Make Perfect Rice Every Time With Sohla | Cooking 101

[@NYTCooking]

Here's Sohla’s recipe for Buttered Pilaf: nyti.ms/42qVn6V

[@MlleFunambuline]

What is the name of the porridge with red lentils?

[@Hopcarr]

It's called gulaothi, but you'll find it under Bengali rice porridge. Sohla has an article on Serious Eats with an actual recipe. @@MlleFunambuline

[@rockpooladmirer]

are you EVER going to pay attention to my comments on your videos about doing proper closed captions???

[@artistlovepeace]

You all are very funny. My momma Wong taught me how to make rice all those years ago. Here's the recipe. Rince three time. Put in rice cooker. Press cook.

[@carpenoctrem]

Is biryani and pulao level 5 rice?

[@bethany7904]

i have never successfully cooked rice in my life. every time its just slightly wrong. today i watched this video, went into the kitchen, and cooked rice correctly for the first time ever. i'm so so happy right now its insane. now i just need to learn portion control because the amount of rice i just made could feed a small army

[@PaperScarecrow]

Just pretend you're making a ton of leftover rice for making onigiri, fried rice, rice cakes and rice crackers.

[@thothheartmaat2833]

get a rice cooker.. its more than just a rice ooker.. you can make soup and other stuff too..

[@EnneaIsInterested]

@@thothheartmaat2833 HOT DOGS! You can use your rice cooker's steaming tray to steam hot dogs before cooking them.

[@JimWarp93]

As I f**k up every attempt of rice-cooking myself, this is slightly encouraging! 👍

[@constrainedvision]

This is the best and most comprehensive tutorial on rice that I've ever seen or read. Awesome job.

[@Primifluous]

Honestly, if you want to cook rice just buy a rice cooker. They're cheap, they do a better job than the stovetop, and you don't have to baby the flame. Sohla's great, but there are much better fried rice videos out there. I assume the NYT required her to make a really basic middle america recipe.

[@rockpooladmirer]

@@Primifluous not everyone has the money or kitchen space for a rice cooker (nor do you need one to make decent rice - Bengali here - we never used one, and I grew up with great rice, biryani, pilau, etc.)

[@100catstyping]

@@Primifluous not everyone has the money/space for a rice cooker

[@11maxfan]

Petition for a video on what Sohla always keeps in the fridge/freezer/pantry. The frozen veg tip is so real and I'd love more of that!!!

[@SuperTinyTurtle]

....that's where she keeps her racism

[@bonniepde112]

There's a video of her doing a tour of her fridge on the women's health KZbin channel :) but that's of course tuned to her personal style of cooking at home - I agree that it's always nice to hear her tips on what makes sense for most home cooks to have

[@11maxfan]

@@bonniepde112 oh my gosh thank you!! I will check that out. I hope you have a great day ☺️

[@kdot2919]

Sohla is so down-to-earth, yet immaculate in her knowledge and her way of imparting it. This is an heirloom-worthy video that could be passed down for generations. By the way, one of my favorite ways to rescue rice: Rice pudding 😃

[@JavierHernandez-sp1mx]

Sohla, your caring way of explaining, not only your recipes, but every possible pitfall you may encounter while attempting it, makes it an absolute JOY to learn from you. Thank you for sharing your knowledge and your love for cooking. God bless you.

[@natalialopes719]

I thoroughly enjoyed this episode. I am 70 years old and raised a family and consider myself a good cook, but this is very educational and enjoyable. Every nationality and culture has so many rice dishes I would love to see more. I especially would love to see you rice pudding‘s, or sweet rice is from different countries. I know my country, which is Portugal has a sweet rice and I have had Indian sweet rice and it’s totally different than mine.

[@VarongTangkitphithakphon]

I have to admit that Sohla is really something. I was born in a rice country and did not expect anything from this episode but there are something that I really don't know about! She's the gem.

[@banglarrannaghor]

As someone quite experienced with rice dishes, I must say, this video is exceptionally informative and wonderfully presented. You've covered all the essential tips beautifully. Thanks for sharing such valuable insights that everyone can appreciate. Great work! 👍

[@ElizaSandra]

Here I am, sitting enthralled watching Sohla make rice. Love how the video started with the history and science about the grain. So many good tips and information in this video. Thank you Sohla and NYT!!!

[@reed1159]

can't wait to tell people i got a degree from the sohla el-waylly cooking academy

[@KL005]

SORHLLIW

[@deadfr0g]

“Oh, I’m not familiar with that particular institution. Can you… spell your alma mater for me?” “No.” 😀

[@toiletbrittle4407]

@@hschmicknoschill

[@hschmicknos]

@@deadfr0g this is dumb and prejudiced. Do better.

[@bigsistermaria5578]

This is the best rice video I have ever seen thank you so much I've learned a lot. I'm always skeptical when I have to cook rice for my family because I feel like it doesn't turn out right. Thank you very much ❤️

[@richardheidelberg5193]

This video series is fantastic. Sohla is so in depth. Will watch over and over.

[@leilania2315]

I love her!!! She is comforting, smart and easy to follow. Makes me want to cook! I have been making rice for 35 years and just learned some great tips. Thank you!!

[@suzannelang8792]

How can you not love this amazing chef & series? I'm going to watch the series with my teen, so they can learn how to make basic, nutritious, & economical food. Sohla is definitely a better, & far calmer teacher than I, so we both get the benefit of earning something new without any stress. Keep them coming guys! 😍🥣🥄

[@audiomxr]

Sohla always brings such an approachability to cooking, and this educated me, someone who has been making rice for more than 30 years!

[@caleb1722]

similar to the rice porridge with frozen peas, in my region of italy we make something called "risi e bisi" which is essentially a simpler, cheaper risotto with peas. it's very comforting and flavorful, it always reminds me of my childhood.

[@rockpooladmirer]

ooh, can you recommend a good recipe online/in a cookbook, or share how you like to make it?

[@cathiemarvellous]

Asking for a recipe too please!

[@nataliejones2894]

I love her. She is fantastic at not over complicating things and she explains things so well

[@jenniblackburn8244]

Her videos are wonderful. I’m a very experienced cook and I learn something from her every time that I didn’t know and she’s just so fun and charming to listen to. ❤️

[@itslinziwalker]

I could already make pretty decent rice using the absorption method... but I followed Sohla's instructions and the rice was incredible!

[@ofunke66]

It’s impossible to watch Sohla and not smile along with her.

[@dimples0417]

Sohla--you are everything! What an incredible tutorial. I feel like I just got 50 recipes in under 30 mins. Thank you!

[@johnsperka2253]

Well I was loving this and then you said “spam fried rice” heaven! Quickly followed by “hotdog rice” a southern’s guilty pleasure! - only thing that could top this is Vienna sausage! Love all things Sohla

[@spotdogit]

Ooooo crispy Vienna sausage fried rice! Now that’s gotta be amazing 🤩

[@gewurztramina]

I just made fried rice with hotdog sausages, following the instructions in this video. It’s great, I’m so happy

[@paulasimson4939]

I'm an experienced cook and thought I had rice nailed. But I learned so much here! Sohla is the GOAT of cooking. No shame in adding hot dogs to fried rice - my favourite is kielbassa.

[@deejaydubla]

This is absolutely the best video I've ever seen on cooking rice properly.

[@mateofantasma]

Agreed!

[@trexapex00]

I was thinking to myself a couple weeks ago when I ruined yet another batch of rice "I wonder if Sohla has done a video on how to make rice" because then maybe I can understand what the frick I'm doing wrong. THANK YOU! So excited to not have mushy and yet still undercooked rice for the rest of my life.

[@moemerry7657]

And what was your issue ? Asking so that a friend may avoid it >.>

[@RaymondHng]

You can always take that "ruined" batch of rice and make it into congee.

[@4hubby971]

Brilliant! Really, really well done. Rice is the easiest/hardest thing to get right. A truly outstanding tutorial. Now, if only I could get my husband to watch it!

[@93musicians22]

I was just gonna watch part of this video, but Sohla is so fun & informative that I stuck around to watch the whole thing! I'm glad I did. Now I'm looking forward to trying some more of these tips!

[@spotdogit]

Same. I saw how long it was, went for it anyway and then I was shocked when it was over! That was the most informative almost half hour I’ve spent in weeks.

[@kaygee8343]

That was so much fun to watch. One thing I do differently when making fried rice is to cook the eggs first and then set them aside to be added last. And I don't cook them hard, as they will keep cooking after they've been added back to the dish. I also like the flavor of white pepper in my fried rice. A little goes a long way.

[@laurimas8845]

Me too, both

[@Chef99895]

I recently began my culinary journey from culinary school to my first fine dining restaurant this year….NYT COOKING keeps me inspired and motivated!Sohla is the dopest

[@PattiWinker]

I have found my soul sister! I could sit in your kitchen and listen to your cooking lessons all day. Your approach is so easy going, sensible, and smart. Please keep doing what you’re doing! I love cooking, watching cooking, and talking about cooking. And you are the best!👍👍

[@corykratz]

Love Sohla's videos! I know my way around the kitchen already, but it's so wonderful and entertaining to watch her do Eggs 101 and Rice 101, and providing good lessons and reminders with such grace and openness.

[@slugbiker]

love the clear, easy instructions. thank you! p.s., my go-to for fried rice protein is bratwurst... it's smoky and kind of bacony, and if you dice it up it gets nice crispy edges. yum!

[@Pammellam]

In China these days they often use _chicken broth_ or _seafood broth_ for congee. With lots of toppings. I’ve seen congee recipes that came with a dipping sauce/topping of 1 raw egg with sesame oil, chopped green onions, soy sauce per person, which you put on top of the hot congee to eat it together . Absolutely delicious!

[@christyantila8525]

Best cooking education video I’ve seen in …maybe FOREVER! Thank you!! I’m 56yo, love rice, and it’s always been hit or miss for me 🙏

[@GUIGU32]

Sohla is so pleasant to listen to to. So helpful and easy to understand

[@Merro959]

I was skeptical of rice cookers but have been fully converted by my partner. So easy and perfect rice every time. Only exception is brown rice- absorb option method in the pan is best

[@bbcpfghs]

Rice cookers are a game changer for making easy meals or meal prep. Especially if you get a programmable one that will cook for you at set times, has a keep warm function, etc

[@lourdes5145]

All things Sohla, all the time! Pilaf tips were A++

[@bethhelminiak5063]

Yay! I've been missing Sohla, so im so glad to see her on my feed! She's such a fun, effective teacher!

[@rexchisholm6719]

both rice and egg videos of Sohla's are fabulous. Love how well she explains everything.

[@ginkodragon]

Perfect! This is how i was taught to cook rice from my mom, from her mom, etc! We use short grain rice. But to make congee, soft rice, that we used to feed babies or when we are ill, we just use enough water to cook it into a soft porridge. If im making fried rice, i use whatever i have in the frig, usually a couple of slices of cut-up bacon for flavor, and if I'm lazy, I use mixed, frozen vegetables.

[@croguy]

Sohla - You make cooking joyful. Rice and bread are two of my favourite things to eat, and while seemingly simplistic, they are a universe of wonder. Thank you for taking us through the galaxy. 💌

[@havingalook2]

Wow that was brilliant! When I saw that it was 27 minutes long - I thought WTF - but I was completely engrossed and give I have been cooking rice since before you were born - I still enjoyed your presentation here. Many thanks indeed.

[@TadCoughenour]

Thank you for giving us more SOHLA! I have gone from "are you trying to burn my house down?!?" rice maker to "Wild Mushroom Butternut squash risotto" rice maker. But I still loved every minute of this tutorial and learned a LOT. More Sohla please?

[@holdfaststarspark333]

What a great video! WOW! I learned so much. Now I know why I like to fry my oats in butter when I make oatmeal. I didn't even know it but I'm making oat pilaf!!! Parching the oat grains first makes them stay seperate and more firm which makes for a great texture! Thank You Sohla El-Waylly!

[@allisonabbott-kline4765]

Thank you Sohla for this wonderful video. I'm having surgery in 2 weeks and will need a soft diet for a few months. Looking forward to making these delicious dishes.

[@emkn1479]

Just heard that when the amylose and amylopectin “merge” (for lack of the actual term) when rice is chilled, it makes a more resistant starch that doesn’t spike blood sugar as much. Pretty cool if true.

[@Xzhh_]

6:40 depending on how long you soak rice, it will change the amount of water you need to cook it in. It's better to soak the rice in water you're gonna cook it in

[@lucialopez6415]

The best video of rice I’ve seen!!! Thank you Sohla

[@wanderlustgrace]

Love love love the easy, fun ideas you gave me to use leftover rice with those tasty porridges. Thank you!

[@annkadish9503]

Again, a wonderful introduction to creative cooking… creating something - something(s) - delicious from a humble beginning and doing so without fear. Thank you, Sohla!

[@RoseanneVSabol]

Sohla is just a delight to watch and learn from. I thought I knew how to cook rice. Ha! She has a wonderful way of teaching so that it's accessible and interesting. More Sohla, please.

[@robindelong2470]

So pleased to see Staub cookware on NYT. I live in France, in Alsace where Staub is located, and just recently picked up a couple of pots at their yearly half-off sale. Proud to see them alongside Le Creuset, because they belong there.

[@PassiveAgressive319]

Thank you Sohla! I’ve been told time and time again that I MUST buy a rice cooker, it will change your life. I’ve survived OK without one😅. I feel so validated🙏

[@Vexedandirked]

Sometimes I watch these cooking channels and the chefs use techniques that aren't accessible (like charring something on a gas stove) or ingredients that I would have difficulty sourcing and I've wished for a show to put chefs in the middle of a regular Midwest kitchen and shop at the local store. I've NEVER had any doubt that Sohla would be 100% unbothered and still make a perfect dish! I'm loving this basics series and well she communicates, it feels much more achievable to me. Especially the examples of how using sound will guide you when to move to the next step of the dish!

[@Rick9482]

This is the most useful cooking videos I've ever seen. It's pretty clear this woman cooks for her family every day. I was struck by the ease she transitions into each method with the why and how of each method. Definitely removed my doubts as I continue my cooking journey at 82. I did some shopping at a Chinese market today and didn't enjoy that at all. Being surrounded by so much unfamiliar product displaying so little English that I kind of gave up and just purchased a few items. I wanted to get some light and dark soy sauce but that was daunting. I got some that indicates low sodium which I think might be the light soy sauce. I got out of there faster than expected mostly because the kitchen section had already closed. So.....I got my wok and half my list is done. I almost got enough for a beef and pepper stir fry with white rice.....but must pick up some rice and frozen veggies first. I had to subscribe after so many useful tips.

[@Jae-lg6nv]

Sohla would never know it but in a way she has been raising me up since 2020. I work in social services so I barely get by. But I like to eat and feed my people well just like everyone else. No waste using accessible ingredients and doing it well is what I am here for!

[@simba8026]

Just like with the egg video, I thought I knew my way around rice, but I still learned a lot from Sohla

[@whamocat]

Sohla, this video is changing my cooking life, and I have a fairly deep playlist! I love all of these suggestions and we are having a porridge fest over here. One request - where can I get the spatula you use on the fried rice (tonight's adventure)?

[@rexytomatoogirl]

This video is so helpful it has how to do it and if something wrong happens what you can do

[@ask230]

I would love to see a 2.0 video as well. For example, showing how to get super separated rice like you see, for instance, in Indian rice or Latin rice. I know in Latin rice, we often use a homemade wet seasoning mix with blended garlic, onion, scallion and salt, and we fry the rice with this seasoning and oil. This creates the super flavorful and separated rice you see in lots of South American cuisine.

[@jimmyholloway8527]

When I take cold rice from the fridge (either leftover takeout or home cooked) to make stir fry, I always put it in a ziploc to squeeze and break up to get good separation of all the individual grains of rice.

[@lindsaybrown3883]

Just love this. Thank you. So much stuff I did not know about rice. Thank you.

[@liz.mcdonough]

I am loving this series. Can’t wait to see the next one!!

[@marvinraphaelmonfort8289]

thankyou for the infographic with the water levels!

[@sml2612]

LOVED THIS! MORE 101s PLEASE!

[@TaniaSigal]

You are a wonderful teacher..so important to conquer the basics..thank you !!!

[@biancajingles2690]

I rinse the starch off my rice in a fine mesh sieve because I hate dumping the water and accidentally dumping rice into my sink 😑 I will try soaking my rice though! I absolutely love basmati rice. I always cook my white rice for 25 minutes and let rest for 5-10 minutes. I’ll try cooking for less time because sometimes my rice comes out a little soft.

[@satisfactoryrelief]

Tonight I made a revelatory, life-altering DELICIOUS pilaf … without a recipe, solely following the principles taught by Sohla in this video. Ingredients led by my palette and intuition. I am an experienced home cook but never have been compelled enough to make a pilaf… but after watching this video and understanding a pilaf can go many ways (like the best of us), I thought I’d give one a shot. And goddamn did I eat good tonight. These cooking 101 videos are SO good. Thank you sohla and bon appetite team for putting together such useful, accessible information in such a pleasurable and fun watch. Somebody needs to give this series an award.

[@gregorymetz5271]

fabulous presentation and so completely informative! you rock Sohla!!! thank you!

[@LGCblessed]

she is such an excellent teacher! love her 😃

[@zachfry6647]

Sohla is such a fantastic teacher and person. I knew she was meant for wonderful things and it makes me so happy to see her successful not to mention motherhood soon I'm so overjoyed for her 😭

[@mmxcix]

What I was taught (back in the old country and cooking in a wood stove), when your rice is under cook is to grab a small piece of banana leaf (the size of the circumference of the pot), drench it with water and put it on top of the rice and cover. It always works. If you don't have banana leaves, damp a paper towel, and put it on top of the rice and cover it and continue to cook it. You can add pandan leaves too if you have some around.

[@JAZZTONRODRIGUEZ]

This is actually a life changing video. My life is better forever now. Thanks Sohla!

[@Googlybea]

We add milk and sugar to rice porridge and eat it for breakfast, it’s so cool to see these variations. Great work again from Sohla x NYTCooking team

[@alicegreenlove]

Pasta waits for no one! This vid was so helpful to level up my rice game.

[@roospike]

Great episode, very thorough and explaining the whys.

[@PassiveAgressive319]

I read somewhere that Sohla just recently gave birth to her first child. Congrats😍👩🏻‍🍼

[@hermandemello2200]

I learned a lot of how to cook different ways Rice n classic results,a big Wow Chief Sohla from TANGA Tanzania.

[@babawawa1953]

Love the way you do what you do. Learned a great deal about rice with this video. Great tips. I’ll be making fried rice soon AND I may have some hotdogs in the freezer that need attention. Thank you.

[@1greenline2]

Sohla, you mention layering seasoning during the fried rice and then seasoning at the end for rice porridge. Do you take different approaches in sautés vs stews or when you do layer vs season at the end?

[@wew7884]

cooking 101 is the best food content on youtube right now

[@_Bosley]

Stuff to Rice ratio....... I love it!!!!

[@stephenswisher8777]

I love this series. Thank you

[@donnalrosenberg]

Thank you so much even though I think I have perfected my pilaf, great tips to make all my rice dishes better! Look forward to your videos.

[@andrewbauer9927]

Sohla's in her groove here. Really fun and informative lessons that make it all seem so accessible.

[@FredoTheMan1]

What a charming young lady. I really enjoyed this video and learned some things from it eve though I've been making rice for 40 years. Can't wait to add some yellow lentils, crispy shallots and cilantro chutney to my next batch of rice porridge. But I'm going to add a fried egg on top as well. 😉

[@cassaleelee]

This is so great. I cook and eat a lot of rice, so I can always use more ideas, esp what to do with leftover rice. Amazingly, I've never thought of porridges, but I should have as I've eaten them. Duh. Great ideas, thank you 🎉

[@Seattleintherain]

I enjoyed your lesson, Sohla, and I did learn a few tips that I’m sure will make my rice dishes better. Here, though, is the problem I find with KZbin cooking lessons in general. Most all channels, including NYT Cooking, use gas stoves. I’ve had gas stoves and ovens in the past and they are wonderful. The flame/heat is immediate when turned on and the heat is gone, save for the heat from heated grate, the moment the gas is turned off or lowered “to the lowest setting “ as is often advised. Most city apartments are not equipped with gas stoves. They come with electric stoves and ovens. As you must be aware, electric burners, when turned down, stay HOT until the coils cool. It would be refreshing and very helpful if cooking times were calculated to electric stoves. Fifteen minutes on high on gas then reduce heat, is not the same on electric stoves. Gas stoves, without question, are the bast appliance for cooking on every cooking show, on television or KZbin, and the best in every kitchen. But with more states beginning to ban natural gas appliances, couldn’t you also update your lessons to electric appliances? I’m tired of trying to recalculate tv/KZbin instructions for my kitchen. Almost 70% of American kitchens are electric now. That percentage will grow. I’m not trying to save the planet, I just don’t want my meals to burn.

[@veecouture8202]

This is such a great guide. Love the tips. Thanks for sharing

[@grendelrobert7511]

Sohla rocks! I learn so much.

[@rebekahkelly3291]

holy moly sohla this is the video I've needed for at least 2 decades

[@mojinxx]

spam fried rice! man! you could put a little pineapple in there and a little jalapeño.…I gave up rice last year but I had to watch episode 2 in the series. Really well done ❤!

[@cian49]

Love Sohla, thank you. What a rice dream!

[@wholefoods]

Sohla dropping educational gems in the rice aisle 💚

[@rajimac]

I never had rice growing up except for rice pudding. I hadn’t a clue how to cook rice as an adult. I’ve been cooking it based on a recipe from the Australian heart foundation (I’m not even Australian ) that I saw on tv 35 years ago. It works perfectly . But today i found out I’ve been cooking pilaff rice for 35 years and . I hadn’t a clue no idea. Thanks for the video.

[@paulinedavis8734]

Thank you so much for the RICE COOKING LESSONS🍚 ....& FRIED RICE IDEAS ❤

[@kaemincha]

Sohla is just simply the best and inspires me.

[@Sparticus142]

This is just absolutely fascinating and so interesting. Thank you for this series!

[@MichaelE.Douroux]

Great tips! Ever try cooking rice in a Japanese Donabe? With the right type of Donabe pot and the same rinse and soak routine, I can cook great rice at 80% power for seven minutes in a microwave, then letting it sit undisturbed for 10-15 minutes. I also add some Dashi concentrate (a little bit goes a long way) to the water. Super easy, tastes great and can be used a lot of different ways.

[@Meggs23]

Sohla! Yay! Every time I see her, I know I'll learn important things and she's always a joyful delight! More please NYT!