Never Mess Up White Rice Again | Epicurious 101

[@nchaptini1]

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.

[@dotmotion]

Love rice making controversy. Rice cooker vs. pot. Salt vs. unsalt. Let the drama commence

[@errhka]

I got my zojirushi cooker and now I don't care anymore haha worth every penny

[@somai2937]

Washing vs not washing.

[@ryhrmwn7738]

Boil the rice in the pot until half cooked then steam them

[@HinaomiAkiyama]

@@somai2937 Not washing is a sin, the main reason of gluppy, soggy rice mainly is from not washing the starch off from rice

[@valerie8435]

Love this comment, love chaos. Pot and unsalted

[@dushimedavid6345]

I tried this recipe. I made a few mistakes but that was the best white rice I've made in a year. THANKS EPICURIOUS!!

[@817exo]

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!

[@glynislailann9056]

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.

[@Traplordsosa]

Jasmine rice is super easy to cook. Japanese short grain rice is a lot more temperamental.

[@kxrsuperstar]

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.

[@randyyeung9285]

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.

[@luzponce9630]

When your boiling the rice do you have on it high or medium heat?

[@michaelgraflmusic]

@@luzponce9630 He said simmer. So probably and high till starts cooking and then immediately setting it on low and putting lid on.

[@pragawa]

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.

[@plokiju8876]

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.😋😋😋😋😋😋😋😋😋

[@AvnerRosenstein-ULTRA-LXV]

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.

[@theotherohlourdespadua1131]

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.

[@altrazh_xd]

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.

[@ThangCal]

Yeah, and some people still say "washing the rice does nothing". Guess they're from the West.

[@PuffOfSmoke]

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..

[@marreiahfrieda2433]

Ricewater or the „rice washings“ are great plant fertilizer. My basil loves it.

[@beashemmad.sayson545]

The water varies on how much each rice variety soaks up

[@Jeffari89]

Tried several rice recipes, and this one works best for me. Thanks for the in-depth guide!

[@Rosenblum18]

Dear Chef Sakaeda: Until I saw your video, I never had medium-grain rice turn out other than gloppy/hard-stuck to the pot. Just now, I made a pot of [Goya brand] medium-grain rice, following your directions. The package said not to rinse it because of nutrient loss, so I compromised and rinsed it the way you did, but only twice, and did not do a final rinse in a sieve. Cooked it the way you did. OMG - perfect, mildly-sticky rice, even better than that of any Oriental restaurants! Thank you, thank you!

[@ohiko9594]

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

[@adb1917]

That motivational speech at the end was essential, thank you chef 🙏 🍚

[@Hrupix]

Until today, I ate my rice unwashed and undercooked to my preference. But after visiting a Thai restaurant, my view of rice changed! Now that I have seen this excellent guide, it is like coffee with so many variables; I have to purchase a rice cooker...

[@violetx9190]

I was just complaining about how I can’t cook rice it always turns out a mess…amazing video !!

[@crikeyscreates]

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.

[@levi9922]

do you stir it? im always worried about burning the bottom of the pan

[@crikeyscreates]

@@levi9922 not until the 10 minutes has expired.

[@potapotapotapotapotapota]

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.

[@davidhalldurham]

Very nice video! I hope Chef Sakaeda comes back for more videos.

[@sweetstinger6515]

Awesome wonderful video! Thank you!

[@GlittzGlam7]

We had never made short grain rice in our house before and my Mom kinda made it mushy the twice that she tried. I watched this and made it so perfectly that I’m so impressed with myself and typing this while eating that perfect bowl of rice. I put some veggies on top of the rice before covering it to steam, so I added exactly the amount of water as rice. It’s perfect. Thank you!

[@LewisAkiyama]

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.

[@eloquentia52]

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

[@pragawa]

👍 Many in India do this!

[@ColombianLNP]

Interesting, here in Colombia we add oil , scallions, and sometimes garlic. Really gives you an amazing tasting rice. 2parts water to 1 part rice.

[@potapotapotapotapotapota]

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

[@pragawa]

I add a little salt, ghee(clarified butter) and 2 to 3 cloves.

[@pragawa]

I'll give this a try. I use aged basmati rice and I too use the 1 rice 2 water ratio.

[@dud3655]

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

[@ThangCal]

Were you cooking rice gruel?

[@dud3655]

@@ThangCal Nah, we got rid of the water. They were still rice grains, not a paste or anything.

[@joycej9415]

That is basically how the directions on back of rice package say to cook it

[@gentlemancroc3767]

thats how you cook pasta

[@toregenekhatun480]

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?

[@potapotapotapotapotapota]

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

[@jerrynash8920]

Thank you for making the video. Very well made.

[@mon6745]

This was good - I wish he did the finger trick - he's so cool, I hope you guys bring him back.

[@TheMrCC21]

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.

[@cyang7850]

I followed the Chef Ibarra directions to the T, perfect rice😋! Thank you Chef🙏

[@chaseweeks2708]

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.

[@mistervacation23]

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.

[@bisharrykatz59]

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.

[@joycej9415]

I think that rinsing under running water works too!

[@SBinVancouver]

A day without rice is like a day without sunshine!

[@ferryvantichelen6521]

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...

[@BM24DK]

Very well explained...

[@davesraiders5519]

Do You have to add a little bit of oil into the rice water. before cooking?

[@ryhrmwn7738]

Whatever method to cook rice if it's come out good is good

[@janestwocents6938]

Super helpful! Mysteries unmystified. Brown rice please!! That is nearly insurmountable for me.

[@deda118]

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.

[@LilT2o00]

Perfect way is the rice cooker. Done

[@animelover7506]

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.

[@nedyeow]

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. ;)

[@valerieholze9956]

can you please elaborate on the ratios for larger quantities? like 10 cups?

[@couldnt-think-of-a-usernamelol]

thanks

[@Max-ju6be]

Great, excellent recipe will have your rice done in an hour.

[@abriz6688]

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.

[@Jorge-rw6nz]

I just leveled up as a home cook watching this. Thank you so much chef sakaeda!

[@HadeelsUniverse]

You make some of the best challenges videos ❤❤ ❤❤

[@kusinanimamay02]

Nice rice cooking presentation

[@vikingrbeerdserkr8406]

I usually only make a cup of rice(koshihakari) and only simmer for 5 minutes after bringing to a boil. Perfect everytime.

[@ramenr6]

👍Me too. I let it sit. Perfect every time.

[@josephgaviota]

FWIW, I have a cheapie rice cooker, and I LOVE LOVE LOVE it.

[@axeltroysugiarto5473]

White rice 100: Buy rice cooker Wash rice in rice cooker bowl until clear water Fill water up to water line or until first index finger joint Put rice cooker bowl in rice cooker Turn on rice cooker with rice inside Wait Done

[@loriki8766]

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.

[@secondaccount1688]

Me too!

[@arikin1961]

thanks Chef, but if I want to make steamed rice in my instant pot what do I have to do?

[@Dominus_Potatus]

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

[@ramenr6]

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!

[@susanwoodcarver]

Fascinating. Thank you. But, no salt?

[@kiyopawn]

When I was cooking, I lifted the lid at the exact time you said "do not lift the lid" and I was like "oops".

[@dynasty1910]

Most knowledgeable and best Rice cooking instructions ever. Thanks 😊

[@asianangel5400]

My problem is the rice sticks to the bottom of the pot.

[@davesraiders5519]

So what if I'm cooking just one cup of rice. How much water should I put?

[@deliciousfoodranger]

Good journey and good food and good job and nice cooking

[@windmacher]

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.

[@tombouie]

Thks & ?Do you ever use vinegar?

[@Chris90.]

doesnt seem too sticky still?

[@Whatisnottaken]

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.

[@ChicaItaliana26]

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.

[@shimmerine1]

Video title should specify Japanese or short grain white rice which would be stickier than many are used to.

[@sple3n788]

why no salt and papper? Is it going to have any taste like this?

[@-scott-3739]

How long do u simmer for 3 cups?

[@Sam_windsor]

No seasoning?

[@OfficiallyOrca]

Lol😅 Don't not open the lid Me: Opens the lid 🤪 🤣 😋

[@christophermm23]

My favorite food

[@poliwharaslah965]

And can be cooked either dry or damp.. dry for fried rice.. damp for eat with curry or some sort..

[@xchan3726]

When i cookiny rice i always use the finger method

[@kevinrenn9123]

Thanks for the tips. I've been buying the cheapest bag of rice at Sam's Club, I think that is my problem.

[@kisham2725]

3mins in and I'm more confused about rice cooking than before I hit play. 🤦🏾‍♀️

[@DanBlabbers]

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

[@potapotapotapotapotapota]

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

[@ioncenuse9940]

It looks to me that the rice is too wet on your video clip. Which I think is a discrepancy in between what you say and what the results are.

[@arkrainflood]

i love my zojirushi induction rice cooker. takes longer than stovetop cooking, but its set and forget.

[@Weasley0_0]

Where rice cooker?

[@Troglodyte]

I wanted to see the bottom to see how much was stuck.

[@eggytoast]

My method. 1 Wash rice 2 Boil and stir 3 (Just before water is absorbed by rice) Drain with lid. First check it your pot/lid can easily pass water without rice falling out.

[@potapotapotapotapotapota]

this method works you just lose a lot of flavour when you have to throw out the drained water

[@juantamez9442]

I'm not sure I've ever intentionally tried any rice other than long grain rice...I blame my parents lol

[@adamgibson9385]

no matter how many times i try, no matter what i do, it always ends up sticky. i want fluffy, dry rice

[@mayblank9186]

try indian, basmati rice videos they want separations in their rice unlike asian cultures

[@hannoythefirst]

its short grain rice, it will be sticky, try other types like basmati.

[@mattng2761]

Uncle Roger: Haiyaa, no need for pot. Just use rice cooker

[@ThangCal]

Và rồi có 1 vài người nói rằng "vo gạo chả có tác dụng gì cả"

[@CanadaPatriot]

Ye

[@carmenneumann9479]

Micrwave works great. Has rice setting. Cover with plastic wrap. Check at 3/4 point of preset setting. No fuss delicious

[@blackie75]

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.

[@happymess3219]

😐 anything that goes in your mouth should be washed first. hope this helps.

[@jeanettemarkley7299]

Comes out perfect every time. We don't rinse the starch away.

[@secondaccount1688]

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.

[@philipadams5386]

NO SALT?

[@ayarosen1035]

Do brown rice please!

[@Dominus_Potatus]

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.

[@potapotapotapotapotapota]

@@Dominus_Potatus sounds like you've never had good brown rice before, brown rice taste way better than flavourless white rice

[@Dominus_Potatus]

@@potapotapotapotapotapota yes... tried twice from 2 different houses... Both are wealthy people, both rice taste really bad

[@johndoepostfach]

Got some good ideas here🎉 But too much water is used for washing, just rinse the rice in a strainer.

[@heyitsmebee]

To remove the right amount of starch, you can actually use more water with a strainer.

[@sabahatiftikhar9547]

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😅

[@Eric-jo8uh]

Sorry but I wash the rice, put it in a rice cooker, set the setting, yum perfect rice EVERY time.

[@skylergray2772]

Two words and I know the saint of rice uncle roger will agree “rice cooker” 😂

[@nxtdavii]

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

[@ananthanarayananvenkatesan7741]

Well rice cooker is the best way...

[@TZeroZeroOne]

Forget about the concept of a single standard of 'perfect rice'. Each culinary tradition, even each family has its own twist. For non-East-Asians for whom 'fluffiness' is the most important characteristic, forget about short grain rice and go for jasmine or basmati. My $.02: (1) washing is unimportant; (2) basic rice cookers are cheap -- plenty cost around $20 -- and do an excellent job (the $$$s cost more because they have more features that you might not need).