You have to love when American Mexicans tell this chef that his recipes are wrong or not authentic when he’s been to pretty much every region of Mexico learning from families, and chefs in those regions. Just because it’s not what you are used to, does not make it wrong. I tell my family that all the time who are Italian because I’m an Italian chef and I’ve learned a much broader variety of authentic Italian recipes from various regions that my family is not used to.
Rick heard that one a couple times. I’d bet a small sum that most of the Mexicanos who comment are supportive, at the end of the day it’s about the food. Going to Mexico, you realize folks are more about food than us gringos north of the border.
There is a large variety of cuisine in Mexico. Many ways to make Mexican Rice. For example, I don't use a blender. I also use cilantro instead of parsley, and I don't chop it. I lay several springs on top before covering it. When it's done, I remove the sprigs. I also put whole chiles with slits in my rice. Thanks.
Definitely. Food and recipes are always evolving and changing. People make what they like. To each there own. No wrong or right. Unless trying to duplicate the exact thing it’s all good if it tastes good.
Plus, even if it's not "authentic" doesn't make it wrong either. Not saying this isn't authentic, but just in general. Like boy oh boy do some Italians hate cream. But I like it! If I'm not claiming I'm making some genuine historic recipe, kindly get off my ass (not you, again in general)
Rick, I used to watch your show on PBS,just recently found out you have a RUclips channel as well.Always been a fan of yours,your love,respect and representation of Mexican culture and cooking, I'm not Mexican, but i do appreciate everything you do.
retiring in Mexico was the best decision I ever made, learning how to harness the incredible ingredients readily available here from you was the second best decision!
Like any large country there are place you would not want to be but also so many incredibly peaceful and beautiful places with people who live in the present. Way less guns and gun violence. We live in Bucerias Nayarit, less than 30 minutes north of the airport in Puerto Vallarta. @@armuk
We decide the political divisiveness and gun violence were too much for us. We sold our business, which covid would have destroyed then sold our home which was destroyed by a wild fire only six months after we sold it. Timing is everything! @@TheChefmike66
@@armuk Some "news" organizations would have you believe every street in every town is just a cartel shootout. This is far from the truth. As was previously mentioned, there are places you want to avoid and places that are perfectly safe. Just like in the US
Pretty sure Bayless, martin Yan, Julia Child, Paul Prudhomme and the dude from dessert circus all influenced me more than any other chef out there. Like sure Ramsey and white and Keller are all great... but the lack of pretension and intent to bring food to the average person influenced me more than any review or accolade
He is really an incredible chef! I'm sure you know this, but years ago they did a season of Top Chef masters with so many of the great chefs and Rick was kicking their butts and doing it with mostly his traditional Mexican cooking.
Rick, my daughter and I have watched your shows since she was a little girl now she is 26 and we still love your shows and videos thank you for all the wonderful recipes and shows with you and your daughter.
I was at the Sears Tower in Chicago tonight and was stunned seeing a Rick Bayless Restaurant called Tortazo in the building! It was closed since it was 8 pm but I am eager to try it!
I remember watching you growing up. I think it was on a network like PBS kids .. can’t recall. Great to find your channels once again . Now I have kids of my own and I use these Recipes
I made this for a Christmas brunch yesterday. It is really good. But, OMG there is no way that two people are going to finish that pot of rice. Next time I will scale it down by half. I set up tamales to heat in one crockpot, rice in the rice cooker, refried beans in another small crockpot. Started everything, drove to the airport to pick up a friend, drove back, and walked back in to a perfect Christmas brunch ready to sit down and enjoy. Simple, easy, and delicious.
I love that this was your Christmas brunch… we do similarly in our family sometimes. When my husband and I lived overseas I did Mexican food for our Christmas meal one year. It felt more like home than turkey or ham!
Chef, I love and learn so much by watching your tutorials. I’m in love with Mexico. What I would like to see is a video of your home kitchen and what cookware and the knives you depend on. Thank you so much !
Thanks man! I'm of Mexican descent but didn't get the benefit of learning to cook from that side of the family. I've been trying to make this rice for years and it was usually passable but never great. I think this recipe is going to do it. UPDATE: Yep, it was great. Thankyou so much for sharing!
excellent video!! Rick.. This is my first post on your videos and I've entertained Mole and Carnitas being the most memorable.... and Salsa's!! thank you I have a dear friend from the Guadalajara region... who is the best cook I've ever met... the green salsa she taught me to make always gets huge response... not because I want accolades but just want to see their face when they experience it... I guess it rekindles my relationship with her and family which I've always treasured!! I'm an American from Idaho and have always enjoyed the farm workers from Mexico as a youth and my friend previously mentioned was a family while I lived in Jackson Hole, Wy.... beautiful culture and beautiful people...!! I guess that's why I've traveled extensive amounts of Mexico.... Border towns and days in the City and a couple weeks in southern area such as Puerto Vallarta and the Yucatan.... I've been to 40+ of the states in the USA and live in New Orleans for 10 years but Mexico is so full of heritage... Wow... I genuinely feel and appreciate your affection for the culture! I guess that's what I was getting at.... 🤩🤗😉🥺
Hmmmm I often cook many different country recipes. My husband is Japanese. I am from Southern Illinois. I am not professionally trained cook, but started cooking when I was 12 y.o. Some recipes are learned from TV and Recipes but mostly just a from scratch with a clear understanding of ingredients. My utensils are LOLOLOLOL Japanese. The absolute perfect instruments for all kitchen prep tasks. I always have at least 4 to 5 different types of Rice, but primarily I use a Japanese Rice KOKOHO. Also, pretty much use a Rice Cooker. Sooò thank you for this recipe. I simply live North of YOU at Western and Lunt. 😊😊😊
That sounds fantastic. How did your birria end up? Did you make the traditional Jalisco Birria out of goat meat, or did you do what's more commonly known as "Tijuana-style" birria with beef? Maybe it's because I grew up in Tijuana, but I've always preferred beef, mainly because goat meat smells awful when it's boiling.
Awesome tip Rick my pan didn't need a scrub just moved on to my meat with the rice doing its thing -made a Spanish rice with all the veggies and garlic.... held the tomato and used chicken stock because we were having a plain pork loin so it had to boring was perfect not mushy at all. Peace
Thls for posting Rick! I immediately made this recipe. I pureed roasted heirloom tomatoes in my blender with onion and garlic. I just love the ease and flavour of this rice.
I sautee the onions (and chopped carrot, chilis and garlic, sometimes peas) along with the last stages of sauteeing the rice just before adding the cooking liquid. We like how the finished rice is studded with all the flavorful bits of veggies 🙂
Thanks for this. One thing I don't like is that a lot of my friends overcook and make their rice pasty and too soft--and why i don't generally like red rice. Before this, I thought it was due to the tomatoes. This is the rice I like.
I do this in an iron skillet or iron dutch oven and it's even easier - once you've added the liquids, just cover, turn off the stove, and set the timer for 20 min. Still super hot when you return as well as perfectly fluffy; if there's a little moistness, just fluff it with a fork and it becomes perfectly fluffy while you watch.
So now I have aborio for rissoto, bomba rice for paella, jasmine for thai, basmati for indian and sushi rice for Japanese food 😆. I've never seen a Mexican rice in any UK supermarket so which of these would be most well suited for this dish? Love your videos by the way. Am on a Mexican binge since discovering your channel!
I regularly use Basmati for Mexican rice. It's longer than the traditional North American rices but cooks very similarly. You won't be missing anything if you use it instead.
A standard american long grain will work well if you have that available. An above commenter recommended basmati but I find basmati to be a bit too delicate for applications such as this personally and can tend to break up or get mushy in my experience. (Not implying it doesn’t work for the above commenter and won’t work for you, just my 2 cents)
I love your gentle, humble spirit! You are a great cook who always produces great dishes! Love this rice! The absolute best! God bless you and your famiely!
Me and my wife loved watching your PBS show😭 glad we found you again😊 EDIT: 7:00 i thought it was the other way around actually I never saw parsley as a “traditional” cooking ingredient in the small pueblo where i’m from. But Mexico is huge and I’m probably in the wrong
I don't have a rice cooker. I usually cook rice in a pressure cooker, (cook 1 minute at high pressure, wait 20 minutes to open) so I'll try this recipe that way.
This looks delicious and I’m definitely going to try this. I must confess that I have been using box mixes, mainly rice a roni. This will give me more control over the sodium. 😊
My mom taught me what is more or less this recipe, but we use tomato sauce and then throw the garlic and onion in when we pour on the toasted rice. I started using my Sauteuse cast iron when my wife and I got a Le Cruset for a wedding gift. It does an amazing job retaining heat so that after we toast and pour liquid, low to medium low heat is just right for getting soft rice with no burning on the bottom. Strongly recommended.
Do you use plain tomato sauce, or do you use Val Vita? My mom taught me to make this when I went off to college, and I couldn't figure out why mine was never as good as hers, and I later found out it's because she was using Val Vita instead of plain tomato sauce/puree, which already has some spices in the sauce, and I wasn't accounting for them when I was using the plain stuff.
I like the rice when it sort of splits in the center and curls a bit as it’s cooked. Much lighter and fluffier. Good tip about using the medium grained rice from Mexico. We used to use Comet rice in NM to make our rice. Can’t get it anymore.
Enjoyed this video and will modify my recipe a bit. I use basmati rice as I love its texture (and it's lower on the glycemic index.) No rice washing? I lived in Taiwan for two years and learned to always wash rice before cooking.
I love Mexican rice! I guess it's time to buy a rice cooker. This would have gone perfect with the cochinita tacos I made last night, which my husband is crazy about. :-) Every time I make rice it turns out kind of wet and mushy, I'm glad you made this video. Thanks Rick!
No rice cooker needed. If your rice is wet & mushy just use less fluid. Also stick with one variety and brand of rice to get to know how it responds and you’ll build consistency! (edit - also most regular varieties of rice benefit from a good cold-water rinse first, just never risotto-type rices like arborio.)
Honestly, toasting the rice helps a great deal with the wet and mushy aspect. Also just watch your ratio of rice to water and make sure you keep the same ratio each time and you'll be golden!
I was taught to soak the rice for ten minutes and thoroughly drain it before frying it as a child in Cuernavaca. I have never tried it without doing so...I will give it a try- maybe I have been wasting my time!
I thought I was the only one that use it like that sometime I cook the rice in the rice cooker and it comes out perfect nice and fluffy. Like I said, I thought I was the only one.
Everyone told me a rice cooker was a waste of money because rice is easy to make. Rice is easy to make on the stove but the rice cooker is idiot proof and makes perfect rice every time. I make Spanish/Mexican rice in my Zojirushi weekly.
I also love a rice cooker because I am usually making a sauce and meat or vegetables and I don't have to worry about rice taking up space on the stove.
Did you rinse the starch off the rice beforehand? I make your chicken tinga recipe quite often. You and Jacques Pépin are my two favorite chefs. Thank you, Chef.
My abuelita used neither. I’m genetically predisposed to hate cilantro. It tastes like soap. But to each their own. I really miss her food. She never passed down her recipes after she died. 😢
@@ZaZaZoo22 Trying both parsley and cilantro raw I find that cilantro tastes good to me, but parsley has a bit of that soapy taste that people associate with cilantro. Guess I'm just built differently. ;)
I have determined that I am going to become an expert Mexican red rice cooker. I have had so much lousy red rice growing up in New Mexico. It's always obligatory with every combination plate and it's always soppy and yucky. I really want to make a great rice.
Can someone please advice on what would I miss if I wash the rice first? Culturally, growing up in SE Asian family, never thought of using rice without washing. Is there a special type of rice that can be used without washing?
I missed hearing if you include black pepper and cumin. I saw you add the LIQUID that includes the broth. But the Mexican Rice FLAVOR comes from the right amount of pepper and cumin...... There is a CLASSIC FLAVOR that I am after.... not just "red rice" that resembles POLLO LOCO rice. If you could offer that mix next time..... thank you
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You have to love when American Mexicans tell this chef that his recipes are wrong or not authentic when he’s been to pretty much every region of Mexico learning from families, and chefs in those regions. Just because it’s not what you are used to, does not make it wrong. I tell my family that all the time who are Italian because I’m an Italian chef and I’ve learned a much broader variety of authentic Italian recipes from various regions that my family is not used to.
Rick heard that one a couple times. I’d bet a small sum that most of the Mexicanos who comment are supportive, at the end of the day it’s about the food. Going to Mexico, you realize folks are more about food than us gringos north of the border.
There is a large variety of cuisine in Mexico. Many ways to make Mexican Rice.
For example, I don't use a blender. I also use cilantro instead of parsley, and I don't chop it. I lay several springs on top before covering it. When it's done, I remove the sprigs. I also put whole chiles with slits in my rice. Thanks.
Definitely. Food and recipes are always evolving and changing. People make what they like. To each there own. No wrong or right. Unless trying to duplicate the exact thing it’s all good if it tastes good.
Plus, even if it's not "authentic" doesn't make it wrong either. Not saying this isn't authentic, but just in general.
Like boy oh boy do some Italians hate cream. But I like it! If I'm not claiming I'm making some genuine historic recipe, kindly get off my ass (not you, again in general)
@ I don’t know I’m Italian and I’m a chef and I make a lot of dishes with cream sauces actually
Rick, I used to watch your show on PBS,just recently found out you have a RUclips channel as well.Always been a fan of yours,your love,respect and representation of Mexican culture and cooking, I'm not Mexican, but i do appreciate everything you do.
Is this Skip's brother?
I love toasting my rice prior to boiling it as well! I don't know why more people don't do it.
Because it’s an extra step and most folks are lazy as shit
Because some people don't know how to cook.
Good to know
does the rice need to be rinsed first
retiring in Mexico was the best decision I ever made, learning how to harness the incredible ingredients readily available here from you was the second best decision!
Wait now, I can retire in Mexico!?!
where in mexico are you and is it safe? thought the cartels and drug gangs make mexico rather less appealing
Like any large country there are place you would not want to be but also so many incredibly peaceful and beautiful places with people who live in the present. Way less guns and gun violence. We live in Bucerias Nayarit, less than 30 minutes north of the airport in Puerto Vallarta. @@armuk
We decide the political divisiveness and gun violence were too much for us. We sold our business, which covid would have destroyed then sold our home which was destroyed by a wild fire only six months after we sold it. Timing is everything! @@TheChefmike66
@@armuk Some "news" organizations would have you believe every street in every town is just a cartel shootout. This is far from the truth. As was previously mentioned, there are places you want to avoid and places that are perfectly safe. Just like in the US
Watching Rick Bayless again reminds me of one of the reasons I became a chef. Such a wealth of knowledge and great food.
Pretty sure Bayless, martin Yan, Julia Child, Paul Prudhomme and the dude from dessert circus all influenced me more than any other chef out there. Like sure Ramsey and white and Keller are all great... but the lack of pretension and intent to bring food to the average person influenced me more than any review or accolade
@@ianferguson3998 agreed.
He is really an incredible chef! I'm sure you know this, but years ago they did a season of Top Chef masters with so many of the great chefs and Rick was kicking their butts and doing it with mostly his traditional Mexican cooking.
Chef Jean Pierre is wonderful as well.
Rick, my daughter and I have watched your shows since she was a little girl now she is 26 and we still love your shows and videos thank you for all the wonderful recipes and shows with you and your daughter.
I was at the Sears Tower in Chicago tonight and was stunned seeing a Rick Bayless Restaurant called Tortazo in the building! It was closed since it was 8 pm but I am eager to try it!
Enjoy your videos, Rick. Been watching you for years. Thanks for all the great recipes.
I remember watching you growing up. I think it was on a network like PBS kids .. can’t recall. Great to find your channels once again . Now I have kids of my own and I use these Recipes
I made this for a Christmas brunch yesterday. It is really good. But, OMG there is no way that two people are going to finish that pot of rice. Next time I will scale it down by half. I set up tamales to heat in one crockpot, rice in the rice cooker, refried beans in another small crockpot. Started everything, drove to the airport to pick up a friend, drove back, and walked back in to a perfect Christmas brunch ready to sit down and enjoy. Simple, easy, and delicious.
I love that this was your Christmas brunch… we do similarly in our family sometimes.
When my husband and I lived overseas I did Mexican food for our Christmas meal one year. It felt more like home than turkey or ham!
This Bayless is totally different from other Bayless experience. This Bayless is enjoyable to consume.
Hard to believe they are related.
@@Noname-ni1dyThey look very similar to me, plus both fitness nuts.
That Sanyo you use is a Taiwanese rice cooker. Respect! They make some of the best rice cookers in the world
Unfortunately it is nonstick and I avoid that. Want a rice cooker that doesn't use that or aluminum.
@@mudwellies1YumAsia has ceramic rice cookers.
Morelos rice represent. We out here eating rice tacos on the daily.
Chef, I love and learn so much by watching your tutorials. I’m in love with Mexico. What I would like to see is a video of your home kitchen and what cookware and the knives you depend on. Thank you so much !
Well done Rick
Love your show and this dish!
A staple dish that goes with everything
Scrambled eggs, shrimp and meat.
Thanks man! I'm of Mexican descent but didn't get the benefit of learning to cook from that side of the family. I've been trying to make this rice for years and it was usually passable but never great. I think this recipe is going to do it. UPDATE: Yep, it was great. Thankyou so much for sharing!
Looks a little dry.
@@rosaleacorle2854not supposed to be wet…at all
Thanks Rick! I used to watch your show on PBS all the time. Love your enthusiasm for Mexican cuisine.
excellent video!! Rick.. This is my first post on your videos and I've entertained Mole and Carnitas being the most memorable.... and Salsa's!! thank you
I have a dear friend from the Guadalajara region... who is the best cook I've ever met... the green salsa she taught me to make always gets huge response... not because I want accolades but just want to see their face when they experience it... I guess it rekindles my relationship with her and family which I've always treasured!!
I'm an American from Idaho and have always enjoyed the farm workers from Mexico as a youth and my friend previously mentioned was a family while I lived in Jackson Hole, Wy.... beautiful culture and beautiful people...!! I guess that's why I've traveled extensive amounts of Mexico.... Border towns and days in the City and a couple weeks in southern area such as Puerto Vallarta and the Yucatan.... I've been to 40+ of the states in the USA and live in New Orleans for 10 years but Mexico is so full of heritage... Wow... I genuinely feel and appreciate your affection for the culture! I guess that's what I was getting at.... 🤩🤗😉🥺
Rick is such a vibe I take his word the same as I would my mom grandma or aunt.. I love his videos.
Hmmmm I often cook many different country recipes. My husband is Japanese. I am from Southern Illinois. I am not professionally trained cook, but started cooking when I was 12 y.o. Some recipes are learned from TV and Recipes but mostly just a from scratch with a clear understanding of ingredients. My utensils are LOLOLOLOL Japanese. The absolute perfect instruments for all kitchen prep tasks. I always have at least 4 to 5 different types of Rice, but primarily I use a Japanese Rice KOKOHO. Also, pretty much use a Rice Cooker. Sooò thank you for this recipe. I simply live North of YOU at Western and Lunt. 😊😊😊
I'm making birria tomorrow for football with friends. This going on the menu. Thanks Rick!
That's sounds great, rice and birria
That sounds fantastic. How did your birria end up? Did you make the traditional Jalisco Birria out of goat meat, or did you do what's more commonly known as "Tijuana-style" birria with beef? Maybe it's because I grew up in Tijuana, but I've always preferred beef, mainly because goat meat smells awful when it's boiling.
Awesome tip Rick my pan didn't need a scrub just moved on to my meat with the rice doing its thing -made a Spanish rice with all the veggies and garlic.... held the tomato and used chicken stock because we were having a plain pork loin so it had to boring was perfect not mushy at all. Peace
Thls for posting Rick! I immediately made this recipe. I pureed roasted heirloom tomatoes in my blender with onion and garlic. I just love the ease and flavour of this rice.
Rick - you always do great videos. Really enjoy your relaxed, non-frenetic style. Keep it up
I sautee the onions (and chopped carrot, chilis and garlic, sometimes peas) along with the last stages of sauteeing the rice just before adding the cooking liquid. We like how the finished rice is studded with all the flavorful bits of veggies 🙂
Adding peas and carrots is not included in Spanish rice ..sorry.
@@michaelvaladez6570 LOL been making it that way for 50 yrs, sorry you've been missing out!
Thanks for this. One thing I don't like is that a lot of my friends overcook and make their rice pasty and too soft--and why i don't generally like red rice. Before this, I thought it was due to the tomatoes. This is the rice I like.
I love red mexican rice 😋
I will try your way to cook .
Thanks a lot 😋😋
I do this in an iron skillet or iron dutch oven and it's even easier - once you've added the liquids, just cover, turn off the stove, and set the timer for 20 min.
Still super hot when you return as well as perfectly fluffy; if there's a little moistness, just fluff it with a fork and it becomes perfectly fluffy while you watch.
So now I have aborio for rissoto, bomba rice for paella, jasmine for thai, basmati for indian and sushi rice for Japanese food 😆. I've never seen a Mexican rice in any UK supermarket so which of these would be most well suited for this dish?
Love your videos by the way. Am on a Mexican binge since discovering your channel!
I think long grain rice is typically used and easier to find. Rick mentioned he uses medium grain. But in a pinch I'll use Jasmine😊
I regularly use Basmati for Mexican rice. It's longer than the traditional North American rices but cooks very similarly. You won't be missing anything if you use it instead.
For Mexican rice, you can use basically anything that isn't short grain/sushi rice or sticky rice. My mom has also used basmati for it.
A standard american long grain will work well if you have that available. An above commenter recommended basmati but I find basmati to be a bit too delicate for applications such as this personally and can tend to break up or get mushy in my experience. (Not implying it doesn’t work for the above commenter and won’t work for you, just my 2 cents)
You can use either jasmine or basmati
I love your gentle, humble spirit! You are a great cook who always produces great dishes! Love this rice! The absolute best! God bless you and your famiely!
This is the first time I've seen rice rice include parsley. I'll have to try it.
I've watched you cook for years. I love it. This simple recipe will be amazing & delicious!
I love making red rice! I always put a medium bayleaf in my rice gives it that punch of flavor ♥️
Thanks Chef! You inspired me to go dig my rice cooker out of the basement! I'm gonna see what I can do tomorrow!
Good to see the talented Bayless still making great food.
I describe him as the good one. Like Good Hank.
Yoo! Me and my best bud used first watched your tortilla making video back in 2003. Here I am 20+ years later! :D
Me and my wife loved watching your PBS show😭 glad we found you again😊
EDIT: 7:00 i thought it was the other way around actually I never saw parsley as a “traditional” cooking ingredient in the small pueblo where i’m from. But Mexico is huge and I’m probably in the wrong
I made your rice in a Dutch oven in the oven. Literally the best ever.
I like to use jasmine rice for mine, I think it adds a little extra flavor (no rice cooker).
Jasmine is good for rice pudding too
I don't have a rice cooker. I usually cook rice in a pressure cooker, (cook 1 minute at high pressure, wait 20 minutes to open) so I'll try this recipe that way.
What proportion of rice to water? 🙏
@@Original50 equal volumes water and rinsed rice, salt to taste.
@@dr.kraemer VERY grateful!
I love this idea. Never thought about using the rice cooker for Spanish rice 👍🏼
Not food related...
I really want to see a tour of Rick's house. Looks dope.
Same ! He’s lived in the same house for YEARS 🤓
Looks ugly I think
@@sadcatsamMost people do I believe
Thank you Rick! You have really been amazing. My food is exponentially better because of you.
I've bought those paper ceiling lights in the past for clients.... always loved them.
i like watching your cooking show on T V all the time thanks from the bottom of my heart
This looks delicious and I’m definitely going to try this. I must confess that I have been using box mixes, mainly rice a roni. This will give me more control over the sodium. 😊
My mom taught me what is more or less this recipe, but we use tomato sauce and then throw the garlic and onion in when we pour on the toasted rice. I started using my Sauteuse cast iron when my wife and I got a Le Cruset for a wedding gift. It does an amazing job retaining heat so that after we toast and pour liquid, low to medium low heat is just right for getting soft rice with no burning on the bottom. Strongly recommended.
Do you use plain tomato sauce, or do you use Val Vita? My mom taught me to make this when I went off to college, and I couldn't figure out why mine was never as good as hers, and I later found out it's because she was using Val Vita instead of plain tomato sauce/puree, which already has some spices in the sauce, and I wasn't accounting for them when I was using the plain stuff.
I like the rice when it sort of splits in the center and curls a bit as it’s cooked. Much lighter and fluffier. Good tip about using the medium grained rice from Mexico. We used to use Comet rice in NM to make our rice. Can’t get it anymore.
Enjoyed this video and will modify my recipe a bit. I use basmati rice as I love its texture (and it's lower on the glycemic index.)
No rice washing? I lived in Taiwan for two years and learned to always wash rice before cooking.
I love Mexican rice! I guess it's time to buy a rice cooker. This would have gone perfect with the cochinita tacos I made last night, which my husband is crazy about. :-) Every time I make rice it turns out kind of wet and mushy, I'm glad you made this video. Thanks Rick!
No rice cooker needed. If your rice is wet & mushy just use less fluid. Also stick with one variety and brand of rice to get to know how it responds and you’ll build consistency! (edit - also most regular varieties of rice benefit from a good cold-water rinse first, just never risotto-type rices like arborio.)
@@amsivertson Okay, thanks!
@@amsivertson Should you rinse the rise to release the starch?
I agree, no rice cooker needed, but that said, I've had some wet and mushy rice in Mexico a few times. I'm not good at making rice myself.
Honestly, toasting the rice helps a great deal with the wet and mushy aspect. Also just watch your ratio of rice to water and make sure you keep the same ratio each time and you'll be golden!
Perfecto! That rice with a fried egg on top is the BOMB!
Love mexican rice
thank you for being a great teacher.
Your cabinetry is fantastic!
Loved this as a kid now in my 50,s I make it as a side , definitely comfort food , new york
I was taught to soak the rice for ten minutes and thoroughly drain it before frying it as a child in Cuernavaca. I have never tried it without doing so...I will give it a try- maybe I have been wasting my time!
Depends on the quality of rice.
I always wash rice first for light fluffy separate grains.
I have looked at my last video on this one thank you I really like this recipe can't wail to make it
Taco Bell ad popping up during a Rick Bayless video?
Priceless!
I thought I was the only one that use it like that sometime I cook the rice in the rice cooker and it comes out perfect nice and fluffy. Like I said, I thought I was the only one.
Everyone told me a rice cooker was a waste of money because rice is easy to make. Rice is easy to make on the stove but the rice cooker is idiot proof and makes perfect rice every time. I make Spanish/Mexican rice in my Zojirushi weekly.
I also love a rice cooker because I am usually making a sauce and meat or vegetables and I don't have to worry about rice taking up space on the stove.
I have been waiting for this episode. Thank you, Rick, but do you rinse your rice first?
Thanks Rick. Love all the stuff you post. Can't believe you are related to you know who! lol. Only half kidding.
You are a good teacher, thank you.😊
Look good
Awesome, thank you for sharing, will do it like that next time.
Did you rinse the starch off the rice beforehand? I make your chicken tinga recipe quite often. You and Jacques Pépin are my two favorite chefs. Thank you, Chef.
Rick always makes it look easy.
Ok, making this tonight. Thanks, Rick.
Good technique for parties looks great have to try my rice with parsley now.
I prefer cilantro over parsley. That's how my abuelita did it.
My abuelita used neither. I’m genetically predisposed to hate cilantro. It tastes like soap. But to each their own. I really miss her food. She never passed down her recipes after she died. 😢
@@ZaZaZoo22 Trying both parsley and cilantro raw I find that cilantro tastes good to me, but parsley has a bit of that soapy taste that people associate with cilantro. Guess I'm just built differently. ;)
@nanoflower1 It's usually the other way around. Cilantro has a very soapy taste. Parsley is very subtle
Do you suggest that the rice be washed?
I bet Rick throws the best parties..
Rick Bayless he's an icon
Thanks and viva Mexico!
Do you wash the rice before toasting?
Did you wash your rice? Thanks for sharing.
The rice looks delicious. Are the lights in the background Ingo Maurer Flotation lights?
Awesome! I love Mexican rice.
I know a guy that's throwing a can of beans in with that rice... 🌞👍
Is it a good idea to rinse the rice beforehand?
Usually we used cilantro, not parsley
I have a Tiger Japanese rice cooker with the type of lid that clasps shut like a pressure cooker would. Will it work the same as Rick’s process here?
As long as it cooks rice and has a "keep warm" function, you're good to go!
Can a crock pot sub for a rice cooker?
Looks good to me. Thank
What's the brand name medium rice Rick is using . great video .. I just want the correct medium rice so I don't blow it .
My area uses knorr consume flavoring instead of rice & an eighth tsp of cumin
I have determined that I am going to become an expert Mexican red rice cooker. I have had so much lousy red rice growing up in New Mexico. It's always obligatory with every combination plate and it's always soppy and yucky. I really want to make a great rice.
Thank you 🎉
Does it taste as good as the Spanish rice? Thanks
Nice technique here Rick. Love it.
Did you rinse that rice? Or just sauté it right from the bag/box?.
It sounded wet when it first went into the pot. I'm guessing it was rinsed of excess starch.
I rinse before cooking plain white rice but not when cooking up spanish/mexican rice.
Really! Do you want the starch in your Mexican rice?@@richardpetty9159
Can someone please advice on what would I miss if I wash the rice first? Culturally, growing up in SE Asian family, never thought of using rice without washing. Is there a special type of rice that can be used without washing?
Gonna make this
dude thank you for your posts you are cool :)
THANK YOU CHEF🍲
I missed hearing if you include black pepper and cumin. I saw you add the LIQUID that includes the broth. But the Mexican Rice FLAVOR comes from the right amount of pepper and cumin...... There is a CLASSIC FLAVOR that I am after.... not just "red rice" that resembles POLLO LOCO rice. If you could offer that mix next time..... thank you
Did you rinse the rice first or is it ok not to rinse because you toasted it?
Do you wash the rice first? Does it matter? Thanks.
If I am using Basmati Rice (a long grain), should I still rinse the rice a few times before toasting?
Rick, are you related to James Bayless from Tucson Arizona? I went to school with him from about 1st grade through 9th grade.
I love adding links of bratwurst in, while cooking rice...one pot dinner...