Perfect Japanese Rice EVERY TIME
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- Опубликовано: 24 авг 2024
- Hey guys! I often talk about making rice without a rice cooker in my videos so I thought I’d make a short video just to make things clearer!
Let me know if this helps you and I'll try and make shorter videos like this for quick tips and tricks!
I thought these short videos would be a good tool for quick tips and tricks like this! What do you guys think?
110%, this video was a perfect start to such a series
@@alexdemoya2119 Indeed
Yess do more of this
Excellent idea, easy to follow and find! Maybe an idea, could be good for making sauces ready to use?
Yes please
soak 30 min
150g rice per serving
200ml water per serving
high heat until boil
low heat for 10 min
high heat for 5 seconds
turn it off and let sit for 10 min
I appreciate you posting this. I wouldn't mind seeing more of these. Quick, and simple videos with great advise!
I always had a bugbear about my rice. Then I bought a rice cooker and have never looked back. I do wash, soak and then allow the cooker to do the rest and it is perfect every time. 🌸
I made the best rice I ever cooked myself after I saw this guide in one of your videos. Had only good rice since
This technique makes better rice than a Zojirushi rice cooker. Had a few side by side comparisons.
Excellent !!!!
Eeeyyy the champ has shorts
Expect tons of simple yet amazing healthy dishes from the champ dear future viewers
tried that today and the measurements were just right. thank you so much
I tried this on nanahondashi rice, of course I gave it the very first rinse with distilled water as i should then your steps worked beautifully, thanks chef.
Rice is king!!
I have a strainer from a Japanese store which makes it easier to wash the rice. It has holes on the bottom which makes things so much easier. We also measure the water before putting it in our Tiger rice cooker.
Chef, when the rice boils, I take a spoon and try to taste the bubble. Been doing that since I was a kid. I know it's weird too. I got out of that habit when I was already 20.
THANK YOU! FINALLY MEASURES
ありがとうございます！
Love this straight to the point short with your style and cooking! Definitely want to see more!
Sadly I can't make rice like this as my stove top is an old electric one that keeps the heat for at least half an hour after turning it off and then starts cooling.
Why not take the pan off the cooker?
@@danleighton 😂😂😂
Thank you ♥️
I have tried this at home n my rice is soo goood thx champs you're great
Ooh, I definitely have to try this!
Love it!!
perfect rice at home:
Setp 1: Buy a ricecooker
Step 2: Enjoy.
That's seriously so much and less chance to burn it and it keeps it warm and perfect moisture even after 24h.
Amazing investment, removes unneeded complexity without any sacrifice to flavour or texture.
I know that and I’m Japanese but for example I’m in a situation where I live for about 4 months abroad and in this house, there isn’t a ricecooker. I don’t want to invest in a machine that I won’t be using anymore after 4 months so the pot method is the perfect one for me
@@tenacious_takakumi2680I still go through the steps when preparing Japanese and/or Korean rice to cook in my IH rice cooker. I add sake and kombu from a chef's tip. It tastes so much better this way than at the restaurant. I'm using Koshihikari rice and the back has instructions and pictures on how to prepare it.
@@aisumelef211 I love Koshihikari but it's soo expensive here! It was like 10kg/90€
Ah, a perfect loop.
Is the water that rice soaked in quantity in the pot?
Well I love rice cooked in a clay pot it's just enhance the taste of having rice with kadi pakoda.
Thank you very much, Champ! This is a great, and easy to follow guide. Arrigato gozaimasu!
what type of rice should you buy ? hard to figure out what to buy in europe
short grain rice for japanese food is usually called sushi rice in europe
Should I do the soak in water if I'm baking the rice in a stew? Jambalaya is one of my favorite things and with that you toss two cups of rice into the broth before you bake it
Thank you so much champ, I always wanted a true and easy recipie to follow in order to make perfect rice!! Keep it up with other clear and amazing content like this!
I don't have a gas cooker so I'm out unfortunately as idk how to even convert the 5 seconds of high heat to my ceramic field that needs a bit to get to high heat again 😅
6 year's old boy in the Philippines: yeah that was easy
Does this prevent a layer of over cooked rice on the bottom? I can't seem to prevent this in any other than a microwave bowl... I don't make enough rice to buy a rice cooker.
Thank you very much for sharing this tip with us, its very helpful! Since I started making bentos to work, I was really annoyed with the quality of my rice (no rice cooker at home), hope it will get better from now on :)
Do you stir the rice when it's cooking?
No don't stir the rice while cooking
I am Asian. Trust me. U always need to rinse the rice. ALWAYS!
You can make perfect rice at home, but a rice cooker is just too convenient.
I always try to wash it until the water is clear, but it never is. I once washed the rice for an hour and still the water was opaque (and my arms hurt a lot)
Me cleaning the rice ten times untill the water gets clear
I haven’t met too many Japanese that don’t use a rice cooker.
Yeah but do you use one minute rice?
Do i wash one minute rice?
Sorry for making you sad Champ
I never knew about soaking the rice in water for 30 mins!
Same here. Maybe, that's the reason why the rice I make wasn't perfect 😅
This is specifically for Japanese rice. Korean rice has a similar process. My rice from Korea and Japan have instructions at the back on how to prepare it. The date is also printed on the package so, you know if it is old or new harvest. With USA brown rice, I soak and sprout it for 48 hours. Thai Jasmine is the easiest because there's no soaking or sprouting involved.
what do you mean by steam the rice for 10 mins??
Go from boiling to low heat for 10 minutes so it slowly steams it?
What is the purpose of washing the rice?
I believe it is to remove excess starch to prevent the rice becoming gluey :-)
Hey, is that non-stick?!
You don't add salt in it??
A good skill every Asian should know. There should always be cooked rice at all cost or else the ancestors will be disappointed.
Wait I’m confused you measure by 5? Or what?
You sure it’s not gonna burn once we tie up to high heat for the last 10 minutes!!??
Its impossible to cook good rice :(
Ten minutesssssss....... thisssssssssss, riceeeeeeeeeeeee.......secondsssssssss, smfh... lol the emphasis on the words that end in the 's' sound.... sheesh! Hahaha
i love your tips champ, but just buy a rice cooker. it is a long-term investment. i bought mine years ago and i couldn't live without one now
some people dont have kitchen space for a rice cooker
@@LeonRedfields They’re also quite expensive, so this tip is very helpful :)
@@undauntedtheoni in Switzerland, one if the most expensive countries it’s also like $40
I find this very useful when you have to cook outside of your own kitchen where most likely there isn't a rice cooker!
@@luisurena1770 true but i am talking about when you are at your own place. Also many of my friends have a rice cooker.
Buddy you forgot to add salt..
Very complicated
Oh ok let me GO get my ass a Japanese measuring cup then.
Everyone should own a rice cooker. Target has cheap ones that work great. Get over it.
No. I won't prepare my rice this way. We all have our own way of cooking rice. Everyone is free to follow various recommendations on social media. I stick with my own way.
I too will not conform to big rice propaganda. Stand strong Lilia!