Never Mess Up White Rice Again | Epicurious 101
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- Опубликовано: 15 июн 2024
- Chef Taka Sakaeda returns for another episode of Epicurious 101, today demonstrating his foolproof method for making white rice at home with consistent, restaurant-quality results.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Chef: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 White Rice 101
0:20 Chapter One - Prepping The Rice
1:52 Chapter Two - Cooking The Rice
4:16 Chapter Three - Letting The Rice Rest
5:23 Ready To Serve
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Love rice making controversy. Rice cooker vs. pot. Salt vs. unsalt. Let the drama commence
I got my zojirushi cooker and now I don't care anymore haha worth every penny
Washing vs not washing.
Boil the rice in the pot until half cooked then steam them
@@somai2937 Not washing is a sin, the main reason of gluppy, soggy rice mainly is from not washing the starch off from rice
Love this comment, love chaos. Pot and unsalted
Thank you Chef Sakaeda. These are basics that we need to know (but often don't). Everyone with a basic kitchen/little storage thanks you.
I tried this recipe. I made a few mistakes but that was the best white rice I've made in a year. THANKS EPICURIOUS!!
have been eating rice for over 65 years, and taught to cook rice for dinner since I was 6, growing up as a latchkey kid with my single mom to have rice ready when she got home from work. No magic technique, just follow a few simple rules, wash a few times, fill the water to one palm thickness, boil then simmer and turn off the stove at 15 minutes, never lift the lid and wait for mom to get home with meats and vegetables. One big note to self - do not leave the house to play ball with friends until the rice is done and the stove is off or will be greeted by one pissed off mom and lots of scrubbing a burned out pot.
Thank you for making the video. Very well made.
Very nice video! I hope Chef Sakaeda comes back for more videos.
This guy is definitely a pro and knows what he's saying is true. Great tips he gave. I make rice a lot because my favorite is fried rice. Whatever rice you use the method will vary.
That motivational speech at the end was essential, thank you chef 🙏 🍚
I love how rice is so wide varied and it all depends on the culture and type of grain. So much rice so little time.😋😋😋😋😋😋😋😋😋
Man, never knew people are so... diverse in their opinion in how to prepare rice. Might as well add my 2 cents in this: in my country (Philippines), we cook rice as follows:
1) Measure rice to be cooked. Good if you have a measuring cup or a pot that has measurements marked inside the pot. You can even eyeball it. You can use any pot: metal, clay, even large bamboo sections can be used.
2) Wash the rice. Rule of thumb, wash it with clean water until the washing is clear. What you do with the rice washings is up to you but from what I read (like those from Maria Y. Oroza, food scientist and inventor of banana ketchup and other food wonders) you can use rice washings for anything from soups and stews to desserts.
3) Add water to the washed rice. This is where debate about water-to-rice ratio is heavy, but in my country how much water to add to the rice for cooking is very much an exercise of trial and error; not all rice are the same, some require more water to cook (or else it becomes a hard puck when cooked, oftentimes a sign of poor quality rice), some require less water (becomes porridge when cooked). This is where the expertise of rice dealers comes into play as they can tell you which rice has what qualities you look for and recommend you this sort of rice variety. Everyone in my country knows not to use sticky glutinous rice beyond being used as desserts (kakanin) as cooking such is far more difficult and inedible. Do we soak the rice for 30 minutes like the Japanese? No, I personally consider it a waste of time that adds nothing to the rice. Do we salt the water before cooking? It never crossed my mind personally, rice is supposed to taste like rice: not tasteless or chemical-y. I mean you can cook the rice in a broth but that is somethibg reserved for special occassions not a regular meal.
Note: if you have no measuring cup at hand, I use the method my father showed me when he cooks rice (he never uses a measuring cup when he cooks rice): add enough water to the level of the first joint of your middle finger when you dip it into the pot. Don't dig into the rice level when doing this, only place it on the surface of the rice level.
4) Cook the rice. If you have a rice cooker then good, you can just pop it in there, press the tab and wait until it goes warm (note: the "rice cooker" in this context is not those fancy things the Japanese use but those cheap and simple ones one can buy from PRChina). Just remember to actually press the tab down to "cook" as the "warm" setting just evaporates the water from the pot leaving it undercooked and recooking it makes it edible but tasteless.
If cooking in an open flame (be it stove or brazier), I follow some simple rules of thumb:
A. Heat pot until it boils the water off. When there is no water in the pot, lower heat down and let it cook via the steam inside the pot. My method of knowing if the rice is cooked is by touch: if rice is sticky it's not cooked, if rice is not sticky it's cooked. However, limit the lifting of the pot to check on the rice because it lets out the steam, making the finished rice drier, harder, and slightly burnt. A pot with a glass lid is optimal in this so you can see the rice being cooked without needing to open it often to check if it's cooked.
B. Really keep an eye on the rice cooking process. The average cooming time for rice ia roughly 30 minutes (less than 10 minuties for boiling and the remaining 20 minutes for cooking the rice in lower heat). Rice WILL get burnt if left for too long. Keep an eye on the pot even when it boils because it will spill over.
Yep same here in Indonesia, and i assume all the SEA country too. The prep on this video is kinda overkill and waste of time, since most people couldn't even tell the difference on the finished product.
I personally would just use a USD10 rice cooker, wash and rinse the rice twice inside its proprietary bowl, add clean water until it level on my finger joint, press the cook button. Literally easy as 1.2.3.
Yeah, and some people still say "washing the rice does nothing". Guess they're from the West.
I concur on this method. Just a small variation for me is after the water has been dried off, I put the lid and set a timer for 8 mins. It's a lot safer not to over do it and undercook it so 8 min.is ideal to me. After that fire off and let it rest for another 8 and it's done. Unlike the Japanese that like to fluff the rice most Asians don't. That includes me..
One could grow old reading your recipe!!!!!!!!
Ricewater or the „rice washings“ are great plant fertilizer. My basil loves it.
I use the same technique and it's a lifechanger. Ever since I started buying japanese rice or vietnamese jasmin rice and cooking it that way, I haven't had a bad bowl of rice. It's always perfect and commercial rice you have to throw in boiling water is awful in comparison
I followed the Chef Ibarra directions to the T, perfect rice😋! Thank you Chef🙏
The first two batches I've made had me never wanting to ever cook again but I followed this and I have no problem now, thank you so much!
You make some of the best challenges videos ❤❤ ❤❤
The starch is what makes it yum!
2 cups jasmine rice
3.5 cups water
1/2 tbs butter
Pinch salt
Mix all together, get to slow boil, stir, cover and reduce heat to 1. Set timer for 9ish minutes. Uncover, season to taste.
I was just complaining about how I can’t cook rice it always turns out a mess…amazing video !!
I found these instructions on the packet of Premium Jasmine Rice I bought years ago which works for me: 1) Rinse rice. 2) For every one measure of rice add 1& half measures of boiling water. 3) Make sure the level of rice is even by gently shaking the pot you are cooking the rice in. 4) Cook on medium heat until holes appear on the surface of the rice. 5) Reduce heat to low. You may give the rice a quick stir if you like. Cover the pot & let steam for about 5minutes. 6) Turn the heat down until just before it is off. 7) Replace the pot lid & let rest for another 5 minutes. 8) Your fluffy white Jasmine rice is done. Enjoy.
This method is suitable for cooking all types of rice.
Jasmine rice is super easy to cook. Japanese short grain rice is a lot more temperamental.
Super helpful! Mysteries unmystified. Brown rice please!! That is nearly insurmountable for me.
Loved this. I've started cooking my rice like spaghetti. The only other way the works for me is cooking it in the oven with a 2:1 ratio water to rice. But who wants to turn on the oven frequently? Will try this technique for rinsing the rice; I've been rinsing under running water, but I guess that's not removing the maximum amount of starch.
Hope to see more from Chef Sakaeda; he's really good and fun to watch.
I think that rinsing under running water works too!
Most knowledgeable and best Rice cooking instructions ever. Thanks 😊
I just leveled up as a home cook watching this. Thank you so much chef sakaeda!
I use aged basmati rice. 1 cup rice, 2 cups water. I wash it and soak it for at least 15 minutes.
I bring to a boil about 3 cups of water in a big pot and set the rice container in it. Lid it and cook it on medium low heat for 20 minutes. Perfect every time.
I've never used a rice cooker. I rinse the rice for a minute or 2 under a cold tap. Pop it in the pan, add hot water from the kettle to about 1cm over the surface of the rice. I put a lid on, put it on a burner on my stove, bring it to the boil, leave it to boil for a minute or so, turn the burner off, leave it 10 minutes. Perfect every time.
Would like to see different rice types and how to cook including rinsing those and time cooking. I tend to cook jasmine rice and unfortunately we have hard water it does affect cooking have found a filter to control it but sometimes it is not perfect. So how do you address that?
Rice Type Rice : Water Ratio Simmer time
Converted (parboiled) rice 1 : 2.25 20 min
White long grain rice 1 : 2.25 18 to 20 min
Brown medium grain rice 1 : 2 50 min
Brown short grain rice 1 : 2 50 min
Black japonica rice 1 : 2 50 min
Wild rice 1 : 2 45 to 50 min
Brown long grain rice 1 : 1.75 40 to 45 min
Jasmine rice 1 : 1.75 15 to 20 min
Texmati rice 1 : 1.75 15 to 20 min
White medium grain rice 1 : 1.5 15 min
Basmati rice 1 : 1.5 15 to 20 min
Sushi (calrose) rice 1 : 1.33 18 to 20 min
Great, excellent recipe will have your rice done in an hour.
This was good - I wish he did the finger trick - he's so cool, I hope you guys bring him back.
If you've watched this channel for long enough, you'll know he's been on here many times. He will always be back to prepare Japanese style dishes and ingredients.
Rice is one of the hardest things to cook well consistently. But generally speaking, his method is pretty foolproof. Add rice and water to a pot, bring to a boil, reduce heat and let simmer with lid on for like 20 min if cooking standard white rice, then take off the heat and let rest for another 15-20 min. The trick really is to know what type of rice you are using, so you can know how much water to add and how long to simmer it for. E.g. brown rice is a completely different method to short grain white rice.
A day without rice is like a day without sunshine!
Good journey and good food and good job and nice cooking
Simple and perfect method: Wash rice. Cook rice in plenty of water. Drain rice in sieve. Put sieve on pan. Place lid on sieve. Let rice rest for 15 minutes. Stir rice. Result: perfectly dry rice
👍
Many in India do this!
FWIW, I have a cheapie rice cooker, and I LOVE LOVE LOVE it.
Nice rice cooking presentation
Usually, some people use the finger method to figure out how much water to put in. When you put water to cook the rice, put your finger on top of the rice and pour water in to the first knuckle.
My family is really weird, my mom and grandma added *way* too much water to the rice and only added it when the water was boiling. Like, we're talking about a pretty big pot full of water for a cup of rice, didn't even wash it or anything. Still came out pretty good though. Also, added some onion and garlic in there for the flavour
Were you cooking rice gruel?
@@CalvinThang12 Nah, we got rid of the water. They were still rice grains, not a paste or anything.
That is basically how the directions on back of rice package say to cook it
You can save a lot of time and a dish by just rinsing the rice in the mesh strainer. Just keep swishing it around under the water until the water runs clear and you're done.
Fascinating. Thank you. But, no salt?
Whatever method to cook rice if it's come out good is good
I usually only make a cup of rice(koshihakari) and only simmer for 5 minutes after bringing to a boil. Perfect everytime.
👍Me too. I let it sit. Perfect every time.
Interesting, here in Colombia we add oil , scallions, and sometimes garlic. Really gives you an amazing tasting rice. 2parts water to 1 part rice.
there are different types of rice though, so 2 parts water to 1 part rice might work for some rice types but not for others, depending on how sticky you want it
I add a little salt, ghee(clarified butter) and 2 to 3 cloves.
I'll give this a try.
I use aged basmati rice and I too use the 1 rice 2 water ratio.
Why would the ratio water:rice change when you are cooking more rice? Is that because you are looking at volume instead of weight? Can one grain of rice absorb less water when it has a lot of friends? Or does it have to do with a longer cook time and more loss of water vapor when cooking small batches? Wouldn't then the type of pan matter more? So many questions...
Perfect way is the rice cooker. Done
My favorite food
can you please elaborate on the ratios for larger quantities? like 10 cups?
Bon Ami is not a suitable or safe substance for cooking rice. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
I've always used double water to rice, so 2 cups of water for 1 cup of rice. The rice has turned perfect every time.
I have always been cooking with a ratio of 2:3 rice to water. That’s even the ratio used by the Japanese made rice cookers - marked at the side of the cooking pot.
A nice rule for how much water is filling the pan with rice, then the water should be the height of your entire finger nail when touching the top of the rice.
The rice and water ratio really varies to the type of rice. And the texture and flavor depends as well if you're a westerner or easterner because of our salivas and palate.
Is it odd if I add a teaspoon or two of apple cider vinegar to my rice with the water? I feel like it seasons it lightly, but I have no idea what it may change in terms of the actual cooking process.
How i cook rice I have to rinse it twice if I have a cup then I measure of 2 cups rice then 2 and 1/4 cup water. If measuring cup isn't available and I just pour rice in a pot. Again, I'll rinse it twice and use my middle finger to measure the water level (the first line of your mid finger). It's like giving finger but in a good way. ;)
Do You have to add a little bit of oil into the rice water. before cooking?
I'm not sure I've ever intentionally tried any rice other than long grain rice...I blame my parents lol
Thks & ?Do you ever use vinegar?
yummy
Ye
why no salt and papper? Is it going to have any taste like this?
i love my zojirushi induction rice cooker. takes longer than stovetop cooking, but its set and forget.
3mins in and I'm more confused about rice cooking than before I hit play. 🤦🏾♀️
The rice has too much water based on the texture...
And the perfect way to make rice is using rice cooker... even for restaurant.
The other perfect way is steaming...
Once, our rice cooker broke and my mom made it in traditional way: steaming.
God gracious, it is the best rice I've ever eaten.
The trick is stirring the rice regularly, because you are steaming it, you literally can control the water content in the rice for the perfect texture and because you are stirring it, it produce even results
I agree the rice looked a bit gluggy but he’s in a studio kitchen with unfamiliar tools and probably excess waiting times etc due to filming. Pretty sure dude knows how to cook great rice!
Fool proof steps to cooking perfect rice: Use a rice cooker. Done. 😆
Asia is a big place. This video should be titled How to Cook Japanese Rice.
Lol😅 Don't not open the lid
Me: Opens the lid 🤪 🤣 😋
I used to do all this. THEN I discovered that my Instant Pot could be a rice cooker. 1 part rice to 1.1 parts water + a sprinkle of salt, pressure cook for 3 minutes and then allow natural release for 10 minutes. Depressurize. The rice is so good, I didn't know rice could be that good. So much better than pot cooked.
Me too!
Micrwave works great. Has rice setting. Cover with plastic wrap. Check at 3/4 point of preset setting. No fuss delicious
How long do u simmer for 3 cups?
When i cookiny rice i always use the finger method
Bruh 🤜🤛
doesnt seem too sticky still?
No seasoning?
Two words and I know the saint of rice uncle roger will agree “rice cooker” 😂
I did not open the lid but I guess I should buy a new pod, as all my rice was burned at the bottom :D
Can I go to Japan to learn how to cook rice? Someone take me!
Comes out perfect every time. We don't rinse the starch away.
I think the texture is just fine without rinsing, but it is my understanding that the surface starch naturally contains some amount of arsenic, which you are also rinsing away.
And can be cooked either dry or damp.. dry for fried rice.. damp for eat with curry or some sort..
Uncle Roger: Haiyaa, no need for pot. Just use rice cooker
Video title should specify Japanese or short grain white rice which would be stickier than many are used to.
I don’t know about fluffy but all I could see was a bowl of soggy rice.
If I am cooking just for myself, I steam one cup of rice with a bit of water instead of boiling.
We are rice vietnam. Good lucks! 👍🤝🛎
Do brown rice please!
this type of rice is what I called as no fun rice.
If you give this rice to a person who is first time eating rice, he will hate rice forever.
I know it is healthier as in lower sugar content, but it is the exact reason it is tasteless.
Forced myself eating brown rice and I hate myself for it.
@@Dominus_Potatus sounds like you've never had good brown rice before, brown rice taste way better than flavourless white rice
@@potapotapotapotapotapota yes... tried twice from 2 different houses...
Both are wealthy people, both rice taste really bad
😋😋😋
What?? I’ve always cooked rice with 1:2 ratio even in small 1 cup batches. 1 cup rice 2 cups water. It always turns out undercooked, if I add less water then the boils off too fast and the rice becomes dry and undercooked… I’ve been just accepting having over cooked mushy rice. I think my problem is my pot doesn’t have a lid with a perfect seal. I switched to using a plate with a weight on it but in general the heat to tone ratio feels so random
FYI
Rice Type Rice : Water Ratio Simmer time
Converted (parboiled) rice 1 : 2.25 20 min
White long grain rice 1 : 2.25 18 to 20 min
Brown medium grain rice 1 : 2 50 min
Brown short grain rice 1 : 2 50 min
Black japonica rice 1 : 2 50 min
Wild rice 1 : 2 45 to 50 min
Brown long grain rice 1 : 1.75 40 to 45 min
Jasmine rice 1 : 1.75 15 to 20 min
Texmati rice 1 : 1.75 15 to 20 min
White medium grain rice 1 : 1.5 15 min
Basmati rice 1 : 1.5 15 to 20 min
Sushi (calrose) rice 1 : 1.33 18 to 20 min
Got some good ideas here🎉 But too much water is used for washing, just rinse the rice in a strainer.
To remove the right amount of starch, you can actually use more water with a strainer.
Easiest way to make perfect rice. Rice cooker.
Fingertip measuring or death! ☠️
"Just get rice cooker" - Uncle Roger
To quote a certain uncle: *Haiyahhh! Use finger!*
Very similar to how I do mine, only I don't wash it and I never bring it to the boil with the lid off, it takes twice as long to boil and you lose a little of the water due to evaporation. Also, there's really no need to flatten the rice out, it will naturally level itself out as it cooks.
😐
anything that goes in your mouth should be washed first.
hope this helps.
uncle roger says: JUST GET RICE COOKER DON'T MESS WITH SAUCEPAN!
uncle roger does not know how to cook
no matter how many times i try, no matter what i do, it always ends up sticky. i want fluffy, dry rice
try indian, basmati rice videos they want separations in their rice unlike asian cultures
its short grain rice, it will be sticky, try other types like basmati.
Fun fact: A lot of young asian people can't cook rice without a rice cooker.
I, born in SE Asia in 1995, is affronted with this comment...
oh well, I always have it stuck to the bottom of the casserole :-(
Chef the rice is cooked without cooking oil?
For fresh Asian rice, yep!
@@heyitsmebee what about Basmati rice? Can be cooked that way
Wow what a diversity. In my country the rice shouldn't stick. Each grain should be long and separate. If the grains are sticking together that means the cook has messed up😅
Ficou arroz papa 😢
What do you mean dont open the lid?? Mine overflows if I dont T_T and I do use these measurements
Yes, same for me! I usually just put the lid on with a tiny gap and that does it :) After a couple of minutes it could be an idea to fully close it, but I honestly just forget and the rice still turn out fine ¯\_(ツ)_/¯
You bring the rice to a boil and as soon as it boils you turn the heat down to the lowest setting of your stove. Then nothing should overflow. The rice should just steam not boil anymore
You have to bring the rice to a boil without a lid then put the lid on and reduce the heat to low. If the water is overflowing with the lid on then the heat is too high. FYI a simmer is like 80C maybe even less. A boil is 100C.
Uncle Roger voice:” where the rice cooker where the rice cooker haiyaaaaa”
I usualy set timer to 10 minutes, if i set it to 18 my rice will burn.
I was taught to measure the water by using the finger method lol.
🤣🤣🤣👍
surprised he only cooked the japanese short grain kind and didnt experiment with jasmine,basmati, arborio & even american SC rice even with wild varieties...
that's probably because he is east asian, not indian or italian
Và rồi có 1 vài người nói rằng "vo gạo chả có tác dụng gì cả"