You're welcome 😊 Thanks so much for watching!

That's so great to hear 😊 thanks so much for watching ❤

Hi! I really don't know for sure, as I usually don't keep rice in the fridge for leftovers, but if it comes out nice and fluffy when you make it, I'd say it shouldn't stick together afterwards. Many thanks for watching 😊

Wow, thanks so much for your amazing feedback, it's great to know that it worked so well for you 😊

Happy to hear that! Thanks so much for watching 😊

Sim 😆 Obrigada por visitar o canal!

So glad to hear that this worked so well for you 😊 Thanks so much for the feedback!

Oh, that's fantastic 😊 so glad your rice came out nice. As I mentioned in other comments, there's no problem whatsoever with washing the rice if that's your personal preference. It really doesn't affect the final result because it's the toasting of the rice that makes it fluffy and loose. Butter is a perfectly fine alternative to oil, and any garlic is good garlic 😄 Fantastic that you've made this work your own way, thanks so much for the feedback!

Hi, the mousse texture should be smooth without any bits. When melting the chocolate in bain marie as shown in the video, it's important not to let the water get too hot too soon, as the chocolate may split and become grainy. It should melt slowly. Always keep the heat low and turn the heat off once the chocolate has melted. Hope this helps, many thanks for watching 😊

Thanks! So glad it worked for you 😊

So glad you enjoyed 😊 thanks so much for watching

That's so great! You're welcome 😊 I'm so glad this helped you nail a super nice tasty rice! Enjoy ❤️

That's great 👍 Thanks so much for watching 😊

Thanks so much 😊 Hope you enjoy!

Thank you so much 😊

Many thanks 😊 Enjoy!

Oh no! Sorry to hear that 😕 Do you mean it was sticky and mushy? overcooked? (I assume you used basmati or long grain rice, short grain rice varieties can get a bit sticky, jasmine as well) Rice may end up too soft when too much water is used. It's important to have a correct rice-to-water ratio. Did you put the lid on the pan too early? Some water should evaporate before putting the lid on otherwise the rice absorbs too much steam/water and can end up a bit mushy. Was the pan too small for the amount of rice you're making? This is important so that the rice cooks evenly and is not overcrowded inside the pan. It's also important to match the size of the pan to the size of the hob burner so that the heat is distributed evenly throughout the normal cooking time. I'm not sure what could have gone wrong, these are just a few things I consider, at first glance, can make a difference. I hope this helps, maybe give it another try🤞 Best of luck!

Hi, it's great that you could get a nice loose and fluffy rice, that's the most important part! You're right, if it ended up a bit undercooked, just cook the rice for a couple more minutes and it should come out fine. Indeed, the cooking time can vary considerably depending on the type of hob (stove) and the intensity/size of the burners. That's fine, don't worry so much about overcooking it, because as long as you use the correct water-to-rice ratio, most certainly it won't happen. Just make sure you start cooking the rice without the lid as I show in the video (this prevents the rice from absorbing too much water immediately). Then put the lid on as soon as you start seeing the grains showing on the surface and finish cooking with the lid on for 10 minutes (you can even give it a bit more, the fact that the water at this stage has virtually been all absorbed, prevents the rice from becoming mushy, also, sautéing the rice first has already given the necessary coating that prevents the rice from sticking together while it cooks). Letting the rice rest for a while after cooking is also important as it gives it time to finish cooking using only the steam inside the pan. Hope you get great rice next time, it's just a matter of practice 😊🤞All the best!

So glad you like it 😊 thanks for watching!

Good question! I don't think I've ever made this rice without garlic 😄 it's really nice with it, so I always add 2 or 3 garlic cloves (I love garlicky flavours!). In my opinion, the flavour it gives to the cooked rice is not very strong, it's just a hint of garlic, quite subtle actually, but that may also depend on the amount added. Of course, you could do the recipe without garlic and just sauté the rice in a bit of oil or if you're not a big fan of garlicky foods, you could only add a small clove, just to add a little bit of flavour. Hope this helps 😊 Thanks so much for watching!

Thanks so much, so glad you enjoyed this 😀 💚

Thanks so much for this 🤗 it's so great to hear that this method worked so well for you, congrats 🍚 💚

Hi, you can rinse the rice if you prefer to do so, that's not a problem as it will not affect the final result. Sautéing the rice first + using the correct rice/water ratio (and using a non-stick pan) is what ultimately contributes to achieving loose and fluffy non-sticky rice 😉

normally rinsing also removes starches doesnt it? wouldnt that make it stick less?

Guess what? You can still rinse it. I rinse mine. And you can too.

Nobody asked your goofy assss to announce you leaving

@@derontanzil6939you’d be surprised 😭

That’s fantastic! Totally works with butter as well, thanks for sharing that suggestion 😊

Many people ask this question about rinsing rice, and I guess that may depend on the reason why rice should be rinsed in the first place. If it's to have a good (non-sticky) result, then this method already guarantees that the rice will be free-flowing regardless of whether the rice is rinsed or not because in this case, it's sautéing the rice first what makes it non-sticky. However, if someone prefers to rinse their rice because they feel safer in doing so (this may depend on where the rice comes from, how it is packaged, local safety advice, family tradition, etc), that's totally fine because that will not have an impact on the final result of the dish when using this method (again, it's the toasting of the rice with oil & garlic that makes it tasty and fluffy). This question may also have to do with the type of rice you're using and the type of dish you're making. To make risotto, for example, you definitely wouldn't want to rinse the rice because carnaroli (or arborio) rice is quite starchy and that's what gives risotto its creaminess (you can find a recipe for risotto on my channel). The same goes for rice pudding and other similar dishes. Hope this helps and thank you so much for watching 😊

Thanks so much for your amazing comment 🤩 it's such a joy to know when someone is finally able to get their non-stick rice right! I'm so glad that the video has helped you and that you're happy with the results, well done 😊 Thank you for watching!

It's cold water. Thanks so much for watching ☺

You're welcome! So glad it helped and thanks so much for watching 😊

My pleasure 😊 Thanks so much for watching. Enjoy!

I make this recipe with regular polenta. There's also instant or quick polenta, which usually cooks in 8-10 minutes, maybe that's the one you have. Hope that helps 🙂

@@GreenRecipesForAll Could be! Is there a difference? Or why you choose the long-cooked one? I tried the recipe two days ago, unfortunately my slices broke down, I don't think I made the polenta thick enough :( But thanks for the video, I'll try again for sure :)

​@@sarac.3568 The quick polenta is pre-cooked, hence it only takes about 10 minutes to make. To be honest, I never made polenta with quick polenta (in the same way I don't use easy-cook rice or pasta, I really don't see the point 😛). Also, grilled polenta should be made with coarse polenta (I'm not sure if instant polenta is the coarse variety) since fine polenta doesn't work very well for this dish (it can break down even after it cools because the texture is quite soft. Fine polenta is mostly used for making runny polenta dishes, which is similar to mash but even softer). That's why I think it's always better to use regular coarse polenta because it holds better if you want to grill it. Coarse polenta needs a longer cooking time (at least 30 mn) and after cooking it, the texture should be quite thick and compact so that when you grill it, it doesn't break down. Also, make sure that it cools almost completely before grilling, this will guarantee that there's less risk of breaking down. This is not as difficult as it seems, just needs a bit of patience and practice, but I think it's totally worth it ☺Hope this helps! Thanks so much for watching ❤Let me know if it turned out well, good luck!

Hi! I never made this mousse with cocoa powder, so I really can't say if it works well, sorry. I think it's not that easy to guess an equivalent quantity for cocoa powder to replace the chocolate because they work quite differently in a recipe. Maybe it's a matter of experimenting and seeing how the final result turns out! (If you try it, let me know 🙂)

Sou portuguesa 🙂

@@GreenRecipesForAll ah pode crer, sotaque givou o portugues

@@dalgeubam 😆obrigada por visitar o canal 👍

Hi, I don't rinse it before cooking but I'd say that's more a matter of preference, so if you prefer to rinse the bulgur that's fine, I don't think it will have an impact on the final result. Thanks so much for watching and enjoy 😊

That’s so great to hear 😊 I’m glad to know it turned out so well for you, amazing feedback, thanks so much for watching ❤️

You're welcome! Thanks for watching 😊

So good! That's a great idea 😋 Thanks for watching!

I still do but I’ve noticed it doesn’t matter with the prep including cooking oil. The starches are rendered ineffective when cooked this way just as if you did rinse.

Thank you so much for spreading the word, let us all free the world from sad, mushy rice once and for all!🤣😂

@@GreenRecipesForAll I'm testing your recipe this evening! I will report back 😊

Oh, that sounds fantastic! Yes, maple syrup also works very well in this recipe, so glad you enjoyed it and that it turned out delicious 😊 thanks so much for watching ❤️

Hi, yes, I'd say washing the rice is optional. If you're used to, or prefer to wash the rice, I don't think it makes much difference in terms of the final result, because the rice is fried first (I've tried washing it first and I didn't see a great difference; it's just I never got into the habit of washing any type of rice). Frying the rice first is what actually makes it quite loose and non-sticky when cooked. To be honest, any basmati rice is fine, I've tried many different brands (some more expensive others less so) and I don't see that makes much of a difference in the final result (here in the UK, Tesco's or other supermarkets' own brands are quite good actually). Long-grain rice also works quite well with this technique, but basmati is still my favourite type of rice for making non-sticky rice because it has the ideal texture (sometimes I also make basmati & wild rice, which is very good for rice salads, the key is to follow this same method). Hope this helps, and many thanks for watching 😊

@@GreenRecipesForAll Thank you for the quick response! You earned a sub