I have used both PC. I found the 1 to 1 ratio fine with instant pot but my ninja foodi 1 to 1 1/4 cup water. I used the rice setting on the instant pot but the ninja I cooked 1 cup for 7 min. It was a 5 qt ninja foodi. I had to add time because I'm sure the heating element is smaller than the 6.5 qt. But I recently bought a 6.5 qt and I will stick to the 1 1/4 cup water per 1 cup rice. Over here basmati rice is very common and the way I was taught is 1 1/4 cup rice to one cup liquid. It's a very sensitive rice. It also doesn't have as much starch as others. On the glycemic index it's a 55 rather lower than the others. But I feel your correct it depends on the rice.
How does the cleanup compare? I used to have an instant pot before moving and am shopping for a new cooker, and the main issue I had with the IP vs a dedicated zojirushi rice cooker was the fact that cleanup with the IP was worse due to the rice sticking. Does the Ninja cook the rice without too much residue sticking?
I grew up with 1 cup rice to 1.25 liquid. We also washed the rice 3 times to remove the excess starch, making the rice less sticky. After it's done cooking, we also let it sit in the pot covered at least another 5 to 10 minutes to finish steaming. Hope that helps.
Great video John. Very helpful comparisons and recipes. I can't say enough about the Ninja Foodi non-stick liner. I started with an Instant Pot, and still love it, but the Foodi liner is awesome...I too, like to use broth when making rice, and tend to use recipes and methods similar to yours. Thanks for your channel and videos...Thought your comment about after 3 days, your wife was sick of the smell of rice was very funny...LOL You do very thorough comparisons...Thank you!
I was going to comment the same about liquid measuring cups and dry measuring cups being different. Many people aren't aware of that. Good info though and thank you so much for taking the time to share your experiences with us. Thumbs up!
I watched your video tonight and followed your method at the end. I used a mix of 2 enriched long grain rice from the commodities box. My rice was cooked perfectly. I used my ninja foodi on low pressure for 3 minutes and natural release for 15 minutes, I was busy. I only had 2.5 cups of rice , in a dry measure cup and added a 32 oz chicken broth. I did rince my rice which I usually don't beforehand. Thanks for the great comparison!
another thing that should be mentioned is that all rices will cook differently. Especially beware of instant or "parboiled" which cook faster with less water. Also brown rices will tend to take longer to cook.
Awesome video. Thanks, John. I have spent my entire life around billiards. I've played for 35 years. It surely does look like you have covered your billiard table to have a nice large workspace. That's a good idea. I just hope you get a chance to play every once in a while. Having your own table is a true gift. God bless you!
@@JohnSanders - Thank you for all the great information and recipes. I just discovered your channel today, and have been enjoying it greatly. Thanks again. :D
Thanks for this video. Very interesting. I'm always striving for fluffy rice too. I think I'm glad I bought the ninja. I'm really loving it and your videos are helping me alot.
@@JohnSanders Measuring cups are designed to measure liquids, which have a different volume than a cup of solid materials. The measuring cup coming with the IP is designed to measure solids, so it will not be a cup when put into a liquid measuring cup. But it is a cup if you put it in a solid measuring cup. The same is true for any handheld stainless steel/rubber measuring cups.
@@zacharylincoln1896 I think I understand but I think a lot of people including myself assume that when a recipe calls for a cup, it is referring to the normal kitchen sized cup that is for liquid...(if I understand the normal kitchen cup is for liquid??) And just to understand better, if a cake recipe calls for flour should I use a different cup? And thank you very much for explaining..and..thank you for watching!
There are two different measurements ways in a kitchen, dried measurements and wet measurements. Each has their own sources wet uses a typical measuring cup dry measuring cups comes in different sizes such as 1 cup, 1/3 cup, 1/2 cup, 1/4 cup. In professional kitchens we also weigh everything by weight to make sure to get the exact weight for each recipe which is more exact.
Can you clarify which measuring cup you used for the Ninja for the second batch you made(the Basmati rice)? In other words, did you use a standard (dry) measuring cup or did you use the smaller rice cup when you made the Basmati rice in the Ninja?
I honestly don't remember but it's the ratio that matters... in other words if the ratio is 1 to 1 on the rice you are cooking just use the same cup to measure the water and the rice to the desired amount... hope this helps and thanks for watching!!!
if you pre-wash and strain the dry rice multiple times it won't cook up as sticky because you've washed away a lot of the excess starches. But you will also lose some of the fortified vitamins they add to it. I recommend long grain basmati rice to be the least sticky. Regular white rice and short grain sushi rice will be the stickiest.
Great video. I love rice in the instant pot and I'm sure the Ninja would be good also. I make mine basically the same as you but before adding the liquid I saute the rice in some butter until it looks dry and starts to change color a little. Always comes out fluffy.
I concur with this technique. I have cooked rice on a regular pot for many years until I started using a rice cooker with a saute mode. I now use the Ninja mainly for the speed but still saute rice in some kind of fat with spices before adding the broth. Fork the rice after the cooking completes and let it rest for a while. For fried rice I let cool completely, overnight in refrigerator is usually best but that adds time for a good fried rice dish.
I plan to try this soon, could either of you describe in a little more detail such as how much butter or fat per cup of rice, and Bob Wells, when you say until it looks dry, do you mean after the butter is absorbed into the rice? Thank you both for sharing your method and results.
@@JohnSanders "Basmati rice" I rinse the rice in a sieve until the water runs clear. Then drain it pretty good and put it in the instant pot with a tablespoon of butter for one cup of rice. I saute the rice until all the water evaporates and the rice starts to turn translucent. You can hear it sizzle. Sometimes I put in a teaspoon of cumin and some garlic and saute a little before adding the water. A quarter cup of golden raisins are good too. Add 1.5 cups of water and push the rice button set to 8 minutes followed up with a quick release. When done I add sometimes add frozen peas and put the lid back on until the peas are defrosted. Then fork the rice like Eric said.
Hello...I was able to get fluffy rice using Ninja Foodi. I also use Royal Basmati rice. 1-I add couple of tablespoons of oil in the pot on sear/saute 2-I add 3 regular cups of rice...I stir it and leave it for few minutes until it's a bit golden (This second step is what makes it fluffy) 3-I add 3 and 1 third of regular cups of water 4-I set the pressure cook on high for 3 minutes 5-I use 10 minutes of natural release. I get a perfect fluffy white rice. Try it...you'll like it.
any thoughts on cooking sushi rice in ninja foodi? Tried pressure cooker for 4 minutes then wait 10 minutes for release of steam but seemed mushy. Ratio was 1 to 1 rice to water. Noticed you pressure cooked rice 2-3 minutes.
hey, thanks for the video! i got a new ninja foodi and its my first time using it! i saw some videos that call for a boiling hot water to put in pressure cooker and then seal it, is that necessary? they claim that putting cold water (avg. temp tap water) may later burn the bottom of the rice in the pressure cooker. what do u think? thanks!
Hard to say but I've never tried that method...I have some videos on what I call fail proof which puts the rice in a pan inside the cooker... never had any issues using that method...
@@JohnSanders i know, i think you didnt get me right. I mean when you put the uncooked rice in the pressure cooker, do you use hot water or cold water to cook it? In other words when put the rice in the cooker to cook it you add water and seal it to pressure cook, should the water you put before sealing it and cook it be hot or cold (tap water)?
How do you rinse your rice? Rinse and strain the rice at least three times to help remove most of the starch. Use your hand to agitate the rice while you rinse it.
That is usually what I do but sometimes I just keep doing it until the standing water around the rice (before I pour it off) is really clear..Thanks for for the tip and for watching!!
I have never rinsed my rice. White or brown. For white rice, I put whatever amount I want in a pot, on the stove (I don't have one of these gizmos), and then I put in enough water so that it comes to my first knuckle with my fingertip just touching the top of the rice. So one knuckle of water above the rice. This is for white rice. Cook on stove 20 minutes and it's perfect every time. I put some chicken bullion in there usually. For brown rice it's 45 minutes and I follow the directions on the bag and can only do a small batch at a time. The ratio of water to rice is a bit different too.
My go to for white rice in instant pot is 1 cup rice to 1 1/4 liquid. I do rinse mine. Cook 8 minutes hi 10 minutes natural release. It is always stickie upon opening lid. I let it sit for a few and fluff it with fork add butter, salt and pepper. Once it sets out and dries out a little, I notice no stickiness and am pleased with the results.
John, it’s the type of rice that makes that difference. Basmati is just a drier, fluffier rice. The regular long grain is hard to get that texture with, but everyone has their own likes! My family prefers the slightly sticky texture. I have noticed when I add some fat - as your broth has a bit- it does make it fluffier. Thanks for the video! I was trying to figure out why mine wasn’t coming out like my rice cooker and I now know it’s the cup measurement!
@@JohnSanders I never thought of using Chicken Broth...that will add a nice taste. Plus I like putting peas in plain white rice....will let you know how it turns out.
I melt a little butter in the inner pot and put in the rice and cook it till it starts to look clear then I add the liquid and finish as the recipe calls for. Learned this from vidoe of Julia Childs
Great video! Do you have any advice about sautéing the rice in the ninja foodi and for how long, before cooking the rice in the pressure cooker ?? Thanks :)
Well...years ago I was somewhat pudgy (kinda still am) and earned the the nickname Jelly Belly and over the years that got shortened to jelly then when AOL came along my screen name came to be Jelly007...wow, that was a memory lane trip but thanks for asking and thanks for watching...Jelly
@@JohnSanders One of my best friends' name is Janell, and I've taken to fondly calling her Janelly Belly. I think she likes it, but it's not a reference to her tummy. Now you've made me miss her..... :(
@@dianaverhulst3407 it takes awhile to get used to that name but it's kinda grows on you over the years...maybe she'll come around to it if she hasn't already LOL..oh.. And I'm honored!!
@@JohnSanders Ah, I think she secretly loved it. She never told me to stop. We just live and work 40 miles away from each other now so don't get to see each other but a few times each year.
So my significant father bought me the ninja foodie the one after the one you have and he has a instant pot I cooked rice in my ninja foodie my ratio was 1 1/2 cups of rice, 2 cups of beef broth, A little parsley, and a little salt, butter still came out sticky but really soft edible. My cook setting were high, 2 minutes ans 10 minutes slow release completely done can’t wait to try more recipes
Great videos John. I’m in the market for either an Instant Pot (IP) or Ninja I’ve heard that cooking rice in a ceramic pot is better than a metallic pot. If so, maybe that could explain why some rice stuck to the pot’s bottom in the IP but not int he Foodi? If this logic is also correct, then wouldn’t using an IP ceramic pot be very similar & have mostly the same result as the Foodi’s ceramic pot?
I think so...they are similar in design but doesn't seem to be the same material...just by looking...I have not cooked in my instant pot ceramic yet...but...It does not have the thick heavy bottom I love so much as in the stainless pot...but neither does the foodi...kinda wished they had included that on their ceramic pot...just sayin and thanks for watching!
The Ninja device i have that does the best job... by far... is the Ninja grill...i have a video of it posted below...thanks for watching!!! th-cam.com/video/gqDBM3DB3rQ/w-d-xo.html
I cook my rice in a saucepan with tight fitting lid, 1of rice 2 of water, bring to boil and hold for 2 minutes. Switch off, put a towel or couple of tea clothes on the lid and leave for 20 minutes - perfect rice. But love using multi cookers for other things - good demo
if the measuring cup has a spout it's liquid measure no spout is for dry ingredients so you can scrape top for full measure now this what i was taught but i would'nt take that to the bank. maybe in their world use their cup for both measures. good luck hope i did'nt make matters more confusing.
WIth the IP, after it is done, it will go to "keep warm" mode and it is counting how long it is in that mode. That is what is happening when it goes to 10 after done.
The NINJA goes to keep warm also and I've found that depending on how long it is going to be before served I sometimes turn that off to keep from drying out the rice..thanks for watching and commenting!
I do jasmine rice or Jasmine rice tidbit. The jasmine rice tidbit is broken up rice that may have broken in processing. It Cooks the exact same way that any rice Cooks it just helps me to spend less money at times when I need to save money. I find that basmati rice no matter how well I cook it I have to chew it forever and it's cooked all the way through I think it's just that you get more rice on a forkful. There's also a wonderful race that I love from Korea which is Gaba rice and it almost doesn't register in blood sugar so that in Korea it is marketed to diabetics but I like it anyway.
Great video while I recommend is I've tried many different ways also what helps is adding a little bit of oil in the water with the rice and just mixing it up and usually comes out fluffy and perfect every time
Just use the same cup to measure the water and the rice the ratio of rice and water would be same. I figured out later that the cup from the rice cookers doesn’t always necessarily Align but it works to the water level in the rice cooker. But as long you’re not using different measuring devices for water and rice you should be fine
Hi John & the others that shared his to do fluffy rice I did the saute in butter first and OMG it came out just the way I like my rice, thank y'all soooo much, John 007, keep up the great videos, I'm never to old to learn.
Thank you...I do realize that now...lol... but it did have me confused for awhile and I'm sure something else will get me again before long...lol... but thanks and thanks for watching!!!
I was thinking that too, I always measure in the respective dry/wet measuring cups. But in this instance a 1 to 1 ratio might negate that? It seems like it does in rice cookers.
I was trying to follow this video but it was abit difficult to watch. It seemed extremely complicated and rather long for something so simple. But I love the channel.
@@JohnSanders another trick to making fluffy separate rice grains is to use saute mode to toast the rice first in a little oil. Then add the water and pressure cook. That is the secret to chinese, indian, and mexican rice recipes. You gotta lighly brown the rice in oil first kinda like you do when making Rice-A-Roni.
I do not have a foodi BUT I simply follow my Instant Pot directions which are included with the appliance and rice has been great every time. If you see they are giving a weight of 250gm/ml for one 8oz cup not a 6 oz as you were talking about. I even adapted my stovetop PC rice cooking to their method. You know John sometimes it pays to follow manufacturers directions..sometimes not so much, but when cooking things like rice, they are my first choice. Long story short IP cup of rice is 250 grams.
@@JohnSanders Yes on the stovetop I was using the classic 1:1-5 ratio rice to fluid and 1:2 for brown rice with a 5-10 min cook and instant release by running under the cold faucet but I like the 10 min natural release especially in the summer when cold water is not available from florida faucets..
Hey, if the foodi say use one cup of rice to one cup of water. Why did you set the timer for two minute for three cups of rice. Would it be six minute for three cups of rice? Two minutes per cup of rice Maybe it would not come out sticky.
I usually cook rice pretty much the same amount of time no matter the amount... that being said it might come out better to adjust it some... thanks for the tip and thanks for watching!!!
@@JohnSanders thanks John I was just thinking about the amount of rice and the time pressure cooking it. You have some great videos. Keep up the the good work. I'm going to do a test run with two cup's of rice at 4 minutes. I' ll let you know the result's. Thanks again for your cooking tips. Have a great day.
i know i know. i'm from europe... but imperial system is supposed to be more of feel relatable measuring standard but it just seems so confusing. I cant help but think metric is more fool proof. Like 1meter is 100 centimeter (centi is latin for hundred or 0.01 meter) or 1 liter of water is 1000 cubic centimeter (10centimeter x 10 centimeter x10 centimeter =or all the dimensions of a 1liter container). it just looks more logical and easier to calculate? or is it just habits? Also I think all rices differ so i think it's very hard to get a perfect rice if you switch brands often and don't switch water ratio. Washing rice under running water until you almost get clear water will help a lot with the sticking because you have washed away a lot of excess starch. Also washing will pre soak your rice so you will have to adjust the water ratio when cooking. I usually use 1/1 ratio in my cheap ricecooker. Cooking under high pressure looks great but i wouldn't force the depressurization. maybe for the first 5 minutes.the build up steam will help fluff up the rice. just make sure the heating element is turned down low so you don't burn the bottom.
Hey, John. So far, I'm loving your videos, especially the ones on the Foodi. So for me, I use a 1:1 ratio of water to rice in the pressure cooker. Just before putting it under pressure, I add about a tablespoon of butter to the preheated pressure cooker. Then, once the butter has melted, I saute the rice in it until it develops a nutty aroma. Once that happens, I add my chicken broth and put it under pressure for ten minutes. When the time's up, I do a quick release, fluff with either a rice paddle or fork, and serve. Oh, and I also don't rinse my rice either. Also, it shouldn't matter which cup you use. Well-cooked rice is almost entirely about getting the ratio of rice to water right, whether that's using the 6-ounce Chinese/Japanese rice cup or an 8-ounce Western-style cup. Hope that helps.
I've actually been trying the saute step the last few times I've cooked rice and it does seem to help...thanks for the tips and thank you for watching!!
I don't think it is the machines. Your water to rice ratio and the pressure release are the causes of the difference results. You just have to micro adjust the variables.
I bet the rice cup being smaller than one cup is a marketing thing so the rice cooker companies can say they have an 8 cup rice cooker when in reality it's more like 6 cups. Similar to tv manufactures saying a tv is 52 inches and they measure diagonally. Makes their product seem bigger than it is.
I usually saute my rice in a little butter before cooking to coat the rice. Whether I rinse or not, the rice turns out the same. I have always cooked my rice using the absorption method, ratio of 1 cup rice to 1.5 water. Maybe in pressure cooker you need to use less water. I don't yet have a ninja foodi, watching videos has tempted me to buy one.
I have started adding butter sometimes too it does seem to help...I think the ninja foodi is a good purchase and does rice well along many other things... thank you for watching!!
Hey John! Love the channel!! I just made rice this weekend and wanted to share my results with you and the fans. I used Costco Blue Ribbon rice 1:1 ratio with stock, measured using a 1 cup measuring cup. I made 3 cups using better than bouillon stock, added a pinch of salt, hit the rice button on my Duo Plus, NR 10 minutes, and then QR. Rice came out perfect, fluffy, and no clumps.
I've seen east Indians on utube cook rice in big spagetti pot full with water for 2 c of rice, then check rice within time on bag, when they drain it, rice is all separated and loose
Yeah it doesnt matter the size of the cup. They say cup but it doesnt matter if its 100ML 200ML or 800ML. They refer to cups only to highlight the ratio of water to rice. It's not different from saying 1 shot glass of rice to 1.5 shot glasses of water. The standard of measurement doesn't matter, just the ratio does.
If cooking basmati rice you might try Pearling your rice after rinsing . Just add 2 to 3 tablespoons of Olive Oil and coat rice. They will stay separated and fluffy. Enjoy your videos!
It doesn't matter what cup you use, just as long as you use the same cup for both rice and water to get the ratio right. My rule of thumb was always 1 part rice to 2 parts water. Now that's for cooking the traditional way on the stove. I don't know about these newfangled instantaneous pots yall kids are raving about.
I just watched your video. I have eaten rice my whole life and all of a sudden the rice cookers have changed. First I cooked in a regular pot and then the wonderful rice cookers came out. Well last year I had to buy a new one and forget it I had to make adjustments to it also! I say if it ain't broke don't fix it! But I am old school. I appreciate your video. I don't use my instant for rice - I got a Zojirushi rice cooker and like I said I had to make adjustments to even it to get the texture the way I am used to and like. You kept saying you like your rice fluffy and the grains to be separate. You cannot get that with Medium Grain Rice. I prefer medium grain rice because I am used to it sticking a little bit - Japanese rice is like this. IF you prefer the separate grains you must use "Chinese rice" which if you notice when you go to a Chinese restaurant/or take-out the grains are separate. This is because they use LONG - GRAIN rice. Try using long - grain rice instead of the Medium Grain which Jasmine and some Basmati rice are Medium Grain. I agree, I could see that the Ninja cooked the rice much better than the InstaPot which look much sticker than in the ninja. If I was you I would put less of the broth in the InstaPot next time and I think your results will be less sticky. I was surprised that you put so much broth in your rice. I thought they were both gonna come out sticky and gummy. I was surprised with the results. Like you, I hate what I describe as GUMMY rice. But using medium grain rice will naturally stick some but not be gummy!! That's the difference. If you put some butter on your well cooked medium grain rice the grains will separate very nicely. But putting butter on GUMMY rice will NOT help at all. I Hope this helped you! I enjoyed your video.
Than you very much...I do use butter (or some type of oil) now and have recently gotten a better result...but, again, thank you for commenting, sharing your tips, and of course...Thanks for watching!!!
I was always taught that ‘cup’ was not a fixed measure, and that more important was the ratio of ingredients. Eg If 1:1 then whatever container you use for the first ingredient you use the same for the second ingredient, regardless of size. Which is fine if you only have two ingredients 😁
What i like about your videos, you never say "PERFECT' So many people with there cooking channel say " PERFECT". i get sick of that. Nothing, NOTHING, is perfect.
I do agree...especially rice in a pressure cooker..LOL...but thank you and I do have another method I have listed below that I am using now that seems to get a more perfect result. th-cam.com/video/GpO5bJoKpRc/w-d-xo.html Thanks for looking!!!
No sweat John. I actually like sticky rice much better than fluffy. I see no point in rinsing all the nutrients off the rice prior to cooking anyway. If I wanted that, I'd eat plain, boring ramen. 🤪 I think the majority of the World is on the metric system so the instructions are written for them.
It would be fluffy if you had fluffed it with a fork instead of stirring it around with the rice paddle. Rice paddle is pretty much for scooping out and not for fluffing rice. Just the tip! :-)
People..... Please! It does not matter the cup you use. Whatever you use, cook 1 whatever cup of rice and get this whatever cup again and add 2 cups of water. This is how you make rice in a normal pot. I have never seem someone so confused with the measurements before. The video drove me crazy!
I agree but sometimes a recipe calls for a cup of rice and doesn't specify, although I think it is to be assumed they mean a rice cup, but I rarely use them...thanks for watching!
Without reading all the posts, I would add that you will have better fluff if you fluff with a FORK when done, not the white plastic thing which smushes the rice grains together as they have all that moisture in them when you first open the pot. After the steam is released from the fork fluff, you'll have less sticky rice. Try that and let me know if the results aren't better no matter what.
Yes, I think pressure cooker rice might need to breath a little before fluffing or I certainly don't think it would hurt..thanks for watching and commenting!
My rice says to soak it ...it's amazing how much starch comes out if u soak and keep squeezing it for a few minutes... toooo much extra starch for my liking
all that white powder isn't all starch. Its also fortified vitamins and preservatives they add. Theres no doubt though if you thoroughly wash and drain the rice first before cooking it turns out much fluffier and less sticky.
I have used both PC. I found the 1 to 1 ratio fine with instant pot but my ninja foodi 1 to 1 1/4 cup water. I used the rice setting on the instant pot but the ninja I cooked 1 cup for 7 min. It was a 5 qt ninja foodi. I had to add time because I'm sure the heating element is smaller than the 6.5 qt. But I recently bought a 6.5 qt and I will stick to the 1 1/4 cup water per 1 cup rice. Over here basmati rice is very common and the way I was taught is 1 1/4 cup rice to one cup liquid. It's a very sensitive rice. It also doesn't have as much starch as others. On the glycemic index it's a 55 rather lower than the others. But I feel your correct it depends on the rice.
Thank you for sharing... that is some very good info to know!!!
Is it 1 1/4 water to 1 cup rice or the opposite? I can't wait to try it
Yes..1 1/4 cup of water...thanks for watching!!!
How does the cleanup compare? I used to have an instant pot before moving and am shopping for a new cooker, and the main issue I had with the IP vs a dedicated zojirushi rice cooker was the fact that cleanup with the IP was worse due to the rice sticking. Does the Ninja cook the rice without too much residue sticking?
The Ninja has a very good non stick surface... cleans up really easy...thanks for watching!!!
I grew up with 1 cup rice to 1.25 liquid. We also washed the rice 3 times to remove the excess starch, making the rice less sticky. After it's done cooking, we also let it sit in the pot covered at least another 5 to 10 minutes to finish steaming. Hope that helps.
I just got my ninja and I will be coming back to see everything you have cooked so far. This is much help for me.
Glad I can be of help...you will love the Ninja...thanks for watching!
Great video John. Very helpful comparisons and recipes. I can't say enough about the Ninja Foodi non-stick liner. I started with an Instant Pot, and still love it, but the Foodi liner is awesome...I too, like to use broth when making rice, and tend to use recipes and methods similar to yours. Thanks for your channel and videos...Thought your comment about after 3 days, your wife was sick of the smell of rice was very funny...LOL You do very thorough comparisons...Thank you!
Thank you... glad you enjoyed it and thanks for watching!!!
I was going to comment the same about liquid measuring cups and dry measuring cups being different. Many people aren't aware of that. Good info though and thank you so much for taking the time to share your experiences with us. Thumbs up!
Thank you...and thanks for watching!
I watched your video tonight and followed your method at the end. I used a mix of 2 enriched long grain rice from the commodities box. My rice was cooked perfectly. I used my ninja foodi on low pressure for 3 minutes and natural release for 15 minutes, I was busy. I only had 2.5 cups of rice , in a dry measure cup and added a 32 oz chicken broth. I did rince my rice which I usually don't beforehand. Thanks for the great comparison!
Your very welcome and thank you for sharing your method!!
another thing that should be mentioned is that all rices will cook differently. Especially beware of instant or "parboiled" which cook faster with less water. Also brown rices will tend to take longer to cook.
Awesome video. Thanks, John.
I have spent my entire life around billiards. I've played for 35 years. It surely does look like you have covered your billiard table to have a nice large workspace. That's a good idea. I just hope you get a chance to play every once in a while. Having your own table is a true gift. God bless you!
I have since removed it but I did enjoy it.. just wasn't that good...lol... thank you for watching!!!
@@JohnSanders - Thank you for all the great information and recipes. I just discovered your channel today, and have been enjoying it greatly. Thanks again. :D
Thanks for this video. Very interesting. I'm always striving for fluffy rice too. I think I'm glad I bought the ninja. I'm really loving it and your videos are helping me alot.
Very glad to hear that..thanks for watching!
Dry Cup (the one you use for flour) is used for dry materials, a measuring cup is used for liquid measurements.
I'm still not sure I understand but thanks and thanks for watching and commenting
@@JohnSanders Measuring cups are designed to measure liquids, which have a different volume than a cup of solid materials. The measuring cup coming with the IP is designed to measure solids, so it will not be a cup when put into a liquid measuring cup. But it is a cup if you put it in a solid measuring cup. The same is true for any handheld stainless steel/rubber measuring cups.
@@zacharylincoln1896 I think I understand but I think a lot of people including myself assume that when a recipe calls for a cup, it is referring to the normal kitchen sized cup that is for liquid...(if I understand the normal kitchen cup is for liquid??) And just to understand better, if a cake recipe calls for flour should I use a different cup? And thank you very much for explaining..and..thank you for watching!
There are two different measurements ways in a kitchen, dried measurements and wet measurements. Each has their own sources wet uses a typical measuring cup dry measuring cups comes in different sizes such as 1 cup, 1/3 cup, 1/2 cup, 1/4 cup. In professional kitchens we also weigh everything by weight to make sure to get the exact weight for each recipe which is more exact.
@@Bandgeek94 thanks and thanks for watching!
Can you clarify which measuring cup you used for the Ninja for the second batch you made(the Basmati rice)? In other words, did you use a standard (dry) measuring cup or did you use the smaller rice cup when you made the Basmati rice in the Ninja?
I honestly don't remember but it's the ratio that matters... in other words if the ratio is 1 to 1 on the rice you are cooking just use the same cup to measure the water and the rice to the desired amount... hope this helps and thanks for watching!!!
if you pre-wash and strain the dry rice multiple times it won't cook up as sticky because you've washed away a lot of the excess starches. But you will also lose some of the fortified vitamins they add to it. I recommend long grain basmati rice to be the least sticky. Regular white rice and short grain sushi rice will be the stickiest.
Great video. I love rice in the instant pot and I'm sure the Ninja would be good also. I make mine basically the same as you but before adding the liquid I saute the rice in some butter until it looks dry and starts to change color a little. Always comes out fluffy.
I've never tried that but it sounds like a good idea, I need to try that sometime..thanks for watching and for sharing your method
I concur with this technique. I have cooked rice on a regular pot for many years until I started using a rice cooker with a saute mode. I now use the Ninja mainly for the speed but still saute rice in some kind of fat with spices before adding the broth. Fork the rice after the cooking completes and let it rest for a while. For fried rice I let cool completely, overnight in refrigerator is usually best but that adds time for a good fried rice dish.
I plan to try this soon, could either of you describe in a little more detail such as how much butter or fat per cup of rice, and Bob Wells, when you say until it looks dry, do you mean after the butter is absorbed into the rice? Thank you both for sharing your method and results.
@@JohnSanders "Basmati rice" I rinse the rice in a sieve until the water runs clear. Then drain it pretty good and put it in the instant pot with a tablespoon of butter for one cup of rice. I saute the rice until all the water evaporates and the rice starts to turn translucent. You can hear it sizzle. Sometimes I put in a teaspoon of cumin and some garlic and saute a little before adding the water. A quarter cup of golden raisins are good too. Add 1.5 cups of water and push the rice button set to 8 minutes followed up with a quick release. When done I add sometimes add frozen peas and put the lid back on until the peas are defrosted. Then fork the rice like Eric said.
@@BOBW805 that sounds fantastic, I will try that soon...thanks Bob
Hello...I was able to get fluffy rice using Ninja Foodi. I also use Royal Basmati rice.
1-I add couple of tablespoons of oil in the pot on sear/saute
2-I add 3 regular cups of rice...I stir it and leave it for few minutes until it's a bit golden (This second step is what makes it fluffy)
3-I add 3 and 1 third of regular cups of water
4-I set the pressure cook on high for 3 minutes
5-I use 10 minutes of natural release.
I get a perfect fluffy white rice.
Try it...you'll like it.
I have tried something like that and it did work really well... Thanks for sharing your method!!!
What kind of "cup" isn't a big deal.
Ratio of water to rice is more important.
I agree, thanks for watching!!
any thoughts on cooking sushi rice in ninja foodi? Tried pressure cooker for 4 minutes then wait 10 minutes for release of steam but seemed mushy. Ratio was 1 to 1 rice to water. Noticed you pressure cooked rice 2-3 minutes.
I have never tried to do sushi rice...I might give it some thought though...thanks for watching!!!
hey, thanks for the video! i got a new ninja foodi and its my first time using it! i saw some videos that call for a boiling hot water to put in pressure cooker and then seal it, is that necessary? they claim that putting cold water (avg. temp tap water) may later burn the bottom of the rice in the pressure cooker. what do u think? thanks!
Hard to say but I've never tried that method...I have some videos on what I call fail proof which puts the rice in a pan inside the cooker... never had any issues using that method...
@@JohnSanders i know, i think you didnt get me right. I mean when you put the uncooked rice in the pressure cooker, do you use hot water or cold water to cook it? In other words when put the rice in the cooker to cook it you add water and seal it to pressure cook, should the water you put before sealing it and cook it be hot or cold (tap water)?
I use cold water...
How do you rinse your rice? Rinse and strain the rice at least three times to help remove most of the starch. Use your hand to agitate the rice while you rinse it.
That is usually what I do but sometimes I just keep doing it until the standing water around the rice (before I pour it off) is really clear..Thanks for for the tip and for watching!!
I have never rinsed my rice. White or brown. For white rice, I put whatever amount I want in a pot, on the stove (I don't have one of these gizmos), and then I put in enough water so that it comes to my first knuckle with my fingertip just touching the top of the rice. So one knuckle of water above the rice. This is for white rice. Cook on stove 20 minutes and it's perfect every time. I put some chicken bullion in there usually.
For brown rice it's 45 minutes and I follow the directions on the bag and can only do a small batch at a time. The ratio of water to rice is a bit different too.
@@recoveringsoul755 thank you for sharing, I like that measuring method.. thank you for watching!!
John Sanders My parents taught me. Pretty easy.
@@recoveringsoul755 I’ve heard of people doing this before. I usually use a measuring cup, but I’m gonna try your method and see how it comes out. tfs
My go to for white rice in instant pot is 1 cup rice to 1 1/4 liquid. I do rinse mine. Cook 8 minutes hi 10 minutes natural release. It is always stickie upon opening lid. I let it sit for a few and fluff it with fork add butter, salt and pepper. Once it sets out and dries out a little, I notice no stickiness and am pleased with the results.
John, it’s the type of rice that makes that difference. Basmati is just a drier, fluffier rice. The regular long grain is hard to get that texture with, but everyone has their own likes! My family prefers the slightly sticky texture. I have noticed when I add some fat - as your broth has a bit- it does make it fluffier. Thanks for the video! I was trying to figure out why mine wasn’t coming out like my rice cooker and I now know it’s the cup measurement!
Your welcome glad I was able to help and thanks...I like sticky rice too and the fat definitely helps to make it fluffier... thanks for watching!!!
Hey John, what if I am using parboiled rice ? What ratio and min would you recommend with the ninja foodie? I am struggling to get my rice fluffy
I would try 1 to 1 and the method in the video below... hope this helps and thanks for watching!!!
th-cam.com/video/NCslbmX9TqE/w-d-xo.html
Have you ever used the sauté feature to brown the rice before pressure cooking? It makes for great Mexican rice!
I have with butter and it does work really well...
Very interesting video John...Thank You. I have never tried Rice in the IP...but will in the near future using the Chicken Broth.
It works for me Steve and it is always a good easy fast way to add a side and as always thanks for watching!
@@JohnSanders I never thought of using Chicken Broth...that will add a nice taste. Plus I like putting peas in plain white rice....will let you know how it turns out.
Sounds good...let me know
I melt a little butter in the inner pot and put in the rice and cook it till it starts to look clear then I add the liquid and finish as the recipe calls for. Learned this from vidoe of Julia Childs
I need to try that, thanks and thanks for watching!
further more i am learning everything i can about the ninja i am still waiting for delivery it has left the barn.
Great video! Do you have any advice about sautéing the rice in the ninja foodi and for how long, before cooking the rice in the pressure cooker ?? Thanks :)
i have not tried it yet but someone commented below describing how...i need to try it myself.
I tried it last night...I think I used too much butter for two cups at about 3 tbs but I will say it has potential and was pretty dang good!!
Was the Ninja preheated?
Love your videos, how did you come up with the name jelly007? Just curious.
Well...years ago I was somewhat pudgy (kinda still am) and earned the the nickname Jelly Belly and over the years that got shortened to jelly then when AOL came along my screen name came to be Jelly007...wow, that was a memory lane trip but thanks for asking and thanks for watching...Jelly
Lol, I’m in the same boat as far as the pudgy. Thanks for the response.
@@JohnSanders One of my best friends' name is Janell, and I've taken to fondly calling her Janelly Belly. I think she likes it, but it's not a reference to her tummy. Now you've made me miss her..... :(
@@dianaverhulst3407 it takes awhile to get used to that name but it's kinda grows on you over the years...maybe she'll come around to it if she hasn't already LOL..oh.. And I'm honored!!
@@JohnSanders Ah, I think she secretly loved it. She never told me to stop. We just live and work 40 miles away from each other now so don't get to see each other but a few times each year.
Hey Double O how do you clean your air fryer lid on the Foodi? Yours looks so clean
I just wipe clean with a damp dish rag and mild detergent...thanks for watching...
I thought everyone knew the different in solid and liquid measuring. Then again I am a home cooking mama.
So my significant father bought me the ninja foodie the one after the one you have and he has a instant pot I cooked rice in my ninja foodie my ratio was 1 1/2 cups of rice, 2 cups of beef broth, A little parsley, and a little salt, butter still came out sticky but really soft edible. My cook setting were high, 2 minutes ans 10 minutes slow release completely done can’t wait to try more recipes
Thank the Gods for your clips..... especially on this topic. Rice can be such a pain in the butt to work with.
It really is finicky and seems to be a little different every time with me...thank you and thanks for watching!!
There are liquid measuring cups and measuring cups for dry ingredients and they should only be used for their respective items
So many people to realize this. This is what going on here.
If you're making a chicken curry to go with the rice, would you still cook it in Chicken broth? or would you use water instead?
I think the broth works really well in any situation...thanks for watching!!
I would just use water because the curry already has enough sodium.
How long do you let it Quick Release?
Until steam stops and the pin drops... in most recipes... hope this helps and thanks for watching!!!
@@JohnSanders Okay👌Thanks!
@@JohnSanders John by the way, have you ever baked a cake in the Ninja Foodi? If so, can you provide me the link.
I have never done that... maybe I will one day though...
Just made the wings from your other video. Gonna do the rice now. Thanks for sharing.
Thank you for watching!
Great videos John. I’m in the market for either an Instant Pot (IP) or Ninja I’ve heard that cooking rice in a ceramic pot is better than a metallic pot. If so, maybe that could explain why some rice stuck to the pot’s bottom in the IP but not int he Foodi? If this logic is also correct, then wouldn’t using an IP ceramic pot be very similar & have mostly the same result as the Foodi’s ceramic pot?
I think so...they are similar in design but doesn't seem to be the same material...just by looking...I have not cooked in my instant pot ceramic yet...but...It does not have the thick heavy bottom I love so much as in the stainless pot...but neither does the foodi...kinda wished they had included that on their ceramic pot...just sayin and thanks for watching!
Can you do a video on how to make popcorn with these machines?
The Ninja device i have that does the best job... by far... is the Ninja grill...i have a video of it posted below...thanks for watching!!!
th-cam.com/video/gqDBM3DB3rQ/w-d-xo.html
I cook my rice in a saucepan with tight fitting lid, 1of rice 2 of water, bring to boil and hold for 2 minutes. Switch off, put a towel or couple of tea clothes on the lid and leave for 20 minutes - perfect rice. But love using multi cookers for other things - good demo
Thanks... That does sound like a good method!!! Thank you for sharing and thanks for watching!!!
if the measuring cup has a spout it's liquid measure no spout is for dry ingredients so you can scrape top for full measure now this what i was taught but i would'nt take that to the bank. maybe in their world use their cup for both measures. good luck hope i did'nt make matters more confusing.
WIth the IP, after it is done, it will go to "keep warm" mode and it is counting how long it is in that mode. That is what is happening when it goes to 10 after done.
The NINJA goes to keep warm also and I've found that depending on how long it is going to be before served I sometimes turn that off to keep from drying out the rice..thanks for watching and commenting!
I do jasmine rice or Jasmine rice tidbit. The jasmine rice tidbit is broken up rice that may have broken in processing. It Cooks the exact same way that any rice Cooks it just helps me to spend less money at times when I need to save money. I find that basmati rice no matter how well I cook it I have to chew it forever and it's cooked all the way through I think it's just that you get more rice on a forkful. There's also a wonderful race that I love from Korea which is Gaba rice and it almost doesn't register in blood sugar so that in Korea it is marketed to diabetics but I like it anyway.
Good info!!! Thanks for watching!
Great video while I recommend is I've tried many different ways also what helps is adding a little bit of oil in the water with the rice and just mixing it up and usually comes out fluffy and perfect every time
Natural release makes steam n perfectly cook the rice.
Could you not turn the Ninja off for 10 minutes after its pressure cook so the keep warm function isn't on
Thank you for sharing🤗😊🤗😊
Your welcome and thank you for watching!
Just use the same cup to measure the water and the rice the ratio of rice and water would be same. I figured out later that the cup from the rice cookers doesn’t always necessarily Align but it works to the water level in the rice cooker. But as long you’re not using different measuring devices for water and rice you should be fine
That is exactly how I do it now...thanks... and thanks for watching!!!
Hi John & the others that shared his to do fluffy rice I did the saute in butter first and OMG it came out just the way I like my rice, thank y'all soooo much, John 007, keep up the great videos, I'm never to old to learn.
I plan to try that method very soon, thank you for posting your results..and thanks for watching!
Welp, I'm off to buy a bag of basmati rice.
Go ahead and get the economy size..LOL and thanks for watching!
Sams club has the best deal! For basmati rice
@@NessysPlace Costco has it too in the brown burlap bags
You need the right measuring tools. There are dry measure cups and liquid measuring cups. They do not measure the same.
Thank you...I do realize that now...lol... but it did have me confused for awhile and I'm sure something else will get me again before long...lol... but thanks and thanks for watching!!!
I was thinking that too, I always measure in the respective dry/wet measuring cups. But in this instance a 1 to 1 ratio might negate that? It seems like it does in rice cookers.
I was trying to follow this video but it was abit difficult to watch. It seemed extremely complicated and rather long for something so simple. But I love the channel.
Sorry... but thank you for watching!!!
John did you know you can put the lid of the Instant Pot in the handle to hold it ?
Someone told me that awhile back and I now do it most of the time...it is a neat feature...thanks for the tip and thanks for watching!!!
When you cook rice put butter or oil in it, the chicken stock has oil in it that is why its fluffy.
That is a good idea..i have tried many ways and that is one of my favorites...thanks for watching!!!
@@JohnSanders another trick to making fluffy separate rice grains is to use saute mode to toast the rice first in a little oil. Then add the water and pressure cook. That is the secret to chinese, indian, and mexican rice recipes. You gotta lighly brown the rice in oil first kinda like you do when making Rice-A-Roni.
I have tried that and it did work well!!! Thanks for watching!!!
Letting the steam release a little longer will also allow you to fluff it better with less smushing.
I do not have a foodi BUT I simply follow my Instant Pot directions which are included with the appliance and rice has been great every time. If you see they are giving a weight of 250gm/ml for one 8oz cup not a 6 oz as you were talking about. I even adapted my stovetop PC rice cooking to their method. You know John sometimes it pays to follow manufacturers directions..sometimes not so much, but when cooking things like rice, they are my first choice. Long story short IP cup of rice is 250 grams.
Agreed...i understand the measurement a little better now just never knew... thanks and thank you for watching!!
@@JohnSanders Yes on the stovetop I was using the classic 1:1-5 ratio rice to fluid and 1:2 for brown rice with a 5-10 min cook and instant release by running under the cold faucet but I like the 10 min natural release especially in the summer when cold water is not available from florida faucets..
Asian recipes calls to soak your rice for 30 min.
I've never tried that but it might work... thanks for watching!!
Pressure cooker pushed liquid into grain, so you do not soak 1st.
Hey, if the foodi say use one cup of rice to one cup of water. Why did you set the timer for two minute for three cups of rice. Would it be six minute for three cups of rice? Two minutes per cup of rice Maybe it would not come out sticky.
I usually cook rice pretty much the same amount of time no matter the amount... that being said it might come out better to adjust it some... thanks for the tip and thanks for watching!!!
@@JohnSanders thanks John I was just thinking about the amount of rice and the time pressure cooking it. You have some great videos. Keep up the the good work. I'm going to do a test run with two cup's of rice at 4 minutes. I' ll let you know the result's. Thanks again for your cooking tips. Have a great day.
@@lockwoodernest sounds good, let me know.
So those little cups are 3/4 cup
i know i know. i'm from europe... but imperial system is supposed to be more of feel relatable measuring standard but it just seems so confusing. I cant help but think metric is more fool proof. Like 1meter is 100 centimeter (centi is latin for hundred or 0.01 meter) or 1 liter of water is 1000 cubic centimeter (10centimeter x 10 centimeter x10 centimeter =or all the dimensions of a 1liter container). it just looks more logical and easier to calculate? or is it just habits?
Also I think all rices differ so i think it's very hard to get a perfect rice if you switch brands often and don't switch water ratio.
Washing rice under running water until you almost get clear water will help a lot with the sticking because you have washed away a lot of excess starch.
Also washing will pre soak your rice so you will have to adjust the water ratio when cooking. I usually use 1/1 ratio in my cheap ricecooker.
Cooking under high pressure looks great but i wouldn't force the depressurization. maybe for the first 5 minutes.the build up steam will help fluff up the rice. just make sure the heating element is turned down low so you don't burn the bottom.
Very good info...thanks and thanks for watching!!!
Try Maggi Sauce on rice, esp for Jasmine rice.
Do you add salt when you cook your rice?
I usually do when using water only but not when using chicken broth.
Hey, John. So far, I'm loving your videos, especially the ones on the Foodi.
So for me, I use a 1:1 ratio of water to rice in the pressure cooker. Just before putting it under pressure, I add about a tablespoon of butter to the preheated pressure cooker.
Then, once the butter has melted, I saute the rice in it until it develops a nutty aroma. Once that happens, I add my chicken broth and put it under pressure for ten minutes.
When the time's up, I do a quick release, fluff with either a rice paddle or fork, and serve.
Oh, and I also don't rinse my rice either. Also, it shouldn't matter which cup you use. Well-cooked rice is almost entirely about getting the ratio of rice to water right, whether that's using the 6-ounce Chinese/Japanese rice cup or an 8-ounce Western-style cup.
Hope that helps.
I've actually been trying the saute step the last few times I've cooked rice and it does seem to help...thanks for the tips and thank you for watching!!
Thank you.
I don't think it is the machines. Your water to rice ratio and the pressure release are the causes of the difference results. You just have to micro adjust the variables.
I bet the rice cup being smaller than one cup is a marketing thing so the rice cooker companies can say they have an 8 cup rice cooker when in reality it's more like 6 cups. Similar to tv manufactures saying a tv is 52 inches and they measure diagonally. Makes their product seem bigger than it is.
Or it could be they are using the standard for the rest of the world who measure metric? 🤷♀️
@@julieh.9826 A metric cup????
I usually saute my rice in a little butter before cooking to coat the rice. Whether I rinse or not, the rice turns out the same. I have always cooked my rice using the absorption method, ratio of 1 cup rice to 1.5 water. Maybe in pressure cooker you need to use less water. I don't yet have a ninja foodi, watching videos has tempted me to buy one.
I have started adding butter sometimes too it does seem to help...I think the ninja foodi is a good purchase and does rice well along many other things... thank you for watching!!
Hey John! Love the channel!!
I just made rice this weekend and wanted to share my results with you and the fans. I used Costco Blue Ribbon rice 1:1 ratio with stock, measured using a 1 cup measuring cup. I made 3 cups using better than bouillon stock, added a pinch of salt, hit the rice button on my Duo Plus, NR 10 minutes, and then QR. Rice came out perfect, fluffy, and no clumps.
That is good news,I will try that soon...than you for sharing your results and for watching the video!
I've seen east Indians on utube cook rice in big spagetti pot full with water for 2 c of rice, then check rice within time on bag, when they drain it, rice is all separated and loose
If it’s a concern... I found only Mahatma Jasmine to be Non GMO.
Quite honestly it is not simmering I look for but a lot of people do so thank you for mentioning it and thank you for watching!!
John Sanders ...maybe not, but it concerns me Monsanto won’t allow anything but organic foods served in their cafeteria. Makes me go hmmmmmmm.
Yeah it doesnt matter the size of the cup. They say cup but it doesnt matter if its 100ML 200ML or 800ML. They refer to cups only to highlight the ratio of water to rice. It's not different from saying 1 shot glass of rice to 1.5 shot glasses of water. The standard of measurement doesn't matter, just the ratio does.
If cooking basmati rice you might try Pearling your rice after rinsing . Just add 2 to 3 tablespoons of Olive Oil and coat rice. They will stay separated and fluffy. Enjoy your videos!
Thanks,I did do something similar the other night with butter and it worked pretty well..thanks for the tip !!
Can you freeze the excess rice?
I've never done that but I can't see why not,, maybe someone else can answer for sure but thanks for watching!
Roland Gadue
We do. Microwave (if you use a microwave) with a damp paper towel over the container. Aloha from Hawaii where rice is a staple.
It doesn't matter what cup you use, just as long as you use the same cup for both rice and water to get the ratio right. My rule of thumb was always 1 part rice to 2 parts water. Now that's for cooking the traditional way on the stove. I don't know about these newfangled instantaneous pots yall kids are raving about.
It is a little difference... love the cantina by the way...I was in Cabo in 2015... really neat town too...thanks for watching!!!
What about brown rice?
Honestly I do not cook that hey often so I'm not sure...sorry but thanks for watching!
all the recipes for rice in my Instant Pot book call for a 10 minute Natural Release at end of cooking.
I feel sure that would work also... thanks for watching!!!
I just watched your video. I have eaten rice my whole life and all of a sudden the rice cookers have changed. First I cooked in a regular pot and then the wonderful rice cookers came out. Well last year I had to buy a new one and forget it I had to make adjustments to it also! I say if it ain't broke don't fix it! But I am old school. I appreciate your video. I don't use my instant for rice - I got a Zojirushi rice cooker and like I said I had to make adjustments to even it to get the texture the way I am used to and like. You kept saying you like your rice fluffy and the grains to be separate. You cannot get that with Medium Grain Rice. I prefer medium grain rice because I am used to it sticking a little bit - Japanese rice is like this. IF you prefer the separate grains you must use "Chinese rice" which if you notice when you go to a Chinese restaurant/or take-out the grains are separate. This is because they use LONG - GRAIN rice. Try using long - grain rice instead of the Medium Grain which Jasmine and some Basmati rice are Medium Grain. I agree, I could see that the Ninja cooked the rice much better than the InstaPot which look much sticker than in the ninja. If I was you I would put less of the broth in the InstaPot next time and I think your results will be less sticky. I was surprised that you put so much broth in your rice. I thought they were both gonna come out sticky and gummy. I was surprised with the results. Like you, I hate what I describe as GUMMY rice. But using medium grain rice will naturally stick some but not be gummy!! That's the difference. If you put some butter on your well cooked medium grain rice the grains will separate very nicely. But putting butter on GUMMY rice will NOT help at all.
I Hope this helped you! I enjoyed your video.
Than you very much...I do use butter (or some type of oil) now and have recently gotten a better result...but, again, thank you for commenting, sharing your tips, and of course...Thanks for watching!!!
I was always taught that ‘cup’ was not a fixed measure, and that more important was the ratio of ingredients. Eg If 1:1 then whatever container you use for the first ingredient you use the same for the second ingredient, regardless of size. Which is fine if you only have two ingredients 😁
I have always done a 2:1 ratio of liquid to rice, but I am going to try your method. Thank you for sharing.
Your welcome...thanks you for sharing yours...and...thanks for watching!
What i like about your videos, you never say "PERFECT' So many people with there cooking channel say " PERFECT". i get sick of that. Nothing, NOTHING, is perfect.
I do agree...especially rice in a pressure cooker..LOL...but thank you and I do have another method I have listed below that I am using now that seems to get a more perfect result.
th-cam.com/video/GpO5bJoKpRc/w-d-xo.html
Thanks for looking!!!
I find it odd that the instant pot when it comes to cooking rice doesn't have any natural release time for the rice to finish cooking.
Just fill the measuring cup to 1. Forget those 8 oz cups
That would work with a one to one ratio, just use the same cup for water and rice...thanks for watching and commenting!!
like how the rice in the ninja came better and fluffy
It does a great job on rice!!! Thanks for watching!!
Use jasmine rice no rinsing in the IP with 1:1 ratio at 8 minutes Hi pressure, rice comes out perfect every time.
I do not care what kind of cup. just maintain the right amount of water to rice.
No sweat John. I actually like sticky rice much better than fluffy. I see no point in rinsing all the nutrients off the rice prior to cooking anyway. If I wanted that, I'd eat plain, boring ramen. 🤪 I think the majority of the World is on the metric system so the instructions are written for them.
Only 8 minutes in, but did he re-measure his rice? He measured out 4 rice cups of rice initially.
The natural release allows the rice to finish cooking.
I would rather have sticky rice over that crappy Styrofoam junk from uncle bens
I've never seen anyone smash their rice around like that so much, aren't you supposed to fluff it up vrs doing that to it lol :)
It probably wouldn't hurt...lol...
It would be fluffy if you had fluffed it with a fork instead of stirring it around with the rice paddle. Rice paddle is pretty much for scooping out and not for fluffing rice. Just the tip! :-)
Thanks...good idea!!
Dry measuring cups are different than liquid measuring cups.
Thank you for watching and commenting!
Rice: 2 1/4 cup = (18oz)
Broth: 32 oz = (4 cups)
That about 2 to 1 : ratio (1c rice to 2c broth)
Thanks..and thanks for watching!!
Thanks God, you don't teach mathematics.
People..... Please! It does not matter the cup you use. Whatever you use, cook 1 whatever cup of rice and get this whatever cup again and add 2 cups of water. This is how you make rice in a normal pot. I have never seem someone so confused with the measurements before. The video drove me crazy!
I agree...lol... it is pretty simple... sorry about that but thank you for watching...
read the manual again, they all say the rice cup is little less than cup.
I agree but sometimes a recipe calls for a cup of rice and doesn't specify, although I think it is to be assumed they mean a rice cup, but I rarely use them...thanks for watching!
You also let the ninja rice cook & absorb more moisture by releasing the steam 10 minutes later than instant pot.
Ummm yeah, there is a difference between fluid cups and dry cups x.x
rice/water, it's not 1:2, but 1:1.5
Thanks... and thank you for watching!!!
Without reading all the posts, I would add that you will have better fluff if you fluff with a FORK when done, not the white plastic thing which smushes the rice grains together as they have all that moisture in them when you first open the pot. After the steam is released from the fork fluff, you'll have less sticky rice. Try that and let me know if the results aren't better no matter what.
Yes, I think pressure cooker rice might need to breath a little before fluffing or I certainly don't think it would hurt..thanks for watching and commenting!
He gets stuck on saying it's a little sticky lol :P :D
My rice says to soak it ...it's amazing how much starch comes out if u soak and keep squeezing it for a few minutes... toooo much extra starch for my liking
It does have a lot...thanks for watching!!!
all that white powder isn't all starch. Its also fortified vitamins and preservatives they add. Theres no doubt though if you thoroughly wash and drain the rice first before cooking it turns out much fluffier and less sticky.