It was alright until she put that instant rice in, she just ruined my whole mood. 😐 Edit: my mood ruined is an exaggeration. Everyone has their own preference & that’s ok 😇👍 Now, I overestimated my ability to reply back to everyone. Chill with the replies please and don’t be so rude like that slayergirl, it’s just a comment people sheesh, get ahold of yourselves.
@@eg769 if you live in an Asian country, you'll usually see rice that are cooked within 15 - 20 minutes. even rice mixed in with sushi doesn't take that much time. Take it from someone who lives in one.
@@h2cubby830 I like my rice cleaned, fried brown in lard, seasoned with about 7 spices and then mixed with blended tomatoes, onion, half stick of butter, garlic basil and 1 bay leaf, add water, set to high for 10-15 minutes then more water then covered & set heat to simmer for maybe ~20-30 with taste checks for grain roughness, I like mine fluffy & then I leave the lid on with no heat for another 10-15 minutes. I like it like this, I’m sure people love their own rice & maybe I would too, but I just prefer the way I was taught.
Thank you. Just asked myself before, where gleich recipe is and was searching for, coz I didn't understand everything in the video, coz she's talking too fast for me. Then I found your comment here.
@@corpsefoot758 Thanks! I realized that after I asked as this is very similar to another recipe where you cook the rice first. Thanks for commenting either way 🙂
Baking soda helps to reduce acid as well so you don’t have to add sugar. I always do it when i make homemade sauce or chilli. And because the acis is removed it ends up having a pleasant natural sweet taste.
I would cook the rice separately then add it later to the mix. That way makes the rice retain its natural taste, so when you eat it you can enjoy different flavors and texture which would make every bite interesting. Garnish with quality pickles too like onions or cucumber.
@@paulluu17 Rice cooker is convenient, but it ain't sh*t comparing to pot, esp clay pot. And yes, I'm native Asian, Vietnamese to be more precise, so I know what I'm talking about.
For even more flavor. Cook your meat first. Make sure to let that brown crust accumulate on the bottom of the pan. Then takeout the meat and set it aside. Then add your onions and peppers. As that moisture releases from that process, scrap that brown off the bottom. The flavor level rises tremendously. ✌️
❤❤❤ to the Maillard reaction (yes, I had to Google it). I find it borderline criminal not to do it. Especially those of us that think of meat as a treat 😉😋😊.
I can’t afford beef so I think I’ll replace it with lentils :) it will obviously taste much different but it’s cheap protein. Thank you for the recipe! Okay why did the reply sections turn into religious stuffs? Pretty peacefully for now but still? Does replacing meat with lentils have to do anything with the Lord?
❤ good old uni days, thankfully I always bought Mecca's Wraps or any Kebabs and at home would eat poached chicken & canned tuna....worst food for uni is eggs, they elevate cholesterol and blood pressure
hiiii!!! I love your recipes!😍 but I find there's a little difficulty following the ingredients, it'd be so helpful if you added them to the description! thank uuuu
When you are home alone. You don't have to share, and your mom has given you permission to use all the ingredients in kitchen. Then this type of food making amd eating is heavenly ❤😂
You can also use some cocoa powder in place of the sugar, if you don't like the extra sweetness! But be careful, as it can discolor the chili if you add too much in. It doesn't add any noticeable chocolate flavor, but does add a little bit of depth to it.
Looks like a Chili Casserole! I never put rice in with my Chili!! We like it more with the liquid instead of congealed!! But.. to each his own!! Yum!!🙌🙌💓👏👏👏🌟🌟🌟🌟
This part of the brain you mentioned sounds like the fight or flight part. I always find your content so interesting because you always mix your own theories and ideas with science based facts. Ugh, I’m hooked on your channel officially! lol this is like the discovery channel for a nerd like me 😂
In India we call it 'khichdi' Its traditionally vegan here so instead of beef we add lentils and without cheese. sometimes we add 'ghee' which is the bare minimum lactose version of Butter.
Bro I’m Indian and this doesn’t look anything like khichdi lol, if anything it’s probably closer to Hyderabadi biryani with the metric ton of spices it has
LoL I was trying not to mention that but I'm glad you did bc it was driving me 🤪 😂 pretty sure they're black beans 😁other than that not bad idea. Stuff most of us have in the pantry.
If you don't like the chili flavor you could substitute it for taco seasoning. You could put tortilla chips on a plate, put lettuce on the chips, then the mixture on top of that, then the cheese to broil, then lastly add sour cream with scallions on top. If you do like the chili seasoning you could alternate taco or chili seasoning to mix it up depending on what you're craving.
@@mesinah8315 sure, why not? Soft shell tacos have been stuffed with beans, meat, and rice and people don't mind. Most tortilla chips are made of corn. But Anyone can tweak it the way they'd like it.
It’s the same way in my household with the different variations depending on what’s in the fridge. We call it goulash but I like your name for it way more
Looks delicious but, probably cook the rice in a separate pot. Never know when you have leftovers; depends on appetite. I didn't know rice starts going rotten really fast , even while stored in fridge.
@@xinpingdonohoe3978 oh, okay. Still would keep separate as, you might not finish all that in one sitting. Seriously, I had no idea previously that rice rots so fast.
@@davidkantor7978 Perhaps to your taste it works however, sometimes it’s too acidic and it needs to be toned down with a carrot or even red bell pepper. Each to their own.
You used that odd lawn dart looking thing as a mixer!! I obtained one of those but didn't think it was actually a kitchen utensil, but I guess it is! awesome. also: could be vegan and then would be DANK
I make something similar with chorizo and fewer additional spices when I'm craving chili. It still hits the same cravings, but is extremely easy and you can even mostly use frozen/canned ingredients if you're lazy.
@@xinpingdonohoe3978 neither, kidney beans are their own thing. Black beans are fairly small and dark colored, pinto beans are a little larger and brown, and kidney beans are even larger, have a curvy shape and can be dark red or white
Not always. It could be many things, like "bunch of ingredients on a bowl of rice" or "bunch of ingredients on bread" or "bunch of ingredients staring at me whilst I eat Pringles".
Not sure if this was entirely a joke, but the way I interpreted it is that this is a recipe where timing is not important, like for example, having to get a good seat going and worrying about overcooking. If you take too long, just lower the temp and add some water to regulate the temperature, and it's done when a sufficient amount of that water has evaporated out of the dish.
