I've Been Cooking Rice WRONG My Entire Life ! (the steaming method)

As an Indian my mother told me the thumb rule for seperated rice is if rice is aged enough and you wash off the starch then rice is cooked to perfection

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Haha, why would you put rice in a frigde for 24 hours 😂😂 you can just cook the rice in the afternoon and it'll be ready for tomorrow morning.. no refrigerator needed, just leave the cook rice in the kitchen..

👍 Also, it's worth to keep in mind that this season's rice and last season's rice have different properties. (Just like potatoes.) This season's rice is not suitable for making fried rice. It should be stored a little.

I really dont get why people have so much trouble cooking rice.
1 Cup Basmati
2 Cups water
Do not wash the rice, straight from the bag into the pot. twice as much water as rice by volume. Bring to the boil, heat low and let it steam for about 20 Minutes.
Thats it.
Want to make fried rice? Cool your rice and put it in the fridge for 24 hours without covering it.
Is this even to hard for you? Use parboiled rice and the same methode

I think Kenji Lopez-Alt did some tests iirc and fried rice works with rice either FRESH off the cooker (before the starch has time to settle and the grains are still wet and separated) OR dried overnight in the fridge.

I've personally had success with both methods in my home-style fried rice (no where near the heat of commercial wok setups), but success enough that the rice isn't clumpy af.

I think Chinese home cooking fried rice doesn't really care about the wok hei tbvh. It's a bit of a Western obsession for stir frying, but it's only really prized in very specific, restaurant style dishes.

Hor fun, certain meat stir fries and fried rice mainly. No one really wants/cares for wok hei in their garlic kai lan or egg omelette lol

The clue could have been in that when you first cooked the rice the water was cloudier than a British winter day.

Bonjour.
Je cuisine avec des woks depuis 35 ans . Vos vidéos sur la cuisson au wok rejoigne ma passion pour ce mode de cuisson. Cependant, pour moi, les mets asiatiques se mangent toujours avec des baguettes et un bol que l'on porte à sa bouche. Après plusieurs achats et essais j'utilise chez moi '' à l'intérieur'' ceci ( Eastman Outdoors Portable Kahuna Burner ) Comme vous je l'ai modifié pour un usage plus intensif. Je suis un Québécois de 58 ans sans aucune racine asiatique. Les baguettes seraient un bon sujet de discussion également, selon les régions on peut avoir des préférences.
Bonne continuation.

Does anyone other than Chinese make good rice? All other rice is bad?

Typically 3-5 days wait in the fridge before you use it for fried rice. That's what we usually do and it is right every time. Also using an IH rice cooker... not a stove top. Using less water when cooking will also allow for a chewier rice if you want to use fresh rice. Otherwise, using 3-5 day old rice from the fridge works every time.

Just to tell you when you cook basmati rice you need to let the water boil and put the rice because when I cook Indian food I do that

Lol buy a rice cooker

ERROR ERROR ERROR

In Reality, this is a Universally very wrong method of "Cooking Rice".

The Best and Healthiest Method is to cook the Rice Naturally and Unpolished. This Way You retain The Vitamin B12.

Sincerely Yours,

Can you make a risotto video?

not bad...

The point to use day old one is a proved in science studies fact, that big part of rice starch become resistant after cooling down. Resistant starch less absorb by human, but is actually a probiotic, so food for our good bacteria, not for us.

Very nicely done 👍👍👍👍😋😋😋😋

What is the oil you use? Oil can change the flavor drastically.

take a class at a Thai cooking school then you get better results

We indians are doing same for decades using pressure cooker. Search Hawkins pressure cooker .

cher, just buy a rice cooker or a pressure cooker. it's literally the most easiest thing to cook.

👍炒饭

As someone with very little cooking experience I found this difficult to follow

You need to put the rice(long grain) in the fridge!

Finally touching the basic factor of a good fried rice dish: cook the good rice. As a chinese, I have been holding questions about the previews eposides of the series, why did he not talk about the cook rice part. Yeap, even the best fried rice technech cannot save a bad cooked rice.

I do not put my rice into the fridge, but i usually use only 1.5 times the amount of water compared to the rice and spread it out for 2 hours. This is totally fine and it separates totally fine.

Dude you wasted so much time. You could have just bought a rice cooker like Zojirushi and the rice would have come out perfect.

Anytime I do rice with a lower hydration, it ends up kinda crunchy in the center. What gives?

This video is 1 year ago but i still amazed with your determination on learning wok 🎉

Steaming rice... Just water n rice... Don't put salt n oil in it... Pleeeeaasee.. Otherwise you will ruin the origin taste of rice.

Jesus, I'm so excited to watch each video. Your videos fill me with such excitement and passion. Thank you.

Anyone tried to steam more than 100g rice at once? If so what are the ratios and does it take more time?

you NEVER make fried rice with fresh rice. Must be day old rice that is harder and drier. And use a rice cooker

I feel 100% representated in you, but now I know that we are quite nerds.

Super good.....

We use short grain rice, and hot off the cooker too. Go to Ding Tai Fung, Paris, and try some of their fried rice.

I agree. Many recommend day old rice but professional chefs have no time nor do they know the day before what will be ordered. I do cook day old rice when I have left over rice but if not, I cook with cooked rice. Takes less than one hour from start to finish. Jasmine is fine when you just want white rice, but if you're adding soy sauce to a fried rice, any rice works.

No chillies no fried rice why so weak why so weak?? @uncleroger it's just a white people rice 😁😁😁

I followed this method and it works out perfectly. Thanks for this. It is going to be my method from now on.

That’s very satisfactory for me from the first fired rice to this one as a Hong Konger. The whole series of Fired rice impressed me with the effort of every part.

Everytime I look up a fried rice recipe it always says use day old cooked rice. Each grain separately beautifully.

I lived in Hong Kong for 3 years. Go to a restaurant where the staff are used to gweilos, (white ghosts) and ask for chow fan and you’ll get fried rice with additions. Such as spring onions, garlic, peppers, prawns, etc.
Ask a member of a household to make you some chow fan, they’ll give you a funny look and make you just that, boiled rice, fried.

Haiyaaa, no MSG?

Thank you very much for this, you raised my fried rice game at least three levels.

Even falling poop looks good in slow motion 😂

I have tried several times and probably I have to adjust something because it doesn't cook evenly. The issue is that in the end the top layer is undercooked and at the bottom overcoocked. I used a bowl that has some of a trapezoidal shape not a semicircular like i see in the clip. I have tried as well a bigger soup flatter plate so that the rice layer be thinner but i get the same result. Any ideas?

When is the oil added?

I never wash my rice. get real no washy-washy. on gas i always use a simmering plate. that spreads the heat evenly no wash rice you hear. now i'm succesfull entrepeneur i use panda yum yum Ai sensor ricecooker still dont wash rice.

Haiyaaaaaaaaaa ! If you think I should have bought a Rice cooker instead (I own 2 already) or that I should have used day-old rice leftovers, then 1) watch the video till the end, and 2) Remember that I am trying to make Fried Rice at a Michelin Star Chinese Restaurant level ! At home, I regularly use day-old rice for fried rice, and yes it is amazing and very clever to make the most out of leftovers. But, in this case, using day old rice would be counter productive as I am trying to maximize flavours, and to get as much freshness as possible (tip I got from a Cantonese MasterChef 😉). I am trying to make PERFECT FRIED RICE 🌾😋