The Best Way to Cook Rice is All About the Right Ratio | Rice | What's Eating Dan?

[@davidhalldurham]

"What's Eating Dan?" has quickly become one of my favorite YT series. Great job, Dan.

[@jackielinde7568]

One of these days, we're going to tune in, and it'll be an alien (like one of those facehuggers) or a werewolf. Then, there will be no more "What's eating Dan".

[@seriouslyreally5413]

My mother is Japanese and tried to explain the 1st knuckle trick to me when I was 10! She extended all 4 fingers straight out, crossed thumb across palm and dipped fingertips to 1st knuckle. But her elegantly long fingers gave a different measurement than my stubby knobs and I got tough chewy rice🙈 My solution: electric rice cooker. Life is too short to sweat the small stuff. I poach a mean egg. Life is good.

[@jackielinde7568]

But I don't want a mean egg. I like my eggs to be nice and complimentary. Life is too short for negative comments.

[@coralinealgae]

I'm Cajun and did the same thing. Life is just better with a rice cooker. My grandmother always used the knuckle trick. It works, but the lines on the cooker never fail me.

[@NuhanHidayat]

In Indonesia we do the same knuckle trick lol 😂

[@jaskey]

Korean here, my mother showed me the back of the trick. Essentially the same idea, but you put your palm against the rice and pour until water reaches the back of the hand(not submerging it). This worked great with the rice cookers we had growing up, but really doesn't work with smaller pots I cook in now since I can't get my whole hand into the pot. XD

[@Nocturne22]

Chinese here: my family tried to teach me the same finger knuckle trick, and my rice was always a crapshoot in how it came out. I just use a scale now.

[@nyx0103]

I literally smiled when you spoke about the first knuckle trick. Coming from a Vietnamese family, it was taught to me by my mother so that I would know how to cook perfect rice. After doing it a couple of time in the same pan, you start to understand your own knuckle's measure.

[@sallyfarrington]

no more da kine "ratios" !! Best evah! Yah?!! 🤙

[@CampMelp]

It’s funny. I discovered that bumping up the amount of rice meant that I needed way less water than the ratio called for. I often make 3-4 cups of rice at a time for my family of 6. But I also know that I like most rice at a 1:1 ratio, “plus a little extra”... but I never, ever thought to question WHY. Just by experience, I knew that the closer I was to a 1:1 ratio, plus a little extra, the more likely i was to get rice that wasn’t gross. :) I LOVE understanding the science behind why this is true!!

[@brucewayne3141]

I figured out that evaporation is behind this when I was in high school. people are different i guess

[@speckledmike]

ok boomers

[@erinwatts5285]

I love it when you said "I went to culinary school why do I suck at cooking rice" because I say that to myself all the time so thank you for this video

[@elizabethschack4219]

seeing the perfect rice pour out of those vacuum bags is the only convincing argument for getting a sous vide machine I've ever seen

[@timoheinrich8763]

It's still a huge waste of plastic. Just use steel only and master it that way.

[@recklessroges]

Also a waste of energy. Looking at the specific heat capacity of water compared to most food, sous vide is wasteful in the energy department. (A case might be made that sous vide isn't going to burn the food, so there is less waste, but most domestic food waste comes from things being forgotten in the fridge.)

[@madhuganesh9460]

Pressure cooker

[@NehaPadhi]

@@madhuganesh9460 you have to be from India!

[@madhuganesh9460]

@@NehaPadhihaha, of course, I love my immersion circulator too.

[@Takapon218]

I’m literally eating overdone rice as I watch this video and absolutely floored Good to know. Rice is a staple for a lot of vegan/vegetarian meals and I need to know how to cook it if I’m going whole (no) hog

[@jeaniebird999]

DON'T DO IT! Vegans lose their sense of humor once they go full vegan! It's so sad.

[@Dm3qXY]

do it, disregarding the sense of humor loss; i started with 1:1 ratio, and added a bit more water as i kept experimenting; for my type of rice and my pot (for two plates, 250ml rice in a 2500ml pot) and its lid, i am now set for good at 1.5:1 water to rice ratio; but i also wash the rice in up to 7 waters in advance.

[@fidelmayadeene5214]

Dm3qXY maybe the water that would be included because of the wet washed rice is why the thermometer should show 214 and not 212

[@LisaBeergutHolst]

Or you could do it Indian-style: just boil the rice like pasta and drain off the water once cooked ;-)

[@Azeminad]

How do you know when someone is a vegan?

[@danielmorris9875]

Dan, you are the man. I’m 67 years old, and just now learned the perfect recipe for rice. It works!

[@niagargoyle]

While the evaporation consideration does depend on the pot, it also depends on absorption rate/cooking time if the rice. I would not use the same 1/2 cup of water on brown rice; I would go closer to a full cup because it takes about 20 minutes to cook white rice and 40 minutes to cook brown rice. A longer cook time means more evaporation happens, and more water is needed.

[@madthumbs1564]

No one eats brown rice though because of arsenic.

[@liukang85]

@@madthumbs1564 I'm no one

[@chriskasprzyk6235]

@@madthumbs1564 Guess I'm no one as I almost exclusively eat brown rice. It tastes so much better than white rice and the extra nutrition is a bonus. Black rice though is on an even higher level. Stuff is amazing.

[@Angie_978]

@@madthumbs1564 lol, umm what? I eat brown rice way more often than I eat white rice varieties.

[@wernerbeinhart2320]

@@madthumbs1564 I thought the arsenic content depended on the cleaness of the water it's cultivated in and arsenic content of the soil and not on wether the full or shaved corn was used?

[@useranon613]

As a regular rice eater, i find that different varieties of rice might need different ratios of water too. Fun!

[@SaBoTeUr2001]

True, true! Depending on how long it has been since harvest, the grain can lose more water, and require more water on cooking. Whenever I open a new bag of rice, I start with the usual 1:2 ratio of rice to water, then adjust after observing the result.

[@jhoang861]

Alfia Rahmawati so true. Once I tried cooking brown rice like white rice and it turned out like crap.

[@railspony]

I guess the lesson here is that the reason different ratios are needed for different varieties is only because of different cooking times, which results in different amounts of evaporation. So regardless of variety, you can still scale and calculate the amount that you'll lose to evaporation from this, especially if you're using the same pot.

[@seigeengine]

Yeah, cooking time is the only major differentiating factor there. Rice by default contains almost no water (~10% of it's weight) which means even if you could theoretically remove every bit of water from rice, it would only make

[@racermario1881]

So basically To cook rice perfectly, use: 1:1 rice to water ratio + 1/2 water

[@amerasiann4645]

not really , its also depends on the new or old harvest !

[@IDDQDSound]

Basically yes. If you wanna get super precise, you can also do an experiment: Pour 2 cups of water in your cooking vessel. Set a timer for 20 minutes. After that measure the remaining amount of water to see how much water has evaporated, your ratio for that cooking vessel is 1:1 plus the amount you just found. In crappier pots it can be closer 3/4 of a cup

[@amerasiann4645]

@@IDDQDSound hummmm okay, I thing after 43 yrs of cooking rice twice a day I will pass the experimenting part!

[@Avacarho]

Racermario Don't you mean 1:1 rice to water + 1/2 cup water? Using your direction, you're making the same mistake when tripling the recipe.

[@cttransplant]

@@IDDQDSound thank you for your post. I have all clad cookware at home and the 1:1 + 1/2 ratio works well but my collection of cookware in my lake house is a mixed hodgepodge of cookware left over from earlier generations and are not as high quality. I will try your experiment and develop the right recipe for my lake dinners.

[@MichaelEllis1]

THANK YOU DAN for solving one of my own great kitchen mysteries! I can cook almost anything, yet rice has always confounded me. My sister makes perfect rice all the time and mine is occasionally perfect and often a disaster (edible by a cheap-ass cook, but most people would throw it out). I'm adjusting my process now to follow Dan's instructions directly! DAN WINS THE INTERNET TODAY!

[@Handle17890]

I LOVE all "What's Eating Dan" series! Both fun and helpful! Dan is awesome! I find this video about rice exceptionally helpful!

[@lexwaldez]

So we just learned to sous vide rice, use 1:1 and we're good forever. Right?!?!?

[@colbysolomon090394]

I have been trying to replicate his results and have so far gotten perfectly hydrated, but not as soft rice. Trying again with more varieties, and times soon.

[@Miko0219]

would love to know the exact time he used for the sous vide method

[@Dufffaaa93]

@@colbysolomon090394 Hey, can you give us an update? Did it work with more water?

[@colbysolomon090394]

@@Dufffaaa93 it appears that I did not let the rice cook long enough, I did have success using sous vide with 1 to 1 ratio, about 20 minutes for white and I haven't tried Brown yet, but I imagine it will take longer. Honestly though, my Zojirushi takes a lot of the guesswork out of it

[@colbysolomon090394]

@MetraMan09 great information, stovetop or countertop and do you quick release or no?

[@SpenserLi]

Another trick is to well soak rice in cold water before cooking, then just use the regular 1:1 ratio. The water absorbed by rice when soaking is just the right amount of water you need for evaporation. And this greatly reduces cooking time too.

[@lsamoa]

Ooh, great trick! Thanks!

[@anotherjuan]

as a southeast asian, i grew up with the first knuckle technique and the 1:1 ratio + 1/2 or 1 cup depending on the rice quality/quantity. this is really informative for everyone out there 🍚🍚🍚

[@kokokarn]

right? it's a thing that all our parent taught us since we were a child.

[@daisuke910]

There's something different about the first knuckle thing that he showed here. I was taught that the height of the rice from the bottom to upper layer of the rice must be similar to the height from the top of the rice to the top of the water level. That's why his method does not work in a bigger pot???

[@semco72057]

While growing up my mother use to cook rice for us kids to eat for breakfast and didn't know until I grew up that she didn't like it, but was preparing it for us since she didn't have much. I gave up on eating rice until I was in the Air Force and was sent to Thailand. While at the hotel and waiting to be sent to our base one guy convinced me to try out some fried rice, and once I tried it I was sold on it. I don't prepare rice for just eating it plain, but do still love fried rice and don't like it being overcooked like so many do with it. If I eat it the way it is cooked here in this country I make sure it is soggy and uneatable in my opinion.

[@bobbyco57]

Love all your vids, Dan. This one, it wins top prize for me. Every second of this information is helpful and insightful. The biggest problem I have is that the flame on a gas stove doesn’t set low enough. I’ve tried a damper. Useless. So I am hoping the foil, probe 214 thing will save my rice from here on.

[@HarrySpencerMusic]

I learnt to put the water level a thumb-nail above the rice (essentially the same amount as first knuckle) It's always worked amazingly for me and I've found it odd no one else has ever mentioned it before! Nice to finally hear that other people also do this

[@sth5033]

this is extremely common in east asian/south east asian countries

[@babylonfive]

Dan is wonderful. I watch every one of these.

[@Simpsonsftw]

The most foolproof method I have found so far (which dramatically reduces the caked rice at the bottom of the pan and keeps the grains beautifully intact) has been cooking the rice in a pressure cooker. 1. Per cup of rice, add a cup of boiling water to a pressure cooker. 2. Close the lid and bring to high pressure. Keep at high pressure for 3 minutes with little heat. 3. Turn of the heat, let pressure cooker cool for 10 minutes without opening the release valve. 4. Release pressure and fluff the rice with a fork. Hope this might help someone!

[@funny-video-YouTube-channel]

*That's how almost all of China is cooking rice.* The first knuckle measurement is one of the first tricks parents teach their kids in Asia. Good to see that it's slowly coming to US too.

[@jiminycricket3144]

China doesn’t exactly use science or proof so a lot of things they teach their children are wrong

[@happilicious]

@@jiminycricket3144 I agree that some traditions are wrong but on the other side, stories like the knuckle trick are passed down as they are genuinely useful. It is based on their anecdotal experience that rice cooks well with it, and most of the time it works.

[@TheAerialuser2]

I'm glad that Dan explains why the first knuckle trick works, even if I was taught to do it :)

[@gaku3217]

Damn just some casual bigotry against Chinese people.

[@ANTSEMUT1]

@@jiminycricket3144 seriously of all the traditional wisdom the Chinese and pretty much the rest of asia practice you choose to pick on the knuckle trick.

[@rodneyferris4089]

Love this. I put a bar mop towel over the pot when it comes to a boil and seal tightly with the lid and turn the temp down to just before low. Rice comes out perfect every time! No sticking and no burning. One of my back burners is a 3 stage element, high, medium high then low and melt. The melt keeps the rice warm and the damp towel keeps it from drying out.

[@ellenchappell1574]

Wow is this great to know! I have done the “triple the rice” and get gross food thing. Makes so much sense now!

[@BH-sn7ws]

I am so happy that you do the “What’s Eating Dan” videos. You have answered many of my questions in your videos. When I was 10 years old my aunt started teaching me about cooking. The first thing I learned was how to cook rice. She taught me the first knuckle trick. My rice always came out perfect with that. I taught my daughters the same way to cook rice. I cook my rice in the microwave, now. I learn how to do it many years ago when I got my first microwave. They had instructions on how to do it in the cookbook that came with it. My microwave I have now has a rice button. I love it. I have one pot that I use to cook rice in and my rice is perfect every time. I can cook up to three cups of raw rice in it. I don’t save a lot of time cooking my rice in the microwave but I don’t have to watch it the way I would have to do if I cooked it on the stovetop. I can concentrate on the rest of my meal without worrying about burned rice. There is nothing like burned rice! 😊

[@lok1blue]

Burned rice is actually a good snack, just burn it till it brown (not black) then let it dry under sunlight, or fry it in a pan (without oil) to speed up. Then eat it with any sauce you find taste best ( I like the combination of fish sauce, sugar, lemon juice and some spices, then cook till slight shimmer)

[@BH-sn7ws]

Lok1 Tran Brown Rice is what we would call scorched.rice not burned rice. That’s how I like my oatmeal. It has more flavor than regular oatmeal., so I understand what you mean. Scorched rice should be tasty. I may try that on one of those days when I want something different to eat. Thank you for the information. 😊

[@SkogarmaorFeder]

An additional thought: when it comes to rice (and noodles) in soup, cook it separately and add before serving. Therefore it doesn't sog while cooking nor while being stored.

[@kikonyc68]

I let my rice soak up water to its core before starting cooking it. 30 mins to 1 hour depending on the room temp (or even overnight if I'm planning to cook it in the morning).I think it helps with the even cooking of the grains. When I cook at home, I always use the same clay pot that's a perfect size for cooking 1 to 2.5 cups of rice, so I just use the finger knuckle method or just check by the eye, but I think since the rice has been soaked up I don't worry about water being too little. If I'm using a bigger pot at work, I'll just use the 1:1 method.No need for extra 1/2 cup.

[@amaryllis6083]

I'm Indonesian and i eat rice everday and the first knuckle trick is definitely the easiest and the most effective, but depending on what you cooked it in it can vary

[@jo-annnguyen7374]

Lol, we’re Vietnamese ppl use the knuckle trick too, works perfectly every time

[@Jellyfishhie]

@@jo-annnguyen7374 The first knuckle trick works all the time probably because the amount of "evaporation water" is quite forgiving (ie. it can be a little bit or less but you'll still get decent rice).

[@georgehanzas7591]

I have been using the first knuckle truck since 1989 when a co-worker taught me how to do it. Has never failed me. I am glad you mentioned it.

[@mendonesiac]

Great advice! Your technique is flawless. My method (learned from Wok with Yan in the '90s) is a 1:1 ratio with a splash for the pot...but I've also recently learned about the difference between New Crop rice (last year) and older, dryer rice. New rice has a higher moisture content, and can throw off the ratio a bit. I'd like to hear your take on this, Sir Dan.

[@colbysolomon090394]

This is one of the most useful videos I've seen, I am the primary rice maker in my house, and I now have several tricks to put up my sleeves for scaling up rice production!

[@csmole1231]

Just realized that it's not me having talent in cooking, it's the rice cooker :(

[@gabrielgolden4336]

This is the most important video since the Zapruder film. So useful. Thanks Dan!

[@m53goldsmith]

I have understood the rice ratio lie for a long time, however, I never thought to sous-vide the rice with exactly the right amount of water!! Nicely done! I also didn't think it would work for every type of rice, as most cookbooks give differing amounts of water for each type of rice, so good work for sorting that out for us!

[@traceyturner354]

Love this! Always looking for more insight into rice, though got another failsafe way from a Louisiana chef that works pretty well too where you put olive oil in the pot and when oil is hot put rice in and stir it to coat the grains before putting the liquid in...we usually use chicken broth to add flavor and then (interestingly) put a paper towel over the top and then the lid and cook for 25 min. We usually put in 2 cups of liquid to 1 cup of rice, so now I'm thinking the paper towel absorbs that excess liquid. It comes out perfectly! What does the oil do? I think it must keep it from being sticky. The 1/2 cup for evaporation makes so much sense to me and I can use less liquid in the future! Thanks and now I can confidently double, triple, rice whenever I need to! Very cool!

[@nancyr137]

I love science and cooking! Dan rules! I've had a rice cooker for 34 years and it cooks every kind of rice perfectly. If it ever stops working, I now have an alternative. Thanks

[@Arisaema55]

In college, before microwaves, we used to make rice with aluminum foil and an iron on the steam setting. 😆

[@ivotenotocensorship5247]

Lol no way. That's awesome 😂

[@EvadoCouto]

Omg that is genius! How long did it take?

[@Matty88K]

We used to wrap buttered bread and cheese in aluminum foil and used the iron on the highest setting to make grilled cheese sandwiches because hot plates and burners were prohibited in the dorms.

[@queezysawa]

I just made this with the thermometer and everything. Made the best rice I've ever made. Seriously. Thank you forever for giving me this recipe.

[@meghank862]

I think this may be the most helpful video yet. Rice is so simple yet so complicated to cook. What rice cooker do you recommend? Im currently in the market for one.

[@SeanLikeRice]

Zojirushi

[@meghank862]

@@SeanLikeRice thank you!

[@JohnUftring]

I bought this one in 2016 and it works great. It is similar to, if not the same as, the one in the video. In fact I think it may have been recommended by ATK in one of their reviews. It's less than $30. www.amazon.com/gp/product/B007WQ9YNO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

[@oldtimerlee8820]

I have an older version of the same brand. Has both white & brown rice settings. Has worked well for a number of years. No problem recommending it. The only con I can think of is that it is slower than cooking rice on the stove top. The pro to that is the rice isn't burned, either!

[@montyollie]

@@meghank862 The high end ones have a very long cook time due to a soak cycle. Just be aware of that. But it's perfect every time.

[@evzone84]

I absolutely love your new series. Your videos have always been good but this has been so helpful and informative. This makes rice cooking more manageable.

[@05generic]

Now you can do a review of different Furikake mixes.

[@ChoochooseU]

05generic YESSSSSS!!! and this way we can find out what each taste like without buying all or guessing

[@Hwyadylaw]

@@ChoochooseU Furikake could be just about anything though. So reviewing each possible furikake mixture would take an eternity

[@ChoochooseU]

@@Hwyadylaw okay true but there’s some basics that are OST popular

[@linkylou13]

Hi. Love your videos, Dan. Muy uncle taught me the knuckle trick when i was sophomore in high school. (Now 71 yrs and counting) It has served me well all my life, even cooking brown rice this way. Knuckles all the way.

[@mrmindstorms]

For how long did you sous vide the rice? Was it different times between the sorts or the same for all?

[@mikehel4533]

214f-220F or so

[@ryann8348]

Good question. While I don't know the actual times, I'm pretty sure brown rice will take much longer than white to fully cook. However, leaving it in longer than necessary probably doesn't hurt with sous vide, unlike when cooking on a stove/rice cooker.

[@lienad216]

I think Dan himself has done this experiment in a previous video on the same channel. It takes quite a bit longer for brown rice to cook, if I remember correctly it took about an hour or so.

[@DanielJSouza]

In my tests it took about 25 minutes for white types and about 65 for brown, black, red, etc. Bath was at 200 degrees F.

[@mrmindstorms]

great, thx!

[@MrH2O1998]

Been eating rice for 20 years and this is one of the most informative videos I've ever watched.

[@valtersanches3124]

In this video: chef learns about the linear coeficient cooking rice

[@Pammellam]

I never trusted the knuckle method even though I live in Japan and cook rice everyday until recently only in a rice cooker. This is a great explanation! And it really makes sense! I am cooking smaller amounts as we have just a 2 person family of small eaters now. Now I am much more confident.

[@appa609]

"Cooking rice strikes fear" *laughs in Chinese*

[@thetigerii9506]

*raughs/哈哈哈

[@bl6973]

(^○^)哈哈哈

[@proffapoluga2573]

Alright, how many of you use that knuckle trick then? Cause I know I was taught that

[@mabeljoe4305]

@@proffapoluga2573 Asians are taught for measuring the proper water level for cooking rice in a second method: You place your entire hand, palm down, on top of the rice. The water should come up to your major knuckles.

[@fanwee5048]

@@mabeljoe4305 Asians were also raised to find where I asked

[@addisonwayechoi1864]

I only knew how to make rice using the knuckle trick, so thanks for explaining why it works! I was also taught to just rinse my rice in the pot without using a strainer, which also makes measuring the right amount of liquid using a cup quite challenging and makes the knuckle method the only way to go!

[@MithunKalan]

I bought an el-cheapo rice cooker because i kept having problems making rice. Problem solved. always use a 1:1 ratio because the pressure seal does a good job with lowering evaporation.

[@peshgirl]

My el-cheapo toasted the bottom of my rice if I didn't catch it as soon as it clicked off, the keep warm setting was too hot.

[@MithunKalan]

@@peshgirl mine is ever so slight toast. I hear that people fight to get the crispy bits in japan. Kinda agree, its delicious.

[@peshgirl]

@Long duk dong When I say cheap, I mean it was a $25 Walmart unit marked down to $10. Considering I've thrown it away since and started making my rice in my heavy cast iron Dutch oven again, is say I probably won't ever buy another rice cooker. How's that for cheap, LDD?

[@travissimpson7061]

I love this bit of rice science. I have always cooked my pot of rice according to the instructions on the package and have always had good results. I bring 2 cups of water to the boil, add a bit of salt, then add my 1 cup of rice and let it boil for five minutes, then lower the temperature to medium and let the rice cook for 15 additional minutes with lid slightly open on one side. I also don't rinse my rice. Never had a problem with my rice, but I will try ATK's technique.

[@truly4927]

Look at Dan, eating furikake! That stuff is delicious.

[@MatthewMengerink]

I'm in your debt. This makes perfect sense now and is awesome. Bless you.

[@jdwg1337]

Holy shit you finally made me understand rice, I’ve had nothing but consistency on the stovetop since I’ve seen this video. Thanks man!

[@kittyheart1432]

Finally, someone throws down the 1:1/knuckle trick method. Personally, I use the slightly-less-known palm trick method - press your palm down on the soaked rice, fill water till it comes to your knuckles. Basically same as the knuckle trick - ratio. Probably not appropriate for people with big hands. Also - use a rice cooker.

[@iain6167]

Interesting. I cook rice in a pressure cooker. Always use 1:1 ratio. 3 mins and let it de-pressurise naturally.

[@totoroben]

Me too!

[@3vil3lvis]

Making rice is easy but labor intensive. 1.) Wash rice 7 times using cold water the first 6 and hot water the last time. 2.) Add 1cup plus two tablespoons of hot water per cup of rice 3.) Heat on high for five minutes (should be boiling) covered 4.) Simmer on medium low for five minutes covered 5.) Turn off the stove and leave covered for five minutes 6.) Uncover for five minutes.

[@ChoochooseU]

You Just Changed My Life

[@kurtfordan2146]

Am from the Philippines,I was born in the 80's I learned how to cook rice when I was 5. No rice cookers, no gas burner stoves,we use wood fire and it's very tricky. Measure the amount of rice,rinse it twice then dip your middle finger all the way to the buttom of the pot then use you thumb as a marker where the rice levels to your middle finger.Add water and dip your finger on top of the rice,used that marked middle finger as your measurement. When cooking for big group,lets say 50 pounds of rice. We use a very large pot and boil water first and gradually add rice,then to retain stem,we placed banana leaves on top of the pot and closed it w the lid..perfect rice all the time..😅😅😅

[@WiiLies]

Souza! Why does it take brown rice so much longer to cook? It just takes longer for the water to penetrate? Are you going to have more evaporation with the longer cooking time? This has been my favorite vid so far BTW! Great work as always buddy.

[@oldtimerlee8820]

Think about a walnut. It has a hard outer coating and tender nutritious walnut halves inside. It takes a hammer (Or equivalent) to break that outer hull of an English or Black walnut. Brown rice is whole rice, with the hull (outer coating) intact. Thus making it more difficult for water to reach the interior. Which in turn causes longer cooking time. While the hull of a walnut is not eaten, the hull of a grain of rice is full of nutrition. The interior of a grain of rice, not so much. The opposite of the nutrition within the interiour walnut.

[@liukang85]

Yep, the water takes longer to penetrate. Try soaking brown rice over night, this will help and usually make the rice grains burst while cooking, so they are as soft as white grain rice, retaining brown rice health benefits.

[@DanielJSouza]

Thanks, Sebastian! It does take longer for water to penetrate the bran layer and so over that longer cook time you will evaporate more water. So your starting ratio for brown rice will need to be higher on the water. But scaling up brown rice would follow the same rules: 1:1 plus your evaporation amount.

[@GreatExplications]

THANK YOU THANK YOU THANK YOU! For about 30 years I have wondered why the first knuckle tricks works seemingly no matter how much rice you are cooking. This finally explains it perfectly! Thank you for solving the mystery! I have always heard that rice that comes from California is generally wetter than Japanese rice. Have you heard this?

[@ThisIsFiftyWithLil]

Wait... I had ZERO tech devices in the kitchen while I cooked dinner, how in the world did KZbin know I had just faced my fear... rice... to suggest this vid. I should not have worried, though, my white rice turned out perfect.

[@MegaYourkidding]

I have used the first thumb knuckle to make rice that is perfect every time no matter the quantity. I cook until rice water is almost gone then turn the rice off and let it sit until needed. Or if needed for guests right away I cook until water is gone then turn off and use when ready. I have never failed cooking rice. You way is good also. Thanks

[@irwinbarrer]

I’m sticking with my rice cooker. Although I am considering switching to an Instant Pot.

[@winstonzhang9894]

Instant Pot is wonderful for cooking rice (and many other recipes), definitely give a try!

[@helenhelenyu]

According to Dave Chang, the Instant Pot is the worst rice cooker. Use less water than usual if you use the Instant Pot.

[@philipohmes9395]

Good for those that live near sea level. For those that live at a higher elevation ratios are a bit trickier/ and it also depends on the amount of heat applied to the pot while the rice is cooking. So I use a pressure cooker and place the wire rack and support inside of the pressure cooker. Then I add 2 cups of water to the bottom of the pressure cooker pot. Next I use a stainless steel bowl which will hold 1 cup of brown rice and 1 and 1/2 cups of water. I heat the pressure cooker with the lid assembled until the stem comes out of the vent and set the pressure to 10 lbs. In a timed 20 minutes of cooking time under pressure, I turn the heat off and let the pressure naturally reduce until there is no longer any pressure inside the pressure cooker, about 20 minutes or so. The red indicator button falls and when I turn the valve to open there is no pressure escaping the pot. . I use a TFal dual pressure cooker. In the past I have also used a Mirror pressure cooker which uses the dual rings for the pressure toggle, one ring for 10 lbs and two rings for 15lbs pressure. If you hasten the pressure drop by running the cooker under cold water for a quick reduction of pressure, the rice will splatter all over the inside of the pot.

[@hollym5873]

Great info, really enjoy your videos. My lids always bump and rattle when I'm cooking rice do I need a pot where the lid is tighter or is this the norm. Does the foil and binder clips work as a lid even without the probe?

[@tkjho]

Once it start to boil, turn the heat down to as low as possible that can still keep it boiling, may have to use less water as evaporation would be reduced.

[@Retribution351]

Didn't realize this series has been going on this long! Congrats Dan, keep up the good work 👏

[@Zaptruder]

This is why most asian families have a decent rice cooker now. Wash rice, throw in pot, fill to line. Fluffy rice hours later. Meanwhile, westerner having a flirtation with rice dishes - ok, so after 15 trails, I've found this is what you have to do to avoid buying a $100 rice cooker. Measure to knuckle, wrap foil over, add clips, insert thermometer, let alarm go off, rush to stove, turn off fire, now put on a cloth cover, then the lid, then wait 10-15 minutes, then take out and eat. Perfect fluffy rice. 2 week later; rice is too bothersome. Let's cook something else.

[@DanielJSouza]

I love rice cookers and own a couple of them. I also really like knowing why they work and how to do it myself : )

[@Zaptruder]

@@DanielJSouza Fair call. It was an interesting and informative video in that sense, so thanks for that. It just helps us appreciate modern conveniences more I guess!

[@pepprdgefarm]

I have a solid Cuckoo (South Korean) rice cooker that'll knock out a batch of rice in less than 30 minutes (not exactly a few hours).

[@Zaptruder]

@@pepprdgefarm No no. I didn't mean cooking time. I meant that you'll have it waiting there for you and it's still fluffy and warm hours after its done cooking.

[@LRad-st9le]

Dan and Lisa are my favorite! Informative and fun. Thanks guys.

[@brian576]

This actually makes calculating water way easier than the stupid ratio esp when you're doing odd amounts like 1.75 or whatever. Let y = cups of water and x = cups of rice: Ratio Calculation: y = 1.5x Better calculation: y = x + 0.5 But why do they say use 2.5 cups for 1 cup of brown rice?

[@mygirldarby]

Brown rice takes much longer to cook than white rice. so there would be much more evaporation with the longer cooking time.

[@red2theelectricboogaloo961]

@@mygirldarby then ask how long does it cook and how much water evaporates in that time then you can go from there.

[@Sahar-style]

My Mom always used the first knuckle method, I used to watch her cook as a child and the her rice always turned out amazing!

[@lawgx9819]

People on asia be like "this was a problem?"

[@helsreach8954]

I can confirm that

[@NehaPadhi]

Exactly what I was thinking?

[@lc9245]

I don’t know about everyone else but for my family I know there’s a requirement about the texture of rice. Slightly too much water or too little water ruin the texture of rice. Perfectly cooked rice is an art, and require experience to perfectly do it. That’s why sushi apprentice had to work on rice for years to perfect it.

[@stevewebber707]

The problem he was addressing was for when scaling up a batch of rice. Admittedly not a situation most home cooks encounter. Although I personally appreciate knowing more details on how the recipe actually works.

[@bdwilcox]

Since the Asia-Pacific region is the largest market (both current and growing) for electric rice cookers, I would say, yes, it is a problem.

[@_I_don-t_know]

Phenomenal video - was seeking clarity on why so many cooks vary the water / add too little / add too much (as I have done on occasion). Now I appreciate the science. You even explained the knuckle method lol ... Brilliant video!

[@mdctenga]

As a Filipino, the knuckle trick is required to continue being considered Filipino. Congratulations, Dan! You are now an honorary Filipino!

[@Zaptruder]

Knuckle trick is used all over Asia. You might as well award him an honorary Filipino for using a squat toilet.

[@KyleCorbeau]

5:21 Though a full cup is probably too much when you change pot sizes (since that accounts for an entire cup of extra rice), you should account for a greater surface area of the water when thinking about how much water to add to the rice. If you're going from a regular sauce pot to a dutch oven but using the same amount of rice, adding about 3/4 cup of water (instead of the half cup) would be a more appropriate amount since more of the water is going to evaporate in the larger dutch oven than the smaller sauce pot. It's mainly because there is more surface area for the water to evaporate from; so more of the water escapes from the pot than the 1/2 cup accounted for (if that's what was accounted for in the sauce pot sized ratio).

[@BytesAndCoffee]

Sous-vide rice *Chefsteps wants to know your location*

[@eleanorpettit6857]

Thank you! This explains why the results vary when I change pot sizes or multiply recipes.

[@aajjeee]

rice ratio is a 1st degree polynomial

[@johndifrancisco3642]

Great timing. I hardly ever cook rice and I just spent $12.00 on 21 oz of mixed wild rice because it would look nice on my shelf. I actually might eat it now! Thanks Dan.

[@majorgeek]

So, no one's going to comment on the oddly specific knowledge Dan has about the rather obscure 90s movie, Fear? Okay, then.

[@April4YHWH]

Not surprised. He looks like a Reese Witherspoon fan.

[@Annonymous5411]

Fear wasn't really obscure back then. It was pretty popular. So if you were not a fetus around that time, you either heard of it or seen it. Well at least my circle of people did.

[@ChoochooseU]

Not really, but if he ever launches 🥄 spoons and creates a recipe for “scotchka”, I’ll perk up....

[@user-wq6hr9xi2n]

I had the problem you described at start for ages until seeing this vid. Thanks x

[@therandomguy519]

The real secret is just to be Asian, pretty sure my entire family was born with the ability to cook rice perfectly by sight.

[@DamnMandi]

therandomguy519 or be Brazilian !rice is also the basis of our culinary tradition. Well rice and beans....

[@nasugbubatangas]

I don't eat rice as much now but it still comes out perfectly for me. It must be the Asian genes hahaha

[@Omoloya1]

@@DamnMandi Or Black from South Carolina... e tem morada em Bahia como uma jovem!

[@larrymargolis5728]

I've been using the same stainless steel pot to cook brown rice since about 1965. At that time the book said the ratio to use was one cup of brown rice to two cups of water. The rice at the bottom almost always burned or at lease got crunchy, I guess I am a slow learner because, finally, about 7 or 8 years ago thanks to a ATK program it occurred to me to try increasing the ratio to 3 cups water to 1 cup brown rice. PERFECT light and fluffy rice every-time.

[@sascharambeaud]

It's 200% extra water, not 150%, Dan.

[@DanHarasty]

IMO, a pretty big gaff for someone who promised to "show us the math"... but his episode on mushrooms makes up for it!

[@danf321]

Wow! I’ve always used the 1-rice to 1 1/2-water that worked, but now I know why it fails when I cook 3-cups rice. Thank you!! I’m a Rice Wizard again!

[@yetaruvin]

How about "How to Eat Oatmeal" next?? :D

[@peshgirl]

Are you seriously going to start with the butter/salt vs sugar/syrup people? It's almost as bad as grits and polenta.

[@KOZ-k1p]

the Best rice video ever! for big batches, i will use a big ditch oven and keep a thermometer inside to make sure the rice is perfected !

[@iomoon3608]

“Fear: rice and math.” Both things are what Asians are good at. 😂

[@navi_mnchrmlts]

True

[@youzhenzhang8415]

Hell yeah 😂😂

[@matlit1859]

Omg my mom taught me the first knuckle trick when I was a kid and I’ve been using it ever since! I was always so underwhelmed by how unscientific it was. This video is seriously changing my view of a task I’ve been doing since I’ve been a kid!

[@ropro9817]

Lol, silly non-Asians... just use a rice cooker. Solved! :D

[@joannaprevost426]

😂😂😂, you got that right Lmao!! I buy frozen rice in a 3 pkg. From Trader Joe's problem solved !! I think I will use my knuckles for a Knuckle Sandwich 😂😂✌

[@harveyh3696]

Ditto,: just use a rice cooker. I like my 5 cup Zojirushi still holding strong after 25 years!

[@jackielinde7568]

I take a certain amount of pride for being able to cook rice without a rice cooker. After all, if you go camping, how are you going to use that rice cooker? (But, I've been thinking of getting a rice cooker, because I'm lazy.)

[@madthumbs1564]

It's a single use appliance, and he showed us a thermometer could be used for the same results. - Also pressure cooker PiP method is easier clean up and slightly quicker.

[@corrozu]

​@@madthumbs1564 a rice cooker from asia is not single use appliance. we use it to steam like everything....

[@lindapasquali2670]

Love, Love, LOVE this video!! Thank you, Dan for what finally feels like clarity around cooking rice on the stove!

[@aquafrog]

The way his mouth moves when he talks bugs me...

[@arleas]

😕

[@kachow5830]

Idk why this 4 like comment is the first in my section but so true

[@rachelmccain5071]

I totally agree that the knuckle method works perfectly well. Many years ago, a lovely Indonesion woman taught me how to make rice and since I have taught others how to. do the same.

[@wotan10950]

Is there a special measurement if Trump uses his small fingers? (Sorry, couldn’t resist!)

[@cloudfannotthatcloud8306]

Dave Glo - Yes, the diameter of his bodyguard's pinky ring. Pathetically, he has lived the insulated life of a spoiled rich brat, and probably did not even get it when these jokes first came up.

[@md.ridoanpasha5099]

Sometimes this math does not work too. Think about a new rice or freshly harvested rice which will absorb less water than the older batches. Per-boiled rice absorb more water and become mushy easily than the raw rice. Some varieties like 'Chini Gura' (Chini= sugar, Gura= Small; the rice is actually just slightly bigger than the brown sugar grains) absorb more water or sometimes about the double amount. My technique is wash the rice thoroughly, boil 1.5 times of water, add the rice in the boiling water, sprinkle a little bit of lemon juice (9-10 drops) and salt. Boil for about 10 minutes with repeated stirring. When the rice is about 90-95% cooked just rinse the water. You will get a perfect ;not mushy, not hard rice. Happy cooking.

[@rodmckenzie9089]

Wow! That is the best explanation on cooking rice that I have ever seen. Thank you Dan 😋

[@GrotrianSeiler]

Wow, I had no idea a video about rice would be so enlightening. Excellent!

[@taurus7228]

Thank you for the great video. Awesome explanation about everything.

[@salmack8842]

Great informative video and love the shows and I watch them all the time. Thanks Dan.

[@bugraozkan8137]

The first knuckle technique was also being used in Traditional Turkish Kitchen for ages. All professional chefs in here learned rice cooking that way. I still cook it that way. We call it "one finger over the top" which is basically the thickness of the finger when you put it sideways.

[@phaneserichthoneus8895]

I'm glad I saw this. I recently had to increase the amount of rice I was pre-cooking for lunch hours because pre-soaking the rice in charcoal water to remove the arsenic was getting to be too much. My normal amount of one cup of basmati rice to one and a half cups of water worked perfectly. I moved to a bigger pot and used two cups of rice and three cups of water, and it was awful.