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Dan should be host of The Splendid Table on MPR, but then we wouldn't get to look at him. Growing up in a German/Scandinavian home, potatoes were always the side dish. Love rice, order extra quart with my wonton soup to go for chicken rice soup. Like noodles, good with just rice and a little soy, and not enough talk about light soy. What is the name of the rice cooker at 2:37, Zojirushi?
Vacuum sealer hack : Put ice cubes in bag with rice. No liquid leakage while sealing.
Still waiting on what's eating dan popcorn
I saw a video on the mechanics of how the original rice cookers work. It's stupid simple and pure genius at the same time. I still have my original one I got for my 22nd birthday over 40 years ago. I bought a fuzzy logic one and it took 90+minutes to do a cup of brown rice. When you mentioned that it took 65m to do any of the unhulled rices via soue vide, that makes sense.
He is a cook .If he wants to be a you tube star, make videos at home .
Dan, I would appreciate a good video on microwave popcorn from scratch. Here is what I got from my own experience, with about 1.5 tsp of Canola oil and about 100 ml of corn. I also ad some salt and curry powder. I pop in the microwave in 3 phases.
1m 15s at high power
1m 15s at zero power
2m 15s at high power
If you could come up with a better strategy, then I would appeciate it.
Are you recording from the building hallway?
i have always said the knuckle method works every time for white rice but when it's mixed I always burn it or make it mushy and have never been able to master this. Everyone has a different way to do this and not sure which is the right way.
I wanted a stainless steel rice cooker so I could set it and forget it while I continued my meal prep. When I was looking to purchase, most cookers for small batch home cooking are entirely plastic, teflon lined or equivalent, especially the smaller ones. I found the Aroma Simply Stainless 1-3 cup rice cooker and I love it. I also bought the SS steamer bowl attachment. Results vary depending on the moisture value of what you are steaming – and adds flavor to the rice. For me, anything other than a small fillet of white fish and some peppers or zucchini ruins the rice cooking ability. My only complaint is that the meas. cup is 3/4 cup as explained in the instructions – in case you lose it. But the cup given does not state it's 3/4 cup.
Dan! Can you come to my house and teach me how to cook rice? Please? I seem to fail every time. I now keep (*gasp*) boil-in-a-bag rice in the pantry. I'm hanging my head in shame.
Anyway, thanks for the tips! I will once again try to make edible rice. Pray for me.
Absolutely do a popcorn episode
"Furikake"
You helped us to NAIL 24 servings of rice last night. Thank you
Dan, the seasonings you use would be a great video. Never heard of Fumi Furikake and I plan to buy it now – I am priority overnighting it. What else? I'm a big fan of what flavors are out there in this world. Sadly, I'm only exposed to European, Thai and Indian – not that sad, but you get what I mean. I want funk and umami!
Up to the elbow for brown rice!
Fuck
That
Beep
Bro
Not just brown rice, I cook the fluffiest basmati around from a recipe I can't remember where from and it's 1 cup rice TWO cups water, and im pretty sure that's what most recipes call for when dealing with long grain rice, I've always read 1 to 1 is usually only for short grain.
Please do a popcorn video! I have been testing all kinds of ways to cook, and season popcorn. Electric skillet works the best, but I have deep fried, air popped, and microwaved. Our fave seasoning is Old Bay seafood seasoning, after the popcorn is cooked in a bit of olive oil in an old electric skillet. The trick is to keep the pan moving.
Perfect timing! Today, I bought an Oster rice cooker for half price at Target. Can't wait to try it out, cooking on the stove is a nightmare.
Whats weird about referencing bush?
The band imean…
I wanted to ask in your rice video, but didn't, so I'll ask now. Any tips on wild rice? As I'm sure you know, it's the grain of an aquatic annual grass, but not actually rice. Would similar techniques as those used for unpolished rices apply?