This Method Has Changed the Way I Make Rice

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CHICKEN SHAWARMA AND LEBANESE RICE RECIPE (VIDEO)
• The meal that changed ...
SUGGESTED RICE RECIPES 📃
LEBANESE RICE
2-3 Tbsp Extra-Virgin Olive Oil
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1/4 Cup Cut Vermicelli, Angel Hair, or Spaghetti Pasta
1 1/2 Cup Water or Chicken Stock
1 Pinch of Cinnamon, optional
Salt and Pepper, to taste
1 Tbsp Extra-Virgin Olive Oil, for finishing (optional)
1-2 Tbsp Toasted Nuts, for finishing (optional)
INDIAN RICE
2 Tbsp Ghee or Butter
1 Whole Cinnamon Stick, (or about 1/4 tsp ground cinnamon)
2 Whole Cardamom pods, ground (about 1/4 tsp)
2 Whole Cloves, ground (about 1/8 tsp)
1/2 tsp Cumin Seed, ground
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock
Salt, to taste
1 Tbsp Ghee or Butter, for finishing (optional)
1 Tbsp Chopped Cilantro, for finishing (optional)
MEXICAN RICE
2 Tbsp Neutral Oil (I use Vegetable Oil)
2 Cloves Garlic, Minced
1/4 tsp Chili Powder, optional
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
4oz Tomato Sauce
1 Cup Water or Chicken Stock
Salt, to taste
1 Tbsp Chopped Cilantro, for finishing (optional)
1 Tbsp Lime Juice, for finishing (optional)
HALAL YELLOW RICE
2 Tbsp Butter
1/4 Medium Onion, Diced
1 tsp Cumin Seeds, Ground
1 tsp Turmeric
1 tsp Smoked Paprika
1 Bay Leaf
1 Cup Long-Grain Rice, Rinsed Thoroughly (I prefer Basmati)
1 1/4 Cup Water or Chicken Stock
Salt and Pepper, to taste
1 Tbsp Butter, for finishing (optional)
TABLE OF CONTENTS 📃
0:00 - Introducing the Spiced Rice Formula
0:45 - Stage 1 - Building Flavor
4:26 - Stage 2 - Cooking
7:16 - Stage 3 - Finishing
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Опубликовано:

15 июн 2024

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Комментарии : 893

@CharlieAndersonCooking Год назад

One thing I forgot to mention - it's also important to rinse the rice before cooking to remove excess starch, which will help prevent the grains from clumping together. I discussed this in a bit more detail and showed my preferred rinsing method here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2ogdB7D-WWY.html.

@salocin911 Год назад

How long will the leftover flavored oil stay? Should it be refridgerated?

@solarpony Год назад

Not all rices should be rinsed.

@Dominucastro47 Год назад

Did you wash the starch out the rice from the long grain?

@NickCombs Год назад

Rinsing also removes a majority of the inorganic arsenic that rice is known to absorb from pollution, pesticides, etc. I recommend looking up the facts yourself, but it seems like brown rice has more arsenic while basmati has less. Other types of grains generally have less arsenic than rice too.

@anandwonder Год назад

Basmati rice is polished so do wash it before cooking polish protects it from insects

@dianeroome972 Год назад

A South India lady taught me to replace half the water with coconut milk. Add a little turmeric, a cinnamon stick , half dozen whole cloves, few cardamom pods, and a handful of raw cashews. Makes the tastiest rice! Thank you for that recipe, Hema!

@religionisapoison2413 Год назад

Thanks for sharing

@tomaszt.4201 Год назад

Cloves if garlic? Sounds great, btw.

@ChiokeAarhus Год назад

@@tomaszt.4201 I’m thinking they mean whole cloves, like the spice / flower bud. Not cloves of garlic. 🙂

@shannond1511 Год назад

@@tomaszt.4201 prob cloves as in cloves

@shannond1511 Год назад

Although garlic would prob be great in it too

@funkbot3000 Год назад

This is the type of cooking video I love to see. Instead of "here's how to cook a very specific rice recipe" this is "how to cook almost all rice and build your own recipes"

@bragusin 2 месяца назад

Great in-depth explanations too. Think he did a great job here and yeah, these are the most valuable vids

@jayhanparks Год назад

Hello! Korean here, I just wanted to let you know that Koreans use sesame oil more as a finishing touch or in sauces, scallion oil and lard are more common to start off dishes!

@robertboyd6475 Год назад

I am a Chinese guy and I will tell you a little secret. I blend those 2 rises together rinse them off and I let them sit for an hour before I cook it and they come out wonderful but you gotta mix it half and really good when you wash it to make sure they're mixed well. Jasmine and basmati rice are a great mixture. Change ratio to Your taste. Do not forget to rent your rice until it's almost clear. Get the arsenic out of it because American soil is not that good.

@joshelguapo5563 Год назад

Thanks for the tip!

@robertboyd6475 Год назад

@@joshelguapo5563 I hope you try it. Mix the ratio for your preferences.

@tre20tyu Год назад

谢谢你🙏🏾

@kikataye6293 Год назад

Thank you for sharing!

@robertboyd6475 Год назад

@@kikataye6293 enjoy

@EsteffersonTorres Год назад

I'm from Brazil and until a few years ago I though that everywhere in the world they cooked rice like that. I was surprised there were people who cooked rice with only water, not even adding salt! Here we chop garlic and/or onions, fry them in oil until they are golden, add the water, the salt, the rice and cook it until soft and fluffy. Some people add black pepper, carrots and other ingredients, but that's the base recipe every brazilian uses. And to be clear we eat rice everyday.

@tamy_br Год назад

I'm a Brazilian living abroad and when I found out how people cooked rice in so many different ways, I was surprised as well. So I also started trying new methods, but honestly, the Brazilian base recipe remains the best.

@szveszs Год назад

@@tamy_br brazilians are the master along pakistani, indians guys when we're talking about fluff, separate grains,. Now: creamy and stuff... Yeah, nobody beats Italians doing it.

@cheyenne3882 Год назад

@@tamy_br let’s hear it, don’t deprive us!

@roselemessiah5129 Год назад

@@szveszs no bad humour showing how you really love your country I love it too because i stay here (Sao Paulo - Brasil) But you have to try out Nigeria way of preparing rice and maybe you may need to re-edit your comment Hahahaha we are the king on this. not the Italian Not the Pakistani African is the origin of all We developed it all The chef The ingredients Everything come from us 😊

@no_peace 10 месяцев назад

I only usually make plain white rice if it's going to be with a sauce. Like if I make curry i don't want the rice to clash with the curry sauce that I'm going to pour on it. I don't really know anyone who makes plain rice just to eat plain, they only season it afterward. Sometimes they do that bc they want to make rice one time but have it with 3 different meals. So make a big pot of rice, put it in 3 bowls and put 3 different types of seasonings in each one

@bagdaja6881 Год назад

Bro followed the matpat advice and chose to save a ton of videos and post them as soon as he opened his channel as to create an identity fast and making the algorithm work in his favour, genius! I'm honestly really happy that this is working so well for you (I'm noticing a fairly fast growth in subs). This shows triumph in youtube isn't just luck and I expect you to get to the 100k mark relatively fast, godspeed bro!

@CharlieAndersonCooking Год назад

Yeah it actually wasn't intentional haha but it's working out well so far! I've been moving these videos over from my other channel (The Regular Chef) because the majority of the subscribers over there were only interested in bread-baking content. So all of my non-bread baking content is being posted over here now. Anyways, I appreciate the kind words!

@Hitogata Год назад

Where can I see more about that? I searched a bit but can't find exactly what you're talking about. Thanks!

@superstafford09 Год назад

I’m honestly blown away… at the level of quality that was put into this video editing and the thoroughness of the content. Very well made.

@antoninsebera152 11 месяцев назад

I prefer rice baked in oven with spon of butter.. Rise like this is light as cloud and vety good. Non sticky.... You just add water 1.5 x amount of rise and it is godly good.

@Gottaculat Год назад

I like to save chicken bones from drumsticks I eat for lunch, then boil them in water, and run through a strainer to make homemade broth. I then use this broth as a base for my rice. I then dehydrate the bones in my dehydrator. Finally, I grind the bones with my mortar and pestle into bone meal, which is an excellent soil amendment for my garden. The garden, of course, provides me with super fresh, delicious herbs and veggies to go into my rice dishes!

@JanetCaterina Год назад

I moved to the middle east, where rice is a favorite basic food, served with all meat dishes. What I didn't know was, you have to SOAK the rice first. Basmati rice or Persian rice need that preload to cook up fluffy and tender. Alway wash and rinse the rice and then soak it for at least half an hour. Drain it in a sieve. Then add the drained rice to your fat and spices.

@jasonreed7522 Год назад

Washing rice used to be mandatory because rice was litterally dirty but in places like the US and Europe food industry standards have eliminated that concern. So now washing rice in many places is purely for aesthetic reasons and no longer for hygiene reasons. (Washing removes starch powder making rice less clumpy, but places like the US fortify rice by coating it in vitamin powder so washing will remove that fortification as well.) Personally i like my rice on the clumpy side, but its best to know the real food science when cooking so you can know why you are doing something a certain way. (Tradition is great and makes amazing food, but it doesn't always explain itself correctly)

@aazarii Год назад

@@jasonreed7522 in Persian cuisine salting rice before cooking is considered mandatory. we have two methods for cooking rice. in one method we briefly wash and salt the rice and let it sit for minutes or hours (depending on the freshness of rice) then we cook it until boiled with high temp then lover temp with closed lid. this keeps the starch in the rice. in this method oil is added at first to the rice with salt. the second method is way more complicated: salt water, put in boiling water until semi-cooked. then rinse, then put back in the pot with some kind of Tahdig, usually being a bread or potatoes. let it simmer for at least 20 mins until well cooked (don't try this. this recipe is not to replicate as is not accurate.) the objective in persian cuisine is to coock rice in either method in a way that: 1. the rice doesn't get broken and the grains keep their form. 2. the rice grains shouldn't stick together (exactly not like the video!) at the same time they should be well-cooked and not raw 3. getting a perfect Tahdig is a mastery level. with our standards, this rice in the video is not acceptable AKA not edible AKA rubbish :D

@pegsol3834 Год назад

@@jasonreed7522 rice is contaminated with arsenic and rinsing it gets rid of some of it.

@gillianadkins8148 Год назад

For those looking to avoid any bitterness, don’t ever toast turmeric. Instead add it when you’re adding the liquid!

@jelly8594 Год назад

Thanks

@meIatonin 11 месяцев назад

no wonder my curry tastes weird sometimes, thanks 🙏

@zvezdoblyat 9 месяцев назад

Awesome tip, I didn't know that

@ShwetaGupta-hd6yk 9 месяцев назад

Actually you do need to simmer turmeric in some kind of fat a little bit for all its medicinal benefits to become bio available. The key here is to just simmer, not burn the turmeric as that will give a burt bitter taste to the final product. Simmering in ghee for about 10-12 seconds should do the trick.

@alhabtoormotors4221 7 месяцев назад

@@ShwetaGupta-hd6yk also for taste...turmeric is supposed to be cooked not eaten raw

@Relbl 11 месяцев назад

The one thing that I learned when I was young was to lightly 'fry' the rice in oil or butter (well, my dad used margarine but same-same) for like a minute or two and that unlocks SOOOOO much flavour and makes the texture of the rice so much better. I'm glad to see it was in your list -- well done sir :)

@no_peace 10 месяцев назад

Me too. I bought this little fried rice kit when i was like 10 and the first direction was to fry the rice in oil. It's funny because it sounds weird and greasy but when you try it you go like OHHHHHH, that's why it's so good at restaurants 😩 Same thing with using peanut and sesame oil. I've had to just use regular vegetable oil for stir fry before bc i couldn't afford anything extra. But when you use peanut oil or add sesame oil (in the correct recipes lol) it's a totally different universe. You can taste it just by breathing in over your tongue lol. It's like "oh this is actual Chinese food cooked by someone who kind of knows what they're doing"

@caramelpeacock5250 4 месяца назад

Do you, like, throw in DRY rice to fry it up a bit first? But aren't you supposed to always rinse rice thoroughly so it's not sticky when it's done? 🤔

@111455 Год назад

poverty has brought me here

@Polkadot2 Месяц назад

For real..

@funnyboyxxl Год назад

As an Iranian, which eats rice everyday I was sceptic about this. But when I finished it I was impressed. I think you did an amazing job to cover so much information/recipes! And I am happy to hear you use a correct style of cooking basmati (the steaming is what makes it fluffy). Even though a rice cooker is nice, nothing will beat a classic rice from a (rice) pan.

@jelly8594 Год назад

Please explain your perfect method of cooking rice in a pan. 🙂 How much water, what how much fat, how long...

@AZ-gs6hj Год назад

Especially tahdig! I’m Persian too and there are so many ways we prepare our rice.

@jelly8594 Год назад

@@AZ-gs6hj please explain

@funnyboyxxl Год назад

@@jelly8594 that is an interesting question, usually the water rice ratio is 1:2, but it really depends on the basmati rice quality. Always wash your rice, add the rice and a ratio of 1:1,5 (reduced amount) of water to your pan, add salt, cook it on high heat until the water boils, reduce to the lowest setting and let it cook/steam for around 20 minutes with the lid on (until the rice visually looks fluffy). Then we remove the rice from the pan, add a layer of oil in the bottom, add the rice back to the pan and make sure that there is no space between the rice and the sides of the pan, creating a hill of rice. Poke holes in this hill. Turn the heat to max for a couple of minutes, and when the pan is hot you add the remaning liquid to the pan. The holes serve as ways to get the water to the bottom of the pan to create steam. Repeat the steaming for another 20 minutes until you are ready te serve. Traditionally you add butter to the rice before serving, but I personally do just a little bit of rice oil on top. This is the basics of iranian rice. You can add saffron, bread, or even potatoes to the bottom. For baghali polo you add dill and fava beans to your rice. For loobia polo you add gound meat, green beans, amd tomato paste. Etc.

@jelly8594 Год назад

@@funnyboyxxl much appreciated 👍👍👍🙂

@QuargCooper Год назад

An excellent method. I had this realisation a few years ago when I decided to guess how to make pilau rice at home to go with an Indian inspired meal. It was like a bolt out of the blue when I realised "wait, I can just add flavour to all of my rice". I don't think I've cooked any rice without adding at least a stock cube for the last couple of years now. Even something as simple as that makes a huge difference. With the additional bonus of bringing fried rice made with leftovers up to the next level. My friends and family were confounded when I told them about it, it's just something they'd never thought of doing without a recipe telling them to. I'm so pleased this sort of technique is reaching a wide audience. Definitely earned a subscribe, looking forward to more good ideas from this channel!

@hdufort Год назад

My family's "old" rice recipe is a simple pilaf started with clarified butter and then cooked with bay leaf, clove, garlic and cracked pepper. It is tasty and works pretty well with most proteins.

@MissTanuki Год назад

I always make it like this! It's lovely. I usually add onion though.

@o_O..No. Год назад

I'm a fairly advanced at home cook, and I have to say that I really learned a lot from this video! For example, I always start just about anything I cook with some sort of fat in the pan but I never knew why....that's just how I learned to do it. Great information on the different types of rice as well. Subscribed!

@michellefitz4287 Год назад

I thought the same thing. One of the most informative and helpful videos I’ve come across.

@LydiAtheistLady Год назад

Same! Subbed too.

@friedgreenaliernwomerns2600 Год назад

sure u are, Betty Crocker! Like ramen noodles with weenies and ketchup

@cincin4515 Год назад

This is what I cooked for me and hubby when I first left home in the 70's. I would also add a bit of ground meat at the start and was our budget dinner most nights. Some nights Mexican flavour another night tomato and bacon, another curry and chicken. We called it "ricey mincey thing".

@Hexer1985 Год назад

Another easy way to pimp rice is just mix white rice with black rice in the ratio of 3-4 parts of white rice to one part of black rice and cook it as normal (i.e. 1 cup of rice + 2 cups of water). The black rice will loose its color to the water, but coloring the white rice. So, at the end your rice will have a purple color. The higher the amount of black rice in the blend, the darker the color.

@miguelcarrillo4603 Год назад

Here in Peru we eat a LOT of rice, with almost anything. Sometimes we add Palillo (I think is called Turmeric?) for colour, and some peas and carrots (I hate peas so I don't), or simply some corn (our corn is almost white or cream colored and way bigger and less sweet), and there's this fried rice variant called "Chaufa" which is rice with "cebolla china" which i think is called Spring onion, egg omelette cut into pieces and soy sauce, which is a main course on its own. And that was the most basic and simplest, "student budget" version of it. A total lifesaver and it usually uses old rice since we tend to have that around :)

@roankai Год назад

I wish I saw it 20 years ago when I started cooking :D Baking rice instead of cooking on the stove is also a great option if you wanna add a nice texture

@amiracle1269 Год назад

I JUST LEARNED ABOUT THAT AND I COULDN'T AGREE MORE!👌🏿😊

@catherinelarkin247 2 месяца назад

Thanks. I had been taught, way back to use 1 rice to 2 liquid. I experimented a bit, and ended up using 1 rice to 1.5 liquid, and the rice is so much better and less mushy. I normally use Basmati or Jasmine, and have no problem eating a meatless meal of flavored rice (which I learned to cook from an Indian cook) because the rice tastes so good by itself.

@Miami7 Год назад

One thing that short grain rice works well in is rice pudding. Otherwise whenever I make rice, I use 1.5 tablespoons of butter and swirl the rice around in that for a couple of minutes, then I add a teaspoon or so of Italian herbs. My long grain rice still turns out sticky and mushy, so I'm going to try a cup and a half of water instead of two next time. Once the water starts boiling I found that adding a tablespoon of chicken flavored 'Better Than Bouillon' gives it a nice touch. Great video, thanks!

@ralphaelalfaro6023 7 месяцев назад

I'm Mexican(male) and I cook pretty good but I've never made rice(yet). My mom and sisters always fried the rice in oil first(reason why I never bothered), but I really, really like the extra tips you've included here. I recently bought a (cheap) rice cooker and a new (smaller) crock pot. I now live alone(was a single dad, 3kids). I will definately venture to try your tips (on my stove). This is the best info I have seen to date. Thank you.

@amandaoh2025 5 месяцев назад

Don't know if it helps? But crock pot meals over rice saves TONS of energy and can be planned in advance? Plus there a lot of them? You can throw them in during the morning and come back to warm food, then you just need to make the rice! Or heat up leftover rice.

@camilomagnere2965 4 месяца назад

(my man loves parenthesis)

@ralphaelalfaro6023 4 месяца назад

@@camilomagnere2965 I'm worse when I talk in person with my side notes(ha ha).

@jonathansturm4163 Год назад

I've been cooking long grain rice this way since the 1970s. Rinsing the rice helps in ensuring the grains separate at the end of cooking. I simmer the rice for 13 minutes and then let the residual heat finish the cooking for 10 minutes. I recently acquired an Instant Pot and the cook-time is 7 minutes and then 10 minutes finishing time. At the very least I add salt to the cooking water, but nearly always use chicken stock rather than plain water. Half and half water and coconut milk is really nice and goes especially well with Thai dishes and Mexican Chili con Carne.

@whiskeythree1622 9 месяцев назад

I've found that when cooking plain white rice, adding a very small pinch of red pepper flakes and a teaspoon of rice vinegar helps keep the rice grains separate and the rice less mushy. Too much rice vinegar negatively affects the flavor profile tho.

@NickCombs Год назад

I don't often make flavored rice. It's just more convenient to have leftover plain rice that works with any dish I want to make later. I also toast my rice, but I do it for longer. Just a tiny splash of oil goes onto the rice and I cook it on high for 4-6 minutes while stirring to prevent burning on the bottom. The grains will go from translucent to opaque white. You can go longer if you want it to brown and get nutty. Either way, this prevents the surface starch from clumping so I end up with perfectly separate grains every time. Adding water will boil immediately, so be careful. But that also means some of the time spent toasting the rice is recovered.

@kaiderhaiii Год назад

do you rinse it beforehand/at all? getting it dry after rinsing is almost impossible to me

@NickCombs Год назад

@@kaiderhaiii You can do that, but like you said, it takes a while to dry before you can toast. I'll typically wash the rice after toasting. The heat seems to really pull a lot of stuff out, so I only do a single wash. It takes a little longer to boil after that, but the rice is still quite hot. Keep in mind you only need to rinse if your rice isn't enriched.

@_srobona Год назад

@@kaiderhaiii getting it as dry as possible is as easy as buying a cheesecloth to drain it in a colander, or a fine mesh strainer left over a bowl to drain after washing! The fine mesh strainer works the best.

@jelly8594 Год назад

Wait, you toast your rice and then rinse it, and then favour it, and then add hot water. Why not adding the water after toasting?

@NickCombs Год назад

@@jelly8594 Thanks I will amend my previous reply. I'm actually using enriched rice, so I'm no actually skipping the rinse step now. So it's toast, boil, and serve pretty much.

@SebastianEncina Год назад

Absolutely loved everything about this video. It's great seeing someone share simple explanations but also get at the why these things work the way they do. In Chile we often start with oil and onions with our cooking before toasting the rice, and then the water. But now I can experiment with even more flavors and seasonings before adding the rice. What a great video!

@CICORIA977 Год назад

I am not surprised no Italians have written: "I am astonished" since we call this way of cooking "risottare" (verb from the word "riso"= rice). What I really appreciate is the thoroughness of the principles to be used in personal recipes

@d7home2129 Год назад

Basmati is two types, Idk thier names in english but one is yellowish and less sensitive and one is whiter and is more sensitive. You have to wash basmati, soaking is optional but try it you might like it. One key advice, especially if you are using the white variety, is to not stir to hard while cooking so not to break grains. Another advice is to use a narrower pot for the quantities in the video and then when adding the rice let it boil on high (covered if you measured the water exactly and uncovered if you think there is extra water) . After the water starts boiling, all water above the rice should dry within 5 to 7 minute if faster you had too little water if slower you had too much. You should not se a pool of water at thie point. You should only holes the vapor scape through. When water is a little bit under the top of the rice(maybe 2-3 cm), close the led and let it cook on super low(not warm, super low, it should still be cooking) so maybe 3 or 2 in an electric with 1-10 and on the lowest on a gas stove. And leave it 12-15 for white variety and 15 -18 for yellow. This technique is easy but has a lot of subtleties, so you need to experiment to get the hang of it.

@kingdanett4043 Год назад

I'm a CHamoru son (dad was born in Guam) and we got this cookbook where Achotti seeds are used in a lot of the recipes. They're like a seed that's meant to dye and sudtly flavor the water, there's a red rice that used the water from that and I'm super excited to try it.

@richardpenaranda1860 Год назад

😮

@evasilvalayton758 Год назад

It is also known as Anato

@no_peace 10 месяцев назад

That's used in a lot of Latin American rice too! In Spanish it's Achiote :)

@KingOfKYA Год назад

One of my favs, is extra long grain rice + neutral oil + salsa + tomato chickensoup stock cubes. IT makes no effort spanish rice. Extra onions can be added near the end as well but the salsa has enofe if you don't care for the crunch. It alos helps to let the rice burn a bit aka toast at the end.

@mawlinzebra Год назад

Gotta stop calling it Spanish rice

@robynbirde Год назад

Where do you get the tomato chicken soup stock cubes?

@saintsocramnymaia5511 Год назад

@@mawlinzebrait came from Spain and many Hispanic/Latino countries use a very similar base whether from scratch or store bought so yeah, it's Spanish rice.

@mawlinzebra Год назад

@@saintsocramnymaia5511 they don't make Spanish rice in Spain because it's not Spanish. They have their own recipe and it doesn't have tomatoes in the rice. Tell me which other latin American country besides Mexico makes red rice.

@Sebboebbo Год назад

Da king is back baby he neva miss

@heyitsmort7744 Год назад

KING CHARLIE HES TAKING THE THRONE

@martinnoriega4112 Год назад

Holy cow, I'm stunned. I knew there are so many ways to cook rice but this video opened my eyes to new frontiers. As a gastronomy student, I'm sure your videos will be a strong resource to use in this carrer. Just subscribed!

@shayna7626 Год назад

this video alone made me an instant subscriber and I already can't wait to watch more! As someone who loves to cook and cooks rice with meals about 2-3 times a week, I had no idea about anything you said in this video and I'm so happy to now know!!! Love your personality as well!! thanks again!

@JamesBrooksco Год назад

This is a fantastic video. Super helpful and inspiring. I find that I tend to mess up rice on the stove so have started pressure cooking it in my instant pot. Definitely going to get more adventurous with the flavours now!

@Cfullerrrr Год назад

Just shocked I found this relatively small channel that’s so professional! Love it man! For sure new sub!!

@denizozcakr9094 Год назад

One of the best homecooking channels. Keep up the good work you are for sure going to blow up!

@CharlieAndersonCooking Год назад

I appreciate it!

@ferrenberg Год назад

I've been cooking rice since I was 7 years old and still found some new tips here. I'm brazilian and we eat rice twice or thrice a day, I'm gonna try some of these

@Intelligenzbestie Год назад

For the last step you can also add dried fruit like raisins or cranberry. I like crushed walnuts and chopped dates for a tomato flavoured rice with spices like cumin and cinnamon.

@arturobarrera5366 Год назад

Gotta try this, kinda imagined the tomato walnut and the spices combination and it seems so tasty

@johannsens Год назад

Have just tried your recipe on yellow hallal rice and it is fårking awesome. Your video is one of the greatest additions to my cooking in years!

@alexrice1870 Год назад

I've been dreaming of a cooking channel that talks about the how and why of cooking and not just directions with little explanation. This is my dream, basically. Bless you. This is how Ive cook and bake for years.

@lstj2979 Год назад

Look up Alton Brown 😊

@alexrice1870 Год назад

@@lstj2979 bless you kind stranger

@ihadaface Год назад

I have a batch of basmati rice cooking in my kitchen literally right now. The timing of this video is eerily right on time

@wendybutler1681 Год назад

I do what I call veggie rice. Celery, carrot, onion, asparagus, broccoli, green beans and garlic minced or diced depending on my mood and sauteed in olive oil. I often use broth. It can upgrade plain rice even if minced finely so it cooks the veggies faster. When the veggie bits are tiny I call it confetti rice. It's colorful with carrot and different shades and textures of green.

@amiracle1269 Год назад

Me too Wendy!👌🏿

@mikemorrison7774 9 месяцев назад

Just to add something you missed.. the purpose of fat is to transfer heat to induce the "maillard" effect of roasting/carmalizing ingredients which is a key essential of cooking.

@kaiderhaiii Год назад

What I do wanna add is that while yes, you can give rice a lot more flavour using this method, plain rice also has it's times and dishes where it is preferrable. If I make an intense, flavor-packed dish like a curry for example, I want the rice to be neutral to balance things out, ill also never mix it beforehand to get that heterogenity with every spoon

@nouraouni2819 Год назад

0:33 I mean, you only had to watch the video for 30 seconds..

@kusinanimamay02 9 месяцев назад

Great rice cooking presentation

@Matheus30845 Год назад

Here in Brazil we eat rice everyday, we use the same process, we build flavor with garlic and sometimes onions and then fry the rice a little, pouring water in the end.

@Matheus30845 Год назад

The same can be applied for beans. They'll taste delicious with garlic.

@Bob-gn8ph Год назад

@@Matheus30845 wow I never thought of it with beans and I'm going to try that thank you🙂.....Luke 21,36 KJV

@pedronied Год назад

Easily one of the best cooking videos I've ever seen.

@bagdaja6881 Год назад

About rice I'd really appreciate it if you ever made a video about the steaming rice technique vs the boiling rice one, I've always used the boiling rice one and honestly I prefer it but people don't even consider it, here's my mom's recipe (my fav but I might be biased lol): -1 soak the rice: submerge the rice in water for at least 30 mins. -2 fry the vermicelli: fry the vermicelli until golden brown (I start it with cold oil) -3 boil the rice: add the rice to the pot with boiling water and add salt generously, as if it was pasta. -4 strain the rice: strain the rice thorugh a colander once it's around 90% cooked (around 6 minutes but may vary) -5 steam the rice: reduce the flame to the minimum, return the rice to the pot and close the lid, I add a generous amount of very hot neutral oil and move the rice around at least two times in a 10 minute period. I never tried a better rice tbh, and the oil makes a big difference, I prefer basmati. The times might be very different, I go by feeling so I might be very wrong hahaha

@CharlieAndersonCooking Год назад

Interesting, I've never actually tried that method but I'll have to give it a shot!

@learnrobo Год назад

You mentioned vermicelli in your mom's recipe in the beginning...if you could tell where exactly it is used in rice recipe?

@bagdaja6881 Год назад

@@learnrobo oh sorry, I fry them in the pot and in step 3 I add the rice and boiling water to the same pot

@freakdeath1020 Год назад

people mostly in SEA won't consider to cook rice like a pasta since it waste water much for straining the water just to attain fluffy rice when you can just do fluffy rice with the boiling rice technique, and in a rice cooker, it's just cook and forget method thus it's very convinient.

@NickIrvineFortescue Год назад

I think the reason people don't talk about "this method" is because of the terminology. I believe this method would be considered steaming rather than just boiling. I do a very similar technique, except for the vermicelli of course, and I don't touch/move the rice once the lid goes on. I learnt a while back that other people just call it steaming due to the slow cooking, lid on part. I got a lesson from a well regarded chef of a royal household in India and he basically used this method for plain rice. So I feel vindicated! It's a legit method! 😆

@NamesSuk Год назад

First video feedback I feel like I am watching Ethan Chlebowski Jr. which isn't this an insult because he has a good formula and has a successful channel. Not sure if his channel is one you've seen or have been influenced by or, not to say I am disinterested or don't think your content isn't good. Far from it you nailed production well everything is professional, but just sitting here the whole video felt like one of his the whole time. I am sure in time you find your step with style and flair that will set you 2 more apart, but maybe something to think about going forward.

@freyjabrigid Год назад

This video is incredible. So clear. So well planned. Thank you for this!

@cryptidbunny8791 Год назад

I'm a self-taught home cook with a good amount of experience, but this was really informative. By halfway through I've already subscribed and wishlisted Salt, Fat, Acid, Heat.

@kanamasai5194 Год назад

Been eating/cooking plain white rice for a very long time. Appreciate new ideas. Will give your wonderful suggestions a go. Certain it will come out good.

@MSMPochita Год назад

I discovered you on youtube 1 week ago and i'm glad i did, i know how to cook basic dishes but this video took my rice to the next level, tried many things and it's so perfect, thanks ! Also downloaded the PDF of the book u always talk about

@nutbastard Год назад

Thanks for this. I'm a decent cook but I've always found rice to be problematic and unforgiving to the point where I have refused to rely on it when cooking for others. Nothing worse than cooking gross goopy rice and then having someone being polite and telling you everything is perfect when you know it isn't. Good rice is really good and should be able to stand on its own. Plus with food prices how they are, I'll likely be cooking a lot of it for myself for the foreseeable future.

@Exedra9 Год назад

Tbh, even if it isn't perfect, even if it is mushy, rice is still bloody delicious, especially if it is just a part of a meal, so no worries I would say

@nutbastard Год назад

@@Viva_la_Liberte I will give that a try, thanks!

@xvxv711 Год назад

Get a rice cooker

@Exedra9 Год назад

@@xvxv711 expensive and takes space

@NickIrvineFortescue Год назад

It should be noted somewhere in these comments that cooking rice in large quantities doesn't work the same. You can't just double all the values. I can't give a formula as it depends on the method you use but the basic premise is that a bigger volume of rice will continue cooking in its residual heat longer for longer. So you probably want to boil/steam it initially for a bit shorter. I find something like 10% shorter but that could vary wildly depending on other variables. Best advice would probably be to buy a 5KG bag of rice and experiment like a scientist - change one small thing each time. Sure, you waste £10, but that's basically nothing for a decent education right? ❤️

@gigio8989 Год назад

Been cooking basmati rice for decades and never cooked over 12 minutes. I did forget to turn off the heat a few times and rice was too dry after that time frame. 15-18 min seems excessive, also considering the extra 5 min resting time. It also depends on the rice itself, not all basmati rice cook the same. Testing, as you clearly suggest in your videos , is key. Thanks for the flavour enhancing tips.

@paeden5431 Год назад

this was great, you're great and I can't wait to try this tomorrow. you're my new favorite cooking channel! superb job👏

@DanteVelasquez Год назад

All great advice. I disagree with classifying white rice as a beginner method, however. In different parts of the world, a plain white rice would be chosen because it best compliments the dish. Asia is a perfect example of this as the traditional dishes there are made with the utmost precision to ensure a specific result. In Latin America as well white rice is paired specifically with certain dishes. Both these regions also have very specific more advanced methods for cooking white rice (since before we had rice and pressure cookers which can make it more foolproof) and they come out very flavorful and beautifully support the other foods they are paired with. And I'm sure in other parts of the world where rice is a staple it is the same.

@luke2806 Год назад

yes. spices are fragile. if you cook them even a little too long with the rice you lose a LOT of flavor from the spices, so cooking your other dish to pair with the rice the spices are the LAST thing you add, not one of the first things you add.

@jayj4705 Год назад

Cool video! One thing that I would be careful of is stirring the long grain rice too much before cooking as that will break the rice grains which is aesthetically less pleasing but also releases a lot of their starch into the dish which makes clumping easier (and the rice when slightly fried before cooking doesn't absorb as much water). Quick frying the rice with the spices can be still be useful so another way to do it is lower the heat so you don't have to stir vigorously and just fold the rice instead of stirring like in the video

@SanaSamaha Год назад

This is a great video. I can tell you're a very experienced chef! When I was a kid, my mom would make rice with raisins or sultanas. I didn't like raisins back then, so I would always pick them out. These days though, it is so fun to find that burst of sweetness among all the spices. Rice really is a very versatile dish!

@ejacks12002 11 месяцев назад

Most detailed and informative cooking video I've seen. Love it!

@ThatsaTechnicalFoul 6 месяцев назад

My mother tells me I’m the only black person she’s ever known who can’t cook rice properly! 😂 I can do a great many things in the kitchen and delve into many cuisines but I have never once enjoyed my own rice! I’m hoping these pointers help cuz apparently I’m shaming the ancestors on this one!

@neilreid2298 10 месяцев назад

Best rice cooking video I've seen. So noted and thank you!

@marksp1532bmwj 11 месяцев назад

Thanks for the tips. Have been trying to figure out a way to add more flavor to the rice dishes that I cook. Enjoyed the video as to the how you add the items to the pot, and that was a great example on how to do that.

@stlounsbury 10 месяцев назад

I made it, wow your method works great! No more mushy pasty awful rice coming out of my kitchen 🙏 Thank you so much, I used a bunch of spices and topped it at the end with butter drizzle and pan toasted hulled pumpkin seeds and sunflower seeds for added nutritional punch and wow so delicious 😊

@mikhailtagallie8274 Год назад

Well done. I've been doing this on my own for pilafs and felt like a crazy person to traditionalist and uve really refined it and included alot of methodology. Earned my sub.

@CuriousMike16 Год назад

This makes me realize rice-a-roni was really a gem! Amazing video, tons of info thanks!

@aytraf 6 месяцев назад

Love the analytical way in which you break the process down! Thanks for this.

@judithtaylormayo Год назад

Clear, concise and full of information. Thank you

@davidlenz4552 Год назад

Very well made video! I’m coming across your channel for the first time and I’m really impressed. Keep up the great work!

@scharocks Год назад

Where my family is from, even when we make white rice, we toast it first with oil and salt and then add the water. That’s what produces the “pegao” or “concon” which is the best part of rice! (It’s the crunchy white rice that gets stuck to the bottom of the pan, which most Latinos will fight each other for!) I never even realized that most ppl cook white rice without doing the roasting step first!

@beewest5704 Год назад

Going to try it. In my country ppl never want anything but a few pinches of turmeric in their rice. The rice flavor packs & cubes failed miserably cause nobody bought them.

@bradjohnson4787 Месяц назад

Good job explaining the different techniques!

@bartrhodes7122 Год назад

Thank you Chef! Very informative. Plus, it backed up some methods I have been using since my Mom taught me how to cook rice many years ago.

@ironKurgan 9 месяцев назад

Wow, great eye opening video, Thanks for sharing these great rice idea's I only ever cooked white plain or Chinese fried rice, but you have shown me many new tricks to add flavour profiles I always wanted to be able to cook.

@ahmedelsaid173 Год назад

youre definitely gonna blow up the production and content is *chef's kiss*

@CharlieAndersonCooking Год назад

Thank you, I'm glad you like it!

@user-mv5ne5gc4n Год назад

love your hard work on every material. thank you

@CharlieAndersonCooking Год назад

Thank you, I'm glad you like it!

@fuzzbombxx-1213 Год назад

Easy the most helpful vid Iv'e seen in ages! Thanks man!

@tushar7988 Год назад

Yea it does get to me as an Indian as to how can the westerners eat plain rice! This upgrade is a mandate of we're eating rice at my place, period! Thanks for making this video 👍👍

@ShoTheEmcee Год назад

In my entire adult culinary life, which has featured me learning a lot about cooking, I never thought to do this. I feel especially stupid because this is exactly how you make "Riceoroni". The directions have you toast the vermicelli in butter before adding the flavors and cooking in liquid. How did I never think to do this! Thank you.

@raniayacoub1770 Год назад

Great Rice Spices your this suggestion! Thanks for Sharing Chief!

@thesmallestatom Год назад

I enjoy your no nonsense presentations.

@andyrwebman 9 дней назад

Excellent video, this. I always like to understand the "why" of cooking, as opposed to just the "how"

@AleksandarIvanov69 Год назад

Very educational, thank you! I already knew most of these fundamental things, but I never thought of adding acidity at the end and it totally makes sense 😁

@goneboating123 Год назад

Best info about cooking rice I have Ever seen!!!

@lenshandcraftedwoodsigns6033 Год назад

Thank you for the tips. I am always looking to add to my cooking variety, and this is a big PLUS!

@Fermenting760 2 месяца назад

Jasmine for plain ol' white rice. Basmati for everything else!

@D3f3ns3l3ss 4 месяца назад

this was so much more helpful than just watching a recipes video. thank you so much!!

@edwardroark7122 Год назад

Great video Charlie. I learned a lot and you have a great delivery. I’ve subscribed and wish you success with your channel.

@djlclopez128 14 дней назад

Thanks for the tutorial!

@Omegawerewolfx Год назад

Ordered the book thru your link. thanks for sharing!

@onlymyself7225 Год назад

one of the best videos on rice i have seen , well done , even added the chicken stock gem for cooking it , all i can suggest for this video is to teach them how to create individual grains and avoid sticky , starchy , clumpy and mushy rice results , this in my opinion is one of thee most important if not thee most important skillsets to learn when making almost any rish dish besides selective recipes where it calls for sticky rice. The indians use an amazing method of rinsing and soaking , in combination with the tips here , this will teach A LOT of wisdom to the viewer , as i mentioned , it is VITAL a person knows how to create individual grains and it is much more complex than it appears even for home cooks with a decade + in the kitchen. the video is Mint .

@ankita1102 5 месяцев назад

This is perfect. Exactly what i was looking for Thank you so much

@ryandikdan 3 месяца назад

Love the solubility experiment!

@scottyfree6413 9 месяцев назад

Thanks alot this is exactly what i was lookin for.

@GustoMiacasadi Год назад

Nice video, simple and useful. This kind of rice preparation (and other grains, too) is typical (with some minor differences) to risotto, paella and pilaf, to mention most popular dishes. Thanks!

@boreum789 Год назад

I really love this video. I'd like to see something about other, non-white types of rice, too, like red rice, brown (natural) rice or wild rice, since due to their stronger flavor they would probably behave differently too, be more suitable for some dishes, etc. Either way, I think I'm getting some very cool onion rice today :3

@PowerShopper-ol5mf Месяц назад

WOW❣️. Thank you for answering all the question I never knew I needed to know❣️❤️❣️

@alchemydp Год назад

Thanks so much! I really needed this tutorial to get out of my boring rice rut.

@barrybawls7560 Год назад

youre like that ethan guy but you dont take 50 years explaining science and psychology for food, thanks bro

@philophobic8023 Год назад

=D thats what i thought hahahaha

@joshelguapo5563 Год назад

Well some of us like learning. Makes you a better person. Makes your understand history, context. Makes you use your mind.

@jrinredcar Год назад

I started cooking rice like this last week! Funny this video comes up. I also added some black beans during cooking and it was amazing. My base was olive oil, garlic, green chilli, green onions and garlic, and cumin

@jrinredcar Год назад

I think I used 2 parts liquid to 1 parts rice.