This Method Has Changed the Way I Make Rice

Let Me Help You👇🏼

🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

---------------------------------------------------------------------------------------------------------------------------

🔪 EQUIPMENT USED IN THIS VIDEO

📘 SALT FAT ACID HEAT BY SAMIN NOSRAT (BOOK)

CHICKEN SHAWARMA AND LEBANESE RICE RECIPE (VIDEO)

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

This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

[dianeroome]

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!

[funkbot]

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"

[jayhanparks]

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!

[Gottaculat]

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!

[EsteffersonTorres]

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.

[superstafford]

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.

[joshswenson]

It's amazing how much cooking knowledge is packed into this single video. This may be my single favorite video on Youtube. I keep coming back to it!

[robertboyd]

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 rinse your rice until it's almost clear. Get the arsenic out of it because American soil is not that good.

[catherinelarkin]

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.

[cincin]

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".

[Relbl]

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 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 :)

[JanetCaterina]

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.

[gillianadkins]

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

[QuargCooper]

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!

[bagdaja]

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!

[hdufort]

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.

[miguelcarrillo]

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 :)

[funnyboyxxl]

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.

[arturobarrera]

I didn't use to add spices to the oil pre-adding the rice, but your point on how fat retain the flavors and enhance them makes so much sense, It's good to see logic and scientific explanations for principles and how to apply them. Also comparing this to the way my mom does rice, and how I've experimented doing rice made me realize that there could be a 4th step to your method, there's some stuff to be added ONLY in the water before putting the lid and waiting for it to cook, because like you said their flavors are water soluble, but they'll burn quickly and taste bad if they're put in the oil, yet it doesn't happen in the water. My mom used to do rice with garlic + grated carrot + red pepper in the oil, then adding the rice and sealing it for a few minutes until it turns white, then add vegetable stock cube dissolved in the water, and then celery leaves in THE WATER, I tried putting the leaves in the oil and they just straight up burn in seconds and lose flavor, same thing happens with fresh coriander, you can't add it into oil, you either add it in the water or after being cooked, so that's another tip for adding that type of more delicate stuff into rice.

[Miami]

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!