes in the house since I found your channel! Can you do a fiddlehead video? Tis the season! Thanks Chef!
The way he ends his sentences is killing me 😂
Yes it’s F*cking hilarious man 😂😂😂😂😂
Me tooooo 😅
Your voice is quite rhythmic , at the end you have this squeak almost . Enjoyed the video too!
come here just to feed my eyes to eat this visual foods when not even preparing foods for dinner. love this.!
Awesome! Thanks for the vid. I am going to attempt this in a rice cooker. Wish me Luck.
Thanks Chef John. Your the best!
As always an awesome recipe by the chef, definitely a side dish I will be making this summer for whatever I'm bbq'ing.
Nice! I tend to vary my rice dishes every now and then. I always love to add 3 or 4 crunched up Kaffir lime leaves with 2 or 3 star anise pods into the mix. Really brings out the fresh aromas. To get more coconut flavor, try adding some desiccated coconut into the rice before you cook it. And for those who like a sweeter flavor, try adding a tablespoon of sweetened condensed milk in with the coconut.
That looks so delicious! You sure have a good video camera! Is it 4K?
thanks for the insp! i made this and it was awesome. sunny hugs from oakland!
Best rice I ever ate!! Thank you!
Looks good, sounds delicious
I made this recipe tonight and it was delicious 😀 Thanks
delicious ....coconut rice looking great
in Indonesia, they pack the uncooked rice in banana leaf and then cook it in a steamer until it's cooked through.
I've tried it once. The texture is a lot better and the aroma is otherworldly. Banana leaf and rice is the most underrated combination ever. In fact, banana leaf is the most underrated ingredients ever.
I made this last night. it was FANTASTIC. I grilled some flank steak with a korean marinade. The meat was good, but the rice made the dish!
Okay. So we make our own coconut milk here, fresh from the shell (thickly grated into water). Do you think the measurements for this rice is the same? Aim for a can or reduce to a cup? What on do you think?
I need to taste this immediately.
I have to try this tonight 😊
Is always so nice to hear your voice! 😘love your videos
Looks delicious will try it
hey there , great channel . I love your whole style of commentray which I find unpretentiously inronic. Just a quick request, would you maybe consider doing something with cellery root , but maybe not a soup
My latest food wish is without a doubt would be Japanese Oyakodon!
I'd love to see you attempt a dish like this!
Will you do an indoor herb garden? It's winter 8 months of the year where I live...
Hard to believe how I was able to make such a perfectly cooked rice without peeking in. Fragrant and delicious!
I added cilantro and kidney beans and served with a chicken dish.
How different would the rice be if we cook it in a rice cooker? Is it recommended?
Okay, so this is not the most complicated dish (but one of the most delicious), so I have a question. Is there ANYTHING you can't cook to be the most utterly beautiful and delicious thing we've ever seen and tasted???
thanks again for your time to share.
Awesome!!! Thanks chef 👨🍳
Hello Chef John, could I use a rice like this to make stuffed lotus leaves? (Lo Mai Gai) I know it's done with steamed short grain rice. But since this rice is sticky, maybe it could work.
Thanks!
would it be OK to use wild rice with this recipe? would it change the flavor or cook time?
YAY!!!! Long Time no see! I love coconut rice! eat it daily being .. carribean and all :p
goodness that looks so good, so with Jasmine rice you don't have to rinse it first before cooking? What about any rice do you always need to rinse it first?
Bridget Umphryes actually rice should always be rinsed if cooked via the absorption method. Rinsing helps wash away excess starch, and thereby ensuring a fluffier texture. That being said, those who prefer them sticker could forgo the washing... I guess........
Thanks so much I asked because sometimes I see people cook with rice rinsed or just use it dry now i know
This looks sooooo good! I'm so making this recipe!
hola soy mexicana saludos . riquísimos sus recetas vivo en por vallarta sal. lo mejor es q se pueden traducir en español abrazos
Cool! I literally just made this yesterday with chana masala😍
I was just thinking this would go great with Indian food!
You better show us how to make that beef. It looks supremely delicious!!
Seriously, Do not peek, Do not Stir, this cracks the grain of the rice perfectly. My sister always stirs my rice! This is the perfect way to cook any rice. water, salt, rice, cover, cook 18 mins, serve :-)
Waynes Grid I never ever stirred rice my whole life!
Depends how hot your heat source is.
If your heat is too high, turn it down more. If it still burns, buy better pans with a thick bottom for even heat transfer.
any chance this is doable on a 50 bucks induction stove top? far as i heard those things only do binary pulsing, and i recon that will burn the milk?
Hey Chef John, how would these fit with a curry?
Love.
Seems rich but delicious!
: ) Vinnie Price pun made this a perfect recipe and I plan to try it this weekend.
I love ur recipes... do u have cooking school?
Do you wash the rice before cooking..? I would taught to either soak and rinse or turn in a little oil over a low heat before adding liquid.
Chef John. You should do a video of the sweet black coconut rice dessert they serve at thai restaurants. I've been looking for a recipe on that. Also it's my birthday next week so....you should feel pressured to make that happen.
Do you have a sweet version? I quite like the semi-sweet kind that I often get at Thai restaurants. I've never been able to duplicate it quite right (it's always too bland and not "coconut-ee enough" for some reason).
This looks delicious!
What do you recommend as a side with Coconut Glazed Chicken?
we call it "nasi uduk" in indonesia, usually for breakfast :)
a great video, btw :)
This sounds absolutely delicious. Im currently stuck in a place where I cannot leave for a while. Who wants to bring me some?
This came out great
Is it a type of desert like rice pudding or can you serve it with beef, chicken, fish, soups or stews etc.?
that looks and sounds really good. I would add some lime zest to the mix to give it a nice fresh exotic flavor. all in all its a nice simple recipe. thanks for sharing. : )
Thanks chef. Somewhat similar to Indonesian Nasi Uduk, For more south east asia take just serve with fried chicken, or satay and sambal.
Hi chef John. Is there any marzipan recipe that you could share?
When he said "with the weather warming up" I cried a little inside cause its still super cold in Ottawa, and its been raining an absurd amount for the last few weeks so its been especially cold for may T,T. Atleast chef john cheers me up!
A tip from Dominican rice cooking: In the sink, rinse the rice by covering it with cold water and swirling it around the pan until you get milky looking water (10 seconds), drain and repeat two more times. This will minimize the stickiness of rice by getting rinsing off some of the starch. The result is beautiful, fluffy rice. It looks better on the plate, and feel better in your mouth. The taste is all up to you.
This guy has the most hilarious fan base ever 😂😂😂 I subscribed to read the comments every time you post
will this recipe work with a rice cooker or do i need to change anything?