51 years old and I have never made good rice. I even boiled it like spaghetti. We used minute rice for years or just bought rice from the Chinese place. I have NOW made perfect rice. Thank you so so much!!
I grew up in South Carolina in the fifties and sixties. In the South Carolina Lowcountry, rice was a major crop in times past, and people still eat a lot of it. Not being able to cook rice was considered very sad!
I just love ur channel..going to follow&make of ur PR recipes😊I’m PR & hve made many PR recipes.. ur recipes r above & beyond..Thank u4sharing.. Please keep it coming❤ Arroz con dulce made w/sweet condense milk I once had at a friend’s house..many years past..most since I’ve had it is not made w/that type of sweet milk..it’s mostly made traditionally..w/regular milk..
Thank you so much for making these videos! I love your passion for cooking. I just stumbled across your videos and I instantly subscribed. I love cooking and learning different types of cooking styles. I began cooking cajun style food around 10 years old by watching my parents. My question is; Can I use butter instead of olive oil to cook rice? My wife and I love butter flavored rice.
You sure can! Make sure to watch the butter in the beginning, though. The higher temp means that the butter solids (fat) may brown a bit. It won't harm the flavor, it'll actually give the rice a nuttier flavor, if it browns, but it may taste acrid if you let them get too dark. If you can use ghee, that's even better!
Love your channel and your spirit trying to get your recipes of different kinds of adobo have you pondered on doing a part 2 on different types of adobo 😊 new subscriber here thanks for sharing
I was taught by a PR husband (now deceased) in exactly the same way you have shown in the video - it has always been perfectly cooked and fluffy. Thank you for not only this tutorial but for your Caldo Santo which reminds me a bit of the Sancocho I make. LOVE LOVE LOVE Puerto Rican food. (BTW I am not Puerto Rican - Italian by heritage)
I like my rice but I’m trying your rice because you called it “perfect” rice… I do not rinse my rice 4 times nor agitate the rice to remove more starch.. I think that’s great advice Thanks ☺️ Hope everything is going well with you & your family 💞
I married into a PR family and when I asked my suegra to show me how to make rice she told me to first wash the rice and was horrified when I reached for the Palmolive. What are you doing she screamed. You told me to wash the rice I said. With water NOT soap she said. 40 years later she still watches me rinse the rice. Funny.
72 years of age and still can’t cook rice. My rice either comes out gummy you can use for glue to hang up wall paper or rock hard that can crack your teeth 😂. I will definitely try your recipe and let you know how my rice came out. Thank you for sharing 🌻
Is it best to add beans/peas to your rice to cook together, or to serve on the side or on top of your steamed rice? Which bean or pea do you prefer with steamed rice?
Unless you're making arroz con gandules (ruclips.net/video/Qht6xgIYVh8/видео.html), I don't recommend adding the beans to the rice. There's a lot more involved in getting a good flavor than this video teaches. Instead, I recommend stewing the beans separately and serving them on top of the rice. You can also stew the beans and stir them into the rice after fully cooking the rice. I prefer to serve stewed beans (senseandedibility.com/habichuelas-guisadas-stewed-beans/) with my steamed rice.
Okay gotcha 👌🏽 because I have attempted to try and make Jamaican Rice and Peas and adding coconut milk ,Thyme etc... was more difficult than I perceived it to be. Using your Pernil recipe right now, it in the last stages to crip the skin. Going to use this video to hopefully make some 💣 white steamed rice. Thanks for the content. Keep up the good work. Salute!
How can I avoid getting the rice stuck to the bottom and sides? My fiancé and I aren’t super fans of pegao and I hate having so much unused rice…does it have to do with the amount of oil, the direct heat…?? Definitely gonna try the aluminum foil method though
Not really the oil, but the heat. If you prefer to have less (or no) pegao, start the evaporation process on medium heat. This will extend the time it takes to nearly evaporate, but the rice on the bottom won't fry over the high heat, which is what makes pegao. Another method, if you want to keep to the same cooking time, is to stir the rice more often as the liquid boils and evaporates. This will move the rice around to keep it from cooking too long in one spot. Be aware that this method may lead to a sticky rice as you're also distributing the starches the more you stir.
I came across your videos today and I am so glad. I'm Puerto Rican and have always cooked rice the way my mother cooked (watched as a kid). Just like you do. I've just acquired a Air Fryer. Any recipes you can recommend cooking with the Air Fryer (Puerto Rican food)?
Hi I always rinse my rice before cooking that's how my mother taught me. But a friend of mine told me that rinsing it takes all the vitamins away from it. Is this true ?
Because white rice doesn't contain the bran or germ, it's not as healthy as brown rice, whether you rinse it or not. Most of the rice we purchase is enriched, meaning there's vitamins added to the rice. When you rinse the rice you're removing SOME of those added nutrients, but not all. The main thing to decide is whether it's worth making gummy rice or not. I say not because, again, there's not a ton of nutrients that I'm losing and white rice isn't the most nutritious option to begin with.
@@SenseandEdibility If anyone can demonstrate how to cook delicious authentic Puerto Rican recipes it's you! My 76 year old mother always wished she had learned how to make Guanime and Surullitos when she was younger. I would like to surprise her with some one day. 😊
Store it in the freezer or refrigerator question, how do you heat it up? Add how much water and if so how long to steam so it comes out just as wonderful?
¡Ay Dios! Yo no sirvo para cocinar arroz en la estufa 😅. Le soy leal a mi arrocera 😁😁. ¡Gracias por la lección! No tengo una olla adecuada para probar pero cuando tenga una, seguro probaré. Crecí con culturas china y panameña, y las dos usan arroz, así que se me hizo gracioso leer las preguntas de la gente porque son cosas que son normales para los que crecimos comiendo arroz. Pero me encanta que la gente quiera aprender sobre cómo lidiar con este grano. Ah, y yo también soy de comer arroz solo o con huevo frito y spam, y con un poquito de ketchup 😁. Le llamábamos comida de pobre, pero con los precios de ahora, es pura comida gourmet 😝. Y hablando de arroz, cuando se tuesta en el fondo de la paila, ¿cómo le llaman los puertorriqueños? En Panamá, le llamamos "concolón". ¿Por qué? Ni idea 😝
When I first started cooking white rice most of it stuck to bottom so I had more "pegao" than cooked rice😁 not sure if I wasn't adding the right amount of oil or was letting it cook too long. We typically just add water, oil and salt to white rice bc the beans is what gives it that delicious taste. I usually tell those who are not from the Caribbean that beans are like the gravy on potatoes. Cause I've seen them eat it separately... I have also seen people putting an entire onion in middle of rice for flavor or cook it with "tocino". The only white rice without beans I like so far is arroz provenzal I think its Argentinian rice..not sure, perfect match with any meat, salmon..etc... Question: rice cooker or an old cured grandma caldero? any difference?
Rice cooker is more hands off. I don't own one as I feel like it's a gadget that only serves one purpose whereas my caldero or dutch oven can make more than just rice. My husband had to buy one when he was in Korea since he didn't feel like learning how to make it in the pot, though.
7:55 I ain't gonna lie...my lazy a$$ will not always, or mostly, do this. Es que quiero evitar la fatiga :P This was a very much needed video! Thank you!
I didn't know Blanco's have so much problem cooking rice nice shirt PS have you tried any of the Carolina gold rice yet which is an African grain of rice
Many people, not just caucasians have trouble cooking rice. In fact, a lot of Latinos ask me to help them with tips on how to make it properly. I haven't been able to get Carolina Gold yet, but plan to soon.
You're only the second person besides me who uses aluminum foil to seal in the sting for the rice I've also used a similar method with a banana leaves clean white towel and paper towel I invented that method to to cook brown rice a lot faster
@@SenseandEdibility nope I believe seeing godmother never seen that method before and she's 72 and my mother she learned a lot of her cooking techniques from the south and from her stepmother and Philadelphia never use that method
51 years old and I have never made good rice. I even boiled it like spaghetti. We used minute rice for years or just bought rice from the Chinese place. I have NOW made perfect rice. Thank you so so much!!
That makes me so happy to read!
I grew up in South Carolina in the fifties and sixties. In the South Carolina Lowcountry, rice was a major crop in times past, and people still eat a lot of it. Not being able to cook rice was considered very sad!
Yes, I can imagine that not being able to make rice in the home of Carolina Gold is a travesty, LOL!
I love white rice, make a big salad with tuna and add some hot white rice so delicious ❤️
I love those contrasts of temperature and flavors.
Your outakes are the best very funny 😂
Thank you!
I love my sister right here❤
Thank you!!
Love the shirt.
Thanks so much!
I just love ur channel..going to follow&make of ur PR recipes😊I’m PR & hve made many PR recipes.. ur recipes r above & beyond..Thank u4sharing.. Please keep it coming❤
Arroz con dulce made w/sweet condense milk I once had at a friend’s house..many years past..most since I’ve had it is not made w/that type of sweet milk..it’s mostly made traditionally..w/regular milk..
I like to make my arroz con dulce with coconut milk instead of regular. And thank you for the kind words.
Thank you so much for making these videos! I love your passion for cooking. I just stumbled across your videos and I instantly subscribed. I love cooking and learning different types of cooking styles. I began cooking cajun style food around 10 years old by watching my parents. My question is; Can I use butter instead of olive oil to cook rice? My wife and I love butter flavored rice.
You sure can! Make sure to watch the butter in the beginning, though. The higher temp means that the butter solids (fat) may brown a bit. It won't harm the flavor, it'll actually give the rice a nuttier flavor, if it browns, but it may taste acrid if you let them get too dark. If you can use ghee, that's even better!
Ouu white rice and carne gesa 😊😊
Love your channel and your spirit trying to get your recipes of different kinds of adobo have you pondered on doing a part 2 on different types of adobo 😊 new subscriber here thanks for sharing
I was taught by a PR husband (now deceased) in exactly the same way you have shown in the video - it has always been perfectly cooked and fluffy. Thank you for not only this tutorial but for your Caldo Santo which reminds me a bit of the Sancocho I make. LOVE LOVE LOVE Puerto Rican food. (BTW I am not Puerto Rican - Italian by heritage)
Thank you, I'm glad you enjoyed it! And welcome!!
I like my rice but I’m trying your rice because you called it “perfect” rice… I do not rinse my rice 4 times nor agitate the rice to remove more starch.. I think that’s great advice Thanks ☺️
Hope everything is going well with you & your family 💞
Hope you enjoy
@@SenseandEdibility I did… it made a big difference… especially love the washing rice technique… Thank you 💞
All that we need now is habichuela guisada!! 😋 thanks girl!
I'll work on a video, but in the meantime, here's my recipe: senseandedibility.com/habichuelas-guisadas-stewed-beans/
Great tips! I use a fine strainer or colander to wash the rice. I think it's a lot easier.
Yes, you can do that too. I don't like making more dishes than necessary, so I do it with my hand.
I married into a PR family and when I asked my suegra to show me how to make rice she told me to first wash the rice and was horrified when I reached for the Palmolive. What are you doing she screamed. You told me to wash the rice I said. With water NOT soap she said. 40 years later she still watches me rinse the rice. Funny.
I love that story so much!! I always think of Amelia Bedelia when I giving instructions because some folks are SUPER literal! LOL!
The ooh ooh OOH for seafood seasoning was so cute lol
Thank you!
can you make sorullos corn fritters?
I have it on my list for 2023! Thanks!
Thank you so much for making this video is the liquid measurements the same for parboiled rice
With parboiled rice, I would add 1/3 cup more per cup of rice. It needs more liquid than enriched rice does.
I also love 🥰white rice and you made it with ease kindness.
Also i like your shirt and the powerful content. 👌
Oh, always with ease and kindness. Food tastes nasty when you make it with angry and chaos.
💞✨Simply perfect, making it the best🌿🌾💝
Thank you! Cheers!
72 years of age and still can’t cook rice. My rice either comes out gummy you can use for glue to hang up wall paper or rock hard that can crack your teeth 😂. I will definitely try your recipe and let you know how my rice came out. Thank you for sharing 🌻
Let me know how it turns out!!
Long Grain Rice is the best way to go .👍
I totally agree!
Is it best to add beans/peas to your rice to cook together, or to serve on the side or on top of your steamed rice? Which bean or pea do you prefer with steamed rice?
Unless you're making arroz con gandules (ruclips.net/video/Qht6xgIYVh8/видео.html), I don't recommend adding the beans to the rice. There's a lot more involved in getting a good flavor than this video teaches. Instead, I recommend stewing the beans separately and serving them on top of the rice. You can also stew the beans and stir them into the rice after fully cooking the rice.
I prefer to serve stewed beans (senseandedibility.com/habichuelas-guisadas-stewed-beans/) with my steamed rice.
Okay gotcha 👌🏽 because I have attempted to try and make Jamaican Rice and Peas and adding coconut milk ,Thyme etc... was more difficult than I perceived it to be. Using your Pernil recipe right now, it in the last stages to crip the skin. Going to use this video to hopefully make some 💣 white steamed rice. Thanks for the content. Keep up the good work. Salute!
THANK YOU SO MUCH!!!!!!
My pleasure!
THANKS, I ALWAYS MESS UP MY RICE
I hope this helps you!
How can I avoid getting the rice stuck to the bottom and sides? My fiancé and I aren’t super fans of pegao and I hate having so much unused rice…does it have to do with the amount of oil, the direct heat…?? Definitely gonna try the aluminum foil method though
Not really the oil, but the heat. If you prefer to have less (or no) pegao, start the evaporation process on medium heat. This will extend the time it takes to nearly evaporate, but the rice on the bottom won't fry over the high heat, which is what makes pegao. Another method, if you want to keep to the same cooking time, is to stir the rice more often as the liquid boils and evaporates. This will move the rice around to keep it from cooking too long in one spot. Be aware that this method may lead to a sticky rice as you're also distributing the starches the more you stir.
can I add cilantro to the rice while cooking it or wait to add it as a topping?
Stir it in after the rice is finished so you retain the color and flavor.
I did not know you only had to use one to one measurements!! Can I do this with Basmati? Thank you for this great video!
Check out the FAQs! I address all of the changes you need to make if using other rice varities.
@@SenseandEdibility Thank you!
I love that you explain the “why”
I came across your videos today and I am so glad. I'm Puerto Rican and have always cooked rice the way my mother cooked (watched as a kid). Just like you do. I've just acquired a Air Fryer. Any recipes you can recommend cooking with the Air Fryer (Puerto Rican food)?
I have a couple on my site: senseandedibility.com
That’s looks so delicious. Thank you
My pleasure!
Hey good to see you again! Have a fantastic New Year. Looking forward to new videos. Would love to see a ham video
I work on getting one up! Happy New Year!
Hi I always rinse my rice before cooking that's how my mother taught me. But a friend of mine told me that rinsing it takes all the vitamins away from it. Is this true ?
Because white rice doesn't contain the bran or germ, it's not as healthy as brown rice, whether you rinse it or not. Most of the rice we purchase is enriched, meaning there's vitamins added to the rice. When you rinse the rice you're removing SOME of those added nutrients, but not all. The main thing to decide is whether it's worth making gummy rice or not. I say not because, again, there's not a ton of nutrients that I'm losing and white rice isn't the most nutritious option to begin with.
Love your videos! Do you think you can do one on how to make Surullitos ? 😋
I'll add that to my list for 2023!
@@SenseandEdibility If anyone can demonstrate how to cook delicious authentic Puerto Rican recipes it's you! My 76 year old mother always wished she had learned how to make Guanime and Surullitos when she was younger. I would like to surprise her with some one day. 😊
Store it in the freezer or refrigerator question, how do you heat it up? Add how much water and if so how long to steam so it comes out just as wonderful?
I give all the storage and reheating tips you need here: senseandedibility.com/arroz-blanco-white-rice/
❤❤❤
Happy New Year
I've been making white rice forever. My mom uses the rendered fat from salt pork. How about a video on making chicarones or bacalaitos?
I'll add them to my list.
Girl my boricua card was revoke because I can't make white rice.
Well, we about to get that card back for you with this here, OKAY, Sis?!?!?
¡Ay Dios! Yo no sirvo para cocinar arroz en la estufa 😅. Le soy leal a mi arrocera 😁😁. ¡Gracias por la lección! No tengo una olla adecuada para probar pero cuando tenga una, seguro probaré. Crecí con culturas china y panameña, y las dos usan arroz, así que se me hizo gracioso leer las preguntas de la gente porque son cosas que son normales para los que crecimos comiendo arroz. Pero me encanta que la gente quiera aprender sobre cómo lidiar con este grano. Ah, y yo también soy de comer arroz solo o con huevo frito y spam, y con un poquito de ketchup 😁. Le llamábamos comida de pobre, pero con los precios de ahora, es pura comida gourmet 😝. Y hablando de arroz, cuando se tuesta en el fondo de la paila, ¿cómo le llaman los puertorriqueños? En Panamá, le llamamos "concolón". ¿Por qué? Ni idea 😝
Lo llamamos pegao, que tiene mucho más sentido, LOL!!
@@SenseandEdibility jaja cierto!
When I first started cooking white rice most of it stuck to bottom so I had more "pegao" than cooked rice😁 not sure if I wasn't adding the right amount of oil or was letting it cook too long.
We typically just add water, oil and salt to white rice bc the beans is what gives it that delicious taste. I usually tell those who are not from the Caribbean that beans are like the gravy on potatoes. Cause I've seen them eat it separately...
I have also seen people putting an entire onion in middle of rice for flavor or cook it with "tocino". The only white rice without beans I like so far is arroz provenzal I think its Argentinian rice..not sure, perfect match with any meat, salmon..etc...
Question: rice cooker or an old cured grandma caldero? any difference?
Rice cooker is more hands off. I don't own one as I feel like it's a gadget that only serves one purpose whereas my caldero or dutch oven can make more than just rice. My husband had to buy one when he was in Korea since he didn't feel like learning how to make it in the pot, though.
7:55 I ain't gonna lie...my lazy a$$ will not always, or mostly, do this. Es que quiero evitar la fatiga :P This was a very much needed video! Thank you!
It's just a few seconds of your time that pays in dividends with fluffy rice. LOL!
Another vid lessssssssss gooo
One more coming up, too! I'm going out with a bang!!
I didn't know Blanco's have so much problem cooking rice nice shirt PS have you tried any of the Carolina gold rice yet which is an African grain of rice
Many people, not just caucasians have trouble cooking rice. In fact, a lot of Latinos ask me to help them with tips on how to make it properly. I haven't been able to get Carolina Gold yet, but plan to soon.
H A P P Y N E W Y E A R Chef! May the year 2023 be even more fruitful hearteyes emoji!
Happy New Year John! Thanks for your continued support and encouragement.
You're only the second person besides me who uses aluminum foil to seal in the sting for the rice I've also used a similar method with a banana leaves clean white towel and paper towel I invented that method to to cook brown rice a lot faster
I know a ton of people who use the aluminum foil method.
@@SenseandEdibility nope I believe seeing godmother never seen that method before and she's 72 and my mother she learned a lot of her cooking techniques from the south and from her stepmother and Philadelphia never use that method
You're lucky I'm not around you I would replace your regular rice with a sticky rice
It's not difficult to tell the difference between the two.