Stop Cooking Rice in WATER, You'll Thank you 

as a jamaican, i approve this message! rice and peas cooked with coconut milk and thyme is unmatched!! 😋

I am 77 and vegetarian, mostly vegan, for almost 50 years, I love your videos and have learned so much from you! Now I can share something with you. Try cooking your rice in an instant pot, I don't think you'll ever go back! For white rice, equal parts rice and liquid, 7 minutes. Let it set a few min then gradually release steam, fluff and serve. Extra delicious and grains don't stick together.

Rice cooked in vegetable broth is life!

My Thai ex-wife used to make a lot of different delicious rice dishes. She did the coconut milk (or cream) like you did, but she would add diced mango after cooking the rice - yum. Another one was she would make garlic/shallot oil by frying garlic and shallots in oil until toasted and crispy. She would use the oil for other things, but she would cook rice in chicken broth and add the toasted garlic and shallots - wow! What flavor!

as a iranian i can only say that oil, butter, broth and herbs like dill or safran are normal and common for us. try it, you will love it

I've been cooking my rice in the Instant Pot adding a can of store brand mexican tomatoes counting the liquid from the tomatoes and then adding water to make correct ratio. Gives the rice a nice kick. Easy mexican rice.

Try cooking the rice with Pandan leaf. The flavour is amazing. You could also add some roasted jeera and salt along with pandan leaf to get another flavor. Simple yet flavorful.

Rice and coconut milk also existed in many Southeast Asian foods. There’s nasi lemak from Malaysia/Singapore, nasi uduk from Indonesia, there’s also mango sticky rice from Thailand. And many many recipes I couldn’t think of right now. It’s just a great combination.

I do the same as you with the Coconut, then stir fry (Once Cold) in a blend of Ginger and Garlic, or Sesame oil that I make...until almost golden and crispy. Then I add equal amounts of the original uncooked Coconut rice, stir in at the last moment, add whatever other bits... and wolf it down. LISH. Many thanks for your video's.

Pineapple juice is quite commonly used.. also tamarind

I add a little cinnamon, clove and cardamom to imitate Indian restaurant rice, and a little nooch for the ghee flavor. It works pretty well. Can't wait to try coconut milk. Mango and sticky rice is my favorite dessert.

My favorite way to cook rice (especially to pair with Indian food) is with half coconut milk and half water for the liquid, seasoned with green cardamom pods, cloves and salt.

i never knew watching two people eat rice would be so entertaining and educating (i was actually taking notes)

My Karate instructor taught me to cook rice in the mid 80s. Wash until clear, put your open hand in the water, the level of water should come to the first knuckle of the middle finger, when the fingertip barely touches the top of the rice. Bought my one and only Zorugi riced cooker in the mid 80's and its still in use.

I know you're not native southern, but growing up we would have sweet rice for breakfast. Just white rice with butter and sugar mixed in. It's still something I randomly crave today. I bet using the coconut milk and adding butter and sugar would be divine!

ive done rice in broth with a half of a lemon thrown in and a couple whole bulbs of garilc and it was amazing.

Rice pudding using coconut milk is also really tasty, and comes out extra creamy.

As a Trini 🇹🇹 American 🇺🇸., I Approve this Message., When you cook Rice and Beans with Peas & Carrots in Coconut Milk with Lime Juice and Shadon Beni with Rosemary seasoning and a little Black Pepper and Black Salt., You Get the Flavor of Perfection of a Rice You will ever Have…!

Nasi lemak (coconut rice), nasi ayam (chicken broth rice), nasi beriyani (beriyani rice), nasi kerabu (blue rice) are some of the types of rice you can see everywhere here in Malaysia. You guys can google the recipes and may get some tips on how to make them fluffier and even taste better!

The coconut and orange rice drizzled with a little peanut satay sauce would be excellent!

I rinse my rice and then saute it in cooking oil til it looks crystalized before boiling it.

I make a jasmine coconut rice with a little sugar, lime and vegetable stock- it's fantastic tasting, addicting.

My mouth is watering because I REALLY like rice! This is a good reminder that other liquids also cook it! Thanks for posting 🙂

@Sauce Stache and friends. I've been cooking for almost 60 years now and am interested in world cooking and learning new methods. The Rissoto Pasta idea is one I've quickly adopted and I learned to cook rice in stock veggies and tomato from my Turkish-Indonesia sources. I had a thought that if you really WANT the Orange rice to taste more orangey the usual solution is squeeze the oranges yourself and before juicing remove all the outer orange zest (no white now). This will amp up the orange flavor immensely.. The Channel is fascinating. I'm surprised that there are vegans who don't know that Vegan butter exists. An extreme example of word aversion in current wordscape. All the best to everyone Jim Mexico Retired

I cook my rice in milk with a zest of lemon and a cinnamon stick. I serve it with delicious brown butter . I sweeten it with monkfruit .

I use a sieve - lower & raise the rice in the sieve & this flushes up & down, (then transfer water to a container for the garden - something I ALWAYS do with water that has rinsed food etc) it is vital to either soak for several hours or par-boil rice then drain & re-boil / steam as this removes arsenic from the rice. 👍

Coconut rice is DOPE. Do it with fried plantains, a jalapeno mango slaw, and tofu!

Ramen style seasonings, broth of choice and frozen veggies that was rinsed with the rice in warm water to start thawing prior to cooking. Ramen rice done healthier.

I always cook it with water, salt, cumin, cardamom and olive oil. It's delicious. Orange juice rice seems interesting, I'll give it a try!

The orange juice rice, certainly made me think of orange chicken! 🧡 I rarely make rice, I mostly make quinoa, but my standard seasonings are: basil, garlic, onion, pink Himalayan salt, and pepper with butter!

Lately I've been using 75% water and 25% light soy sauce to cook my rice and I can't get enough of it

If you want a festive rice, cook the rice in coconut milk with dried cranberries and pecans. Amazing.

PSA - Try not to wash rice in the rice cooker pan, it will wear out the pan coating faster. I wash in a stainless steel or plastic mixing bowl. The coconut rice would be too addictive for me 😋 Try diced green onion sautéed in oil on plain or savory rice - so yummy! Also good with Chinese sausages.

As someone who lives in Brasil, seeing someone cook rice with no garlic is one of the saddest things i could ever see

Instead of "stop cooking rice in water", this should be titled "rice pilaf ideas" since it's just an already established technique of cooking rice in a liquid other than water. Also the type of rice used will vary the results.

I use mushroom seasonings, and sometimes, better than boullion flavors. Some days do water but add coconut aminos or braggs liquid aminos to the rice after its done.

I can get tired of flavored rice easily, but I will never get tired of plain white rice with some salt. It's the best food.

i cook my rice in the imagine vegetable broth low sodium and add 1/4tsp of redmond salt, 2 tbsp of local olive oil, 1 fresh lemon worth of juice has to be fresh, some lemon squeeze if you like lemon alot like i do (yes i use real and bottled lemon together) and mixed it really good with a can of beans i use about 500 calories worth of dry rice to cook it 1 scoop for my rice cooker ive been eating it everyday for a month now since new years since i got my rice cooker literally the best meal i have all day it taste like theres cheese from the fresh lemon and everything else

We have two traditional recipes in mexico, Arroz Verde and Arroz Rojo (green rice, red rice). Green rice is cooked in a Poblano chile puree. Red rice is cooked in tomato puree.

In the Philippines we cook rice for the whole day for the whole family and even the next day there are leftovers. We cook rice only with water so that it will go together with main dish very well. Or if it goes the next day, we can make it into some flavored fried rice we want. You don't want to be eating the same thing every meal so we cook it plain.

With hainanese style chicken rice, they'll wash the rice let it dry a bit in a sieve, then on a medium heat cook it dry initally and then adding some butter, ginger and garlic later. Then adding it to the rice cooker to boil in chicken stock (but I've used vegetable broth too and works just as well). The drying out really helps the rice absorb more of the stock flavour. Would definitely suggest giving it a go.

3:20 I love how supportive she is

Inspired. I made coconut oil cannabutter rice recently and that was really good! ^^

Absolutely! Do this. Our default is chicken stock since we make some every week (chicken and veggie stock are super-easy and economical to make). For curries I throw in a star anise. For Mexican I pitch in a dollop of Comino. A dash of cayenne goes with almost anything. Sauté onions in the rice pan first, but from there yo9u can go in any direction. Habanero and coconut milk w/ a little brown sugar for an island vibe. Saute the dry rice in oil first for a durable fluffiness. Stir in mushrooms for a risotto. There are so many directions you can go with rice.

In Mexico it is super uncommon to eat plain white rice. We usually (pretty much always) make two versions of it: one where we cook it in a tomato sauce and other where we cook it with onion, garlic and parsley. When I started eating plain white rice people around me freaked out. 😅

I spent 3 years in Sasebo, Kyushu, Japan and developed a lifetime rice habit. Never washed my rice because if it had added vitamins that washes them off, and it doesn't stick together as much, which is required if you eat with chopsticks. Going to try out all your ideas

I might have to try this sometime, but water is more budget friendly for me right now

If you want it with a flowery and magical taste, do it with chamomile tea, you can do it with just the infusion, or you can directly put the grounded or ungrounded flowers with the rice for an interesting texture, and a good quantity of fiber...

Coincidence that I tried using Trader Joe’ s Coconut coffee cream to the cookies 😊😊 rice and let it simmer to make rice pudding. Has a hint of sugar, gets nice and creamy. .love it. Very simple.

When I rinse my rice, I change the number of rinses according to my purpose. For those unaware - the purpose of rinsing it isn't to remove dirt, it's to wash away microscopic starch dust that makes it sticky. For a nice light and fluffy, well separated rice, 5 times. If I want something with a little stick, such as for Sushi, etc, I'll do 3, and if I'm making something creamy like rice pudding, one quick rinse, so the starch can help create that creamy texture I prefer.

Great idea! Would be good to know what dishes you cane up with to use all the leftover rice up. Will definitely be experimenting. I suspect the coconut rice would be great with curry, for example.

Fun video! Rice (and POTATOES) are life! I have been cooking rice with broth for awhile now and enjoy it. I have also been wanting to try the coconut milk. Never thought about juice or tea.

2 methods I love for different rice types. First is jeera rice, where you toast cumin seed in ghee and add a cinnamon stick, a few cardamom pods, some bay leaf, and a star anise in with some basmati rice. Optional addition of a little minced cilantro makes this amazing with so many dishes. Second is a nice yellow rice with a short or medium grain rice, add onion and garlic powder, dried parsley, a bit of black pepper, turmeric, and cook the rice with broth. These are my 2 favourites

Hot tip: Resistant Starch. You can dramatically change the carbs in rice from being unhealthy (glycemic impact) to healthy (probiotic). Potatoes work, too.

Great! I have leftover coco milk needed to use up.l thx

My fav move is using broth and then adding 2-3 big tablespoons of salsa and some hot sauce. turns out great every time.

I love cooking my rice in chicken stock or beef stock when having a beef dish like pepper steak. I also add cumin.

Thank you Sauce Stache I cooked Basmati Rice in Taco Bell Baja Blast to make Bajasmati Blast. Turned out good thanks.

Coconut milk, cilantro, lime rice is so good. I use it when making an asian or mexican dish.

Here's a monkey wrench...grind your rice in a mill and BOOYA cook as Stache recommended. I bring to a boil and then pour it in a thermos at 8 pm at night. Hubby is greeted in the AM with a cooked hot breakfast. Alternating with oats, buckwheat or rice gluten free choices. PS. If you are expecting storms in your area and risk of power outage do this thermos method ahead and ensure you have at least one hot meal during the power outage.

Add dehydrated vegetables. I have a massive garden and can't use all my carrots fresh. I freeze a lot but I also dehydrate carrot coins. Add a little more water and the rice takes on the flavor of your veggie.

Not bad, I wash two cups of rice (brown or white) drain and add 2 1/2 cups of water let soak for an hour. Cook ten minutes white, fifteen minutes brown, and allow to sit covered for ten minutes.

I buy a bunch of mushrooms and make a huge pot of mushroom broth and cook my rice in that

Here’s my trick!: 1. Save scraps in freezer bags (bell pepper seeds, onion ends, roots, carrot stems, meat fats, chicken wing tips & bones). 2. Boil these and reduce to needed amount. Strain out solids. 3. Use liquid to flavor rice & pastas. They add subtle flavor enhancements!

... people needed to be told this *really* obvious thing? I mean, I'm glad they're hearing it if they needed to but the idea that most people that eat rice wouldn't have thought of this on their own is mind-boggling to me.

Everyone says to wash your rice, but no one can tell me why. Some people say to remove the starch, but… why. Why does it matter. I never wash my rice and I love how it comes out.

We use 1/4 cup Coconut Cream and cup water. A little sweet. Delicious.

Here's a way to Amp up the coconut rice... add some sugar and salt to the coconut milk before adding it to the rice. Tastes tropical

I am defo going to try coconut rice, that sounds delicious, I usually use broth, but I love this, I think I'm going to try other stuff too, (looks around the kitchen for inspo)

When I went vegan 18 years ago I started cooking rice with a can of coconut milk, golden raisins, and nuts. YUM! I am definitely trying it with orange juice!

I'm sorry, what? In which cuisine do people cook rice with orange juice? Coconut milk/cream & chicken stock are commonly used to cook rice in Malaysia. If you can get your hands on mushroom (or vegetarian) stock cubes, give that a go. It's a perfect replacement for chicken stock. Comes out tasting almost exactly like chicken rice.

Coconut milk jasmine rice with Thai green curry .... amazing

A simple test I did was adding salt and celery seed. Gave a surprising freshness to it.

Though I use water only, I can kinda see this work in general; but I disagree with the orange juice!!! Also being Asian, I feel it’s wrong to add anything besides water when good quality rice has its own flavor on its own even though I can see this working.

wanna know why mostly use just water? because rice cooked in seasoned broth in any type can make the rice go bad faster than simple water. not everyone are cooking and finish all the rice in one sitting meal

I steam chicken breasts for my dogs. That always produces broth. I then use the broth to cook rice and vegetables. It's the most delicious rice and vegetable ever.

you had me skeptical with not using water but when i saw you wash your rice the CORRECT way.... approved 😁👍

My mom's special rice has diced onion and butter. It's really good! I used to wish for it when I was a kid :)

Don't like coconut milk. No orange juice in my rice. Herbs are a big plus. Cooking rice in chicken broth is our favourite.

In brazil rice is generally what binds other food together so we tend to like it a bit on neutral side. It can quickly become overwhelming if we dont have something to land when we get so high up with flavors!

There's a VERY popular delicious Malay dish named Nasi Lemak that uses coconut milk and aromatic pandanus leaf. It's a national iconic dish for Malaysia and Singapore. IT IS VERY AWESOME. Must try if you get the chance. Cheers!

I think the orange rice would be great stir fried with colored peppers. Red, orange and yellow peppers....🤤Definitely gonna try this.

The traditional way of cooking coconut rice is after the coconut milk has been extracted, they use the weaker second extraction to cook rice in.

Actually there is a japanese cooking channel that was cooking rice and they use either sake, mirin or dashi in their rice when they cook it. I am not yet familiar with the flavours however all things japanese I have tried and come across I do automatically love, I will be trying that out myself as well as your suggestions above as well......

with milk and condensed milk, as they do in brazil. too good for humanity.

I often use coconut milk or stock/broth. It's a great alternative. Why not add flavor when you can. Water is acceptable, flavor is best. I haven't tried OJ or tea, but have mixed in spices and herbs before. I think people just need to experiment in the kitchen and have fun!

INCREDIBLE! I didn't even recognize you!!! Wow you look like a new person congratulations on achievements!!

any leftover soup u have can be used to cook with rice.. coconut milk + pandan leaf + rice = nasi lemak chicken demiglace broth + rice = chicken rice milk + butter + rice = rice pudding tomato sauce + chicken stock = jambalaya & my fav: matcha + water + ginger + rice

0:49 yea about washing your rice. I don't bother. I learned form J Kenji Lopez this is often pointless, most rices don't clump assuming they are cooked properly. Haven't washed my rice prior to cooking it for over a year now, never clumps up.

Love your show!!! I keep all broths...like from cooking any vegatable, mushrooms etc...and always use them to cook my rice. Sooo many great ways!! I agree!! Gonna try your carrot soup recipe next!! Thank You!! You and Monica are so great!!!!

So many cultures cook their rice in liquids other than water (have you ever had coconut lime rice!?). So this wasn't surprising for me, but kudos on putting it out there for your audience who may not be used this.

Have you tried the classic rice with a whole tomato on top while cooking? Very tasty.

I never wash rice and am always satisfied with it. I figure the heat kills any impurities. I’ve washed it in the past trying to eliminate starch but it never made a difference. Cooking is time consuming and that’s one corner I cut. I don’t wash beans or lentils either.

I recommend cooking rice in beer. Cook some finely minced onion in oil until translucent, add your rice, then add beer as your cooking liquid. Bring to a boil and then down to a simmer. Once the rice is done add in a bunch of finely chopped parsley or cilantro and let them wilt in the residual heat. Also if you're making beans from dry, reserve the bean cooking liquid and use it as a broth to cook the accompanying rice with!

I grew up with parboiled rice so I've never washed rice in my life. Unless you need sushi rice, I have no idea why anyone would use anything but parboiled rice. It's so much better and easier.

I switched to Basmati rice. It tastes better, is less starchy and is a healthier choice. You don't have to spend so much time trying to make it taste good because it actually has flavor so a bit of seasoning is all you need. You don't even need to rinse it first. "Always have to start with washing" the rice removes the enriched nutrients. It even says on the front of the bag "to retain vitamins, do not rinse." You do it to remove the extra starch and still end up with a clumpy, sticky rice. Just buy better rice. Less carbs, less calories, higher nutritional value and lower glycemic index than the nutrient-free washed and flavorless white rice you're starting with. The end result will be so much better. If you buy in bulk, it can be as cheap as store bag prices.

Even adding spices to the water makes the rice more interesting

Chocolate milk, apple juice, Coca Cola, pickle juice, bourbon, tomato juice, i mean the possibilities are truly endless.

Don't they add nutrients to the surface of rice sold in the US? Doesn't washing the rice wash it off and make the rice less nutritious?

My family loves cooking out rice in chicken broth it makes my egg fried rice taste even better than some of the local restaurants.