In Indonesia, turmeric rice is usually cooked with coconut milk and pandan leaves. Also, we don't use that much turmeric for that little amount of rice. Turmeric is just for colouring. It'll taste bitter if you put it too much.
+lolatmyage When I was still a kid and tried cooking rice without regularly stirring it, it sticked and burnt to the bottom of the pan way before it was througly cooked. So yeah, I rather stir than not stir.
***** "when you were a kid" Why not try again now, when youre older? Maybe actually pay attention to how much heat youre putting into it? Maybe not cook rice in a pan? The water is spread out over a larger area, so there is less water covering the rice. A little bit of evaporation and youre basically frying it.
+lolatmyage 1. I am not trying it because I hate cleaning stuck and burner rice. 2. I put in as much heat as is needed to keep the water boiling, but not more. 3. I always used a cover as it is used here too. It was not because of no water, it was because when it sticks to the bottom, the water from top can't hydrate the part where it's stuck and the rice just simply burns
Hi Jamie! In Iran we infuse the saffron separately with a little bit of boiling water and let it infuse,like a Persian tea on indirect heat, covered, and then when it's still quite warm, we add a cube of ice in it to give it a shock which will release 2 times more color and flavor for the same amount that you are using in this video, And we always grind our saffron in tiny tiny pestle and mortars right before using it, and if you have good Iranian saffron it'll give you the maximum flavor even if you add it at the last second after cooking the rice, and that's why our saffron infused rice is more powerful on the color and flavor compared to for example Spanish ones like in Paella. love your style:)
Hi Jamie, I am indian(south indian). Rice is very important in our daily meal. But we always wash the rice before put in a boiling water. And also we use turmeric in almost all the dishes we make, small pinch of turmeric is enough for the dishes. One tablespoon of turmeric is not good.
K2 High af, because all rice, every kind, gets a white dust on it. I'm making dinner right now and I literally just rinsed some. Put some in a pot and then add about twice that amount in water and stir it around. You'll see a cloud forming from all of the dust. It just makes sure it's clean, and it helps the rice not clump when it's rinsed. I usually do about 3 rinses in the pot: put water in, stir around, dump cloudy water, put water in, stir around, dump out cloudy water, put water in, stir, dump out cloudy water. I do this since I don't have a small strainer. It helps!
All his travelling in this world and he dont do it the correct way. Maybe the brand is a miracle brand. I rather pay for a decent bag of rice than this fancy junk
@Teutonic Nordwind by they way harassing people gets u reported. Thats harassment. U dont know me and assuming such things, wait for the report.i dont care if they follow through or not. Ill use it if u cant be an adult and keep word u no idea how to use, to yourself
@@Killer_Queen_bee I'm not Asian. However,as a Somali who grew up on basmati rice, if my mum saw me going near rice with that many cloves and that much turmeric she would have wacked me with a wooden spoon.
As Peruvian. We have mixed culture Hispanics and Asian but I don’t see that much problem in used of cloves which does taste really good in rice. That why I used two or three cloves, but I couldn’t find which part he added it. But Anyways the problem I see he using a fork instead of rice paddle lol
@@Killer_Queen_bee lol we use cardamom, cloves, cinnamon and turmeric along with other spices. The issue is the quantity. 10 cloves is too much and will overpower the whole dish. I didn't see him put it in but he said he was adding 10 😫. THE FORK ON NONSTICK COOKWARE? WHY JAIME WHY?
DO NOT use 10 cloves . I used 9 and my rice came out practically disgusting, it was completely bitter. In addition, I couldn't taste any cinnamon at all. It was completely plain yellow bitter rice. Thankfully for me, my dad saved the day with stir frying it with dark soy sauce , spring onion, lime juice, garlic oyster sauce and fish sauce 😒👌👍.
Amazing! I am just treading water with Basmati rice -I have never cooked it before but love the taste when I eat out. My husband thought I should try it and I found food tube. I feel more confident so I am going to try this now. Thanks Jamie you make it so easy. Do you teach maths ? Your pots look expensive ! Please can you inform me where can I buy durable but affordable ones? I have just subscribed and I am so excited about cooking new things and using new methods to improve my old ways . You are a gem in this generation ! God bless you and your family!
Thanks for the recipe Jaime! I live in Singapore. I have never dared go use ghe stove to cook rice as I once badly burnt the pot. I have always used the rice cooker. Most people here in singapore prefer the Thai jasmine rice (which is shorter grainan d stickier) but I prefer basmati rice as it has a lower GI value. I just tried your method to cook my basmato rice today! It really took only 9 min for the rice to be perfectly cooked! The bottom part was a little brown but not burnt!
Lots of things wrong with this video: 1. Ridiculous amount of saffron. It is an extremely concentrated spice. A few strains would have been sufficient. You don't want the taste of rice to be drowned in saffron. In addition, it is a very expensive spice, not to be wasted like that. 2. Also indian spices need to be fried in a little oil to extract the flavors before adding the rice and water. 3. Rice should not be boiled at high heat; on the contrary; it should simmer. That is what a rice cooker does. 4. Lastly, I think 2:1 is too much water for a thin grain rice like Basmati. 1.75:1 is enough to cook it tender, and will give a looser rice with a firmer bite. More water will tend to make it sticky and soft.
The point you make is very valid, there’s too much saffron been used. Did you also notice he put tablespoon of turmeric into it? Some celebrity chef really don’t know common sense
Both Gordon, and Jamie had different minds, yes?They also both have different ideals, yes? Perfection is in the eye of the beholder. You cannot expect 2 people to have the same idea, which is Perfect.
Gordon's is the more common and proper way to do it. It's something that people where rice is the most common ingredient do. Jamie's way works with the shit uncle ben's rice he's using, but as you can see in these comments this methods has failed for a lot of people.
Dear Jamie, I am from Brasil and here we eat rice everyday (lol). I really love the ideas to perfume the rice with another kind of spices. Here we season with garlic and that's it. Actually my great grandmother used to make the saffron rice in festive days. Thanks for the video!!
I like sautéing the rice in a frying pan and some olive oil first before putting them into the pot with the water. It just seams to bring out that nutty flavor a little more and makes the rice even more perfect. Try if haven't before, fantastic!
there are many good alternatives to rice, such as quinoa, or lentils and others, rice contains arsenic which is toxic when consumed in high amounts as in say a whole pot of rice just for yourself, washing the rice before cooking is a good idea too
I love love love these something-multiple-ways videos! I know that Jamie has done another with oatmeal, and Gennaro has one with risotto. Keep them coming! They're so fun and there's something for everyone. =) Also, just bought Jamie's Superfood--so excited!
I am one of your biggest fans and I want to tell you that I am a rice lover and I learned from my mother how to cook cedar and she says add two tablespoons of olive oil and a little salt to the rice and when you put the rice in the dish will be shining and wonderful also your style is very wonderful and you are the best chef in the world
Thanks for the recipe but that was way too much turmeric for rice. That would render the rice bitter and inedible. We add a pinch or two (a quarter or half of a teaspoon) of turmeric powder in everyday cooking. Even the number of cloves was a lot. Four cloves should do good for a cup of rice.
Oh COME ON Jamie....Uncle Bens??? Its pre prepared to not stick when cooking it! You might as well use "easy-cook" rice. Exactly the same and half the price! If you want real rice that tastes like real rice...Basmati well washed before cooking absorption method.
Saffron is the most expensive spice ... It is expensive everywhere :) however he used tooo much of it, i'd say he putted like $5 of saffron in, generally you put abit of saffron into hot water separately (just abit) then you take some rice from the top and you mix it in to have 2 colours. Saffron is more about colour rather than taste
I am sorry but cooking basmati rice without even washing it??? This is DEFINITELY not how you cook rice. I agree with other comments this particular brand must be parboiled rice.
Wow now I will know how to cook a perfect basmati rice, I used to make it the oyther way around, put the water then the rice and finally drain it, but this way seems better for the rice. Cheers from Mexico.
Alexis Iscah You have a good point. i apologize. however i do know that rice breaks down during packaging and transportation creating extra starch in the rice so no matter what you should wash your rice.
zbljoho1 Rice in Northern Asia is often clump together and are a little bit sticky. They are called "Short Grain Rice." European, SEA and American countries often use long grain rice which are meant to be fluffy. (Maybe aside from Risotto rice) In terms of taste, it varies by person.
I always eat the yellow rice (with white pepper,salt,curry and saffron) and with some vegetables (mushrooms,corn,peas,onion) fried with olive oil,soy souce and butter.Great combination,in my opinion :) Greetings from Romania !
"so, like, 10 cloves at least..." dude! I watch curry recipes where there are 4 cloves in a whole damned sauce. You do not need that many cloves to season some rice!
Do you have a glass? Mainly from what I understand is that it's one part rice to 2 parts water, or another way to say it is, however much rice you measure out, double that for the water.
I usually fry a bit the grains before I pour the water in. Just one minute or two, so they get a nice yellow. I add spices while it is frying, so the flavour when the rice is done is just wonderful.
If you want even better rice, by making the rice fluffy and having a bit of bite instead of it being mushy. Add oil to pan, warm it up, add rice and "toast" it until gold(even if it looks too dark, the water will soften it up). Then add volume of rice x2 water, turn it up to a boil, when it's boiling, cover it up with a lid and turn it down to low/med so it stays boiling slightly. Stir after 10 mins, if still slighty filled with water, let it run for 5 more mins. If still to hard, let it steam with lid on for another 5 - 10 mins with heat off.
How to cook perfekt rice, step 1: Buy uncle bens "10 minute basmati rice. Perfect every time" This video is an ad, nothing more. It has nothing to do with rice cooking.
just get coconut milk, cook the rice by itself, cook the coconut milk by itself with herbs, garlic, onions, vegetables at your choice, or curry pastes (but the ones from supermarket have ingredients in it that some people can be allergic to), then mix it together, and enjoy your creation praying the Father in Heaven. edit: you can add tuna or chicken at your likes
I am Iranian and rice is the national diet of half the world. These instructions are totally inadequate. I know over 100 different type of rices dishes. Rice is delicate to cook and you can ruin it very easily. There are few types of cooking methods of rice: 1. Boil it as above and you it will fill you up but leaves no after taste and satisfaction. But it is okay. 2. Italian style Risotto where you fry the rice and the add water and it instantly absorbs it. I hardly make it and it tastes like pasta. 3. Chinese fried rice, which is the same as above but is more sticky and softer. The two type of Iranian rices are Katte and Chelo or Polo. Kate is made as in this video. It is boiled in the water and the rice absorbs the water completely and Chelo is boiled first and the steamed. I share with you the best method to make rice and try it and see if you like it better than this: 1. Get the best Basmati rice. Tilda for example. They are not all the same. If you pay more you get much better quality rice and the volume of rice after cooking is significant. 2. Measure 1 cup per person. 3. Wash the rice first. Rince it gently under the cold water and drain out several time until the starch has nearly gone. It is the starch that makes it sticky. Some people like mushy rice, but it looks and feels better when it separated. 4. Place the rice in a bowl, fill it with cold water with 1 cm water above it and 1 tbs salt per cup and leave it aside for at least 4 hours or preferably over night. If you are in a hurry try warm water for 20 min at least. Soaking makes the rice absorb water and becomes softer and quicker to cook. So the rice cooks evenly. Otherwise it will take 8 min to cook and the outside overcooks and then it will stick. 5. Get the largest pan you have. I has to be at least twice the volume of the rice you are cooking. Otherwise the steam does not circulate and the rice does not cook evenly. You end up with burnt rice at the bottom, mush in the middle and fluffy on top. 6. Pour in the soaking water in the pan and fill the pan 3/4 (leave some room for mixing). When the water is boiling add in the rice. Add couple of spoons of oil and wait for it to boil. Do not play around with it too much just make sure the rice is not sticking at the bottom. 7. Have a large strainer in the sink ready. 8. Once the water is boiled (in 3 min) lower the heat and start checking the rice. Take one out and break it. If you see the inside is still white then let it cook. As soon as the white inside is gone it is ready to drain. Gently pour the rice into the strainer and pour cold water over it to stop it cooking. At the point the rice is almost cooked but it need to be steam to make it grow and cook fully. 9. Place the pan you just boiled the water in on high heat and pour enough oil to cover the base and let it heat up. It is important to make the base be very hot before you put the rice in, otherwise the rice will stick to the base. 10. Once the base is hot and sizzling, gently put the rice in with a very large spatula starting in the middle like a hill. Do not spread it around and do not push the rice. Make sure there is as much gap between the rice as possible. 11. When the rice is poured in, push the handle of a wooden spoon vertically in to make several holes so the steam and circulate. 12. Put few knobs of butter on top or pour 2 spoon of veg oil per cup of rice you started with, and pour 1/4 cup of water around the rice to produce more steam. Be careful not to overdo it. 13. This is important. Take a heavy plate, larger than the lid and place a clean towel on top of the pan, place the plate on top and wrap the towel around it. This regulates the steam and stop the steam dripping back on the rice, which make is soggy and spoils the texture. You have a evenly cooked rice this way. 14 leave the heat on medium for 15 min and do not take the lid off. This makes the rice come up to the right temperature and makes the base crispy. 15. After 15 min lower the heat to minimum and let it cook for further 30 min. This makes the rice grow to its maximum size and texture. 16 When it is done, place it in the sink and run some cold water under it. This make the rice lift off the base and separate. But no longer that 30 seconds. 17. Now get a large serving dish and slowly scoop out the rice and spread it around the dish and do not press it. It must cool and stop cooking. 18. You notice that the base has become crispy. This is a delicacy and you can learn to appreciate it. Place it in a separate dish and serve it. However, if you do not like that, cut a large potato in half a cm think slices, like a large coin and place them on the oil at stage 10 and cover the entire base as best as you can. The pour the rice in. There are many variation of these. You can use pita break (the round version), or egg and yogurt for very think version. If you do not like it at all, then cook it only for 30 min in total. The more you cook it the crispier the base. I know it look complicate but once you get the hang of it, you won't look back.
I find that soaking the rice in cold water for an hour followed by a good rinse under the tap a few times helps wash off all the starch and stops it sticking when cooking. It also reduces cooking time so keep a closer eye on it.
+Elena I have seen plenty of people not wash their rice first especially if you cooking it without a rice cooker the water will kill the germs when it boils plus im still alive
+Elena I have seen plenty of people not wash their rice first especially if you cooking it without a rice cooker the water will kill the germs when it boils plus im still alive
I'm sorry, no. Unless Jamie is just some sort of wizard this just doesn't work at all. I've followed step by step 3 times and all I end up with is a solid clump!
+Remzi Suleyman the problem is the heat any kind of white rice should be boiled on a small heat for about 20 minutes... best results with large shallow, optionally, non stick pan my mom and my grandma have been using this method with basmati and adding oil but i think it's not necessary.. the ratio is okay and what you will end up with is perfectly cooked rice every single time ;)
If you use packet rice, then IMO you're a muppet. Go to an asian or indian shop and buy a 10kg sack of beautiful basmati rice, the quality is orders of magnitude better than packet rice and tends to be fairly cheap as well.
we have the same kind of thing here in mombasa kenya we call it achari ya ndimu. its a lime pickle that is pickled in its own juices with garic and chilli and left in the hot hot sun for week or two so the limes soften and get all delicious and the juice gets all thick and jammy soooo yumm drooling just thinking about it. its eaten along side a rice dish called pilau drool drool. i like it with crispy fried fish plain white rice fragranced with cinnamon and green lentils.... yummmmmm
What i do when i cook basmati rice is, i let the water on high heat until it start to boil and then i add in the rice, then i just mix it a bit every 1 min so that it doesn't stick, and i test it by taking out 1 bob of rice to see if it's soft or not. Never fails me
Cecilia Ranger This is not about perfect. This is about the chemical that stick on the rice that you need to wash before cook. Dirt and some poison that they spray to that padi in the farm, to prevent from pests
I love that you have a happy diwali play list with videos. feels great to have some indian (+south indian) representation.. I was hoping we could have more vegetarian recipes as well!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
In Indonesia, turmeric rice is usually cooked with coconut milk and pandan leaves.
Also, we don't use that much turmeric for that little amount of rice. Turmeric is just for colouring. It'll taste bitter if you put it too much.
High heat for ten mins gives you a lovely lush burnt and stuck to the pan pain in the arse mess. cheers.
So are you unable to think for yourself and need every piece of info spoon fed to you? Because its only your fault if you overcook it
lolatmyage I blame myself every day for what I have done. It has been a difficult time for me.
+lolatmyage When I was still a kid and tried cooking rice without regularly stirring it, it sticked and burnt to the bottom of the pan way before it was througly cooked. So yeah, I rather stir than not stir.
***** "when you were a kid" Why not try again now, when youre older?
Maybe actually pay attention to how much heat youre putting into it?
Maybe not cook rice in a pan? The water is spread out over a larger area, so there is less water covering the rice. A little bit of evaporation and youre basically frying it.
+lolatmyage 1. I am not trying it because I hate cleaning stuck and burner rice. 2. I put in as much heat as is needed to keep the water boiling, but not more. 3. I always used a cover as it is used here too. It was not because of no water, it was because when it sticks to the bottom, the water from top can't hydrate the part where it's stuck and the rice just simply burns
"A teaspoon of turmeric." - Puts in a heaped tablespoon
Hi Jamie!
In Iran we infuse the saffron separately with a little bit of boiling water and let it infuse,like a Persian tea on indirect heat, covered, and then when it's still quite warm, we add a cube of ice in it to give it a shock which will release 2 times more color and flavor for the same amount that you are using in this video,
And we always grind our saffron in tiny tiny pestle and mortars right before using it,
and if you have good Iranian saffron it'll give you the maximum flavor even if you add it at the last second after cooking the rice, and that's why our saffron infused rice is more powerful on the color and flavor compared to for example Spanish ones like in Paella.
love your style:)
thanks for this, love to know about Persian culture food
Hi Jamie,
I am indian(south indian). Rice is very important in our daily meal. But we always wash the rice before put in a boiling water.
And also we use turmeric in almost all the dishes we make, small pinch of turmeric is enough for the dishes.
One tablespoon of turmeric is not good.
why do you wash the rice?
K2 High af, because all rice, every kind, gets a white dust on it. I'm making dinner right now and I literally just rinsed some. Put some in a pot and then add about twice that amount in water and stir it around. You'll see a cloud forming from all of the dust. It just makes sure it's clean, and it helps the rice not clump when it's rinsed. I usually do about 3 rinses in the pot: put water in, stir around, dump cloudy water, put water in, stir around, dump out cloudy water, put water in, stir, dump out cloudy water. I do this since I don't have a small strainer. It helps!
That white dust is probably vitamins. White rice is enriched with vitamins because some of it is removed during the milling process.
you wash or rinse the rice because it removes starch. It tastes better has better texture and is healthier that way.
Adrian Actually, l wash my rice and veg from the supermarket and so do my friends. All Brits. Best not to generalise.
Where was the "rinse the rice" part?
All his travelling in this world and he dont do it the correct way. Maybe the brand is a miracle brand. I rather pay for a decent bag of rice than this fancy junk
@Teutonic Nordwind never asked u, go away
@Teutonic Nordwind by they way harassing people gets u reported. Thats harassment. U dont know me and assuming such things, wait for the report.i dont care if they follow through or not. Ill use it if u cant be an adult and keep word u no idea how to use, to yourself
about a teaspoon of turmeric
*puts in desert spoon of turmeric*
Lucy Desert?
Yes, a spoon used by Deserts, duh.
Lucy *Dessert
lmaooooooooo, i thought this dude meant like sandy, hot, Arizona desert
Patiently waiting for Uncle Roger to find this
What the problem uncle roger would find here lol 😂
@@Killer_Queen_bee I'll leave it to senpai Uncle Roger, I am merely his student 😂
@@Killer_Queen_bee I'm not Asian. However,as a Somali who grew up on basmati rice, if my mum saw me going near rice with that many cloves and that much turmeric she would have wacked me with a wooden spoon.
As Peruvian. We have mixed culture Hispanics and Asian but I don’t see that much problem in used of cloves which does taste really good in rice. That why I used two or three cloves, but I couldn’t find which part he added it. But Anyways the problem I see he using a fork instead of rice paddle lol
@@Killer_Queen_bee lol we use cardamom, cloves, cinnamon and turmeric along with other spices. The issue is the quantity. 10 cloves is too much and will overpower the whole dish. I didn't see him put it in but he said he was adding 10 😫. THE FORK ON NONSTICK COOKWARE? WHY JAIME WHY?
DO NOT use 10 cloves . I used 9 and my rice came out practically disgusting, it was completely bitter. In addition, I couldn't taste any cinnamon at all. It was completely plain yellow bitter rice. Thankfully for me, my dad saved the day with stir frying it with dark soy sauce , spring onion, lime juice, garlic oyster sauce and fish sauce 😒👌👍.
Such a relief. I thought the rice would have been wasted. But tbh, My mom can make better fried rice than jamie.
Oh hell nah 😂 I’m just gonna stick to the Asian and Mexican tutorials lol
Amazing! I am just treading water with Basmati rice -I have never cooked it before but love the taste when I eat out. My husband thought I should try it and I found food tube.
I feel more confident so I am going to try this now.
Thanks Jamie you make it so easy.
Do you teach maths ?
Your pots look expensive !
Please can you inform me where can I buy durable but affordable ones?
I have just subscribed and I am so excited about cooking new things and using new methods to improve my old ways .
You are a gem in this generation !
God bless you and your family!
Thanks for the recipe Jaime! I live in Singapore. I have never dared go use ghe stove to cook rice as I once badly burnt the pot. I have always used the rice cooker. Most people here in singapore prefer the Thai jasmine rice (which is shorter grainan d stickier) but I prefer basmati rice as it has a lower GI value. I just tried your method to cook my basmato rice today! It really took only 9 min for the rice to be perfectly cooked! The bottom part was a little brown but not burnt!
It’s Jamie not Jaime
Lots of things wrong with this video:
1. Ridiculous amount of saffron. It is an extremely concentrated spice. A few strains would have been sufficient. You don't want the taste of rice to be drowned in saffron. In addition, it is a very expensive spice, not to be wasted like that.
2. Also indian spices need to be fried in a little oil to extract the flavors before adding the rice and water.
3. Rice should not be boiled at high heat; on the contrary; it should simmer. That is what a rice cooker does.
4. Lastly, I think 2:1 is too much water for a thin grain rice like Basmati. 1.75:1 is enough to cook it tender, and will give a looser rice with a firmer bite. More water will tend to make it sticky and soft.
+Viggo Simonsen For me basmati should be closer to 1.8314159265359:1 otherwise rice gets an unpleasant bite to it.
+Aris Ex That's also fine :-)
lol
I have the suspicion that it might have been imitation saffron.
The point you make is very valid, there’s too much saffron been used. Did you also notice he put tablespoon of turmeric into it? Some celebrity chef really don’t know common sense
"a little pinch of saffron". Proceeds to throw in a whole container's worth.
that sffron cost a 90Turkish LIRA because I just bought 1 gram of it
I cant beleive how easy that was and you know what? it worked perfect every time!!
That's not what Gordon said.
Both Gordon, and Jamie had different minds, yes?They also both have different ideals, yes? Perfection is in the eye of the beholder. You cannot expect 2 people to have the same idea, which is Perfect.
Gordon's is the more common and proper way to do it. It's something that people where rice is the most common ingredient do. Jamie's way works with the shit uncle ben's rice he's using, but as you can see in these comments this methods has failed for a lot of people.
THAT'S DEFINITELY NOT WHAT GORDON SAID!
They're both wrong
josh clarke Gordon’s rice is soggier than a biscuit after 10 dudes are done with it
Dear Jamie,
I am from Brasil and here we eat rice everyday (lol). I really love the ideas to perfume the rice with another kind of spices. Here we season with garlic and that's it. Actually my great grandmother used to make the saffron rice in festive days. Thanks for the video!!
I like sautéing the rice in a frying pan and some olive oil first before putting them into the pot with the water. It just seams to bring out that nutty flavor a little more and makes the rice even more perfect. Try if haven't before, fantastic!
+Shawn Simis yes! that's how we did it in our house :) makes it taste much better
+Shawn Simis and the oil, hopefully it helps with the non-stick element of the rice?
i started going off rice because I always made it too soggy and this has blown my mind and its so easy! thanks Mr Oliver :)
there are many good alternatives to rice, such as quinoa, or lentils and others, rice contains arsenic which is toxic when consumed in high amounts as in say a whole pot of rice just for yourself, washing the rice before cooking is a good idea too
I love love love these something-multiple-ways videos! I know that Jamie has done another with oatmeal, and Gennaro has one with risotto. Keep them coming! They're so fun and there's something for everyone. =) Also, just bought Jamie's Superfood--so excited!
I am one of your biggest fans and I want to tell you that I am a rice lover and I learned from my mother how to cook cedar and she says add two tablespoons of olive oil and a little salt to the rice and when you put the rice in the dish will be shining and wonderful also your style is very wonderful and you are the best chef in the world
Cooking is fun and Jamie makes it easier and tastier in so many many ways.
I tried it and the basmati rice turned out perfect! Thank you Jamie
Thanks for the recipe but that was way too much turmeric for rice. That would render the rice bitter and inedible. We add a pinch or two (a quarter or half of a teaspoon) of turmeric powder in everyday cooking. Even the number of cloves was a lot. Four cloves should do good for a cup of rice.
Indian households use this concept almost everyday! Quite chuffed that Jamie considers it ! Though it honestly works. Every time! x
sponsored by uncle bens (nice product placement jamie)
I was just about to say that ! so bloody obvious. Their rice is good quality ,though ,for clueless westerners
Oh COME ON Jamie....Uncle Bens??? Its pre prepared to not stick when cooking it! You might as well use "easy-cook" rice. Exactly the same and half the price! If you want real rice that tastes like real rice...Basmati well washed before cooking absorption method.
I have to try this out today. This just made me hungry...yummy!
Is saffron cheaper in the UK, or something? It's next to impossible to find in the States without some digging.
Saffron is the most expensive spice ... It is expensive everywhere :) however he used tooo much of it, i'd say he putted like $5 of saffron in, generally you put abit of saffron into hot water separately (just abit) then you take some rice from the top and you mix it in to have 2 colours. Saffron is more about colour rather than taste
also expensive here in Saudi
- - - - Try Penzey's online in the U. S. for amazing saffron and other spices. I use saffron for dishes with an Indian or Middle Eastern flair.
For us that would have been a good $30 at least that he put in. Jamie has good recipes, but tends to put in way too much spices / burns things.
We cultivate saffron a lot in Greece yet its still expensive !
My favourite chef, hands down.
Yes, it would be on a high heat but your rice shouldn't boil over because you are only using a small amount of liquid. Hope that helps.
Another thing that my mum does is put curry powder, peas, carrot, corn, bacon and makes a rice salad!! It tastes soo good!!!
I am sorry but cooking basmati rice without even washing it??? This is DEFINITELY not how you cook rice. I agree with other comments this particular brand must be parboiled rice.
I always wash the rice before hand
I think that's just one of those things everyone knows, isn't it?
He lost me when he didn't wash the rice.
Wow now I will know how to cook a perfect basmati rice, I used to make it the oyther way around, put the water then the rice and finally drain it, but this way seems better for the rice. Cheers from Mexico.
How much did you get paid for this Uncle Bens advert Jamie?
You're such a likable bloke Jamie. Great video as usual mate!
He didn't wash the rice. Unwashed it's more likely to clump up or get mushy.
Uncle Ben's has been washed and treated so very little starch. Other rice may vary.
davidslott who said hes using uncle bens?
iiOcBx The box that appears around 1:21.
Alexis Iscah You have a good point. i apologize. however i do know that rice breaks down during packaging and transportation creating extra starch in the rice so no matter what you should wash your rice.
That Is My Prerogative That's not really likely to happen with Basmati rice.
Jamie, what a great inspiration you are. May the force be with you. 😀 Respect. Alexander from BULGARIA
I really love rice that is like stick together but no like sticky rice , especially serve with curry
who cares?
zbljoho1 Rice in Northern Asia is often clump together and are a little bit sticky. They are called "Short Grain Rice." European, SEA and American countries often use long grain rice which are meant to be fluffy. (Maybe aside from Risotto rice)
In terms of taste, it varies by person.
and, what is your point?
zbljoho1 rice is different like the case with OP. You may not care about it, but knowing it is still better than being an ignoramus.
zbljoho1 I think we found the sociopath
I hate bad rice, this is great advice - wow that could be a line to a bad rice related rap song
I love how no waste food tube is
That's about $500 worth of saffron.
+jesusthroughmary and the idiot ruined it, he didn't wash and/or clean the rice
*****
are you stupid?
*****
get out of here Troll
+Doc James Burton Mister 'O' is a world class, renowned chef and you're saying he did it wrong? He cooked five pots of perfectly cooked rice.
*****
lmao, you are the troll here
Fantastic! That looks very simple. Thanks very much.
You can still see the clove sticks on the plate. Shouldn't those be removed after they flavored the rice?
no need
I always eat the yellow rice (with white pepper,salt,curry and saffron) and with some vegetables (mushrooms,corn,peas,onion) fried with olive oil,soy souce and butter.Great combination,in my opinion :) Greetings from Romania !
He is Rich and Famous but I can teach him few tricks about the art of RICE.
We have rice here everyday in Malaysia but it looks exceptionally good here. Thanks for sharing!
"so, like, 10 cloves at least..."
dude!
I watch curry recipes where there are 4 cloves in a whole damned sauce. You do not need that many cloves to season some rice!
You are the perfect chef ever ...
I don't have a mug
Do you have a glass? Mainly from what I understand is that it's one part rice to 2 parts water, or another way to say it is, however much rice you measure out, double that for the water.
Was just responding to your post. Not too sure why you are so defensive. Have a good day.
+Juanita Sullivan sorry have no mug
LOL GO BUY ONE>.>
I did still messed it up
Awesome rice cooking presentation
Jamie needs a good lesson from a Persian mom on how to make the perfect saffron rice..
I usually fry a bit the grains before I pour the water in. Just one minute or two, so they get a nice yellow. I add spices while it is frying, so the flavour when the rice is done is just wonderful.
If you want even better rice, by making the rice fluffy and having a bit of bite instead of it being mushy.
Add oil to pan, warm it up, add rice and "toast" it until gold(even if it looks too dark, the water will soften it up).
Then add volume of rice x2 water, turn it up to a boil, when it's boiling, cover it up with a lid and turn it down to low/med so it stays boiling slightly.
Stir after 10 mins, if still slighty filled with water, let it run for 5 more mins.
If still to hard, let it steam with lid on for another 5 - 10 mins with heat off.
I really like the variety in the flavours.
How to cook perfekt rice, step 1:
Buy uncle bens "10 minute basmati rice. Perfect every time"
This video is an ad, nothing more.
It has nothing to do with rice cooking.
Sebastian Börner i tried it with a different brand, and it worked just as good as his
I love these Videos! Literally searched for "jamie oliver rice" and its exactly what i need to now in the least possible time. big up!
You said teaspoon turmeric and used more than a serving spoon, this is going to be very bitter 😱
The amount of tumeric he put in made me Cringe.
I learned this technique from a Korean friend of mine who was always so suprised by the way we cook our rice.
We need uncle roger to give uncle jamie a lecture on how to wash rice
I would love to see a recipe for coconut rice. I had some in a restaurant and it was delightful a bit sweet.
just get coconut milk, cook the rice by itself, cook the coconut milk by itself with herbs, garlic, onions, vegetables at your choice, or curry pastes (but the ones from supermarket have ingredients in it that some people can be allergic to), then mix it together, and enjoy your creation praying the Father in Heaven.
edit: you can add tuna or chicken at your likes
omg all that saffron 😣😣😣 that spice is far too delicate to just be dumped into a pot like that
RICE eq-vip.com.ua/teplovoe-oborudovanie/risovarki
Thanks a lot Jamie you're always helping us too much
I am Iranian and rice is the national diet of half the world. These instructions are totally inadequate. I know over 100 different type of rices dishes. Rice is delicate to cook and you can ruin it very easily.
There are few types of cooking methods of rice:
1. Boil it as above and you it will fill you up but leaves no after taste and satisfaction. But it is okay.
2. Italian style Risotto where you fry the rice and the add water and it instantly absorbs it. I hardly make it and it tastes like pasta.
3. Chinese fried rice, which is the same as above but is more sticky and softer.
The two type of Iranian rices are Katte and Chelo or Polo.
Kate is made as in this video. It is boiled in the water and the rice absorbs the water completely and Chelo is boiled first and the steamed. I share with you the best method to make rice and try it and see if you like it better than this:
1. Get the best Basmati rice. Tilda for example. They are not all the same. If you pay more you get much better quality rice and the volume of rice after cooking is significant.
2. Measure 1 cup per person.
3. Wash the rice first. Rince it gently under the cold water and drain out several time until the starch has nearly gone. It is the starch that makes it sticky. Some people like mushy rice, but it looks and feels better when
it separated.
4. Place the rice in a bowl, fill it with cold water with 1 cm water above it and 1 tbs salt per cup and leave it aside for at least 4 hours or preferably over night. If you are in a hurry try warm water for 20 min at least. Soaking makes the rice absorb water and becomes softer and quicker to cook. So the rice cooks evenly. Otherwise it will take 8 min to cook and the outside overcooks and then it will stick.
5. Get the largest pan you have. I has to be at least twice the volume of the rice you are cooking. Otherwise the steam does not circulate and the rice does not cook evenly. You end up with burnt rice at the bottom, mush in the middle and fluffy on top.
6. Pour in the soaking water in the pan and fill the pan 3/4 (leave some room for mixing). When the water is boiling add in the rice. Add couple of spoons of oil and wait for it to boil. Do not play around with it too much just make sure the rice is not sticking at the bottom.
7. Have a large strainer in the sink ready.
8. Once the water is boiled (in 3 min) lower the heat and start checking the rice. Take one out and break it. If you see the inside is still white then let it cook. As soon as the white inside is gone it is ready to drain. Gently pour the rice into the strainer and pour cold water over it to stop it cooking. At the point the rice is almost cooked but it need to be steam to make it grow and cook fully.
9. Place the pan you just boiled the water in on high heat and pour enough oil to cover the base and let it heat up. It is important to make the base be very hot before you put the rice in, otherwise the rice will stick to the base.
10. Once the base is hot and sizzling, gently put the rice in with a very large spatula starting in the middle like a hill. Do not spread it around and do not push the rice. Make sure there is as much gap between the rice as possible.
11. When the rice is poured in, push the handle of a wooden spoon vertically in to make several holes so the steam and circulate.
12. Put few knobs of butter on top or pour 2 spoon of veg oil per cup of rice you started with, and pour 1/4 cup of water around the rice to produce more steam. Be careful not to overdo it.
13. This is important. Take a heavy plate, larger than the lid and place a clean towel on top of the pan, place the plate on top and wrap the towel around it. This regulates the steam and stop the steam dripping back on the rice, which make is soggy and spoils the texture. You have a evenly cooked rice this way.
14 leave the heat on medium for 15 min and do not take the lid off. This makes the rice come up to the right temperature and makes the base crispy.
15. After 15 min lower the heat to minimum and let it cook for further 30 min. This makes the rice grow to its maximum size and texture.
16 When it is done, place it in the sink and run some cold water under it. This make the rice lift off the base and separate. But no longer that 30 seconds.
17. Now get a large serving dish and slowly scoop out the rice and spread it around the dish and do not press it. It must cool and stop cooking.
18. You notice that the base has become crispy. This is a delicacy and you can learn to appreciate it. Place it in a separate dish and serve it. However, if you do not like that, cut a large potato in half a cm think slices, like a large coin and place them on the oil at stage 10 and cover the entire base as best as you can. The pour the rice in. There are many variation of these. You can use pita break (the round version), or egg and yogurt for very think version. If you do not like it at all, then cook it only for 30 min in total. The more you cook it the crispier the base.
I know it look complicate but once you get the hang of it, you won't look back.
This should be bumped to the top of the page.
Little Monk This is the business. Gonna Copy and Paste this to word and print it out for my cookbook. Many thanks Little Monk
Little Monk are you on instagram
Genious , i didnt believe you but it works spot on .
For 4 people? More like 1 plate is for one.
-Filipinos
I find that soaking the rice in cold water for an hour followed by a good rinse under the tap a few times helps wash off all the starch and stops it sticking when cooking. It also reduces cooking time so keep a closer eye on it.
You need to treat the rice with respect!
All sounds good. What can I use my home grown Thai basil with? I usually use the basil with a liquid sauce. TY in advance.
i have never seen anyone not wash their rice first:/
+Elena I have seen plenty of people not wash their rice first especially if you cooking it without a rice cooker the water will kill the germs when it boils plus im still alive
+Elena I have seen plenty of people not wash their rice first especially if you cooking it without a rice cooker the water will kill the germs when it boils plus im still alive
+Elena Yeah, It should be soaked for at least an hour
Wow? just WOW
+ScoobysVegan Kitchen its not about germs it has starch in
thats so easy looks great, suggestions for more common flavors to flavor rice?
I'm asian. So for me it's a cross between sticky and fluffy.
Don't ever stop making videos Jamie !
Or do it the lazy way - buy a rice cooker , put your rice and water inside and press a button.Prefection everytime.
I wonder...when using a induction cooktop, what temperature at and/or above 100 Degrees C would you set the cooktop too ??
Just use rice cooker and dont follow Mr Chilli Jam instruction
I'm sorry, no. Unless Jamie is just some sort of wizard this just doesn't work at all. I've followed step by step 3 times and all I end up with is a solid clump!
get yourself a rice cooker, they are not expensive these days. 1 to 1 rice to water ratio
Robin Chen haha got one pretty much the next day. Don't know how I survived without one..
This method works for me, and it's loads faster than a rice cooker.
+Remzi Suleyman the problem is the heat
any kind of white rice should be boiled on a small heat for about 20 minutes... best results with large shallow, optionally, non stick pan
my mom and my grandma have been using this method with basmati and adding oil but i think it's not necessary.. the ratio is okay and what you will end up with is perfectly cooked rice every single time ;)
+Remzi Suleyman may be you need very good pan ?
Hamilton Beach rice cooker arriving today. Cant wait
If you use packet rice, then IMO you're a muppet. Go to an asian or indian shop and buy a 10kg sack of beautiful basmati rice, the quality is orders of magnitude better than packet rice and tends to be fairly cheap as well.
we have the same kind of thing here in mombasa kenya we call it achari ya ndimu. its a lime pickle that is pickled in its own juices with garic and chilli and left in the hot hot sun for week or two so the limes soften and get all delicious and the juice gets all thick and jammy soooo yumm drooling just thinking about it. its eaten along side a rice dish called pilau drool drool. i like it with crispy fried fish plain white rice fragranced with cinnamon and green lentils.... yummmmmm
+Ikhlaas Arif are there any vegan black women there send them to my channel
4 people ?
maybe 4 white people. not Sri Lankans or Filipinos :D
Not indonesians either
Not Nigerians too
no Turks either
definitely not arabs !
No Puerto Ricans either
That was awesome, will definitely make it
The salted lemons remind me of a busted testicle I saw on 24 hours in A&E, poor man
I do it the other Jamie Oliver way. One mug of rice, two of water, 7 minutes boiling, 7 minutes steaming. Gorgeous.
I use a rice cooker, I guess that's cheating lol
you are the BEST.
i've watched some Weird recipes , non made sense.
your method is very EASY. 1 Rice + 2 Water. that's it.
Cheers
Or you can just ask your neighborhood Asian.
Rice cooker plus the asian finger trick, works every time for every grain type I've ever used.
2:29 Fck it up
Mine took 8 mins at the most. made the one with turmeric half a cinnamon stick and only 4 cloves. Best rice ive ever made ☺
done what he said wish i could show u my rice. stuck to the pan
haha same here
+D I had to throw pan out. lol. apparently you are suppose to simmer not cook hard like he says
lee Para just buy a rice cooker easiest ever
What i do when i cook basmati rice is, i let the water on high heat until it start to boil and then i add in the rice, then i just mix it a bit every 1 min so that it doesn't stick, and i test it by taking out 1 bob of rice to see if it's soft or not. Never fails me
Me too.
You the man Jamie!! If you were only on food network!!!
At least wash up the rice first!
Tht's number one important step in boiled rice.
Depends on the country and the brand of rice. i live in the US and I never wash my rice. It's perfect every time.
Cecilia Ranger no its not...
iiOcBx yes, my rice is perfect EVERY time.
Cecilia Ranger This is not about perfect. This is about the chemical that stick on the rice that you need to wash before cook. Dirt and some poison that they spray to that padi in the farm, to prevent from pests
As I stated previously, it depends on where and which country you buy your rice from.
Works EVERY SINGLE TIME! Thanks
too much money, too much "fame" too much of everything, the dude has lost the plot.
FOR THE FIRST TIME IN MY LIFE! I MADE RICE THAT DIDNT STICK TO THE POT AND WASNT ALL STUCK TOGETHER THX TO THIS VIDEO!!! T.T
the rice is raw *
and he didnt rinse the arsenium off
+Suoraruisku because it was done already by the company.
I love that you have a happy diwali play list with videos. feels great to have some indian (+south indian) representation.. I was hoping we could have more vegetarian recipes as well!
asians cook their rice better than this.. no offense
My favourite thing to do is add some miso paste to cooking rice. Makes it extremely scrummy!
My little sister can cook rice better than Jamie Oliver, because we're asian :D
I agree, 1 part rice in 1.5 parts bowling water (with knob of butter) cover drop heat to low and come back in 20
wtf? how is rice "nutty"????????? Its frickin rice!
I find nuts to be very ricey
+peter zebot :DDDD