Cook white rice perfectly every time - on the stovetop or in your rice cooker! | The Woks of Life

[@marijkeschellenbach2680]

I grew up in Indonesia and learned the finger measurement and still use it at 84 years old. It has always worked for me. Your family is my go to for anything Asian, love The Woks of Life!!!!

[@artistlovepeace]

Momma Wong from the Rainbow Chinese Restaurant in Minneapolis MN taught me the three rinse and add up to the second knuckle method of how to make rice in a rice cooker in the 90s. It was a great big rice cooker and I fluffed and served many thousands of bowls of white rice for the customers. I love your channel and lessons. Always inspiring.

[@kuma9069]

Great tips, Ma'am WoL ! Clear & sensible instructions, well exlained. 🌿🙏🧜‍♂️ thanks from Barcelona city.

[@valerie022848]

I'm so glad I found this video! I do rice on the stove, and it always sticks to the bottom. Now I'll do it this way.

[@lemonz1769]

Didn’t grow up with a stove or rice cooker. I did have to get up before my siblings and cook the rice through. Our method required starting a fire first and getting the flame just right. I win!

[@deborahmoore2801]

Thanks for fully explaining the finger trick. I see now what I didn’t understand was to rest my fingertip on top of the grains of rice (not on the bottom of the pan LOL)! I appreciated your rice cooker rant & info. Also I learned that when I soak rice (I’ve only done that with sushi rice in the past), I should dump the soaking liquid & start over with the measured water. BTW, I thought there was something magic about “washing” the rice 3x??

[@bkm2797]

Great mini class on cooking rice. I agree, Jasmin rice is the best and the Thai brands are very pleasant. I have a small National brand rice cooker I purchased back in the late 80’s, it’s simple and still works like a charm, so glad I bought it. Good to know about the Tiger rice cooker, my family back east have had nothing but bad luck with rice cookers, so now I have a gift in mind,lol. My Asian friend who was like a brother taught me about the finger method, it works perfect. Nice also that you mentioned the 15 to 20 minute soak before stove top cooking, and to use equal portions. Question: Is that with all types of rice or just Jasmin (basmati for example). Thank you, really enjoyed the class🍚💕👍

[@MovingOndaisy]

I cook my rice-all types in the microwave and it cooks beautifully every time. I use the finger trick from a Malaysian friend many years ago. My elderly Mother enjoys freshly cooked rice with just butter and salt and pepper. I cook and freeze portions for her in her freezer. She's happy🕊️

[@irishpixierose]

I've never had a problem cooking rice in the stove top. I was never taught to presoak the rice. I use to use the two to one method, but lately I use one to one method and it turns out every time.

[@evileyelash8094]

Excellent tutorial! I love Jasmine rice! Yours came out just the way I like it! Yum! I remember soaking it once and how quick and nicely it cooked... so, I really appreciate the guidance here! Thank you 😃 In my culture we usually toast the rice in the pot with oil or butter before we add water, I think this also helps it "cook" a bit before boiling/steaming...

[@threengcircus]

If I may encourage you to try domestic rice, it's actually really good. Supporting our local growers is greatly appreciated!

[@MariaInSoFla]

God bless you for sharing this. Hopefully I have scrubbed my last burnt rice pot!

[@ellengill3796]

Now I know why my rice sticks in the pot. Thanks for the clear information!

[@RJFOODROCKS]

genuinely didn’t know you could make rice on the stove until i saw my white college roommate do it

[@gilbertritter2613]

Thank you for your explanation of cooking rice: question the methods you showed are they also for other types of rice including the sticky rice. of course sticky rice need to be soaked for 24 hours or so. just let me know. Thank you.

[@ronica2623]

Hahaha….my daughter doesn’t cook but she knows how to make rice in a pot. It was a requirement. I use a shortcut for pot made. After washing rice, I add water eye balling same level as rice and then stick my finger to the bottom of pot. Using my thumb same hand, I mark the top of rice. Lift up my finger (thumb still touching the marking point) and measure the water amount. Adjust as needed. I don’t soak the rice…I’ll try it. Thx

[@lauraafrica1908]

Every Asian knows the finger method! Only way to cook rice. 😉

[@dperreno]

Finger method: I am 184cm tall, my wife is 145cm tall. She also has extremely small hands. This means that my first knuckle is over 30% longer than hers, so rice made this way will come out too soggy if I were to use this "trick." Probably works well when everyone is about the same height.

[@llkg9]

Yeah, works better if you use the "two knuckle" method. Rice up to the first knuckle, water to the second knuckle of the same person's hand. I'm 4'11" (~150 cm) and my husband is 6'3" (190 cm), and this works for both of us.

[@馬伕]

Auntie is babealicious!

[@HerradaJulio]

Hello my dear Master, good tips, but (I always have a BUT jajajaja) because I cook only for two max, I cook normally 1 or 1 1/2 cups of rice, I use the microwave rice cooker that cook 2 cup max, the brand I use is "Joseph M-Cuisine" and cost 35 canadian $ (25 usa $) on Amazon, and what I love about it is that I set the time in the microwave and forget about it, nevr burn and is a perfet rice every time. Thanks and cheers.

[@stacyhackney6100]

Thx u

[@OyMongoose]

Don't you add salt? I am used to cooking jasmine rice in a cast iron pot but recently got a rice cooker, which I'm now experimenting with. It's a bit too big for one person and the rice turns out dry when cooking only half a cup. I'll have to cook bigger batches and keep it in the fridge.

[@michelejashinsky8409]

Finger tip at 9:15

[@johnmabry9728]

Get on with it

[@user-hf8ie8mf3n]

All asians don’t know this. My wife is Chinese, so I cook the rice. Stovetop. I learned to cook it, she learned to eat it. 👍🤪🏳️‍🌈

[@jamesrobinson529]

Just one time, try cooking your rice like spaghetti. No need to measure at all, really. Boil the water. Pour your rice in. Stir for a few and in about 10 minutes, you're done.

[@dennis1954]

I cook rice like that often. Much easier.

[@Charly-in-the-808]

I’m older than dirt and my ancestors lived into their 90’s. They and I would disapprove highly of your washing of the rice. That was the worst example of washing rice I’ve ever seen. Unless the water you cook the rice with is crystal clear, you’ve left too much starch on the rice. My entire family learned when we were about 8-10 how to cook a pot of rice in the cooker, and on the stove. And never, never were we allowed to begin cooking a cloudy pot of water on the rice. That turned my stomach, girl. I expected better of an Asian. You need to learn how to wash rice until the water is crystal clear.

[@drstewart]

Smh with the racial stereotyping in the thumbnail. Really disappointing.