My new videos: 7 Types of Fried Rice to Cheer You Up ruclips.net/video/j3nhK8-IA_o/видео.htmlsi=8Hlm0XYpJ_tlNCna 5 EASY Rice Bowls to Impress Your Loved Ones ruclips.net/video/-gp8KX9rUck/видео.htmlsi=BA0boescMAxuOclg A Week of Lunchboxes Ep.02 ruclips.net/video/1luDtRD-aQs/видео.htmlsi=8Ady4r7-FTE70Peo
Some additional info to reach even further into the subject. *Do sharpening in a strainer in a separate bowl of water, it accelerates the process and you polish the grains so much quicker due to the abrasion of the strainer mesh, you wash the rice in the same strainer in the same separate bowl, changing the water as you go until it runs very clear, keeping the process out of the ricecooker pot completely to avoid residue contamination. *The amount of water is not perfect as a set value, because it depends on and needs to take into account evaporation during cooking - the amount of water not going into the rice. If you set your cooker to have the rice ready in the morning when it's the day before, as an example, the rice begins to absorb water early without any loss due to evaporation (when kept in a closed rice cooker), remove a few milimeters of water to account for it, otherwise your rice will absorb more of the water than if you were to cook it directly after washing it, making it less perfect in the end result.
I think you have a typo at 4:30 min. It says 657g of water. I assume you mean 675g because of 450 * 1.5 I will try that anyway 👌🏼 thank you for your effort
@@CookwithLarry thank you, if they ever build a costco in my town ill be sure to go. I will scour some local Asian grocery stores for some imported Japanese rice
The only way to ruin rice is never learning how to properly cook rice in the first place. You don't need a rice cooker to cook rice. A Rice cooker is crutch for those who doesn't know how to cook. Once you've learned the proper procedure you can eyeball everything from the amount of rice to the amount of water; and you can cook it with or without a rice cooker or even cook it using hard3r method of wood or charcoal-cooking using a clay pot without ever burning the rice. The smell of the uncooked rice alone will tell you how old the rice is; ergo you can add the right amount of water with that alone. Older rice will always need more water and freshly threshing and milled rice needs less than the mass of the rice to be cooked. Dry varieties or Glutinous varieties of rice will not be a problem.
You are uninformed and probably not as good as you think you are at cooking rice. Rice cooks in stages and in different temperatures over time and in a closed environment to reach perfection, from the top, sides and the bottom in a modern fancy rice cooker. You and your pot simply do not have the same fine tuning and you cannot physically provide the same controlled environment for the cooking in your stovetop pot. Your statement is as wild as it would be to challange sous vide machines with you standing by your stove, flipping the switch and eyeballing the water for an exact temperature over time to get that perfect steak through-and-through temperature, get over yourself.
My new videos:
7 Types of Fried Rice to Cheer You Up ruclips.net/video/j3nhK8-IA_o/видео.htmlsi=8Hlm0XYpJ_tlNCna
5 EASY Rice Bowls to Impress Your Loved Ones ruclips.net/video/-gp8KX9rUck/видео.htmlsi=BA0boescMAxuOclg
A Week of Lunchboxes Ep.02 ruclips.net/video/1luDtRD-aQs/видео.htmlsi=8Ady4r7-FTE70Peo
Some additional info to reach even further into the subject.
*Do sharpening in a strainer in a separate bowl of water, it accelerates the process and you polish the grains so much quicker due to the abrasion of the strainer mesh, you wash the rice in the same strainer in the same separate bowl, changing the water as you go until it runs very clear, keeping the process out of the ricecooker pot completely to avoid residue contamination.
*The amount of water is not perfect as a set value, because it depends on and needs to take into account evaporation during cooking - the amount of water not going into the rice.
If you set your cooker to have the rice ready in the morning when it's the day before, as an example, the rice begins to absorb water early without any loss due to evaporation (when kept in a closed rice cooker), remove a few milimeters of water to account for it, otherwise your rice will absorb more of the water than if you were to cook it directly after washing it, making it less perfect in the end result.
Thank you so much for this informative comment!
Very informative.
Glad it was helpful!
I think you have a typo at 4:30 min.
It says 657g of water. I assume you mean 675g because of 450 * 1.5
I will try that anyway 👌🏼 thank you for your effort
Thank you for kind reminding. It is a typo. The correct number should be 675 gram.
amazing video, love it
Thank you 🙏
My favourite Rice is Dry long grain, not a fan of very sticky rice🙌
Thanks for your input😊
Where do you buy your niigata kushihikari rice in Australia?
I bought koshihikari rice from Costco in Canberra.
@@CookwithLarry thank you, if they ever build a costco in my town ill be sure to go.
I will scour some local Asian grocery stores for some imported Japanese rice
The only way to ruin rice is never learning how to properly cook rice in the first place. You don't need a rice cooker to cook rice.
A Rice cooker is crutch for those who doesn't know how to cook.
Once you've learned the proper procedure you can eyeball everything from the amount of rice to the amount of water; and you can cook it with or without a rice cooker or even cook it using hard3r method of wood or charcoal-cooking using a clay pot without ever burning the rice.
The smell of the uncooked rice alone will tell you how old the rice is; ergo you can add the right amount of water with that alone. Older rice will always need more water and freshly threshing and milled rice needs less than the mass of the rice to be cooked. Dry varieties or Glutinous varieties of rice will not be a problem.
Thank you so much for sharing these interesting and informative ideas!
You are uninformed and probably not as good as you think you are at cooking rice. Rice cooks in stages and in different temperatures over time and in a closed environment to reach perfection, from the top, sides and the bottom in a modern fancy rice cooker.
You and your pot simply do not have the same fine tuning and you cannot physically provide the same controlled environment for the cooking in your stovetop pot.
Your statement is as wild as it would be to challange sous vide machines with you standing by your stove, flipping the switch and eyeballing the water for an exact temperature over time to get that perfect steak through-and-through temperature, get over yourself.