I LOVE FOOD, and i love to EAT! And you Sir, are one of the reasons it is so justified. Yes, there is a lot of bad going on in the world but you are one of the reasons we can say there is a hell of a lot of good out there too! Hmmm hmm, that rice taste good. Thank you Mr. Rollins.
Hi, my father passed away last month, and he was a big fan of yours. He had stage 4 cancer, and when he was doing well, we would all sit around watching youtube with him. Thank you for your content, and keep it up. This channel and your projects were often the best part of my dad's day as he was going through a rough time.
You could add a glass jar of your homemade dog cookies to the shelves so when you cook something the pups can't have, they can still get a treat on camera. ❤
Take it from one who has it and buy a house in Missouri and dream Wrangler with forex trade profits. I started with Mr Ben Harris of financial education and he has been my handler and guider for the past years
I'm Asian and this way of cooking rice is incredibly correct and I also learnt what I was doing all along. It was just passed down the generations and intuitive knowledge. Great to see someone explain it properly. Thank you Cowboy Kent Rollins..
I'm half Filipina and I've been making rice from a very young age. Only rice I use is rice from the Philippines and in a rice cooker. Rinse rice until no longer cloudy. Put it in a rice cooker, add water until it reaches the first knuckle on your middle finger (this is a Filipino thing). close and click the button on the rice cooker and Bob's your Uncle LOL! Good tutorial for those who don't know how. Never heard of toasting the rice, but may have to try this
Learned from two different folks from the Philippines: rinse rice (to make sure there aren’t any stones) and whatever pot or cooker you are using, stick your finger into the rice. Rice to the first joint of your finger (line in your skin) then water to the second. Perfect every time.
The second way of making rice made me smile, never before saw anyone who rinsed and toasted their rice. I am from Nicaragua and nicaraguan rice is first rinsed, them toasted in a pan with some lard, onion, and green pepper, before boiling. It does give it a nice flavor and twist.
Just need to tell you how much I love these Sunday episodes. I can’t keep up with cooking all your recipes each week, but we watch EVERY ONE of them. Thanks!
My wife and daughter are of the "boil water, put bag of rice in it, cook until everything else is ready" school. Particularly my daughter is amazed that I cook real rice and it comes out near perfect (almost like the Chinese restaurant does.) Learned years ago from a Chinese cook book to always measure the rice and water.
Rice is one of my favorite foods of all time. I can eat it any way but raw. The Cowboy here is right about every tip given and good rice it makes. Only thing I would add is, altitude seems to make a difference in cook time. I live at about 580 foot above sea level and my rice is done at 12 minutes tops. God Bless you, Cowboy and Shan and pups. And, thank you for all the goodness you bring to the world.
A true real cowman kent drives FORD, and great sense of humor, dedication and serious cook, I went on cow drives in nebraska years ago, no cook, we could have used you kent, course the drive was only five miles, but we would have loved to had you with us, thank you for your prescious time, we are thankful to you all
Thanks again Kent for sharing your knowledge and experiences with us. I never was able to cook a decent pot of rice that's why, I always reached for the box of Uncle Ben's rice. You're the man. Many Blessings to you and your family. Stan
My vote for the additional decorations (looks great btw guys!) is either: a)more swag like your aprons etc hanging there to support your store and channel or b) a record that records that awesome moment where you record your dogs reaction to lack of meat at around nine minutes into the vid and your beautiful bride genuinely happily laughs. That is priceless! Love your channel and your food and have bought three of your autographed cookbooks (one as a gift) and your Kent Rollins Original Seasoning is now a staple for me. So much so that I bought a larger airtight container just to stock up on more so I never run out. Cheers to both of you from Colorado and God Bless! : )
Thank you, Mr. Rollins. This way of cooking rice is pretty much the same way my granny told me so many years ago. However, I do prefer beef broth over the chicken broth, but I reckon both is fine. What really kicks it up is when you add a chopped white onion. I think THAT makes it the perfect rice. The most important thing is, though, to share the rice with family and friends and have a good time together. Stay safe everyone and all the best.
I been cooking rice for 40 years and I keep it really simple. Our main go to for a quick meal is fried hamburger patties rice and gravy with a buttermilk biscuit. I use a cup of mahatma long grain rice. Rinse it right in the pot. Pour out all the water I can. Add 1 1/4 cup water and about 1 teaspoon chicken bullion. Bring it to a boil over medium high heat stirring it a few times. Put the lid on and simmer it for 12 minutes. Never open the lid. Let it sit 5 minutes. Stir with a fork and serve. Easy and done. BTW we watch every episode and my wife says I’m getting better and better at making meals. Thanks Kent.
Great stuff, Kent. I've watched you for a while, and I didn't realize you from Hollis, OK. My great-grandparents were born in Gould and grew up in Hollis. Raised a great family in Amarillo, TX. I'll remember them forever as true blessings from God. You remind me of them. Thanks Kent!
Kent, thank you for all of your videos. You bring joy, happiness, and distraction from everyday troubles for so many, even if just for a few minutes twice a week. I have made 5 to 10 of your recipes and used your tips and must say every one of them has been amazing. I would like to suggest a wagon wheel of some sort, maybe hung on the wall, in honor of your chuck wagon. I'd also like to say that rinsing the rice is the most common misstep many people make in cooking rice and you're absolutely right rinsing 3+ times. Wish you and Shannon all the best, hope I get to share a cup of coffee with you in your Wellington coffee shop sometime, and always look forward to more of your videos. Good day kind sir. :)
I feel so bad for the pups because they didn't get any meat but I do like rice. I've never fixed rice but my wife did, but she's home with the Lord now and I like to eat and I do like rice! So keep up the good work So I can learn more than just cooking on the grill 😋 As always God bless you and Shannon and the pups
Great tips on cooking rice the multiple rinsing was new to me. I think a pair of old horse shoes would look good also a picture of the doggies God bless you and yours
Love your videos! I prefer jasmine rice and if you add a little oil to the water, it makes it more fluffy and less sticky. I also let all the water cook out before I cover it, then let it on a low heat for about 5 or 10 minutes. Been cooking rice since I was 13 and am now 71.
I have been a Chef for 30 years and graduated from the Culinary Institute of America and I have never cooked rice uncovered, with the exception of Aborio Rice when making Risotto. Your method I'm afraid will result with many home cooks burning their rice
I’ve been a faithful watcher for a few years now when I’ve had a bad day or lives kind of get me down I just put on some Kent Rollins makes my day better
We do the toasting method with long grain rice, but we put a little oil in the pan and cook the rice until you see it start browning, them add our liquid. Sometimes plain water, sometimes with Knorr tomato, or chicken base, and even pico de gallo sometimes. Like you said bring to a boil turn it down to the lowest sitting put on a lid, and sit alarm for 14 minutes (DO NOT OPEN IT)! We do about 1-7/8ish cup of liquid to rice, we found anymore then that it comes out watery, however that’s the difference between living on the GOM and Oklahoma elevation differences too.
I spent a fair amount of time experimenting with washing rice first, number of washes etc but finally found that not washing it produced the best result. For Basmati, 1 cup of rice and slightly less than 2 cups of cold water brought to a heat and simmered.
After rinsing out the starch I put the rice in a pot with lots of water and lightly boil it until I get the desired texture. Nice fluffy rice every time, plus the extra water will capture more starch to dump out. If I'm cooking for Chinese fried rice I leave it on the slightly firm side cause it gets fried latter, leave it in the fridge over nite. Love your videos kent, keep em coming.👌
You've come full circle Kent... I'm impressed! No beef, pork or chicken on an episode of the Cooking Cowboy! Wow, you made it look good too! God Bless you and yours!
I rinse my rice in the pot I'm going to cook it in. I simply run water in the pot & tip the pot to let the murky water out until it runs clear. No strainer needed. Once the rice is rinsed I simply add water to the pot using the finger method...1st knuckle for short grain, 1 1/2 knuckles for long grain, 2 knuckles for brown. I usually only make rice for Asian dishes, so I most often use Jasmine which has a nice nutty flavor. I always make a double batch because leftover 1-2 day old rice is the best for egg fried rice. Almost forgot, the new set looks great!
You got it right, but too many pots, pans and strainers. Just rinse the rice in the pot you are going to cook it in, put the lid over it and pour out the dirty water. Wash, rinse and repeat. By the way, rice that has been browned and cooked in broth is called Pilaf. Brown it in the same pot. It usually has some butter in it. Thanks a lot. P.S. You can buy Basmati rice grown in Texas, It is called Texmati rice.
Great video. Growing up in rice country, Mom made a big pot every evening. We had it with whatever else she made. The next morning, she’d melt butter then throw the rice in to heat it up. This was long before microwave. You’d fix a bowl, stir in about a half teaspoon of sugar and that was breakfast. That chicken broth method is really good. If you don’t have broth on hand, a bouillon cube in the pot adds a good taste. Don’t forget the beef bouillon, it’s good too. God bless.
Jay from Texas; 👍😀 Same here. Mama used to cook a big pot of rice also. A good Dollop of butter and add sugar to taste. Whenever we have Chinese food, I always order some steamed rice and save it for breakfast the next morning. Breakfast of Champions.
At our house we use basmati rice, mason jars of homemade poultry stock, then when the simmer starts just before the lid goes on we throw in a mason (or ball😉) jar of homemade salsa with a quick stir. Best rice ever that way.👍🏻
I sauté some onion in the pan before adding the rice to toast and man it makes a difference. And my favorite rice is jasmine rice. But some my favorite rice that I’ve only had from a Mexican restaurant is cilantro lime rice and it’s awesome
I do the onion, too, before toasting. Also love the cilantro/lime rice, but I think Shannon is not a fan...soap taste. Do try a spooonful or two of sambal oeleck, chipotle in adobo, or a jalapeño.
Hey Kent. Try this: after washing rice, throw it in a pot that has olive oil covering the bottom. Add water to about 1/4 inch above level of rice, add Adobo, raise to a boil, then simmer... easy.
When you decide to add audience seats, my husband and I want to be the first ones there. I love your tips, but most importantly, I love how you remind us all to think about others who are struggling. You have such a good heart. ❤️
Good timing I'm sitting here eating Basmati Rice and Black Beans. I found out one can of broth and one cup of Basmati Rice comes out just right and I did learn right away brown rice cooks better with less water when I switched from eating white to brown rice I even make Spanish rice with it and no one says anything maybe its the tacos and the refried beans that get their attention. Oh yea I rinse my rice and rinse my beans too. 😀 LOL I saw my local supermarket had little microwavable cups of brown rice, where is the fun in that, I would much rather make my own. And I gave you a👍 but then I always do.
My dogs were close to no food so I made up a pan of rice which I'm not sure it was good or not they didn't complain so must have been not too bad mixing it with the little dog food they had. They gobbled it all up! I'm sure glad to hear someone else saying Warsh not Wash. My mom use to say it all the time and I say it too. Sure do miss her but glad she didn't have to live through all that has gone on in this world. God Bless you and Shannon and pups.
I've never been able to make fluffy rice but you've talked me into trying it one more time. The new set is perfect. I love the barnwood and y'all's books and spices on the shelf and especially the beautiful display of our flag. If you've got room, maybe you could add your mesquite wood spatula and the cowboy hash knife.
Different rice need different measurement of water, that is always the key to make fluffy rice. If you don't have rice cooker, like what Kent said, the setting of the heat will determine the result. Don't lose heart if you fail, it takes a few try to get it right. (Of course those little rice cooker selling at Walmart does the trick too~)
Lived in Korea and Japan for 15+ years, short grain was the everyday staple. I use the Instant Pot, 1 cup short grain and 1-3/16 water, after rinsing 5 times. Cook for 6 minutes (turn off keep warm), then allow to rest 10 minutes and release the pressure. Then fluff with a rice paddle and serve. BiBimBop or to end the meal.
0:01 - intro 0:55 - new set 1:20 - let’s talk about rice. (He did his homework) 1:44 - rice and water guide 1:55 - long grain rice ratio 2:07 - best rice in the world? 2:20 - brown rice 3:04 - bathing the rice 3:38 - rinsing the rice 4:01 - DO THIS in the kitchen floor, DO IT!! 4:45 - how many times do you rinse? 5:08 - salt 5:12 - temperature 5:32 - method #2 5:44 - temperature on cast iron 5:54 - what does toasting the rice do? 6:05 - Using chicken broth instead of water 6:32 - how to know it’s done toasting? 6:46 - explaining again how to know when it’s done toasting 7:20 - chicken broth 7:36 - temperature (same method) 7:50 - another tip 8:13 - major tip! 8:23 - huge favor by Kent (thanks!!) 9:10 - taking off the fire 9:24 - final product 9:42 - another final product 9:51 - let it sit 10 mins / tips 10:24 - taste test 10:33 - THE HIGHLIGHT OF THE VIDEO 10:47 - second taste test! 11:04 - THERE HE GOES AGAIN! 11:52 - important message! Love ya! ❤️ keep making them videos!
Our pups have had a stomach issue or 2 in the past, and they get the bland food, or basically, turkey hamburger and rice. So my pups know about rice and they like it.
Kent remind me of my dad so much I've learned great cooking from my dad also watching you cuz different ways I've learned new ways to do things too I just love watching your videos on how to cook better your the number one out door cooking like my papa
I found that the most recent crop (Yes, they're dated) from the ethnic grocery is levels above anything I've bought from the big chain stores. And it's also much less expensive pound for pound.
You can buy a electric rice cooker or cook it in a electric pressure cooker. There is a medium grain rice called Calrose. Take look in the Asian aisle in Walmart there is a cooked rice that you just place in the microwave for minute. Need to make Spam Musubi or a Loco Moco which you will everywhere in Hawaii.
Love your cooking tips. I go backpacking and sometimes I cook rice in my Titanium camp cup. The secret to cooking rice in a cup, is to cook it like spaghetti. 1 part rice + 4-5 parts water. Boil for 11 minutes, and stir a couple times to make sure nothing is sticking to the bottom. Then drain off the water, and dump on a plate. It will absorb any leftover water in about a minute.
Suggestions for your set. 1) An oak barrel or two. You could lay your cutting board top on the barrels as a table. Or you can just have a barrel near your work table as decoration. Could have it as a water barrel which would need some care with stagnant water. 2) Have some old style cotton storage bags filled with beans and some other dried goods. Of cause you'll need to stow them in a clean dry place after recording or you'll get mold. The bags could just be decoration filled with paper or whatever. 3) A horseshoe hanging on the wall.
I've done method 1 a long time. Only difference is that water measurement is done by placing a hand on top of the rice and filling the pot until the water reaches the top of the hand. Will have to try the toasted way, sounds really good!
coooling long grain rice you also ned salt free butter to coat the grains before you add the boiling water. This helps with sticky grains. Short grain rice is grown to be sticky and is used for sticky rive, and rissoto. Also when done cooking long grain rice remove the cover and place a tea towel over the pot and recover with the lid loosely. This will absorb any excess moisture and help the rice split on the ends.
Thanks to you and your wife for ALL of your videos. My brother and grown nephew have used a number of your recipes for Sat. family dinner in Juneau, AK.. First one was your goulash.
Thank you Kent fer the great information! I been cookin more rice lately. I cheat and place it in the microwave for 12 minutes on high with the lid a little caddy wampus to keep it from boiling over. When it shuts off I place the lid on and let it set fer round 10 minutes. Love yer chicken broth idea! Yum!!
One of my greatest cooking victories was rice. My thing was slow cooking it (not really slow cooking but just low enough to not boil over) covered (lud just cocked a little) and not lifting the lid till it was done. It always comes out just the way I like it.
I've been teaching myself to make a good rice and beans, but I haven't nailed the cooking of long-grain rice. Almost there though. I grew up with short-grain rice, so trying to cook long-grain the same way in the rice cooker does not yield the same results at all. Nor the flavor! Long-grain benefits from that salt and a little oil, even if you don't use broth or bouillon. I've been poring over videos this weekend, so yet another piece of education miraculously pops up in my feed. Thanks Cowboy!
Hi Kent, your outside kitchen looks awesome. Thanks for sharing these recipes. Sometimes my rice turns out beautiful., and sometimes I think what a waste. You, Shan and the pups have a very wonderful, blessed week. Stay safe and stay well. Love ya. I like the idea of the treat jar for the pups.
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
I LOVE FOOD, and i love to EAT! And you Sir, are one of the reasons it is so justified. Yes, there is a lot of bad going on in the world but you are one of the reasons we can say there is a hell of a lot of good out there too! Hmmm hmm, that rice taste good. Thank you Mr. Rollins.
Thanks Hal so much, and God bless you
@@CowboyKentRollins God bless YOU, brother Rollins!
You mean that rice "tastes" good. Please, learn proper English. Please.
@@CowboyKentRollins share if possible ruclips.net/video/WyHVdNINRD0/видео.html 🇺🇲
@@CowboyKentRollins ruclips.net/video/WyHVdNINRD0/видео.html
Hi, my father passed away last month, and he was a big fan of yours. He had stage 4 cancer, and when he was doing well, we would all sit around watching youtube with him. Thank you for your content, and keep it up. This channel and your projects were often the best part of my dad's day as he was going through a rough time.
You could add a glass jar of your homemade dog cookies to the shelves so when you cook something the pups can't have, they can still get a treat on camera. ❤
Dang, you beat me to the comment. 👍
@@BR549-8 Wow, you are annoying. Please. Please, stop commenting.
Can't always spoil your dogs bro, dogs need discipline too
Or even just a 4 wags of approval sign/dog tested and approved...anything to acknowledge quality control, true unsung heroes of the show.
As a Chinese and all time rice lover (of course!), what Kent did was one of the great legit way to cook rice in perfection. Well done, Kent! 👏
*It requires money to make money this is the best secert I have ever heard we don’t make money we make multiple money*
Take it from one who has it and buy a house in Missouri and dream Wrangler with forex trade profits. I started with Mr Ben Harris of financial education and he has been my handler and guider for the past years
I'm Asian and this way of cooking rice is incredibly correct and I also learnt what I was doing all along. It was just passed down the generations and intuitive knowledge. Great to see someone explain it properly. Thank you Cowboy Kent Rollins..
Just buy a rice cooker and your rice will be perfect every time.
@@Deadman-pt1bh Well not all rice cookers. You need a Zojirushi for truly perfect rice.
I'm half Filipina and I've been making rice from a very young age. Only rice I use is rice from the Philippines and in a rice cooker. Rinse rice until no longer cloudy. Put it in a rice cooker, add water until it reaches the first knuckle on your middle finger (this is a Filipino thing). close and click the button on the rice cooker and Bob's your Uncle LOL! Good tutorial for those who don't know how. Never heard of toasting the rice, but may have to try this
Way to go Shan! You keep your guy and his cooking place looking good 😉 We enjoy!
Learned from two different folks from the Philippines: rinse rice (to make sure there aren’t any stones) and whatever pot or cooker you are using, stick your finger into the rice. Rice to the first joint of your finger (line in your skin) then water to the second. Perfect every time.
As a Filipino, that stick your fingers into the rice is really useful.
The rinse removes excess starch. Without the rinse, you get extremely sticky rice.
As a Filipino i approved this method in cooking..
The second way of making rice made me smile, never before saw anyone who rinsed and toasted their rice. I am from Nicaragua and nicaraguan rice is first rinsed, them toasted in a pan with some lard, onion, and green pepper, before boiling. It does give it a nice flavor and twist.
Ooh that sounds really good!
I learned that from a samoan girl. Is there Pacific island influence in Nicaragua?
True same here in Honduras.
@@carlosspeicywiener7018 I believe it to be the Spanish influence from colonial times, we both do happen to have that in common.
Just need to tell you how much I love these Sunday episodes. I can’t keep up with cooking all your recipes each week, but we watch EVERY ONE of them. Thanks!
Need pup pictures from then and now! Love the pups! Thanks!
The outdoor kitchen looks great, I love how it is all centered around old glory
My wife and daughter are of the "boil water, put bag of rice in it, cook until everything else is ready" school. Particularly my daughter is amazed that I cook real rice and it comes out near perfect (almost like the Chinese restaurant does.) Learned years ago from a Chinese cook book to always measure the rice and water.
A Supper or Dinner bell would be a nice addition.
Good idea!!
It needs an old school bottle opener, snuff can opener, hand crank coffee grinder and mason jars filled with dry goods. Great video as always!
Don't forget the kitchen match dispenser.
The new set looks amazing! The only thing missing is a dinner bell so everyone knows when it’s time for grub
I’m not thinking a ‘dinner bell’, but instead, one of those loud clanging triangles! THAT’s dinner call!
@@chriscarter7182 yeah cowboy style!
Great ideas guys.
Rice is one of my favorite foods of all time. I can eat it any way but raw. The Cowboy here is right about every tip given and good rice it makes. Only thing I would add is, altitude seems to make a difference in cook time. I live at about 580 foot above sea level and my rice is done at 12 minutes tops. God Bless you, Cowboy and Shan and pups. And, thank you for all the goodness you bring to the world.
Chicken & Rice is pretty tasty stuff. I like the long grain brown rice. The el-cheapo house brand tastes to me.
Thank you both for the Sunday visit! I enjoyed it
Thank you for the smile.
God bless you both 🙏
Poor pups 🥓🥓🥓
A true real cowman kent drives FORD, and great sense of humor, dedication and serious cook, I went on cow drives in nebraska years ago, no cook, we could have used you kent, course the drive was only five miles, but we would have loved to had you with us, thank you for your prescious time, we are thankful to you all
Thanks again Kent for sharing your knowledge and experiences with us. I never was able to cook a decent pot of rice that's why, I always reached for the box of Uncle Ben's rice.
You're the man. Many Blessings to you and your family.
Stan
Thanks Stan
My vote for the additional decorations (looks great btw guys!) is either: a)more swag like your aprons etc hanging there to support your store and channel or b) a record that records that awesome moment where you record your dogs reaction to lack of meat at around nine minutes into the vid and your beautiful bride genuinely happily laughs. That is priceless! Love your channel and your food and have bought three of your autographed cookbooks (one as a gift) and your Kent Rollins Original Seasoning is now a staple for me. So much so that I bought a larger airtight container just to stock up on more so I never run out. Cheers to both of you from Colorado and God Bless! : )
Thank you, Mr. Rollins. This way of cooking rice is pretty much the same way my granny told me so many years ago. However, I do prefer beef broth over the chicken broth, but I reckon both is fine. What really kicks it up is when you add a chopped white onion. I think THAT makes it the perfect rice. The most important thing is, though, to share the rice with family and friends and have a good time together. Stay safe everyone and all the best.
I traveled to Brazil and ate the best rice in the world. Rice is in Brazilian meals.
I think perfect rice is the thing I have had the hardest time cooking, even harder than good gravy or good biscuits. Thank you for this.
I been cooking rice for 40 years and I keep it really simple. Our main go to for a quick meal is fried hamburger patties rice and gravy with a buttermilk biscuit.
I use a cup of mahatma long grain rice. Rinse it right in the pot. Pour out all the water I can. Add 1 1/4 cup water and about 1 teaspoon chicken bullion. Bring it to a boil over medium high heat stirring it a few times. Put the lid on and simmer it for 12 minutes. Never open the lid. Let it sit 5 minutes. Stir with a fork and serve. Easy and done.
BTW we watch every episode and my wife says I’m getting better and better at making meals. Thanks Kent.
Great stuff, Kent. I've watched you for a while, and I didn't realize you from Hollis, OK. My great-grandparents were born in Gould and grew up in Hollis. Raised a great family in Amarillo, TX. I'll remember them forever as true blessings from God. You remind me of them. Thanks Kent!
Kent, thank you for all of your videos. You bring joy, happiness, and distraction from everyday troubles for so many, even if just for a few minutes twice a week. I have made 5 to 10 of your recipes and used your tips and must say every one of them has been amazing.
I would like to suggest a wagon wheel of some sort, maybe hung on the wall, in honor of your chuck wagon. I'd also like to say that rinsing the rice is the most common misstep many people make in cooking rice and you're absolutely right rinsing 3+ times.
Wish you and Shannon all the best, hope I get to share a cup of coffee with you in your Wellington coffee shop sometime, and always look forward to more of your videos. Good day kind sir. :)
My favorite Cook/Cowboy of all time. I always laugh and feel good after watching this show. It doesn't get any better than this. 👍
Thanks cowboy Kent!
I feel so bad for the pups because they didn't get any meat but I do like rice. I've never fixed rice but my wife did, but she's home with the Lord now and I like to eat and I do like rice! So keep up the good work So I can learn more than just cooking on the grill 😋 As always God bless you and Shannon and the pups
Great tips on cooking rice the multiple rinsing was new to me. I think a pair of old horse shoes would look good also a picture of the doggies
God bless you and yours
Love your videos! I prefer jasmine rice and if you add a little oil to the water, it makes it more fluffy and less sticky. I also let all the water cook out before I cover it, then let it on a low heat for about 5 or 10 minutes. Been cooking rice since I was 13 and am now 71.
I have been a Chef for 30 years and graduated from the Culinary Institute of America and I have never cooked rice uncovered, with the exception of Aborio Rice when making Risotto.
Your method I'm afraid will result with many home cooks burning their rice
I always like how you end your videos. Thank you all for the positive.
Thank you!!!! Finally I was able to have rice the way I like it. Thank you for this video Kent.
I’ve been a faithful watcher for a few years now when I’ve had a bad day or lives kind of get me down I just put on some Kent Rollins makes my day better
We do the toasting method with long grain rice, but we put a little oil in the pan and cook the rice until you see it start browning, them add our liquid. Sometimes plain water, sometimes with Knorr tomato, or chicken base, and even pico de gallo sometimes. Like you said bring to a boil turn it down to the lowest sitting put on a lid, and sit alarm for 14 minutes (DO NOT OPEN IT)! We do about 1-7/8ish cup of liquid to rice, we found anymore then that it comes out watery, however that’s the difference between living on the GOM and Oklahoma elevation differences too.
Love all your videos. What you need hanging back there, is a Triangle Dinner Bell to call everyone in when your meals are ready. TP
I do have one them, good ideal
really nice setup behind Kent, looks professional!
I spent a fair amount of time experimenting with washing rice first, number of washes etc but finally found that not washing it produced the best result. For Basmati, 1 cup of rice and slightly less than 2 cups of cold water brought to a heat and simmered.
After rinsing out the starch I put the rice in a pot with lots of water and lightly boil it until I get the desired texture. Nice fluffy rice every time, plus the extra water will capture more starch to dump out. If I'm cooking for Chinese fried rice I leave it on the slightly firm side cause it gets fried latter, leave it in the fridge over nite. Love your videos kent, keep em coming.👌
You've come full circle Kent... I'm impressed! No beef, pork or chicken on an episode of the Cooking Cowboy! Wow, you made it look good too! God Bless you and yours!
GOD bless you my friend
I rinse my rice in the pot I'm going to cook it in. I simply run water in the pot & tip the pot to let the murky water out until it runs clear. No strainer needed. Once the rice is rinsed I simply add water to the pot using the finger method...1st knuckle for short grain, 1 1/2 knuckles for long grain, 2 knuckles for brown. I usually only make rice for Asian dishes, so I most often use Jasmine which has a nice nutty flavor. I always make a double batch because leftover 1-2 day old rice is the best for egg fried rice.
Almost forgot, the new set looks great!
I agree. Rice and eggs are so simple, yet so many people mess it up. Thanks for this
Thank you Kent and God bless you and Shannon
I just love how you love and treat your dog's! I'm a doggie lover so I love when people treat their dogs with love!!!!
I like the barn set modification.. it is a perfect fit
Thank-you Ken and Shan ....... for everything !!
God bless your soul. I like the energy you give off and your interesting to see once in a while. God bless Kent and any who read this.
You got it right, but too many pots, pans and strainers. Just rinse the rice in the pot you are going to cook it in, put the lid over it and pour out the dirty water. Wash, rinse and repeat. By the way, rice that has been browned and cooked in broth is called Pilaf. Brown it in the same pot. It usually has some butter in it. Thanks a lot. P.S. You can buy Basmati rice grown in Texas, It is called Texmati rice.
Great video. Growing up in rice country, Mom made a big pot every evening. We had it with whatever else she made. The next morning, she’d melt butter then throw the rice in to heat it up. This was long before microwave. You’d fix a bowl, stir in about a half teaspoon of sugar and that was breakfast. That chicken broth method is really good. If you don’t have broth on hand, a bouillon cube in the pot adds a good taste. Don’t forget the beef bouillon, it’s good too. God bless.
Jay from Texas; 👍😀 Same here. Mama used to cook a big pot of rice also. A good Dollop of butter and add sugar to taste. Whenever we have Chinese food, I always order some steamed rice and save it for breakfast the next morning. Breakfast of Champions.
How perfect!! I literally just cooked rice. It's suppertime on the east coast.
Thanks for the video. Keep them coming!!!
At our house we use basmati rice, mason jars of homemade poultry stock, then when the simmer starts just before the lid goes on we throw in a mason (or ball😉) jar of homemade salsa with a quick stir. Best rice ever that way.👍🏻
Thank you so much! I am terrible at making rice and completely gave up a while ago. I'll try again now!
I have faith in you
I have to tell you I really admire your patriotism and appreciation for us veterans.
Thanks Mr Rollins, Be Well.
I sauté some onion in the pan before adding the rice to toast and man it makes a difference. And my favorite rice is jasmine rice. But some my favorite rice that I’ve only had from a Mexican restaurant is cilantro lime rice and it’s awesome
I do the onion, too, before toasting. Also love the cilantro/lime rice, but I think Shannon is not a fan...soap taste. Do try a spooonful or two of sambal oeleck, chipotle in adobo, or a jalapeño.
@@kathya739 I do love spicy also and I am a big fan of sambal oeleck
Hey Kent. Try this: after washing rice, throw it in a pot that has olive oil covering the bottom. Add water to about 1/4 inch above level of rice, add Adobo, raise to a boil, then simmer... easy.
Now I've been cooking rice for about 20 years or so. And it's a nice thing to have in your cook bag.
That's a long time. Should be done by now!
When you decide to add audience seats, my husband and I want to be the first ones there. I love your tips, but most importantly, I love how you remind us all to think about others who are struggling. You have such a good heart. ❤️
Add a wagon wheel to add that chuck wagon feel
Best idea so far👍
Kent, watching you just puts a huge smile on my face, and those cooking tips get stuck right on my noggin, alongside that handsome mustache!
OUTSTANDING! I’ve always used a rice cooker because I was scared to death of goofin it up!
Good timing I'm sitting here eating Basmati Rice and Black Beans.
I found out one can of broth and one cup of Basmati Rice comes out just right and I did learn right away brown rice cooks better with less water when I switched from eating white to brown rice I even make Spanish rice with it and no one says anything maybe its the tacos and the refried beans that get their attention.
Oh yea I rinse my rice and rinse my beans too. 😀
LOL I saw my local supermarket had little microwavable cups of brown rice, where is the fun in that, I would much rather make my own.
And I gave you a👍 but then I always do.
My dogs were close to no food so I made up a pan of rice which I'm not sure it was good or not they didn't complain so must have been not too bad mixing it with the little dog food they had. They gobbled it all up! I'm sure glad to hear someone else saying Warsh not Wash. My mom use to say it all the time and I say it too. Sure do miss her but glad she didn't have to live through all that has gone on in this world. God Bless you and Shannon and pups.
I've never been able to make fluffy rice but you've talked me into trying it one more time. The new set is perfect. I love the barnwood and y'all's books and spices on the shelf and especially the beautiful display of our flag. If you've got room, maybe you could add your mesquite wood spatula and the cowboy hash knife.
Different rice need different measurement of water, that is always the key to make fluffy rice. If you don't have rice cooker, like what Kent said, the setting of the heat will determine the result. Don't lose heart if you fail, it takes a few try to get it right. (Of course those little rice cooker selling at Walmart does the trick too~)
Lived in Korea and Japan for 15+ years, short grain was the everyday staple. I use the Instant Pot, 1 cup short grain and 1-3/16 water, after rinsing 5 times. Cook for 6 minutes (turn off keep warm), then allow to rest 10 minutes and release the pressure. Then fluff with a rice paddle and serve. BiBimBop or to end the meal.
0:01 - intro
0:55 - new set
1:20 - let’s talk about rice. (He did his homework)
1:44 - rice and water guide
1:55 - long grain rice ratio
2:07 - best rice in the world?
2:20 - brown rice
3:04 - bathing the rice
3:38 - rinsing the rice
4:01 - DO THIS in the kitchen floor, DO IT!!
4:45 - how many times do you rinse?
5:08 - salt
5:12 - temperature
5:32 - method #2
5:44 - temperature on cast iron
5:54 - what does toasting the rice do?
6:05 - Using chicken broth instead of water
6:32 - how to know it’s done toasting?
6:46 - explaining again how to know when it’s done toasting
7:20 - chicken broth
7:36 - temperature (same method)
7:50 - another tip
8:13 - major tip!
8:23 - huge favor by Kent (thanks!!)
9:10 - taking off the fire
9:24 - final product
9:42 - another final product
9:51 - let it sit 10 mins / tips
10:24 - taste test
10:33 - THE HIGHLIGHT OF THE VIDEO
10:47 - second taste test!
11:04 - THERE HE GOES AGAIN!
11:52 - important message!
Love ya! ❤️ keep making them videos!
Cooking rice tonight thanks for showing up to the barn
Kent & Shannon, God Bless you both! Love, love, love your videos💕
Thanks Joan and God bless you
I would love to a red wagon wheel or an old rustic pitch fork!! Love your videos!
Stay blessed
Thanks
Our pups have had a stomach issue or 2 in the past, and they get the bland food, or basically, turkey hamburger and rice. So my pups know about rice and they like it.
Best advise ever, DONT REMOVE THE LID! Love my rice with a little Sazon season, whew doggy its good for a change up
Kent remind me of my dad so much I've learned great cooking from my dad also watching you cuz different ways I've learned new ways to do things too I just love watching your videos on how to cook better your the number one out door cooking like my papa
You know what would look pretty neat on that wall? A General Store sign!!
I found that the most recent crop (Yes, they're dated) from the ethnic grocery is levels above anything I've bought from the big chain stores. And it's also much less expensive pound for pound.
Happy Sunday Rollins family respect from Canada 🇨🇦
Thanks Bobby
Cowboy,you are such an incredible person!!
You can buy a electric rice cooker or cook it in a electric pressure cooker. There is a medium grain rice called Calrose. Take look in the Asian aisle in Walmart there is a cooked rice that you just place in the microwave for minute. Need to make Spam Musubi or a Loco Moco which you will everywhere in Hawaii.
Thanks so much. Perfect directions. As for flavor I like the chicken broth but I add a slice of fresh ginger. Try it. You’ll like it.
The first method is how I’ve been making rice for years. I hate rice cookers and love it on the stove.
Love your cooking tips. I go backpacking and sometimes I cook rice in my Titanium camp cup. The secret to cooking rice in a cup, is to cook it like spaghetti. 1 part rice + 4-5 parts water. Boil for 11 minutes, and stir a couple times to make sure nothing is sticking to the bottom. Then drain off the water, and dump on a plate. It will absorb any leftover water in about a minute.
Never feed an Asian.
Thanks for tips on your scientific methods of cooking rice. I'll try it.
Great video as always. Love the new set. Thank all of you for bringing joy and knowledge to all of us. The world needs more people like you guys.
Thanks so much
Suggestions for your set.
1) An oak barrel or two. You could lay your cutting board top on the barrels as a table. Or you can just have a barrel near your work table as decoration. Could have it as a water barrel which would need some care with stagnant water.
2) Have some old style cotton storage bags filled with beans and some other dried goods. Of cause you'll need to stow them in a clean dry place after recording or you'll get mold. The bags could just be decoration filled with paper or whatever.
3) A horseshoe hanging on the wall.
Thanks
I've done method 1 a long time. Only difference is that water measurement is done by placing a hand on top of the rice and filling the pot until the water reaches the top of the hand. Will have to try the toasted way, sounds really good!
Yuppers I agree a Puppy Cookie Jar would be a nice addition. Love you and Shans videos. Keep up the good cowboy cooking.
The new set under the barn looks great.
He’s so calm, reminiscent of BOB ROSS! ❤️❤️❤️
coooling long grain rice you also ned salt free butter to coat the grains before you add the boiling water. This helps with sticky grains. Short grain rice is grown to be sticky and is used for sticky rive, and rissoto. Also when done cooking long grain rice remove the cover and place a tea towel over the pot and recover with the lid loosely. This will absorb any excess moisture and help the rice split on the ends.
Thanks to you and your wife for ALL of your videos. My brother and grown nephew have used a number of your recipes for Sat. family dinner in Juneau, AK.. First one was your goulash.
Thank you Kent fer the great information! I been cookin more rice lately. I cheat and place it in the microwave for 12 minutes on high with the lid a little caddy wampus to keep it from boiling over. When it shuts off I place the lid on and let it set fer round 10 minutes. Love yer chicken broth idea! Yum!!
One of my greatest cooking victories was rice. My thing was slow cooking it (not really slow cooking but just low enough to not boil over) covered (lud just cocked a little) and not lifting the lid till it was done. It always comes out just the way I like it.
A big beautiful orange OSU Cowboys sign!!!
I've been teaching myself to make a good rice and beans, but I haven't nailed the cooking of long-grain rice. Almost there though. I grew up with short-grain rice, so trying to cook long-grain the same way in the rice cooker does not yield the same results at all. Nor the flavor! Long-grain benefits from that salt and a little oil, even if you don't use broth or bouillon. I've been poring over videos this weekend, so yet another piece of education miraculously pops up in my feed. Thanks Cowboy!
A BIGGER FLAG!!! THANKS KENT!!!
Hi Kent, your outside kitchen looks awesome. Thanks for sharing these recipes. Sometimes my rice turns out beautiful., and sometimes I think what a waste. You, Shan and the pups have a very wonderful, blessed week. Stay safe and stay well. Love ya. I like the idea of the treat jar for the pups.
Thanks Penny and God bless you
I have never rinsed my rice, well I learned something new today.