MASTERCLASS IN RICE | How to make PEREFCT RICE every single time!

[@mary-claredeane7665]

Could you put your Masterclasses in a playlist please? And also create one for all of your mums recipes? Thanks again for the fantastic tips

[@keyplayer123]

Such a great idea! 🏆

[@ioannispaxinos5171]

Excellent masterclass as always. I can't believe people complain about you talking. Don't they realize these are instruction videos? How are you supposed to give the instructions without talking? Smoke signals?

[@Kampala_Harris]

Sign language

[@judithrowe8065]

I've never tried cooking rice with the extra water, and my results were always hit and miss. Will definitely try your way soon. Thanks for the master class, and keep talking- it's how I learn from you. You're a natural teacher.

[@shannonprice1607]

I have used this method since the first time you taught it in one of your videos and it has not failed me yet! The one time my rice was overdone was purely my fault for not paying attention. It is a short amount of time between perfect and over cooked. Thank you for your videos!

[@willslater6042]

What a helpful tutorial! I loved it when you say that no matter how much you wash it, the rice water will never run clear. This is why we all love you Chetna 😉

[@jayanthirao9726]

This is exactly how a beginner would like, thank you for taking the time to explain every step and being honest ❤

[@staceydray-wq5cc]

Hello from Australia Chetna ! Thank you so very much for the rice cooking Masterclass- perfect rice - now throwing out my rice cooker haha … I have only just found your site but have now tried 4 of your recipes so far & all wonderful - love what you do - I am a fan for life - thanks again

[@FoodwithChetna]

Thanks a lot!

[@trose4489]

I was taught that to reduce arsenic content of rice to cook rice in excess water and then of course discard the excess water. So I appreciate your method. I would have started cooking in cold water but thanks to you I know better. I love your teachings.

[@sheeba8676]

Thank you!! Also thank you for talking through the video!!

[@rebeccamorgan5437]

I am from Louisiana where rice is a staple. You have completely changed the way I make rice! This is so much better than the lid on no-rinse way that I grew up with. The rice comes out perfectly every time-thank you very much for sharing your techniques!!

[@ladybird9397]

Thank you for the masterclass. I have always cooked rice this way.

[@queenredspecial]

Wonderful! I can’t imagine anyone criticising you for speaking too much. Thank you for your time and sharing tour experience.

[@michaelweigand9346]

This just just shifted my everything. Bravo! Love this channel!

[@FoodwithChetna]

Thanks

[@Angie_Secret_Squirrel]

Im absolutely loving your videos, I am 64 and Ive been cooking rice since I was allowed to use the hob lol.... rice is one of those things I 'thought' I had perfected, so, Im definitely going to use your method next time, I shall resist putting salt in it too...I use a baby cup for measuring and thats enough for two of us with some left over for the birds :) I will definitely let you know how I get on with your method though!

[@FoodwithChetna]

Yes please do let me know!

[@Sunny753100]

Never been one to comment- but thank you! My rice has always come out as gummy and not completely edible 😂 & your method worked through & through so I’m sending many thanks your way! Been a huge fan since your GBBO days 🫶🏼

[@FoodwithChetna]

Thats wonderful, thanks for letting me know.....

[@terryh5361]

Thanks for this. I do it exactly the same,but at the end run some boiling water through it when it’s in the sieve just to get rid of any extra starch, always turns out great

[@circuitsalsa]

I can't believe anyone would complain about hearing you speak. I have followed your youtube channel since bake off specifically because I want to hear you talk! Talk even more actually and thank you for these rice methods you have taught me today

[@susanford2388]

I totally agree. There is never any reason to be rude to someone who is being helpful. Ms. Chetna is a genius I applaud her tips.

[@michaelleese64]

Thank you so much Chetna, can’t believe you get people saying “too much chatter.” I for one love those little tips and tricks, that you only learn from the extra information that you don’t get from a quick tutorial, “do this then do this”…. Naa, tell me why ? That’s how you learn. 👌 love your style of teaching 👍

[@FoodwithChetna]

Thanks a lot!

[@AnastasiaBurchick]

Id love a master class on naan bread! Especially when most people don’t have an open flame to cook

[@FoodwithChetna]

👍🏼👍🏼

[@monicagribel6482]

Me too!❤

[@annal.castanon3517]

I can’t wait to try basmati rice and this cooking method. I grew up with long grain rice. I currently use jasmine rice.

[@NajatJaber-zo1dm]

Thanks to you best cooking is the best Indian food dishes I loved it and I loved the way you cooked thank to your advice and to teaching us about the best way of making food to be cooked ❤

[@FoodwithChetna]

thank you so much

[@PatEdwards-s6r]

Thank you I appreciate the way you explain everything and you need to talk to do that.

[@sunflowerbaby1853]

I would love a Masterclass in grinding my own spice blends like a garam masala. Also the difference between traditional Indian food and BIR food.

[@RasheedahNizam]

Chetna, the reason you are such a blessing is that you tell things that other pro cooks don't tell because they don't know what others don't know and need to know! I am teaching very small scale cooking classes at my local community centre, and I learned that cooking rice is a surprisingly big challenge for many. I am glad that you mentioned to not over-agitate the water. This can cause grains to break and the rice will not be nice and fluffy. While I agree with you about the "no need to wait until water runs clear", I do think that 4x is the minimum # of rinses, and that is based on a lot more water than most people use to rinse the rice. It still won't be truly clear. I am going to be teaching your dhal fry recipe with full credit going to you of course❤ love you, Chetna!!

[@FoodwithChetna]

Thanks so much!

[@pattpatt1]

👍🏾👍🏾 🌙 next master class fluffy moonlight India rice 🍚 😋 Thanks for instructions

[@FoodwithChetna]

👍🏼👍🏼

[@pervinmondi8665]

Thanks , Chetna ,"you speak my language " All the best 🙏🇨🇦

[@selinakiran6905]

I was craving aloo Baigan today and thought about u, but I couldn't find one video in ur vast collection.....have I somehow missed it or have u never made it on the channel before?

[@latagovind8170]

Your rice cooking method is good. My only request is that when you wash your rice many times, I would be happy if you collected that water and put into your potted plants. In Bangalore, where I stay there is an acute shortage of water !

[@FoodwithChetna]

👍🏼

[@csudeshna]

this is amazing. thanks for doin this 😊

[@sfopera]

I was excited to try this recipe, as I love basmati rice. I followed the instructions to the last detail, and my rice was a gloopy mess.

[@debracubitt6191]

We look for instruction during masterclass 😃 from YOU Chetna😊

[@FoodwithChetna]

thanks 🙏🏽

[@ektatuli1843]

Keep talking...I luv Chatterbox people and deep conversations ❤

[@yukonica4560]

Coming from a Japanese/short grain background I have rice cooker rice dialed. I keep a bin of basmati and a bin of brown rice on the counter in case I want to try a different grain. Hardly ever use them because I'm intimidated by the complexity. I think you've opened the doors. Thank you.

[@buffalosims5213]

Thanks, a no nonsense way to cook rice,

[@FoodwithChetna]

You bet

[@marksaleski9890]

OK, I couldn’t wait until I needed rice for dinner. I just cooked a cup of jasmine and it was PERFECT!! Thank you Chetna! Question: would this work with brown rice (brown basmati for example)? Obviously the cook time would be longer.

[@FoodwithChetna]

You can try for sure.....

[@lead66belly]

thanks for that, will be doing my rice like that, far cry from some instuctions on some of the rice packets stir once, cover pot with lid leave for 10 minutes ect

[@Angie_Secret_Squirrel]

Oh my goodness!! This is my update…… ❤ I wish you could see it, thank you 😊 it’s perfect 👍

[@FoodwithChetna]

You’re welcome 😊

[@Angie_Secret_Squirrel]

@@FoodwithChetna I am off out to the Indian supermarket in about 30 minutes, I’m going to restock and also buy a new rolling pin with handles 😂 I feel so happy to have found your channel!

[@FoodwithChetna]

@@Angie_Secret_Squirrel Thanks and a big welcome!

[@Angie_Secret_Squirrel]

@@FoodwithChetna I live in Leicester, so I have a vast selection of wonderful shops to find my supplies, I had a friend who taught me a lot in the early 90’s and I miss cooking with her, so, you can now be her 😂

[@jenessa_]

Yes! Rice is the best.

[@FoodwithChetna]

The best!

[@FoodwithChetna]

The best!

[@debracubitt6191]

I always enjoy basmati rice😊

[@FoodwithChetna]

me too

[@megrosenberg5427]

Thank you!

[@FoodwithChetna]

you are welcome

[@CaribeanBrit]

Thanks for this video, it was very informative. How do I know how much water to use? Is it 1 to 1?

[@FoodwithChetna]

Its all in there......

[@jeffhou4142]

Thank you.

[@linpulver2106]

I'm 70 for context and when my family first encountered rice as part of a dinner rather than for rice pudding it was always something called Patna rice my mum had to look for. Does anyone else recall this? Nobody else seems old enough to remember.

[@Bevieevans8]

Using extra water like you do always scares me. My rice turns out clumpy and horrible, but having watched and listened to you, I think I probably left it too long and didn’t stir enough. I’ll give it another go “the Chetna Way’ 😊

[@FoodwithChetna]

hope it works this time and always.....

[@davidwoods4606]

Thank you Best Wishes

[@FoodwithChetna]

👍🏼

[@roberthayes9842]

This is exactly how I cook rice as I'm hopeless at the absorption method, ,

[@FoodwithChetna]

👍🏼👍🏼

[@wadepk6]

This was a very helpful class, I've never successfully cooked Basmati rice without it breaking apart until now! Do you have any opinions on keeping the rice warm after the rest period? I assume it is best to use the rice immediately after resting, but if your dish isnt ready could you cover the rice to keep it warm for 10-20 minutes after cooking? Thank you!

[@ChristineWijesuriya-zi6vw]

Thank you Chetna

[@FoodwithChetna]

You are welcome 😊

[@mary-claredeane7665]

Please can you link the videos for onion rice and pilau? This was a revelation cause fluffy rice is something we have struggled with for years….

[@IvanIV05]

This is how I cook rice, too, except I add salt to water as well. I thought if I can cook pasta this way why not the rice.

[@FoodwithChetna]

Absolutely!

[@susanford2388]

Ma'am we hang on your every word. You never speak too much. Whatever you say is useful information

[@Look_Over_There]

I’ve suddenly stopped being able to cook rice with the lid on method it’s just not working, switching over to this method and it’s perfect. This is great for fried rice because the grains are separate and firm.

[@FoodwithChetna]

so glad it worked

[@udaimuppidi8030]

Madam, thank you for the Master Class. Very helpful Tutorial. God Bless 🙏 Please let us know can we cook non-basmati rice in this way.

[@FoodwithChetna]

Yes you can make it exactly this way....

[@reenz248]

I have a way to get water quantity when cooking absorption method- once I've washed and soaked the rice, I drain most of the water out and tip the rice into the pan I'm cooking in. A line if rice has formed on the the sides of the pan I soaked it in..fill the water to this line and add to rice being sauteed for pilav etc. Works everytime. When I follow a recipe I never get it perfect as my own method. Putting this out there if it helps anyone 😂😊

[@FoodwithChetna]

Thank you so much, I am sure it will be helpful to someone

[@rusbry]

same technique for brown basmati? i'm trying it now

[@rusbry]

16 minutes and done!

[@rusbry]

and I enjoy your detail!

[@FoodwithChetna]

yeah it worked!

[@rajindernagi5369]

Hi Chetna, just a quick question, do you time from putting rice in water or when it starts to boil again? I think I timed when it started to boil, got a bit overdone…. Will give it another go. Thank you.

[@catherinecharge5749]

As you don’t put salt in the cooking water do you add salt to taste at the end or do you serve it unsalted?

[@ak20162]

It's unsalted. The salt will be in the curries and other things served with the rice.

[@FoodwithChetna]

Unsalted

[@Yorkshiremadmick]

This is exactly how I was shown to cook Basmati Rice in the 80’s by some Punjabi Sikhs I still do.

[@FoodwithChetna]

yeah!👍🏼

[@margaret449]

I appreciate your expertise, thank you.

[@FoodwithChetna]

My pleasure!

[@billybofh2363]

I watch a lot (too many!) cookery programmes and it's quite noticeable that SE Asia seems to have taken to rice cookers, but S.Asia hasn't (and indeed W.Asia). Even for 'plain' rice. I can't really think of an explanation outside of the cases where you'd make a Biryani-esque dish. Anyway - one of these idle thoughts that's occurred to me down the years.

[@billybofh2363]

(Just to reply to myself) I find I cook rice for SE Asian dishes using a rice cooker, but more traditionally for S.Asian dishes. I'd love to say there was a big difference in the end result that informed my choice - but I think it's just a 'go with the flow' thing. I'm sure there are people in S.Korea who obsess over how to cook their Haggis like this.... ;-)

[@whitefluffydogs9278]

For Japanese rice, the short grain rice should be sticky and dense. Fluffiness is not a goal.

[@billybofh2363]

@@whitefluffydogs9278 I know - but... that's not an explanation. Rice cookers can make both styles of rice.

[@chrishewitt4220]

Basmati rice I see... but please go through Jasmine and shot grain white rice.

[@FoodwithChetna]

Try with some quantities

[@chazM6116]

I just use a rice cooker perfect every time.

[@JosephBishop-g3t]

Thank you for the “water will never be clear” comment :-)

[@cynthiacrumlish4683]

Why no salt?

[@ak20162]

Because this rice is supposed to be eaten with curries and other things that have salt, and it's not eaten on it's own.

[@FoodwithChetna]

eaten with other delicious things

[@jrdewaalm01]

1 cup of rice for 4 persons and there’s leftovers? Sure you’re an Indian family? 😂

[@sheemakarp6424]

That cup looked bigger than a standard cup measurement, but yeah - my thought, too 😂

[@gregorian1087]

seems it could be a lttle tricky to know when it is done

[@FoodwithChetna]

You can press and check the rice grain

[@virginiaf.5764]

What Chetna does ... or, just scoop a little out with a spoon and taste it.

[@susanford2388]

My 1st husband used to cook the rice & I could never get it right, I watched my mother once & nailed it, then I divorced my husband. It's all good.

[@carnitagroves7758]

I always "pre wash" and then soak my rice--brown, black or white--24 to 36 HOURS. I rinse well four times throughout the soaking. I then cook it in a lot of water without seasoning, dairy or oil. It never takes long and is TOTALLY nit clumpy or sticky. Its VERY loose almost as when it was raw and dry. Thanks for great content!!

[@FoodwithChetna]

Thanks

[@matthewborrell9268]

Uncle Roger “Haiyaa” no colander!

[@BobMaynard-tx5rv]

Why 2 stove tops in 1 video ???

[@Winterwonder55]

Hi Chetna. Never seen rice added to boiling water. I always thought if you use say 1 cup rice you then add 2 cups off water and cook. I will try your way next time make rice. How can anyone say you talk to much I could listen to you all day some people like finding fault. Please don’t stop talking.

[@FoodwithChetna]

Thanks so much! ❤️

[@shvsing-tb9ym]

I’m from the island ,Indian origin and we always cook rice the same way you will cook pasta with excellent results! Add salt, a bay leaf and one clove! Enjoy!

[@Bee-ol1xr]

I always sweat off onion and garlic minimum then add the rice. I don't get why people love bland rice.

[@FoodwithChetna]

this rice is keep naked so that it can be eaten with different flavours, its not bland

[@Malithi-P]

I’m Srilankan and we eat rice with quite a few curries that have lots of flavour and have it with plain rice.

[@ak20162]

It's not supposed to be eaten as it is, it's eaten with curries and other things which have their flavour.

[@pipsosborn9356]

Water plants with water from washed Rice. Don't throw out

[@virginiaf.5764]

Hey you KZbin food police who complain about someone talking too much. Here's a fun game, turn the volume all the way down and see if you can guess what they're saying and teaching. Either that or duh, just don't watch.

[@EmsThaBreaks441]

Risky move with the colander.

[@FoodwithChetna]

😂😂😂

[@bruceasanoff592]

Duh, so easy! Do you ever use a rice cooker appliance? Gosh you talk a lot, lol😂

[@mimosveta]

ah, you're not completely gray, after all. you are somewhat gray, and you dye yourself completely gray! I feel cheated

[@FoodwithChetna]

WHAT? WHY? HOW? what are you talking about?

[@virginiaf.5764]

Yeah, what are you going on about? Is the only reason you watch her videos is just to look at her hair and not what she's cooking?

[@ThuLe-eh1xe]

I do not eat rice anymore, even organic brown rice because rice has arsenic that cause diseases.

[@MARC-gg7bk]

I think why people complain about too much talking is because everything is repeated tenfolds. Dont roll your eyes for their freedom of speech - these are your fans after all and you should take this as constructive criticism because you definitely talk too much which is very annoying. And by the way, who cooks rice without adding salt, Duh? 🤔

[@paulakeay4317]

Sounds like Chetna isn’t the chef for you then, but most people love her chatty, positive and accessible style.

[@MARC-gg7bk]

@@paulakeay4317 I am not even sure if she is a chef after checking a few recipes she has shown. If she does not know the measurement of a cup, I rest my case. Far better ones out there.

[@FoodwithChetna]

You might need to find another channel man, this space is clearly not for you..... 👋🏽👋🏽👋🏽👋🏽 bye...... hope to never see you here again!

[@virginiaf.5764]

​@@FoodwithChetnaWe all hope the same thing ... of all the KZbin police. Self-importance is a heavy burden to carry.

[@welcomeback2mychannel]

@@MARC-gg7bk how's your cooking channel going?

[@OSheaDean]

I've never used the excess water method bc I don't make congee. Maybe I'm mixing any remaining starch into my steamed rice when I fluff it, & I've never noticed 🫣

[@FoodwithChetna]

try it