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Cooking grains is an art as well as a science. Bridget explains the test kitchen techniques that guarantee a perfectly cooked pot—no scorching, no undercooked bits, no second-guessing yourself.
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I really wish it was this simple, at least when it comes to cooking rice. It seems that no matter how much liquid I use, no matter what the heat level on my burner, regardless of the pot used, and even the amount of time that I cook it, four out of five times I make long grain rice, it comes out underdone. Using the pilaf method helps somewhat, but it's still no guarantee. The only way so far that I have found to cook regular white long-grain rice is to rinse it well, spray the inside liner of my instant pot with cooking spray, place the rice in my cooker, add the predetermined amount of liquid, then cook either with the rice setting for the specified 12 minutes, or under high pressure for about 4 allowing about 10 minutes for a natural release. This is the only method that works every single time. But the problem is that if all I want to cook is one cup of rice, it turned out to be a very small amount of grains cooked in a rather large pot. But when it comes to the stovetop, I just can't find a reliable ratio and method.
it is typically a western thing to rinse your rice in most Asian countries they don't do that because after the boiling you are left with a starchy liquid that is great for a base of many Asian soups also, in 3rd world countries throwing away the starch would be almost a crime.
so I don't wash my rice and freeze the water for later dishes I would recommend you would also do that for many types of creamy soups.
also don't go to the rice r way over water your rice and then you'll avoid this over stickiness of the rice and you get a bonus in return for the next meal.
Anyone else notice the girl in back dropping a pot and dan walks over to remind her "shhh"
10-15 minutes rest means cold food. What's your solution if any?
Not every step has to be prefaced with 'go ahead and…'
What kind of saucepan is that? Anyone?
What rank is rice in US???
Rice is one thing I know how to cook without burning it. During recent years I have been cooking rice which have been precooked like Uncle Ben's and it takes less time to prepare. I like rice cooked in dishes like fried rice and learned that when I first went to Thailand while in the Air Force. After being talked into trying a dish of that dish by a fellow airman while put up in a hotel in Bangkok I tried it and never stopped eating it since then.
Which size is considered … “NICE and BIG”? ✨ Looking to perfect 3 cups/uncooked rice … ✨
What size All Clad is she using … looking to buy a new saucepan … thanks! 🍃🍊🍃
banged around the kitchen..?
Bring salted water to a boil, add (GOOD rice like Basmati) rice, cover and TURN OFF the heat. fluff in 20 minutes. Perfect every time. Almost impossible to mess up. 2 cups water per 1 cup rice.
Do you also need to rinse the rice before you toast it? For the second method
Hi there. I've emailed you all, but never heard back…yet!
I heard your podcast on making Persian Rice (the one with the crust) can I get access to the recipe? Thanks!
Pilaf method all day.
boil it like pasta…works great!
i dont like when they're seperate, i like it when they're sticky, like with asian food.
Try not to lift the burnt grains, leave them in the bottom of the pot and pull out only the top layer. If it's too far gone, having acquired that burnt smell, throw it out.
Any suggestions on what to do with burnt rice? I sometime forget to turn down the flame and the bottom layer is burnt.
We love Bridget!
Cook for how long? I know you don't want to keep checking on the rice by lifting the lid.
That was very helpful. Thanks. I used to just bang it out in a pressure cooker after rinsing for 15 seconds. No wonder my rice is a bit mushy/starchy on the outside
follow the water to rice ratio on the package. it will defer depending on the brand and type of rice
So the key to the absorption method is the water:rice ratio which is excluded? Why? Usually these videos are right on point but this seems like a critical note to skip….
So the key to the absorption method is the water:rice ratio which is excluded? Usually these videos are right on point but this seems like a critical note to skip….
what is your tip on the water to rice ratio
I'm a lazy person and I'm going to stick back to the rice cooker. 😀
did not know about rinsing the rice first, thanks so much
I have heard since rice is fortified, rinsing can wash off the "fortification". Any truth in this?
Rice cooker! BAM! Done!