Make Perfect Rice Every Time With Sohla | Cooking 101
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- Опубликовано: 24 май 2024
- Get Sohla’s recipe for Buttered Pilaf: nyti.ms/42qVn6V
If you’ve ever burned rice (without meaning to), this one’s for you. Cooking 101 is a new series where Sohla El-Waylly, author of "Start Here," walks you through techniques and tips for becoming a better, more informed cook. This episode is - you guessed it - all about rice. Long-grain, medium-grain, short-grain, parboiled, enriched, white, brown, pearled … so much rice, so little time. Watch to learn what it all means, including a demo of Sohla’s recipe for buttered pilaf.
Stovetop Rice: nyti.ms/3OqMR1S
Whatever You’ve Got Fried Rice: nyti.ms/3HKEcnp
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Here's Sohla’s recipe for Buttered Pilaf: nyti.ms/42qVn6V
What is the name of the porridge with red lentils?
It's called gulaothi, but you'll find it under Bengali rice porridge. Sohla has an article on Serious Eats with an actual recipe. @@MlleFunambuline
are you EVER going to pay attention to my comments on your videos about doing proper closed captions???
You all are very funny. My momma Wong taught me how to make rice all those years ago. Here's the recipe. Rince three time. Put in rice cooker. Press cook.
Is biryani and pulao level 5 rice?
can't wait to tell people i got a degree from the sohla el-waylly cooking academy
SORHLLIW
“Oh, I’m not familiar with that particular institution. Can you… spell your alma mater for me?”
“No.” 😀
@@hschmicknoschill
@@deadfr0g this is dumb and prejudiced. Do better.
This is the best rice video I have ever seen thank you so much I've learned a lot. I'm always skeptical when I have to cook rice for my family because I feel like it doesn't turn out right. Thank you very much ❤️
i have never successfully cooked rice in my life. every time its just slightly wrong. today i watched this video, went into the kitchen, and cooked rice correctly for the first time ever. i'm so so happy right now its insane. now i just need to learn portion control because the amount of rice i just made could feed a small army
Just pretend you're making a ton of leftover rice for making onigiri, fried rice, rice cakes and rice crackers.
get a rice cooker.. its more than just a rice ooker.. you can make soup and other stuff too..
@@thothheartmaat2833 HOT DOGS! You can use your rice cooker's steaming tray to steam hot dogs before cooking them.
This is the best and most comprehensive tutorial on rice that I've ever seen or read. Awesome job.
Honestly, if you want to cook rice just buy a rice cooker. They're cheap, they do a better job than the stovetop, and you don't have to baby the flame. Sohla's great, but there are much better fried rice videos out there. I assume the NYT required her to make a really basic middle america recipe.
@@Primifluous not everyone has the money or kitchen space for a rice cooker (nor do you need one to make decent rice - Bengali here - we never used one, and I grew up with great rice, biryani, pilau, etc.)
@@Primifluous not everyone has the money/space for a rice cooker
Petition for a video on what Sohla always keeps in the fridge/freezer/pantry. The frozen veg tip is so real and I'd love more of that!!!
....that's where she keeps her racism
There's a video of her doing a tour of her fridge on the women's health RUclips channel :) but that's of course tuned to her personal style of cooking at home - I agree that it's always nice to hear her tips on what makes sense for most home cooks to have
@@bonniepde112 oh my gosh thank you!! I will check that out. I hope you have a great day ☺️
Sohla is so down-to-earth, yet immaculate in her knowledge and her way of imparting it. This is an heirloom-worthy video that could be passed down for generations. By the way, one of my favorite ways to rescue rice: Rice pudding 😃
I was thinking to myself a couple weeks ago when I ruined yet another batch of rice "I wonder if Sohla has done a video on how to make rice" because then maybe I can understand what the frick I'm doing wrong. THANK YOU! So excited to not have mushy and yet still undercooked rice for the rest of my life.
And what was your issue ? Asking so that a friend may avoid it >.>
You can always take that "ruined" batch of rice and make it into congee.
I have to admit that Sohla is really something. I was born in a rice country and did not expect anything from this episode but there are something that I really don't know about! She's the gem.
I thoroughly enjoyed this episode. I am 70 years old and raised a family and consider myself a good cook, but this is very educational and enjoyable. Every nationality and culture has so many rice dishes I would love to see more. I especially would love to see you rice pudding‘s, or sweet rice is from different countries. I know my country, which is Portugal has a sweet rice and I have had Indian sweet rice and it’s totally different than mine.
It’s impossible to watch Sohla and not smile along with her.
I read somewhere that Sohla just recently gave birth to her first child. Congrats😍👩🏻🍼
I have found my soul sister! I could sit in your kitchen and listen to your cooking lessons all day. Your approach is so easy going, sensible, and smart. Please keep doing what you’re doing! I love cooking, watching cooking, and talking about cooking. And you are the best!👍👍
similar to the rice porridge with frozen peas, in my region of italy we make something called "risi e bisi" which is essentially a simpler, cheaper risotto with peas. it's very comforting and flavorful, it always reminds me of my childhood.
ooh, can you recommend a good recipe online/in a cookbook, or share how you like to make it?
Asking for a recipe too please!
Sohla always brings such an approachability to cooking, and this educated me, someone who has been making rice for more than 30 years!
Sohla, your caring way of explaining, not only your recipes, but every possible pitfall you may encounter while attempting it, makes it an absolute JOY to learn from you. Thank you for sharing your knowledge and your love for cooking. God bless you.
This video series is fantastic. Sohla is so in depth. Will watch over and over.
As someone quite experienced with rice dishes, I must say, this video is exceptionally informative and wonderfully presented. You've covered all the essential tips beautifully. Thanks for sharing such valuable insights that everyone can appreciate. Great work! 👍
Well I was loving this and then you said “spam fried rice” heaven! Quickly followed by “hotdog rice” a southern’s guilty pleasure! - only thing that could top this is Vienna sausage! Love all things Sohla
Ooooo crispy Vienna sausage fried rice! Now that’s gotta be amazing 🤩
I just made fried rice with hotdog sausages, following the instructions in this video. It’s great, I’m so happy
I could already make pretty decent rice using the absorption method... but I followed Sohla's instructions and the rice was incredible!
Wow that was brilliant! When I saw that it was 27 minutes long - I thought WTF - but I was completely engrossed and give I have been cooking rice since before you were born - I still enjoyed your presentation here. Many thanks indeed.
Here I am, sitting enthralled watching Sohla make rice. Love how the video started with the history and science about the grain. So many good tips and information in this video. Thank you Sohla and NYT!!!
This is absolutely the best video I've ever seen on cooking rice properly.
Agreed!
In China these days they often use _chicken broth_ or _seafood broth_ for congee. With lots of toppings.
I’ve seen congee recipes that came with a dipping sauce/topping of 1 raw egg with sesame oil, chopped green onions, soy sauce per person, which you put on top of the hot congee to eat it together . Absolutely delicious!
Pasta waits for no one! This vid was so helpful to level up my rice game.
I'm an experienced cook and thought I had rice nailed. But I learned so much here! Sohla is the GOAT of cooking. No shame in adding hot dogs to fried rice - my favourite is kielbassa.
How can you not love this amazing chef & series? I'm going to watch the series with my teen, so they can learn how to make basic, nutritious, & economical food. Sohla is definitely a better, & far calmer teacher than I, so we both get the benefit of earning something new without any stress. Keep them coming guys! 😍🥣🥄
I recently began my culinary journey from culinary school to my first fine dining restaurant this year….NYT COOKING keeps me inspired and motivated!Sohla is the dopest
Her videos are wonderful. I’m a very experienced cook and I learn something from her every time that I didn’t know and she’s just so fun and charming to listen to. ❤️
I would love to see a 2.0 video as well. For example, showing how to get super separated rice like you see, for instance, in Indian rice or Latin rice. I know in Latin rice, we often use a homemade wet seasoning mix with blended garlic, onion, scallion and salt, and we fry the rice with this seasoning and oil. This creates the super flavorful and separated rice you see in lots of South American cuisine.
All things Sohla, all the time! Pilaf tips were A++
Thank you Sohla! I’ve been told time and time again that I MUST buy a rice cooker, it will change your life. I’ve survived OK without one😅. I feel so validated🙏
Brilliant! Really, really well done. Rice is the easiest/hardest thing to get right. A truly outstanding tutorial. Now, if only I could get my husband to watch it!
spam fried rice! man! you could put a little pineapple in there and a little jalapeño.…I gave up rice last year but I had to watch episode 2 in the series. Really well done ❤!
Perfect! This is how i was taught to cook rice from my mom, from her mom, etc! We use short grain rice. But to make congee, soft rice, that we used to feed babies or when we are ill, we just use enough water to cook it into a soft porridge.
If im making fried rice, i use whatever i have in the frig, usually a couple of slices of cut-up bacon for flavor, and if I'm lazy, I use mixed, frozen vegetables.
Just like with the egg video, I thought I knew my way around rice, but I still learned a lot from Sohla
Never seen this girl in my life but I love her so much!
I love her!!! She is comforting, smart and easy to follow. Makes me want to cook! I have been making rice for 35 years and just learned some great tips. Thank you!!
What I was taught (back in the old country and cooking in a wood stove), when your rice is under cook is to grab a small piece of banana leaf (the size of the circumference of the pot), drench it with water and put it on top of the rice and cover. It always works. If you don't have banana leaves, damp a paper towel, and put it on top of the rice and cover it and continue to cook it. You can add pandan leaves too if you have some around.
Sohla--you are everything! What an incredible tutorial. I feel like I just got 50 recipes in under 30 mins. Thank you!
"don't taste it when it's ripping hot" this is totally me lmao. I always learn something new, Sohla is the best !
For my fav pilaf I just dump a bunch of freezer "spaghetti" diced vegetables on top of the rice with some olive oil and chicken stock powder or BtB.
Dead easy and so tasty.
I was skeptical of rice cookers but have been fully converted by my partner. So easy and perfect rice every time. Only exception is brown rice- absorb option method in the pan is best
Rice cookers are a game changer for making easy meals or meal prep. Especially if you get a programmable one that will cook for you at set times, has a keep warm function, etc
It's rare to us to have a totally empty rice cooker pot after the dinner rush at the family restaurant, so there's always leftover rice either for the household to chow on at night, or turn into breakfast fare for the morning rush the following day. It almost always turns into fried rice of some sort.
It's almost always seasoned with soy and fish sauce, and tossed with toasty garlic bits, tiny squares of thin omelet, and sliced hotdog circles fried to an almost crisp. Or simply just oil, rice, garlic and seasoning, depending on the protein and veggie dishes being served that morning.
For the household, spam or diced Ma-ling (a brand of canned Chinese luncheon meat) is typical, although sliced hotdogs still remain supreme (lol). Frozen veggies make it there if we have it, and it's usually fried in a flavourful fat - bacon grease, longanisa fat, tocino fat with its caramelised drippings... It's a taste of childhood with every spoonful. XD
I love her. She is fantastic at not over complicating things and she explains things so well
I love this series. Thank you
This is such a great guide. Love the tips. Thanks for sharing
I am loving this series. Can’t wait to see the next one!!
I was just gonna watch part of this video, but Sohla is so fun & informative that I stuck around to watch the whole thing! I'm glad I did. Now I'm looking forward to trying some more of these tips!
Same. I saw how long it was, went for it anyway and then I was shocked when it was over! That was the most informative almost half hour I’ve spent in weeks.
love the clear, easy instructions. thank you!
p.s., my go-to for fried rice protein is bratwurst... it's smoky and kind of bacony, and if you dice it up it gets nice crispy edges. yum!
Thank you for giving us more SOHLA! I have gone from "are you trying to burn my house down?!?" rice maker to "Wild Mushroom Butternut squash risotto" rice maker. But I still loved every minute of this tutorial and learned a LOT. More Sohla please?
That was so much fun to watch. One thing I do differently when making fried rice is to cook the eggs first and then set them aside to be added last. And I don't cook them hard, as they will keep cooking after they've been added back to the dish. I also like the flavor of white pepper in my fried rice. A little goes a long way.
Me too, both
This is awesome!! Thank you Sohla!!!
LOVED THIS! MORE 101s PLEASE!
Just love this. Thank you. So much stuff I did not know about rice. Thank you.
Love love love the easy, fun ideas you gave me to use leftover rice with those tasty porridges. Thank you!
I love this series!
When I was growing up, my mom always got long grain rice. I married a Japanese man. So, now it is always short to medium grain rice. Calrose is the best. Of course, we had to get a rice cooker. Perfect rice every time. The rice is sticky, but that is just how they like it. They play with their food. Rice wine and sugar makes it better. That is how you get it the right consistency for sushi. Yippee!
This is just absolutely fascinating and so interesting. Thank you for this series!
Sometimes I watch these cooking channels and the chefs use techniques that aren't accessible (like charring something on a gas stove) or ingredients that I would have difficulty sourcing and I've wished for a show to put chefs in the middle of a regular Midwest kitchen and shop at the local store. I've NEVER had any doubt that Sohla would be 100% unbothered and still make a perfect dish! I'm loving this basics series and well she communicates, it feels much more achievable to me. Especially the examples of how using sound will guide you when to move to the next step of the dish!
fabulous presentation and so completely informative! you rock Sohla!!! thank you!
What a charming young lady. I really enjoyed this video and learned some things from it eve though I've been making rice for 40 years. Can't wait to add some yellow lentils, crispy shallots and cilantro chutney to my next batch of rice porridge. But I'm going to add a fried egg on top as well. 😉
Best cooking education video I’ve seen in …maybe FOREVER!
Thank you!! I’m 56yo, love rice, and it’s always been hit or miss for me 🙏
I rinse the starch off my rice in a fine mesh sieve because I hate dumping the water and accidentally dumping rice into my sink 😑 I will try soaking my rice though! I absolutely love basmati rice. I always cook my white rice for 25 minutes and let rest for 5-10 minutes. I’ll try cooking for less time because sometimes my rice comes out a little soft.
Love Sohla's videos! I know my way around the kitchen already, but it's so wonderful and entertaining to watch her do Eggs 101 and Rice 101, and providing good lessons and reminders with such grace and openness.
The best video of rice I’ve seen!!! Thank you Sohla
So pleased to see Staub cookware on NYT. I live in France, in Alsace where Staub is located, and just recently picked up a couple of pots at their yearly half-off sale. Proud to see them alongside Le Creuset, because they belong there.
Just heard that when the amylose and amylopectin “merge” (for lack of the actual term) when rice is chilled, it makes a more resistant starch that doesn’t spike blood sugar as much. Pretty cool if true.
This is actually a life changing video. My life is better forever now. Thanks Sohla!
Thank you Sohla for this wonderful video. I'm having surgery in 2 weeks and will need a soft diet for a few months. Looking forward to making these delicious dishes.
Thank you Sohla, you have increased my cooking skills to include better rice meals for me and mine, adding spam to my shopping list
These are awesome! Learned so much!
Sohla - You make cooking joyful. Rice and bread are two of my favourite things to eat, and while seemingly simplistic, they are a universe of wonder.
Thank you for taking us through the galaxy. 💌
Sohla rocks! I learn so much.
both rice and egg videos of Sohla's are fabulous. Love how well she explains everything.
Yay! I've been missing Sohla, so im so glad to see her on my feed! She's such a fun, effective teacher!
"Pasta waits for no one" - truer words were never said
Sohla is so pleasant to listen to to. So helpful and easy to understand
What a great video! WOW! I learned so much. Now I know why I like to fry my oats in butter when I make oatmeal. I didn't even know it but I'm making oat pilaf!!! Parching the oat grains first makes them stay seperate and more firm which makes for a great texture! Thank You Sohla El-Waylly!
That comment about how Porridge/Congee stretching the use of rice really hits home for me. There's entire generations of old Chinese folk who just HATE congee. Nowadays, it's a choice of cuisine like any other but back in their day, they would be forced to stretch out whatever grains they had and eat nothing but congee, and it's a terrible reminder for most. So I guess for any ABCs out there who want to respect your elders, make sure it's what they want...
lmao I'm not that old but I'm the same, sometimes we had porridge with NO FLAVOURING and that's probably why I hated it so much. I actually got a culture shock seeing recipes online share with a topping, I guess that just shows I grew up poor.
Sohla is just a delight to watch and learn from. I thought I knew how to cook rice. Ha! She has a wonderful way of teaching so that it's accessible and interesting. More Sohla, please.
This was an awesome episode! Sohla you are awesome!
Absolutely loved this! It's like if your best friend could actually cook (and didn't just come round and stand in the kitchen, drinking wine). I'm about to deep-dive all things Sohla. I may be gone some time...
I love the line, “Pasta waits for no one.” BTW, pilaf is my preferred cooking method for long grain, almost toasting the rice. Never fails. Will try your other suggestions.
I love Sohla and this series!
I needed this episode!!
Again, a wonderful introduction to creative cooking… creating something - something(s) - delicious from a humble beginning and doing so without fear. Thank you, Sohla!
This is helpful and she’s very engaging ❤
Okay I need to know because I never see anyone anywhere cooking their rice like this. In Brazil we sweat some onions and garlic (that's like the base of it, I guess you could add more) in oil, then add the uncooked rice, stir a little and then add the water to cook it in. It makes the rice flavourful and I literally never see been done that way except for Brazilians.
Sohla is such a fantastic teacher and person. I knew she was meant for wonderful things and it makes me so happy to see her successful not to mention motherhood soon I'm so overjoyed for her 😭
Sohla is so charismatic and fun. I love watching her. I'd watch her make a PB&J.
she is such an excellent teacher! love her 😃
You are a wonderful teacher..so important to conquer the basics..thank you !!!
Love Sohla, thank you. What a rice dream!
thankyou for the infographic with the water levels!
Loved this! I learned so much ❤
What an informative yet humble video!
This is so good! Thank you!!! ❤
Thank you so much even though I think I have perfected my pilaf, great tips to make all my rice dishes better! Look forward to your videos.
Sohla dropping educational gems in the rice aisle 💚
Thank you for the rescue suggestions!