Japanese Viral KFC Ricecooker Chicken Recipe

[@rogeliodoyle9168]

I've never done the"measuring water" with a cup thing. We Filipinos add whatever amount of rice we want then place our middle finger on top of it. Fill with water until it reaches the first line on your finger. Perfect rice everytime.

[@kristinmary4025]

Same , my Asian friend showed me and perfect ever time 🍚

[@ashleymailer6376]

Rogelio Doyle I think it’s an asian thing because I’m not Filipino and we do this too 😂😂.

[@spydude38]

My Japanese Mother did it that very same way.

[@qb1497]

Learned this from my Liberian brother in law. Works everytime

[@rogeliodoyle9168]

Why doesn't everyone know this? It really makes life simpler lol

[@watermellie]

I don't heat the leftover chicken, I eat it cold like a savage to the light of the fridge in the middle of the night...

[@ComicalHealing]

ditto

[@brin57]

Cold kfc is delicious!!

[@jas6382]

This was the best thing I heard all day

[@mlewis8579]

Melicious 😆 me too!

[@jonc4403]

You are doing it correctly. Original recipe KY Fry is best for this, of course. Second best is Popeye's, then Bojangles, then last and least KY Fry's Extra Crappy.

[@lucyj1429]

emmy is the bob ross of cooking, her videos are so calm and cheerful

[@sebeckley]

It's due in part to the fact that she doesn't speak with vocal fry, which is a way of speaking that almost every woman under a certain age is speaking. It adds a level of vibration that many of us find unpleasant. You can look up vocal fry.

[@timothyharris1125]

I usually call her the Asian Martha Stewart, but Bob Ross is accurate too.

[@samuelboulton5521]

Slosh MaGee that energy is not welcome here.

[@shehreenmohammed3341]

@@thefreestylefrEaK no room for tjis negative impact

[@williams7368]

I have a Zojirushi rice cooker here in Kobe (Japan). I’m heading out to KFC after work to make this for dinner!

[@niubilities]

Washing rice is a practice dating back thousands of years. Other than removing excess starch powder, it is more importantly to help remove any tiny stones/husks and rice weevils (esp. the case for organic rice) that might have gotten mixed inside during production.

[@alisonm2558]

I think this is right. One-time washing rice I found weevils that floated to the top. Never bought that brand again

[@iskandartaib]

Ifbl you keep uncooked rice around long you'll get weevils. I suspect the eggs are always there.

[@andrewcooper7208]

Also rice was eventually mixed with a poison to kill pests so if you didn't wash the rice until the water runs clear you could get sick eating it.

[@niubilities]

I once kept an unopened 500g bag of spaghetti in my cupboard for more than 18 months (shelf life was 3 yrs), when I finally decided to check it had dozens of dead weevils inside with tiny holes at both ends of several noodles where the eggs incubated. Grossed me out.

[@whyldthing86]

Rice washing is no longer needed nowadays because the rice are now “cleaner”. The rice washing also contains the natural vitamin B complex in it.

[@lowfy7333]

Emmy is the type of person to be like “Wow so this is my favorite pencil, I bought it a year ago and its just amazing. I love the lead on it, its so smooth and the letters are just-“ I love how she’s so optimistic :D

[@kangaruri2157]

@Taylor Bogg Ah, yes. The sideways.

[@tojojr5616]

@Taylor Bogg I too want to commit sideways looking at your comment

[@lisa-sr4hz]

We're told to rinse rice to remove the excess starch and any other impurities I.e. pesticides. Rinsing the starch away results in more fluffier rice; however don't over rinse as you lose some of the nutrient values.

[@GoodOlAllisonHarvard]

Yeah, I usually only rinse the rice with water once. 👍🏾💦🍚

[@gemrock]

Thank you lisa I always wondered why you wash of rice.

[@Silentgrace11]

I’m not sure if it makes it fluffier, per se, but if you’re sensitive to the starches and pesticides then rinsing is a must. I can usually tell if rice was rinsed because I’ll end up having acid reflux after the fact (and yes, it is the rice. I spent a good bit of time trying to pinpoint the cause of it, and I even stopped eating rice for awhile until I found out washing rice was actually a thing lol). I will say that, even if it’s not necessarily fluffier, I do notice a difference in texture of the rice. Due to the starches, unwashed rice tends to be slightly more gummy and leave a paper-like film on any surface it’s been sitting on. This happens even if I follow my other usual steps (letting the rice soak in the beginning, and then letting it steam at the end). I don’t really have that issue when I wash my rice properly, unless I’m using a pretty glutenous rice variety. Of course, my go-to’s are either Calrose or Jasmine, so results may vary on what you use.

[@gullreefclub]

I rinse 1 cup of rice under cold water until it’s runs clear than add it to a cold pad that has 1 tablespoon of butter and cook over medium heat until it is fragrant and translucent and then add 1.5 cups of water with 1teaspoon of salt or broth and cook it on high the lid off until comes to a rolling, I cut the heat to low and then lid the rice with a towel under the lid for 15 minutes. At which time I turn the heat off and leave on the stove for 10 minutes and remove the lid and fluff my rice and the plate it to serve. If I cook two cups of rice I use 2&1/4 to 2.5 cups of water and the rest of the instructions remain the same

[@tomAkelife-gy4qr]

rinsing rice makes for cleaner rice, which prior probably has been sprayed with pesticides and processed using industrial machines. rinsing rice will also remove detached starch. I won't buy a rice cooker unless the surface is stainless steel or other nonreactive material, not sprayed with nonstick coating, and definitely not aluminum, a confirmed neurotoxin.

[@nienneelendil6582]

“Rinsing the rice removes any debris, and most importantly, it removes the surface starch that otherwise causes the rice to clump together or get gummy as it cooks.” This is what I found online. I figured it was to get rid of the starch. My mother told me to do it too. My husband had no idea and just cooked the rice without washing it

[@mvzv3913]

Nienne Elendil we clean it cuz it’s dirty.

[@judygambel2801]

How did it go?

[@aymanabdellatief1572]

It is to get rid of the excess starch because you do the same thing with potatoes when making french fries and chips.

[@phishermonjon]

If it's enriched rice your washing away the nutrients and vitamins! Just so you know!

[@bdavis7801]

I think back in the day there was a good chance it'd have talc on it. Don't think this is done anymore, but I have had some rice brands give off a lot of cloudy liquid so I'm always careful to wash well.

[@ridderstalpers]

My Indonesian Mother in law's method was scrub rice until rinse water is clear and use the 1st joint of the index finger.

[@angelvu]

ridderstalpers Same

[@hierophant5111]

Imani Stewart to measure the water required to cook the rice You place your index finger in the rice and add water up to your 1st joint

[@miriam514]

That's how it's done in Hawaii as well. Always perfect rice 😊

[@sharoniponi]

Same!

[@ichhaiezv6395]

Im indonesian and can relate this

[@alphaxanon]

Re: Why you wash rice. Back in the old days, you didn’t have plastic containers and as many pesticides, so rice grains were frequently half eaten by beetle grubs and other pests. When grubs burrow into rice, they leave tunnels, and when you wash the rice, the damaged grains float to the top, and float away under running water.

[@johnr7279]

Very interesting and makes sense. Much like you could open up some cornmeal and find things like mealworms in there just snacking away. Rice can be washed and leave...well, only the rice. Again, makes perfect sense!

[@rickrollrizal2364]

For ours, the rice isn't polished enough or is usually packed in sacks without air blasting. We get a lot of gristle and dust on our rice.

[@iwinitall3638]

I'm curious, what do you mean by "in the old days." What year?

[@lethaweapo1210]

@IWIN ITALL before they made plastic containers...?

[@rickrollrizal2364]

@@lethaweapo1210 before plastic rice dispensers and better plastic storage. We'd use tins, cans etc but they tend to rust and were not airtight

[@Eatabagofahunniddicks]

Sometimes i just watch the first 10 seconds so i can hear someone call me beautiful and lovely for once in my life

[@emilysha418]

I think you're beautiful and lovely

[@RithanVijay]

Smooth 😎

[@mszs3913]

Lol

[@daphne0123]

When Emmy is prepared to feed rice to all of Rhode Island.

[@rumblefish9]

Thats was just a weeks rice for typical asian families

[@jessicabrighton8733]

My Indian neighbour also buys rice by the 10kg or something like that. Every night fresh rice is made.

[@Chris-ib5ht]

Rice goes so quickly when you eat it that often. The only reason my family doesn't buy in bulk like that is because of a lack of space

[@blatinobear]

Emmy represents!

[@deaniebeanie4416]

It's really not a lot, it goes quickly if you eat it often.

[@RmnGnzlz]

Lol my dad used to eat my biscuit all the time too when I was little. Then when I started working on weekends I paid for the meal once and he gave me his biscuit, that was cool.

[@chrisellehatchell4652]

Ramón González that’s so sweet omg

[@brandywine8683]

So sweet😉

[@sarahclark9923]

Love this.

[@mitchellgardner2193]

Dad - Hey, you gone eat yo conebread. 😂

[@organicsugarcones3397]

@@jomsies I read it out of context before watching the video and had to reread the first sentence several times before understanding that it wasn't innuendo...

[@theidealwhale7305]

9:56 9:56 9:56 9:56 9:56 You’re welcome

[@vinycheks]

Rich Yang this needs more likes

[@healtheworldforabetterplac7574]

Rich Yang mean

[@Sethonious]

Hulk SMASH!!!

[@blkbbw8295]

🍚+🌶 = HMMM!💪

[@gysmokates]

Lol😂😂😂

[@llok86]

I've taken apart leftover fried chicken and used the skin and bones for congee. Since most of the seasoning is on those bits, you don't have to add much in terms of flavor. I'll then add a small bag of frozen mixed veggies and the chicken meat to warm through and it's done. So good on a cold day.

[@alfan0079]

the crisp of your voice combined with the crisp of the kentucky fried chickens overwhelmed me with joy. I love you, we love you.

[@bonquiquixoxo7978]

Removing the extra starch (according to my mum) makes it less sticky although I have cooked rice without washing all of the starch first. To me I think it's a textural difference

[@marymaryquitecontrary]

Caleb Joseph "Sticky" is not the same as "gummy," at least in my lexicon. Washing takes away potential gumminess, which I don't like texturally, while stickiness to me means the grains hold together on chopsticks but remain individual texturally, which I do like. The latter depends largely on the type of rice (shorter grain = more tacky, less mushy) but I think rinsing with a short soak probably promotes stickiness rather than gumminess.

[@sus1221]

The rinsing is to remove the excess starch, to help keep the rice fluffy. It also helps with electronic cookers to prevent the rice from burning. If you were making something like risotto, you don't rinse the rice, since the extra starch is vital in getting the creamy risotto texture.

[@sus1221]

@florence Upton I love toasting rice! Even when I boil rice on the stove top, I like to toast my rice in melted butter before I add water and salt.

[@dianethoroughman9541]

@Plasma Storm73 Mine comes out sticky when I don't rinse.

[@lonnie4827]

@florence Upton I don't fry rice before making risotto. That's an optional and actually dissolves the starch. Makes for a less creamy risotto.

[@Chihome]

I do something a little similar: I always steam my original KFC chicken but not quite like this. I do mine with onions, jalepenos and a nice spicy gravy.

[@karenanderson5940]

That sounds absolutely delicious.

[@Chihome]

@Plasma Storm73 Hey! I make somewhat of a roux: either with butter, flour, chicken stock with garlic powder, black pepper and crushed red peppers, or without the stock, using a heavily seasoned water mixture with the butter/flour mixture.

[@kelsey2333]

That is so damn creative lol. I'd be so down to try something you cooked lol

[@Chihome]

@@kelsey2333 that is so sweet of you!

[@AtlasReburdened]

Yum.

[@ikebear]

I would love to see more rice cooker recipes! I have a good rice cooker as well, and would love to learn to do more with it.

[@ggEmolicious]

Omfg when you pulled out the rice box I almost died laughing because it looks just like mine that I keep in the bottom of a cupboard in my kitchen and was like “this is the most relatable thing I’ve seen on KZbin in a long while” P.S. Thank you for telling people to wash their rice!

[@FishyCookies]

I think is to remove excess starch? I'm not an expert but that's what my mom told me to

[@XxEmmJayxX]

FishyCookies yes. It makes the rice less clumpy that way

[@FecalMatador]

Plus there’s broken bits of rice and rice husks still left over so it’s nice to wash off the impurities

[@FishyCookies]

@@FecalMatador Right

[@PlayaSinNombre]

Emmy confirms at 4:50

[@whitealliance9540]

@@FecalMatador just by uncle bens rice dont buy any funny foreign rice... Carolina also makes good rice.

[@MarysPlace]

I just love this young Lady she makes everyone smile.

[@MarysPlace]

@Jermaine Savory oh bs she is not

[@MarysPlace]

@Jermaine Savory yeah I figured you were joking brat lol.

[@jamesglenn7990]

Hello 👋 how are you doing today

[@iamthanos1423]

"...and she would always eat my biscuit..." The things we remember that stand out. :-)

[@chrissiehines3268]

She's mention the story quite a few times throughout all of her videos it's fun to hear it doesn't change and it must have made an impression 😜in her younger self🥰

[@Chris-ib5ht]

My grandmother always took half of my biscuit because I wouldn't eat all of it. We got a bucket every Saturday. I completely forgot about it until now tbh

[@TargetProv31]

I felt sad that her mom ate it. Did Emmy not like the biscuit?

[@Chris-ib5ht]

@@TargetProv31 she said it was a fond memory right after that so it apparently wasn't something that upset her

[@nikiTricoteuse]

Meanwhile here in New Zealand I'm super pissy cos WE DON'T GET BISCUITS AT ALL. Not fair.

[@michaellyle8769]

The bucket is one serving, take my word for it.

[@s2chardz]

The water drained from cleaning the rice is called "hugas-bigas". We use that to cook "sinigang". Because that water is starchy, the soup base becomes thick.

[@Tavieme]

Minus the soy sauce... I've made this meal at least a hundred times with veggies on the side.

[@stephaniebarney]

Yummy

[@Livlocalmartian]

Soy sauce is good with ALMOST everything, lmao, it’s is fantastic if you lightly drizzle it over steak and potatos with cheese and onions. Gotta try it

[@josiptito9412]

oh that would be so good in a rice cooker with some cabbage!!!

[@mrdavidduong]

Asian life lessons from an asian mother... lol “dry the bottom of the rice pot!!!”

[@Hedgehobbit]

This type of rice cooker uses induction heating which can short out if the bottom of the pot is wet. Your mom got her life lesson from the instruction manual.

[@zeri7835]

@@Hedgehobbit As most anyone would get from instructions and experience? Idk if you're meaning to sound aggressive or trying to inform but it sounds aggressive to me. Sorry if I overthought it.

[@MissingRaptor]

It's a good life lessons if you use rice cookers or those flat surface stoves 😅

[@Darktimes17]

Not only Asians, I’m Latina and definitely dry bottom as well 😉

[@mrdavidduong]

Hedgehobbit No I’m just poking fun at the fact that some Asian mothers just tell you to do something with no further explanation. It had nothing to do with her reading the instructions (another joke here but Asians usually don’t read the instructions they just figure it out…) and more with the popping sound said it would make from the boiling water at the bottom when the pan was wet.

[@VeryCherryCherry]

I had always made rice in a pot, until I had a friend from Taiwan come live with me for a while. She immediately bought a rice cooker because she always used one. Now I always use one and rice is always perfect.

[@lorrainecray3965]

CherryCherry Five hi 👋🏽 the day rice cooker came on the market I bought one heheeheee , got sick of having to keep an eye on it on the stove. Best invention since sliced bread & I’m in my 60’s ...never to young or old to get one and so many things you can make in them 👍🏽👍🏽👍🏽👍🏽

[@VeryCherryCherry]

@@lorrainecray3965 Yes, it's exactly that! It's not that it's hard making rice in a pot, but with the rice cooker, you don't have to stand there and watch it! And yes! My rice cooker even came with a little steam basket for veggies and stuff.

[@lorrainecray3965]

CherryCherry Five yep these days it’s all about working smarter not harder....took a looooooot of years to wake up to that 😢😂🤣😂🤣😂🤪

[@greghammond7869]

Always happy after I watch Emmy. Just bought a new Zojirushi rice cooker and was checking out videos to see what else I can "do" with it other than plain rice. Nice video! Plenty of left over KFC around here from time to time!

[@xiaorishu]

Lol! Me too! I also wash my rice just because my mum told me to. 😂

[@crazycreeper3653]

Same

[@pangkaji]

Same

[@jennaberrrybean]

Same 😅

[@misero6130]

i had to learn the hard way

[@haketyu7891]

It makes it less starchy and less glue like after it's cooked lol. The more u know.

[@redjalapeno5714]

Rinse the rice until water runs clear. Unrinsed rice will deteriorate quickly even under refrigeration. Further, if you make your own sushi, unrinsed rice turns to mush after adding sushi vinegar. I use Jasmine or medium grain rice 100% of the time. White rice is only good right when it's made, in my opinion.

[@shadypalmtree2989]

And use a strainer or a sieve. Saves time. You dont even have to necessarily agitate the rise as much. Just swirl the sieve/strainer and the water runs clear in about 30 seconds.

[@hargow4u]

Refrigeration dehydrates rice, perfect for making fried rice!

[@redjalapeno5714]

@@hargow4u I hear you on that front, but I don't make fried rice for health reasons. As I was typing my original comment, I thought about mentioning that but figured someone else would, and here you are to the rescue!!

[@rydactyl]

When I was a sushi chef, the head sushi chef started me out on washing the rice. I had to wash it until it was perfectly clear.

[@floraleuxm]

I am fully indonesian and we eat rice daily as our main source of carbs, and yes we wash it until the water turns clear

[@tiacho2893]

I'm Korean and learned to make rice as soon as left for university. You learn to get pretty good at something you do every day. I made rice as often as my roommates made ramen.

[@ch3rrikiss]

I'm Caribbean, we also wash rice until its perfectly clear

[@gmhguagetuqaqghr]

I'm Japanese,but I can't tell from taste if rice is washed or not ...

[@YehoodToob]

@@gmhguagetuqaqghr 🤣🤣

[@tehmedulla]

When you use your finger to measure the water level you eat a lot of RICE 😆

[@Adventures_in_AK]

Yup! Lol

[@nicischmidt7572]

agreed

[@sharoniponi]

This is how I learnt to do it too! Still do it this way to this day.

[@ranstra12]

A Malaysian taught me to make rice that way. Never fails. :)

[@Silentgrace11]

I can do it with jasmine rice at least, but other rice varieties I’m still not the greatest at measuring the water out that way. It’s a bit of a learning process if you didn’t grow up with it 😂

[@jmwbt1609]

The technique in this video has given me so many good ideas. I've used it to cook rice with left over smoked pork ribs, left over beef roast, and yes fried chicken; but my favorite is fresh salmon. I don't use a rice cooker but chef's pan. I sauté' the dry rice in butter until it is toasted and fragrant. I then add any veg I like to it and then water or broth. If I'm doing salmon, I usually add instant Hondashi and water. Bring the rice/broth to a boil and then lay a salmon filet on top with the skin side up. Cover and reduce to low for 25-30 min. Peel the skin off the salmon and you're ready to eat! Thanks Emmy!

[@primarina]

most wholesome comment section I've ever seen

[@daveadriffield7296]

?

[@AEW0416]

When Emmy steps away and your eyes start darting around the screen looking for what text is going to pop up.

[@lucyshea2583]

This is comment gold 🤣🤣❤️

[@Birdbike719]

Yes!

[@jggarcia94]

same!

[@Crazee108]

Hahahaha so true.

[@GoodOlAllisonHarvard]

OMG I’m Filipino but my rice cooking experience is almost as identical as yours! • I only know how to cook rice with a rice cooker. • I use a plastic cup like yours that isn’t equivalent to a western measurement of a “cup” but it’s the scoop my parents use for rice. • I rinse the rice with my hands and water as well. • I was told to wipe dry the bottom of the rice bowl before I cooked it as well. • I’ve been cooking rice as part of my chores to help out my Parents since I was a kid too! 😭🙌🏾🍚✨😋 _P.S. That chicken & rice combo looked so bomb!!!!!_ 😛👌🏾

[@acavscoutwife]

We're Asian that's how we're raised. 😄

[@MARTINREN1231]

As a Filipino, i just learned how to cook rice on the stove top. idk how long it should be or what not but i just know it.

[@Shhh_94]

GoodOlAllisonHarvard it’s the same things with Mexicans or any Latinos 😅 we don’t use measurement cups 😅

[@MissMichSan]

I was taught how to cook rice to help with the cooking. But I learned stovetop red rice

[@rcradiator]

I guess I'm weird. I always screw up rice in a rice cooker, but I can make rice perfectly on the stove top complete with crispy rice on the bottom.

[@NiGHTSaturn]

Depending on which region or farm my rice is coming from, I always wash it at least 4 times till the water is clear. The rice grains do not clump together when you wash it this way. Plus it removes debris if there's any. I still want to try sticky glutinous rice in my cooker though! I miss this type of rice!! I usually use calrose Nozomi rice.

[@maryloubailey8192]

Emmy, my friend from the country of Columbia taught me that you can wash your rice with a fine metal strainer. It has been a game changer!!! You rock!!! My daughter and I love y’all!!!

[@jamesglenn7990]

Hello 👋 how are you doing today

[@fleenmac7318]

Wash your rice to insure separate fluffy grains. More importantly rice can be cleaned or processed with chemicals we want to wash off. Also some imported grains are aged and washing insures that any contaminants ( bugs, dirt and things that float) are removed.

[@jamesglenn7990]

Hello 👋 how are you doing today

[@kelsey2333]

Emmy I am dying to know the inspiration of you captioning objects in the background of your vids(when you walk away). It is such a unique thing, that is an Emmy staple:)

[@lucyshea2583]

Bc in one video she had a scrub brush sitting by her sink and someone commented that it looked of a sexual nature, so she started naming any object that may resemble something like that, when she'd walk away, then just continued doing it with random stuff bc it's just hilarious 🤣

[@MsElin81]

It’s so worth it to stay awake just for this🙌🏼 I live in Sweden and the time here is 02:05 in the night, and I have it very cosy in my bed (nooo nothing like that 🤭) and waiting for emmys video 💁🏼‍♀️ and here it is, so now I’m going to look at this and then I’m going to sleep 😴 thank you Emmy for everything you do, I really appreciate you 🥰 Xoxo from Sweden 🇸🇪 hope you understand my english 🤭😅

[@melody_BP]

haha skulle precis sova

[@amberblaze420]

doesn't it look delicious?😍🤤💖 have a good sleep 😊💖

[@athenaNS]

Haha jag försöker oxå gå o sova 😂💕

[@blooddarkking]

I do the same ❤ sleep well 🌚🌑🌕

[@AnniCarlsson]

Sånt här förstör sömnen definitivt. Borde sova

[@erikgomez57]

My family is Hispanic and my mom never rinses our rice. She said she was taught not to while taking cooking classes but back in Colombia she would've always washed the rice.

[@evanhearne4020]

Probably because she wants to keep any fiber.

[@californiamojavegardener5505]

Emmy. The reason why you wash the rice before you cook it is because the extra starch on it we'll gather together and make your rice clumpy and mushy. By rinsing rice until the water turns clear which might take five to eight times, I use warm water and when you cook it the kernels don't stick together and all the water is absorbed.

[@amberthompson9241]

cooking rice on the stove is so easy! my mum always told me 1 cup of rice is equal to 2 cups of water (western measurement) and I just put it on the stove with the lid on for about 5 minutes and it’s always light and fluffy! we always use basmati rice with a bay leaf for flavour - it’s amazing!

[@danidrews3278]

when Emmy added that hot sauce it was like she was reading my mind😂😂😂

[@jtopper7142]

Your videos are the best, Emmy! Fruity Fruits suggestion: ACKEE! It's a very unique Jamaican fruit that you can find in a can at an international grocery store.

[@NemoUberKitty]

I had ackee fresh when I was in Jamaica waaay back in the day. I freaking loved it. U just took me back in time. Thanks. I was feeling a bit down. Your comment made me remember a happy place.

[@jtopper7142]

@@NemoUberKitty Isn't it sooo good? I was trying to describe it to my friends and they were very confused, but I think if they tasted it they would understand. Everyone should try ackee at least once. Also NemoUberKitty, I hope your day gets better :)

[@cmoore6131]

Canned ackee is unfortunately nothing like fresh ackee. The fruit's toxicity unless fully ripe makes it difficult to can, and import. Can we just GoFundMe Emmy to Jamaica?

[@jonathanfinan722]

“Very unique “ is an oxymoron. Either something is unique or it isn’t. Adding very is pointless, so it’s a bit like saying very dead or very invisible. There’s your Sunday morning English lesson and it didn’t cost you a penny.

[@jamesglenn7990]

Hello 👋 how are you doing today

[@sams4471]

Your voice is so calming. I thoroughly enjoy watching your videos! Simply amazing ❤️

[@miyosu20022002]

Great vid.Gonna definitely try that. Sort of reminds me of Hainanese chicken rice. Side note: Have you ever had bugs in your raw rice when you kept it too long? If you add bay leaves and chili pods, fresh or dried, to the rice it will keep bugs out. Just about ten bay leaves and the same amount of chili pods for a 25 # bag of rice. Fresh chili pods works best. As for washing rice. In the old days they used talc in the rice so that it would soak up moisture. Washing rice would remove the talc along with other debris and dust that got mixed in with rice when it was being packaged. As for the amount of liquid added for cooking rice, I was taught the "line method." Stick your finger into the pot with the tip of your finger on the top of the rice and fill water to the first notch of your index finger. No matter what size pot, no matter what amount of rice, it always works. Cheers!

[@trishr.3986]

Very good advice and history story...

[@rokujones]

5:25 People usually rinse their rice off for two reasons. (1) To remove a good portion of the starch, and (2) Not all rice is completely clean when sold in a bag at a supermarket. It can still have dust and dirt on it.

[@Tabasco-4-Life]

Just wanted to add a note that it doesn't have to be KFC chicken. Any fried chicken you like will work in this recipe. I use the fried chicken from my local grocery chain here (Publix) comes out great. I also added some minced garlic, green onion, chopped onion, fresh ground black pepper to the rice (if I have celery I will chop some up also and throw in once in a while). I do add a little extra water because the chicken will make the rice a bit dry to me, however that may just be the brand of sticky rice I use (Nishiki). Disclaimer please be aware that different rice cookers will give out different results. It may take a few times to figure out the ratio of veg/chicken/rice that works for you.

[@PJP1112]

Doesn't even have to be fried chicken at all. I've been doing this with rotisserie chicken for years.

[@twebster179]

The crust is the best part though. Doesn't this make it soggy?

[@lucindaladybird8623]

I’m just so happy for Emmy?? 2020 is the year of absolute crazy recipes and I love it so much 😆 girl you are just glowing with joy

[@tisi1222]

When your shirt matches your hot sauce, you know it's gonna be a good day.

[@houseofcreativity1]

I wash the rice to make sure...as you stated to remove the excess starch from the rice. I also do it to clean the rice from insect eggs that may found its way in there. Hint...I like to leave my rice in the freezer for at least 24 hours or 48 hours to kill any eggs that may be in the rice when bagged up. I also find that the rice taste clean when it is washed verses it not being washed.

[@jamesglenn7990]

Hello 👋 how are you doing today

[@pokerstar2004]

Emmy, what brand of rice do you prefer? I have been using Kokuho Rose Rice and its pretty good!

[@GilTheDragon]

The rinsing keeps extra outside starch from cooking and becoming glue; allowing the grains to feel distinct

[@ItsBinhRepaired]

But that's why I hate long grain rice Indians eat and American rice. I like that they stick together a bit, otherwise it tastes dry. The rice Koreans eat is extra sticky. Glutinous rice.

[@ursularowe3353]

@@ItsBinhRepaired Me too! I don't like it if it's too fluffy. Screw it, rice is carbs anyway, a little extra starch won't kill me.

[@blkbbw8295]

Rice is also quite high in arsenic & rinsing it helps to remove some of that toxin & other impurities in the rice

[@ItsBinhRepaired]

@@ursularowe3353 lol people wash the starch off their rice and then add corn starch to their chicken and eat potatoes. It makes no sense...XD

[@ItsBinhRepaired]

@@blkbbw8295 ceoworld.biz/2019/09/12/top-15-countries-with-the-lowest-and-the-highest-life-expectancy-in-the-world-2019/ Japan, Singapore, and South Korea are in the top 10 highest life expectancy. They all eat a lot of rice or noodles made with rice. Are you telling me they'd live longer if they washed their rice, or they wash their rice a billion times? If there's arsenic in rice, washing the outside won't get rid of the arsenic in the rice...you can wash fish that have mercury in them all you want, you won't get rid of the mercury. Lol Washing rice will not remove arsenic any better than just eating less rice. It would be like washing starch out of potatoes. You might as well eat less potatoes.

[@juliaallen7149]

This rice cooker is perfect! I use it only for me kzbin.infoUgkxviiltW7NlHbp_VL_bLbIkbLAvILVhnia and sometimes me and my friend so the small size is really great for counter space since we never need to make all that much. I have been using it now for about 2 months and it still works perfectly. I use it for both rice and vegetables (better for harder vegetables like green beans and carrots, it made my broccoli way too smoosh-y for my taste). It keeps your rice on keep warm automatically which I really like, and I’ve used a few of the settings, flash rice, white rice, brown rice, and steam, and they all work super well for me, although I don’t like smooshy rice so I’ll usually use flash rice. It’s super easy to clean either in dishwasher or hand wash, and it’s pretty easy to get rice out of the grooves by where the container comes out. I assume this one will last me a long time but if I ever need another I will definitely be getting this one again!

[@krazya68]

When you were washing the rice I could hear my deceased father yelling at me "three times for good luck" lol

[@caseythompson474]

I just love your videos! MSG is good!! I have always used Accent because my mother used it. My kids are adults now and they know what it is and the hype that surrounds it. My dad’s cardiologist said it’s fine in moderation. My friend went to find it in her grocery store and I had to tell her it’s with the meat tenderizers. I don’t have a rice cooker as I use my grandmas recipe she taught my dad who taught me. I don’t wash the rice either. Thanks for all your great videos!!

[@jamesglenn7990]

Hello 👋 how are you doing today

[@eloisacascio]

Hi beautiful video :) I bought one now but my doubt is : what will happen when it will finish the battery ? Can I use without replace it? I don't use to program cooking I cook at the moment . The function cooking and warm will function normally without battery?

[@sarah.3599]

thats exactly how my mom told me to cook rice lol. wash 3 times and dry the bottom

[@Linda7647]

Sounds good. Speaking of adding stuff to rice in the rice cooker, this video reminded me of a video I found a few years ago by Strictly Dumpling on how to make "Tomato Rice." So simple, yet so amazing. It's become one of my favorite dishes. It's called Whole Tomato in Rice Cooker, if you'd like to check it out.

[@ikon8275]

Gotta big day tomorrow, I'm going to bed extra early. Getting up early and staying off my phone. It's now four in the morning and I'm watching Emmy cook rice and chicken with a great big smile, oh well I tried, 😂😂

[@davidsiemens7359]

We were taught to rinse the short grain "Blue Rose" or Japanese style rice because the producers added some talc to help keep it fresh. That was in the "old" days and they don't add talc anymore.The long grain or Chinese style rice didn't have any added talc. The Japanese style was stickier than the long grain and used in sushi and rice balls with a sliver of pickled plum. The Chinese style was more individual grains and served with typical Cantonese vegetables. Both are good. And, I haven't used a rice cooker in years ever since I discovered the 1C rice to 2C water brought to a boil, covered and simmered for 22 minutes. Perfect rice every time. And I love Emmy's enthusiasm.

[@Skenjin]

Emmy, there are pressure cookers now that can be used as rice cookers, and for those you can do a 1:1 ratio for rice and liquid. Comes out amazing.

[@strangev0id]

It's better to do a 1.2 or even 1.3 ratio.

[@mugensamurai]

Yeah it's one of those old traditional things where people wash their rice. I think it has to do with fact people used to add talc to the rice so that rats wouldn't mess with it. So washing was a necessary step to make the rice edible again.

[@Elric509]

Surface starch on the rice will gel up when boiled, makes the whole thing more likely to stick to the pan, also when it cools you'll have a solid clump of rice

[@capuletta1075]

Today you apparently should always wash your rice too because there is a small amount of arsenic “on the top” that leads to health issues when consumed repeatedly. You can google it. That is rule for sticky rice/sushi rice but not parboiled rice.

[@Elubial]

What?! Mind blown

[@pay9011]

HOLY MOLY. That container of rice!!

[@emmymade]

25 lbs.🙌🏼

[@MichaelSHartman]

She wanted to keep it fresh, so she bought the small bag.

[@DawnKellyMedia]

No matter what kind of day I'm having, Emmy always makes me happy! 😀 I love these kinds of videos. Make more!

[@jamesglenn7990]

Hello 👋 how are you doing

[@juneloko98]

I cook my rice with a cup , say I’m making 3 cups I put 3 cups rice then wash it then 3 same CUP of water and Done !PERFECT everytime . Rice cooker

[@SonyliciousTCG]

It was my first time watching one of your videos and I really enjoyed it, very well presented. What kind of hot sauce did you add if I may ask?

[@beauslim]

Something I didn't know about rice until my med-lab-tech told me sister-in-law: treat cooked rice like raw chicken. Put it in the fridge within an hour, heat it well before eating leftovers, and throw it away within 24 hours. A lot of people get sick from _Bacillus cereus_

[@sakitrain7766]

Me just leaving my cooked rice in the table since morning till evening: weak.

[@sakitrain7766]

Kidding btw. 😂😂😊 Though, not about the leaving the rice till the evening. As long as nothing was added and it wasn't mixed up, it seems fine. Nobody in my entire family, friends or acquaintances got sick. But it might be because we always eat rice? I dunno.

[@lolaxxx3669]

Cooked rice is the perfect medium to grow bacteria in, my science teacher freaked me out by telling our class that a lot of laboratories will use cooked rice to grow their bacteria in!!! This was a few years back but its always stuck with me.

[@sakitrain7766]

@@lolaxxx3669 yep. That's true. Especially if the rice was a little left moist.

[@harleydd]

@@sakitrain7766 never ever got sick in 50 years whether its rice plain or with added ingredients.

[@NiKoNethe]

There was an episode of “Trust Me, I’m a Doctor” stating that since rice crops are grown in flooded areas, and thus a higher than normal concentration of water-soluble arsenic-containing compounds are incorporated into the crops. Since these compounds are water-soluble, they can be removed, to a certain extent, simply by soaking and rinsing the rice. I doubt this the historical reason for this practice, but is nonetheless useful.

[@limabravo8782]

Lol.. we wash it because it helps remove the extra starch otherwise the cooked rice will be overtly sticky and mushy.. there was no arsenic problem (or knowledge thereof) in the ancient world..

[@Clover2k]

Without rinsing your rice beforehand it will end up very sticky and/or "slimy" (In some cases this is what you want!), this is because the excessive starch reacts with the water and heat.

[@sohyangworld1544]

It doesnt

[@Cillathefish]

Hi Emmy 💙 I am making this recipe right now ! I just wanted to share a quick stove top recipe I have for rice in case I need it in 20 mins ! Sorry I can’t remember where I got it from but I am from the uk 🇬🇧 Ingredients 1 cup of rice 1 and 3/4 cups of water 2 table spoons of butter or margarine if you are vegan 1/2 teaspoon of salt ( I do add more !) Method -Wash the rice three times -Pop into a medium sauce pan you have a lid for - add water and salt and butter - bring to the boil -reduce your low simmer - cook for 15 to 20 minutes Delish every time !

[@warningeagle8558]

Ok as I think about it the rice cooker is just a warming over on a time, my mom before microwaves would warm up leftovers over a pot of water and place the plate the top. We just wasn’t making rice. I can see using a rice cooker for cooking other food and warming food up.

[@abracadaverous]

If you don't rinse the rice, it becomes extremely sticky. When the starch has been rinsed off the grains stay separate.

[@TheGodsrighthandman]

Mine doesn't. I NEVER wash my rice, EVER. I use really cheap Long Grain, the cheapest I can find, I cook it the Japanese way - bring to boil, simmer for 10, turn off heat and steam for 10 - and it's always perfect.

[@coffeedudeguy]

The Gods Right-Hand Man Cheap long grain like basmati? Probably works because it has less starch overall than medium and short grain. I find long grain is not really nice for rice congee

[@TheGodsrighthandman]

@@coffeedudeguy No, 'American' Long Grain. Here in the UK Basmati is not labelled as 'long grain', just as 'Basmati'. Short Grain is sold here as 'Pudding' rice and can be any white rice, there's no 'pedigree' to speak of. We usually bake it with milk/cream for a dessert. I've never tried to make Congee and if I did I would probably try to search for Japanese Koshihikari Rice (ebay) though it would be bloody expensive for very little in weight.

[@roboedar]

@@TheGodsrighthandman I work in grain processing facility. Most rice in America is washed and fortified, therefore there are less starches on some brands. However, from the facility to your plate there are plenty of airborne debris that your rice comes in contact with. Additionally, there are microscopic insects and the eggs they lay, many of which are common in grains such as rice/barley and acceptable within a certain limit set by the FDA. Leave a clean bag of opened/resealed rice out in the right conditions and over time you will surely see the hatched weevils crawling in it.

[@rdu239]

It depends on the product and the country, during my stay in Singapore most of the rice I purchased was very clean, when I try to rinse it like I do in our country the water is perfectly clear meaning the rice has no more starch when it was vacuumed pack

[@pamelamathilde]

I don't wash all rices equally: I thoroughly rince sushi (aka. japanese) rice, and soak it 30. min. I mildly rince any other rice (not par boiled) : jasmin, patna, basmati, etc. Until water runs clearer. I cook Japanese 1c. to 1c. 1 /3 water; basmati 1 c. to c. 1 1/4 : and jasmin and patna 1 c.to 1 c. 1/2 water. I do not add salt. I bring to a boil in cold water then put 15 min. at minimum heat. Then after 15 min. I turn off the heat and let sit for 20 min. NEVER lift the lid during cooking. If it over boils, take off the heat for a few seconds and then put it back on. it only needs seeing to in the first 5 minutes, then you are good to do anything you want for 10 + minutes. time enough to get to other dishes.

[@lindagarcia8826]

I want to try this method, thanks.

[@abracadaverous]

Right! It depends on the kind of rice and the preparation. If you're making a risotto, you wouldn't want to rinse the arborio.

[@TimetravelingArchaeologist]

Well, I wasn't the first anything, but I was the one thousandth like on this video lmao. I love these videos, even when it isn't something I think I'll actually make, it's all so fascinating. And I've found so many things I do try and will make in the future.

[@mc_creates3499]

I didn't eat rice much growing up and I didn't understand why I always struggled! Then I got a rice cooker (super cheap small one) and it made all the difference!

[@lacyminoux9177]

I had to stop back by to say that this. Is. Perfect. My husband will only eat fried chicken fresh but he ALWAYS buys a whole chicken because it is cheaper and I am left holding the bag as the only non picky eater in the house. Anyway, 3 days later the leftovers are more than sad. I put the last piece in with some bone broth and rice this morning and it was so good! The chicken (a usually not appetizing dry breast piece) tasted fresh and shredded up nicely. This is so great. Thank you for trying this out and sharing!

[@rosacanisalba]

Is anyone else watching the level of Emmys hot sauce and how quickly she's getting through it? (note we are a high consumption hot sauce household here, have got a pound of chillis ripening to make our own batch as per Emmys vid)

[@wescollins2981]

I'm sorry I haven't got a grandma fried chicken rice cooker story lol.

[@PlayaSinNombre]

Wes Collins I know, right? Course, that could be because my a Nana was a good Murphy lass, tho.

[@wescollins2981]

@@PlayaSinNombre awww I called mine nana as well

[@anettegarcia1196]

The fact that you haven’t lost the little cup for the rice cooker after 10+ years is amazing 🤭

[@Drownedinblood]

Pro tip. Stick it in the rice..

[@erickl2635]

Yeah gotta keep it in the rice bucket.

[@Manuel_B.]

5:35 if you do not wash the rice... you get a sandy/chalky film on the rice.. also the rice will stick together more than usual.. also the extra starch may cause your rice cooker to bubble up and overflow while cooking. so, if you don't want chalky rice, wash it...

[@analissalowe8469]

How do I cook parboiled rice in the rice cooker? Should I just cook it as I would long grain rice?

[@scottmoxie]

I'm fermenting peppers for your homemade hot sauce now!! 😍💛

[@dazzleneal]

I feel like chopping up or shredding the chicken before you cook the rice **may** be better? But then again, having the bone in would be good to keep the meat soft and not mealy. I dunno i wanna still try though.

[@sophiapham5409]

i don’t care what type of asian you are, we all clean the rice the same way 😭

[@CarloBarlongo]

except the diaspora asian kids

[@TheLionsDen72]

Was wondering Emmy..... would this work in the ITAKI? Would luv to see a version in the pro and/or shabuki pot. LUV the vids. Getting a ITAKI PRO & SHABUKI POT because of your vids. Thank You for sharing. Keep the recipes coming!!

[@ingeborgbrochmann4599]

So clever and yummy! I do enjoy your videos. Have you cooked oatmeal in your rice cooker before? Would you do a video about it, please?

[@johannaandrade6652]

I learned how to do rice on the stove from "the one pot chef" here on KZbin. 1 cup rice 2cups water Tbsp butter Bring to boil. Then set to low and cover for 15min. Keeping lid on turn off heat and leave rice covered for another 15. Perfect rice every time. I've been using this recipe for going on six years

[@notebeans3134]

We did the same thing up until we got a rice cooker, just without the butter

[@evonymuniz8684]

There's a Latin version called arroz con pollo. Basically the same as this version, but with tomato sauce and poached chicken. Highly delicious and highly reccomend 👌🏽

[@IanAngCI]

Nada que ver, por favor! Arroz con pollo no son iguales

[@trapbistro]

Yeeee!! I was waiting for u to try it out!

[@Just8Ate]

Now I really have to try it out...lol 8)

[@trapbistro]

@@Just8Ate hehehe

[@magboboterski]

i like how when watching your videos i can just leave it on tab on my other screen and listen to it while i work, your voice is somewhat soothing and relaxing / cheerful to listen to. also, yea same reason. I wash the rice twice because my mom told me to. I still do it until now, no scientific explanation

[@kiyoteblue]

Hi~ new to this channel... I am utterly charmed!! question: do you use the 5.5 cup rice cooker, or the 10?

[@Vocaloid1Shinta]

My mother told me that before toners/micellar water existed, she'd use excess rice water to wash her face every morning as her skincare routine lol

[@bhumeshworthengujam2923]

We use them as shampoos after adding a few herbs and fruits. Works really good

[@AlexSDU]

Excess rice wash water also good for watering vegetable plants.

[@milksomecows]

I remember SKII, a famous skin care brand, used to run an ad on TV. I think it was for their micellar water. In the ad, they showed a Japanese lady washing her face with rice water.

[@genegrey356]

We use to soak greasy pans or plastic containers with rice wash/water, lifts the oils easily.

[@pangkaji]

It is also good for your flowerbeds

[@iluvfour]

How to cook rice in the stove: 1 cup of rice for every 2 cups of water ( 1cup rice=2cup water, 2cup rice= 4cups water) Put in a pot on high until it boils (with lid) Once it boils turn on low until rice is soft (with lid)

[@ioioio6758]

This works great for long grain rice, but for Japanese calrose rice it is too much water. I cook my rice just like you :)

[@sunmoon1231]

when you find a big ass container full of rice, you know that's an Asian family

[@jellydonut888]

First time watching your video, and I'm hooked. Her video is so honest and sincere. Love it!

[@thejaramogi1]

So lovely to watch this on a rainy Sunday morning! So soothing to the soul!