Never Use the Wrong Rice Again - Asian Rice Explained

[@fernbedek6302]

My eternal mistake: buying basmati and then trying to eat it with chopsticks.

[@itsdeclan7733]

My Thai wife does this every time.

[@honeytgb]

😄

[@neilmacdonald9501]

To be fair, its only a mistake you can make once before realising its not gonna work

[@goooingbananas]

@@itsdeclan7733 are you sure your thai wife eats basmati rice?

[@Homemadespirit]

It’s nice to use brown rice and mix it with black rice, 7, or 10 grain rice. Not too much water, leave some bite to it. Great for Kimchi fried rice with tuna, egg, scallion, corn. Not sticky at all. Ppl who use chopsticks properly and daily can eat it just fine with chopsticks alone. From a bowl easy. Flat plate easy. Without needing anything to push; chopsticks can scoop and grab loose bits food. Could also grab large pieces of food with the chopsticks and use that to wipe/push small bits / sauce… Better than tongs, they’re an extension of your hand in the form of tongs. Ppl who use them correctly and daily, know

[@mdbizzarri]

If you garden, save the rice water for your plants for extra nutrients and keep bugs away.

[@dojokonojo]

Some rice has arsenic in it because of the soil it was grown in, so find out where your rice is grown first!

[@lactofermentation]

​@@dojokonojo Or use it for plants you don't eat.

[@charamander]

this is a 'MUST WATCH' video for anyone who want to start cooking asian dish. RICE ≠ RICE, I'm always annoyed when some cooking channel use wrong recipe for rice specific menu, like using mochi rice for mango sticky rice or using jasmine rice for sushi, it's like you try to cook Italian pizza with barley flour.

[@plupsitron]

well...while i lived in Vietnam spaghetti were sooo expensive so instead of using them i used noodles for having Bolognese :D :D :D and it worked. i agree that different rice has different purpose. yet basmati i could eat with most European rice dish for example except risottos where you need arborio short grain rice hahahah

[@bend.6091]

Your comment goes with an article from MRW. Kukrit Pramoch, one of the connoisseur in Thai food. He once wrote every dished invented according to local ingredients. And if you think about it it's true to every cuisines in this world. Some ingredient might be substitute for another but you'll lost parts of the texture, scent, etc. of that dish.

[@krwada]

I have five different rice types in my pantry. 1. Japanese medium grain ... sushi, Japanese food 2. Long rain Jasmine brown ... everyday, stir fries, general Asian food. 3. Extra long, extra fancy basmati ... Indian food, everyday white rice, Curries, Middle Eastern, and rice-based salads. 4. Calasparra, Italian short grain ... Rissoto, Italian and Mediterranean food. 5. La Bomba, Spanish medium grain ... Paella, rice-based salads Also, there is another rice cooking method. There is the Persian rice cooking method for making saffron Persian rice. It is as follows. 1. Wash the rice 2. Bring a pot of water with about 2 quarts to boil, add a little salt 3. Boil the rice for 6 minutes 4. Drain the rice, and mix a gram of saffron to the parboiled rice. 5. Place the drained rice with a little bit of olive oil in a Dutch oven 6. Place a moistened towel over the Dutch oven 7. Place the lid on top of the towel 8. Cook on low heat for 25 minutes. When done, there should be a brown crust formed at the bottom of the pan. This browned crust is the best part of the rice. The Persians call this crust tah-dig. If you want more brown crust, then mix a little bit of yogurt in with the par-boiled rice before adding to the Dutch Oven.

[@CarlosMartinez-ww5gu]

Bomba is actually perfect for "watery" (caldoso in spanish) rices. Its best feature is tha it doesn't get overcooked. If you use "mediterranean" rice in one of those recipes it will get very mushy when you're finishing the dish. The "mediterranean" rice is the most used for paellas.

[@abc_cba]

As an Indian, Basmati has many different varieties within that fold. It's used on special occasions mostly. It's beautiful how so many cultures in Asia are connected with rice cultivation 🌾🍚

[@kirbyculp3449]

OTR channel has a good vid.

[@samuelmahoney6878]

I usually associate soona masoori with Indian cuisine, except northern dishes.

[@abc_cba]

@@samuelmahoney6878 well, every district let alone a region , let alone a state in India has its variety of rice that has its usage, for example here where i live, there are 3-4 common types of rice, 2 or 3 special rice that are used for occasions. Different flavor, aroma profile in each.

[@lofiben]

Your tip about matching the rice with the cuisine you're eating is spot on. In Japan, due to its protectionist policies to preserve the pricing of Japanese rice and preventing imports from taking over, a lot of ethnic restaurants such as Thai or Indian use Japanese rice. I like Japanese rice for Japanese food but it does not work well with Thai food or Indian food because the grains are heavy and sticky. The floral scent of Jasmine rice works well with Thai food because the food is supposed to be aromatic all around. Basmati works well with Indian food because the curries and other things are heavy so it offers a light accompaniment to it.

[@chanapolpimsen2647]

Pandan and Jasmine rice have the same aroma compound (2-acetyl-1-pyrroline) So if you want to boost up that aroma, add a little bit of fresh pandan leaf.

[@sharonn9991]

I’m in Singapore and realized when I started buying Pyrex measuring cups (for liquids) that those made in the US and made in Japan had different measures. A Japanese cup is 200ml while a US cup is around 240ml? And yes, I had lost my Zojirushi rice cooker cup and was wondering how many mls it held 😂

[@MiyaOzawa-gj9xh]

The most important thing is the proportion of water and rice which could be 1.3 -1.5 of water : 1 of rice. You can use a measuring cup, a tea cup or a glass to measure the amount of water and rice.

[@m53goldsmith]

I am an American living in UK and was very confused after moving here, because pints are 10oz instead of 8oz. And there are other differences. For cooking, I stick with grams and weigh everything, even for liquids.

[@CButaud]

​@@m53goldsmithI think you meant half pints, a US pint is 16 oz and a UK pint is 20 oz.

[@tumma74]

200 ml. it is for zojirushi cup.

[@edwilderness]

@@m53goldsmith No. A UK pint is 20oz and an American pint is 16oz and what's worse is that if you buy a "pint" of beer in an American bar it is probably only 14oz. When in doubt about liquids use the metric system and ignore ounces, cups, pints and gallons. A liter is always 1,000 milliliters or 1,000 cc no matter where you are and a liter of water weighs 1 kilogram.

[@huggledemon32]

I’m Australian and growing up in the 80’s and 90’s we mostly cooked rice the way we cook pasta, it wasn’t till I went to uni and lived with Asian friends, that I started cooking using the absorption method.- I noticed that rice cooked like pasta tends to taste sort of “water-logged” and less flavoursome🤷‍♀️👍🏻

[@PailinsKitchen]

Yep, because you're draining away a ton of flavour with that cooking water :)

[@huggledemon32]

That info about the size of the plastic “cup” that comes with the recipe cooker is actually really handy- I currently have 3 rice cookers in my house- but I can’t find ANY of the cups that came with them! Lol- I usually use the “knuckle” method of measuring water👍🏻🤷‍♀️😅

[@plupsitron]

same. knuckle method always worked. learned it in indonesia

[@tmackie1694]

Yep, knuckle method is the standard here in Hawai’i 👍🤙🏻

[@TY-ob7fz]

Knuckle method is standard in restaurants.

[@jmpht854]

OMG yes re: brown hom mali rice! My spouse is Chinese and I'm African, and brown hom mali rice is hands down our favorite! We like the flavor of brown rice and the health benefits, but the hom mali is the best - it fits our cooking very well compared to other brown rices.

[@LARKXHIN]

I haven't heard of it before this video now I should buy some 😮

[@Sonnet792]

I am also a fan of brown rice.

[@byp59s]

There are many colors of Thai Rice..recommended to try or mix!

[@megantingen5997]

My favourite Thia restaurant in Mexico has a chef from Thailand, and he uses the same brand of Jasmine rice from Costco. I do like the Jasmine, brown rice and Basmati rice. I learnt a lot from you today. Thank you ❤

[@tmackie1694]

I am from a Japanese family, so rice is at our core ❤ However, in the second half of her life, even my mother wanted to eat healthier rice, so her standard became a mix of 50% white 50% brown (both short grain)

[@Mr3DPrintWizard]

White rice is brown rice. White rice is brown rice that’s been milled. They remove the bran layer.

[@lutomson3496]

Meanwhile no one talks about wild rice here in the US which my native american ancestors harvested for thousands of years and still do today. Its more healthy less carbs and natural...a bit expensive at times but its worth it..while I do live next to rice fields here in the US in California...I like both but enjoy wild a lot more

[@melissalambert7615]

I like wild rice but it's my understanding it is not rice but the seed of a grass. And, yes a bit expensive and why it's often mixed with rice.

[@wendyflemons1311]

@@melissalambert7615 you are absolutely right.

[@MiyaOzawa-gj9xh]

The highest quality Jasmine rice is A5 grade from Thailand. However, it is sold out at the beginning to high end restaurants in Thailand and also exported to Hong Kong, Japan and other countries. Japanese use it to make Sake. Some are left so I have to buy it from local rice farmers in the north-east of Thailand, Surin or Sri Saket provinces. ...... For cooking Jasmine rice, it is necessary to clean it 2 times as we have seen in the video. After draining the water, I use an open-lid 8-inch pot with a proportion of 1 part rice grain and 1.3 part of water, and for a rice cooker 1 part of rice grain and 1.5 part of water.

[@roybenas]

We in Italy have way different types of rice all non sticky because we use it for our risotto (Vialone nano, Carnaroli, Arborio, Ribe, Venere, Originario and others)... but we have not only risotto, of course!

[@timstanton2241]

For those who have lost their Zojirushi measuring cup, they are available at Amazon. $8 seams high. But it will match the measurement markings of the pot.

[@omgwth7567]

For sushi rice you need to soak it for at least 30 min. before cooking. 😊

[@heinvelema7060]

Thank you so much. This is very helpful for a European home cook. The way you explain things is always very clear. And ejoyble to watch.

[@ChickensAndGardening]

Thank you for all this information. Clears up a lot of confusion I've had. Bookmarking for future review & will show my teenage daughter, who's gotten into cooking with rice of late. Cheers!

[@shanechua8040]

I will say that for most Southeast Asian type cuisines, including “Chinese” type dishes, long grain jasmine rice works better. In Singapore, our rice is almost exclusively sourced from Thailand, so we are used to Hom Mali rice and I found rice in China, HK and Taiwan just lacking that floral fragrance I am used to. It also works well as all purpose accompaniment to curries, both Indian or Malay or Thai or Indon style. However, specifically for rendang or heavier spiced and thicker Indian styled curries, Basmati rice is definitely superior as its lighter texture and flavour pairs better. Japanese rice definitely pairs bad with Southeast Asian or Indian type curries - texture absolutely does not match. But, I do personally like the texture of sushi rice with more subtly flavoured dishes, raw seafood and even cooked as a congee.

[@m53goldsmith]

I was able to find the brown jasmine online at Amazon in the UK, called Yum Asia Thai Hom Mali -- The brand includes suchi rice, jasmine (both brown and white), and basmati.

[@emil9370]

Best way to cook basmati in my opinion is to leave it soaking for 2 hours after rinse. Add some oil and sear it off quickly, add preboiled water and aromatics (it should just cover the rice, you dont need alot because of the soaking), and seal it tightly and steam for 15min on low heat.

[@akshatjain2775]

I like soaking my (1121) basmati rice for 15 minutes and then cook it with 1 to 1 water ratio for long individual grains. All rice varieties work with most North Indian food since it is not the star of the show, in fact, I prefer short grain or medium grain rice since basmati has almost no flavour.

[@Starfire42]

Thanks Pai! Cooking rice is a science for sure. I'm happy I have my rice cooker!

[@mrsmango76]

Different jasmine brand taste different,too. The cheaper one tastes gross. The 3 ladies, elephants, or deer taste a lot better.

[@johnneale3105]

Thank you! This is a most helpful video in my rice journey!

[@paulbarnes1549]

Could you include the different “A” grades of Thai rice

[@EmirKATIRCI]

I'm Turkish and that sushi rice is classic Turkish rice in Anatolia.

[@johnparnell9488]

Good job opening that bag Jasmine rice! (or good editing)

[@ViewTalay]

Rice is life

[@theguynextdoor4978]

Question for my favourite KZbin aunt Pailin. Do you have any ways of keeping weevils away from my rice?

[@plupsitron]

eat it in time hahaah and dnt buy 10kilo if you cant finish it in a week/two

[@charthinking]

Cambros or any other type of container with an air-tight lid works really well!

[@PatGunn]

Is wild rice ever used in Thai cuisine?

[@WormBurger]

Wild rice is not a true rice. Is more closely related to grasses then rice.

[@PhinClio]

@@WormBurger...and it's a North American plant.

[@PatGunn]

@@WormBurger rice is a grass

[@OneOfDaLast]

They do grow several varieties of rice like 2 of my favorites. A rich purple rice known as Rice Berry and a brown rice that translates to Crab Fat Rice that is so Good.

[@carvakalokayata1530]

@@PatGunn Yes you are correct, rice is part of the grass family. In terms of wild rice, I am not sure if it's widely distributed in Asia. Perhaps I am wrong and someone could correct me.

[@AndyOG2000]

Stupid question: What about salt? Nobody ever talks about salt, do you salt the water?

[@neilmacdonald9501]

Nope

[@marie-suzankalogeropoulos9249]

The only case I know of, where Asians salt their rice, is when they cook a "mixed" rice, like in broth for the heinanese recipe, or takikomigohan, a basic family "one-pot" Japanese meat and vegg assortment, and even then, dashi-stock powder or soy sauce might be substituted, according to the recipe. Otherwise, the tasty salty spicy Asian foods are designed to pair with that bland, unsalted rice, as with a white canevas ! 😊

[@billmonti4022]

Oh ya...

[@wtakizawa]

No. Rice is not pasta. We do not add salt, or oil to cook rice. Unless you are cooking "seasoned" rice like nasi uduk/nasi lemak from Indonesia and Malaysia.

[@bend.6091]

I'm not sure about other cuisines but for Thai, almost 100% times no need for salt. Thai dishes usually strong in flavor. In fact it would be too strong if you eat them without rice, and that's the reason why we need rice -- to balance to flavor in your mouth.

[@shigemorif1066]

Growing up with Japanese style rice, I love how it takes on a different and even chewier characteristic at room temperature. Jasmine rice has the amazing smell. I’ve never tried cooking basmati at home. I’ll have to give it a go. I wonder if my Korean rice cooker has a setting for it, lol.

[@edwilderness]

Yep. Day-old sushi rice is simply the best rice for fried rice!

[@Mixxie67]

Another rice that should be mentioned is the US-grown Carolina Gold long-grain rice.

[@DonFarmer-hq5sw]

Loved this video ❤❤❤❤❤

[@Mr3DPrintWizard]

We need to talk rice because Americans have nearly no access to good Japanese rice. I buy mine from The Rice Company in New York. They offer a grading system and the rice is milled the day you order it so it’s fresh and fragrant. Stop buying bad rice and experience the tastier rice. It’s crazy the difference you get from the sadly awful store brands vs the actual rice from Japan.

[@EdwardM104]

I think there are instances where the "wrong" rice works well. I absolutely love Chinese black rice and often use it for Creole and other southern American cuisines. It has both a nutty and floral taste with a hint of sweetness, which I think pairs very well with a Louisiana-style vinegar-based hot sauce. I also love brown rice varieties in some dishes like chicken and rice (again, a southern US meal), it is significantly less expensive than black rice.

[@WilliamScavengerFish]

Jasmine rice can be cooked with quinoa because the grain to water ratio is the same. 13 min on low + 10 min rest for just Jasmine, 17 min + 10 rest for 50/50 rice and quinoa. A 900g Kraft cheese whiz jar serves as the perfect measuring cup for 2cups of Jasmine rice/quinoa.

[@melissalambert7615]

Good info. I'll work on less water, recipe I was given years ago "kind of" works. Because it's just me I've used Jasmine rice for sushi rolls, it's okay. Brings me to a question, how long does rice last on the shelf. I know they show use by dates, but what is your opinion. I'd be more willing to buy different rices if they lasted a good long time. Thanks! Hi from Oregon US.

[@johnd.9]

Here in Canada, we have a rice called "long grain rice". It is neither Jasmine nor Basmati, and is not fragrant. I have been instructed from several KZbin videos that the best Chinese fried rice is made from a mixture of jasmine rice and long grain rice (using leftover rice, of course). Any comments or suggestions, anyone? Thanks in advance.

[@rcmarcelo68]

Hola Pai, amazing tutorial!!! I've learnt a lot with it. For what I watched you don't add any oil or butter? Cheers from Buenos Aires (AR)

[@benoitw.263]

I'm gonna be an iconoclast but frankly, I never felt that there is a big difference in taste between the absorption method and the "pasta like" method, at least for basmati and long grain. Boil in too much water till al dente, drain, stick back in the pot (covered) and let it steam/rest for a few minutes. Works a treat and gives a better separated rice. Next level is Persian style but that's some work (cooking to 75% done then steaming). Stickier rices indeed work best with absorption.

[@SBinVancouver]

Sorry I missed you at Vancouver's Thai Festival today (Sep 28 '24)

[@viveviveka2651]

Thank you. Nutritional information and differences would also be interesting. Especially, protein differences would be interesting to hear about.

[@abmong]

When it comes to Thai food Jasmin Rice ✅ Basmati Rice ✅ but only for certain dishes, dishes influenced by India and Persia, like Thai Chicken Biryani (kao mok gai) and Massaman Curry. Sushi Rice ❌ But do you.

[@aprillen]

I read the blog post and now I understand why the knuckle method never worked for me. Firstly, I'm a single-person household so I don't cook large amounts of rice, and second, I have very small hands, so my knuckles probably aren't "standard" size, lol. I recently bought a smaller Yum Asia rice cooker (the Panda model). It's cheaper than Zojirushi but still a high end brand. One of my biggest reasons for choosing it is that is has a ceramic nonstick coating in the rice bowl instead of teflon. But it makes my rice cooking so much easier and gives a great result every time since it has different programs for long grain, short grain and brown rice, and it also has programs for porridge, slow cook and even cake! And you can set a delayed program too. I cook overnight steel cut oat porridge in it and wake up to hot freshly cooked porridge in the morning. It's a game changer.

[@pacoycoy]

Japanese short grain is my favorite. I cook it with less water than usual so it’s chewy.

[@peterdoe2617]

Sooo! very useful! As a german: I've tried out the diffrent oyster sauces available here. With my mom, with our neighbours. Now we know!

[@Misterburt1]

Thanks Pailin. Very informative as always. I'll also add that buying rice grown out of the country where it was originally cultivated is almost always a disappointment. In New Orleans we have Cajun "Jasmine" rice which is awful. And in Spain I've had Spanish "basmati" rice which tastes like cooked paper.

[@zyrtec455]

In Thailand, the purple rice (riceberry) is quite popular now, they taste kind of in the middle for White and Brown rice. Hope this rice gain more popularity around the world for a good tasting higher nutrition meal.

[@KenS1267]

Rice is cheap so if you have the room keep lots around. However, I don't so I keep a few varieties and use them where appropriate. You can use Japonica, Japanese short grain rice for sushi or risotto just as easily as Arborrio and Japonica tends to be a lot cheaper. I have yet to find a dish harmed by Jasmine so I use it in everything that calls for long grain. Basmati is really amazing in pilaf or really anywhere where you want very separate grains.

[@tavitlertritsumpun7160]

Hi Pai and Adam, This is a very interesting subject especially for those who do not eat rice as a staple carb. But rice is gaining popularity all over the world now. Thank you for your hard work doing this video.

[@JK-Jasmine]

Both Gordon Ramsay and Jamie Oliver should come over and watch this whole video!!! 😂😂😂

[@blakeroberts4140]

You are very articulate. I recently bought a Japanese rice cooker. The Jasmine rice camesomewhat gummy, stuck together. After watching this video the differences are now apparent. Thanks for teaching us about the different rices.

[@BijiTGeorge]

If you like brown rice, Try Matta rice and cook with boiling and drain method.

[@peterdurand3098]

Now that is an amazingly informed video. Many thanks. Do you have another book in the works? And lastly if I may, any thoughts on the different rices available in the bulk section of grocery stores? I simply could not go through the big bags you described. Thanks again, Peter in Surrey BC

[@bacca71]

Very nice! About a dozen or more years ago we bought the Zojurushi 'Neuro-Fuzzy' rice cooker you briefly showed on your counter. Been using it multiple times a week all these years, and never made a bad batch of rice (all from 25lb bags of Thai Jasmine rice). The aroma when it's cooking is fantastic. Found recently they still sell this exact same model, but noted its price has increased since we bought ours (still works gangbusters). It is so easy to use. Only different procedure we use is that about 10 minutes before the rice is finished, I open the lid and stir the rice around with the plastic spatula it comes with, and close the lid back for the remaining time.

[@therealkedmanee]

Thank you for sharing you knowledge. I didn't know about the different grains and consistency. I link your vid in my notes. Very helpful.

[@m.taylor]

I love brown jasmine rice--it is sweet moist and aromatic. I used to be a brown calrose rice person but now prefer brown jasmine except if it is lundgren calrose.

[@marilynturcotte5304]

Thanks for justifying the several different types of rice I have in the cupboard! I'm not a Jasmine lover, but I'll try a batch.

[@mm-yt8sf]

yay short grain rice...for rice balls. can't imagine making musubi with long grain... [oops maybe i should call it omusubi to give it the honorific 'o' 🙂]

[@TY-ob7fz]

So…. Went on an adventure and bought a bag of basmati rice. For Chinese cuisine and palette is quite different. What to do, the cheap side of me said sacrilege to throw away rice. Am blending jasmine with basmati and working out quite good. Also am in the camp of the finger first joint rule to measure amounts of water. Too much work with measuring cups and if needing harder or softer -simply above or below that joint. Any more finicky and you’re not someone who enjoys rice. Just my opinion. 😜

[@sdega315]

Very informative! Folks watching their blood sugar (like me) might like to know basmati rice has a different amylose structure that gives it a low glycemic index.

[@wobblysauce]

Classic all depends... For me any rice is good rice, I mix and match all the time, though not a Susi person, but I like an occasional short grain.

[@derickcraft3437]

Basmsti is no 1 and most expensive other rice are sticky lumpy ,too much starch which turn to sugar n create a belly additionally its like eating glue or rice dough

[@CherryJuli]

I LOVE broken jasmine rice. It’s so much more flavorful.

[@andrewsasala6841]

Something interesting I’ve found in my area (Buffalo NY) is that I can’t find any jasmine rice that doesn’t have the green label of authenticity! Which is good, but kind of funny since I stressed about it when I began cooking jasmine 😂

[@ShubhoBose]

For cooking basmati rice, we usually use 1 part rice to 3 parts rice in a rice cooker. And if on stovetop directly, we drain the water after it is cooked for basmati rice in India. I.e. we drain any starch remaining in the water after cooking. "Thin" curries are actually more common in India than the thick ones; but in Indian restaurants outside south asia/Malaysia etc not as much. In India every day, we don't really use basmati rice that much, we use other rice varieties

[@neilmacdonald9501]

Basmati is better if soaked for 20mins or so before cooking. Thai jasmine rice is just perfect for Thai food. Basmati just perfect for Biryani and Arabic dishes

[@B3-R]

I use Jasmine brown regularly and normal Jasmine , surely but it's like you said the brown is excellent ,the aroma is also fine, here I get the brand Tiger, in both qualities it's,ok

[@gutch2000]

I’ve used Asian short grain rice, which I assume is the same as sushi rice, to make Spanish style Paella. Works perfectly

[@TheMaraj]

I was so confused for years by Korean cuisine since the rice is clearly different from the rice varieties I normally cook. I even thought maybe it was closer to arborio rice. I didn’t want to spend the premium to buy the specialty Korean rice. Now I know it’s just sushi rice. Thank you.

[@ghrayo]

In Chile we have fat and slim grain... What's more Common over there? Fat grains or slim grains Every time I wash the rice the result is a Chewy awful stuff

[@natk426]

100% Thai Hom Mali "new crop" is the most fragrant and tasty.

[@bridgestoparadise4593]

For those concerned about arsenic in rice (especially brown rice): University of Sheffield researchers found that boiling the rice for 5 minutes, then discarding that water and finishing cooking the rice in fresh water will remove most of the arsenic. Of course, you will need to use less water for the final cooking than you would normally use to cook the rice in the standard way.

[@lisadunham3845]

Height above sealevel and humidity does effect how much water is needed for cooking rice. We have to add 1 to 2 Tablespoons of extra water. I'm right at 5000 ft above sealevel in a desert. At sea level no extra water.

[@edwilderness]

I cannot abide Basmati rice. In my mouth it is like eating small, white, plastic sticks with no flavor. I use Jasmine rice with Thai curries and Indian curries and sushi rice for a rice bowl meal.

[@seymourflux747]

My mother and father always uses "sella basmati" rice but with how much japanese/korean/sea dishes I personally have been making lately I need to start buying sushi or jasmine rice for myself a vid like this is really helpful. thank you!

[@samuelmahoney6878]

I agree that one should use the right rice, but saying basmati for Indian is overly generic of a characterization. Usually I’ve had (and make) Indian food with soona masoori rice, a very small grained rice with almost buttery notes. I associate basmati with northern Indian and central Asian cuisines more than southern Indian cuisine and I tend to like southern cuisine a bit more, though I really like it all.

[@Friedbrain11]

To this day, none of the rice I have bought at the store had anything but one measurement system. UItis twice as much water as the amount of rice. I cook it covered on the stove till it all is absorbed and the rice is beautifully done. I like your info though and now am a subscriber. Time to learn more:)

[@damianen2164]

In Poland rice from markets is very bad, but when i buy rice from small store, that rice is tasting awesome

[@nowahklrk]

I just got the same zojirushi rice cooker as a gift and it's so nice. It's make perfect, jasmine, short grain and medium prewashed rice so far. Can't wait to try basmati/khao niao/brown rice and even quinoa in it next.

[@dougblalock5175]

My Chinese wife taught me what rice to use and exactly how to prepare it. Your advice here is priceless! Godspeed good lady.

[@brokenglassshimmerlikestar3407]

I have used these 3 categories, plus Mediterranean rices and also black rice, sticky rice etc. In a pinch you can mix and match, although maybe long grain white rice is the most universal and easy to cook one

[@natk426]

Sticky rice - you need to include khao neuw to eat with Isan foods and Hat Yai's fried chicken

[@somchaikamnan1791]

Thai “hom mali” rice, I always buy those in Costco. Well explained, thanks 🙏😊

[@BuzzLiteBeer]

I'm happy she did not acknowledge brown rice - that's in the realm of 'other grains' for me.

[@horrido666]

I made the mistake of getting accustomed to good Jasmine rice, then switching back to a cheap rice to save money. I had to dump the entire bag in the compost, it was so bad. I just buy the good stuff now.

[@Homemadespirit]

Also when preparing any rice, one can add more or less water based on ones needs. Less water if you want the grains to separate for example. More or less water for specific purposes. Jasmine rice I believe regardless of water measurements; will have a great aroma/fragrance, paired especially well with tropical style cuisines

[@johnfornarola0087]

Thanks for this video. Great information. I feel like I knew all of this but you worded it so well.

[@lemonz1769]

Growing up in Myanmar we mostly eat jasmine but also eat basmati. Because basmati was expensive my mom would mix it with jasmine. To this day I still make rice this way with a 2:1 jasmine to basmati ratio.

[@jamiewebb774]

I have found several jasmine rice brands in the UK, that state Hom Mali but none have the green certified logo on them. How likely am i to be getting the "real" stuff?

[@nipuniperera9918]

There are so many types of rice missing here, but again, given this video has to end at some point, I am actually okay with it. (We don't eat any of these three on a day to day basis actually).

[@DolceArdore]

I was a brown rice hater until I tried brown Jasmine rice (from California) and now it’s all I ever use.

[@JK-Jasmine]

This is the best rice specific YT video in English I have ever watched!!! ❤❤❤

[@seminky5341]

Indian rice aged for 2 years is one of the best in the world. For thai rice, i love Royal umbrella platinum

[@tazzyhyena6369]

All three rices are lovely in their own ways. Sushi rice has a great texture for chewing and is easy for eating with you hands. Basmati has a wonderful flavour that is just nostalgia centre for me. Jasmine has that distinct floral aroma too, it makes the whole apartment smell like heaven, my roommate doesn't like the smell though. I think I live with a heathen

[@Marlonbc90]

I always get Thai jasmine rice and I cook and eat a lot of rice for a western, but not enough to justify a rice cooker. I have my process and I learned how to cook it in one specific pot. I tried to use a different pot one time and I screwed things up completely