How To Cook Rice - Hilah Cooking
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Date: 2022-04-30
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Comments and reviews: 10
Anonymoose
Hahaha! Eat your hearts out, electric range users. I do so love showing off how you can flip the knob on a gas range from kill to simmer, and the heat instantly goes from kill to simmer.
I've developed something of a passion for Jasmine. That nutty aroma just seems to fill the house with yumminess.
I have never yet understood why people feel the need for rice cookers. As you're showing here, the -rules- for cooking perfect rice are just so friggin' ridiculously simple. My own personal twist is nearly identical to yours, but I boil the water first, dump in the rice, stir, return to boil, then drop to simmer for exactly 20 minutes. Fluff and let rest for another 5. It absolutely never fails.
Maybe they don't eat well off of the fork, but they sure do vacuum up the mess in a hurry.
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Hahaha! Eat your hearts out, electric range users. I do so love showing off how you can flip the knob on a gas range from kill to simmer, and the heat instantly goes from kill to simmer.
I've developed something of a passion for Jasmine. That nutty aroma just seems to fill the house with yumminess.
I have never yet understood why people feel the need for rice cookers. As you're showing here, the -rules- for cooking perfect rice are just so friggin' ridiculously simple. My own personal twist is nearly identical to yours, but I boil the water first, dump in the rice, stir, return to boil, then drop to simmer for exactly 20 minutes. Fluff and let rest for another 5. It absolutely never fails.
Maybe they don't eat well off of the fork, but they sure do vacuum up the mess in a hurry.
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Kostas
There are three official techniques for cooking rice and other grains. The risotto method, the pilaf method, and the simmering (the one you did) method. Depending how you want your rice you follow a different techinque.
If you want it as fluffly as it can be then use the Pilaf method. You begin by coating the rice in hot fat (oil, butter, etc) to enclose all the starches in the grain. You can add some aromatics in this stage. You do it until achieved a golden tone. Then add liquid (water, broth, etc) in 1: 2 ratio at once, bring it to a boil, and then lower it to a simmer and cover it. Close the heat and leave it until all the moisture is being absorbed. Done
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There are three official techniques for cooking rice and other grains. The risotto method, the pilaf method, and the simmering (the one you did) method. Depending how you want your rice you follow a different techinque.
If you want it as fluffly as it can be then use the Pilaf method. You begin by coating the rice in hot fat (oil, butter, etc) to enclose all the starches in the grain. You can add some aromatics in this stage. You do it until achieved a golden tone. Then add liquid (water, broth, etc) in 1: 2 ratio at once, bring it to a boil, and then lower it to a simmer and cover it. Close the heat and leave it until all the moisture is being absorbed. Done
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Nazie
When I cook long grain (basmati) rice I rinse it 6 or so times until the water is clear, fill the pot with water 1 inch above where the rice is, cook on medium until most of the water evaporates, turn down the heat to low, put a paper towel over the pot and put the lid on and steam.
You can also dump the rice out into a sieve after the water has reduced and put butter and put a layer of thinly sliced potatoes covering the bottom of the pot dump rice back into the pot on top of the potatoes and steam. The potatoes are so yummy and crisp when it's done.
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When I cook long grain (basmati) rice I rinse it 6 or so times until the water is clear, fill the pot with water 1 inch above where the rice is, cook on medium until most of the water evaporates, turn down the heat to low, put a paper towel over the pot and put the lid on and steam.
You can also dump the rice out into a sieve after the water has reduced and put butter and put a layer of thinly sliced potatoes covering the bottom of the pot dump rice back into the pot on top of the potatoes and steam. The potatoes are so yummy and crisp when it's done.
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ken
I don't think very basic recipes are silly at all. I used to cook rice so infrequently that the results were always a -hold my breath and see what happens this time- crap shoot. Finally got sick of that and found a recipe for basic easy rice online. It is almost identical to yours and since using that I always have perfect rice. The hardest thing was to stop babysitting it and learning to resist the urge to lift that lid and give her a good stir lol. Always enjoy your videos Hilah.
Thanks for sharing Ken: -)
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I don't think very basic recipes are silly at all. I used to cook rice so infrequently that the results were always a -hold my breath and see what happens this time- crap shoot. Finally got sick of that and found a recipe for basic easy rice online. It is almost identical to yours and since using that I always have perfect rice. The hardest thing was to stop babysitting it and learning to resist the urge to lift that lid and give her a good stir lol. Always enjoy your videos Hilah.
Thanks for sharing Ken: -)
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MikeTheBarber63
Your cookbook is not only informative (like your vids) but damn funny too (like your vids! I got a copy for a friend's teenage nephew who has been learning to cook for a couple of years and he loves it. I got it when it 1st came out. I highly recommend it to anyone new to cooking or who just wants a LOT of great info in real book form. Your internet may be down right at dinner time and you don't need internet to read a real paper book!
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Your cookbook is not only informative (like your vids) but damn funny too (like your vids! I got a copy for a friend's teenage nephew who has been learning to cook for a couple of years and he loves it. I got it when it 1st came out. I highly recommend it to anyone new to cooking or who just wants a LOT of great info in real book form. Your internet may be down right at dinner time and you don't need internet to read a real paper book!
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viperhalberd
Hi Hilah! I'm terrible at cooking, and could never get the absorption method to work with my rice. It would always be either undercooked or stuck to the bottom of the pan. After following your instructions in this video, I had perfect rice to go with my Chilli!
Thanks a lot! I love your videos and think you look great! Best of luck with the rest of your pregnancy!
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Hi Hilah! I'm terrible at cooking, and could never get the absorption method to work with my rice. It would always be either undercooked or stuck to the bottom of the pan. After following your instructions in this video, I had perfect rice to go with my Chilli!
Thanks a lot! I love your videos and think you look great! Best of luck with the rest of your pregnancy!
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prescribedfire1953
Hilah you just keep getting more and more pregnant! what's up with that?
Have you tried black rice yet? It looks like you're cooking mouse droppings and you can really fool the guests by leaving a grain or two on the counter and popping one into your mouth to -tell if it's mouse or rat poop-.
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Hilah you just keep getting more and more pregnant! what's up with that?
Have you tried black rice yet? It looks like you're cooking mouse droppings and you can really fool the guests by leaving a grain or two on the counter and popping one into your mouth to -tell if it's mouse or rat poop-.
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Nazie
The. VERY best rice that I EVER had was in Iran while visiting my in laws. It was basmati rice, but the rice had been smoked before it was cooked. We always attempt to bring some smoky rice back with us to the U. S. sometimes it makes it through customs, other times it gets seized. Lol
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The. VERY best rice that I EVER had was in Iran while visiting my in laws. It was basmati rice, but the rice had been smoked before it was cooked. We always attempt to bring some smoky rice back with us to the U. S. sometimes it makes it through customs, other times it gets seized. Lol
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Nan
Great video. My husband is a champion rice maker (a little chicken stock, some butter, and yum) but when it's my turn, I'm always obsessing about how it's going to turn out and it's embarrassing to ask. So thanks thanks thanks! (and I added your husband's book to my Amazon wish list
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Great video. My husband is a champion rice maker (a little chicken stock, some butter, and yum) but when it's my turn, I'm always obsessing about how it's going to turn out and it's embarrassing to ask. So thanks thanks thanks! (and I added your husband's book to my Amazon wish list
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DCARA06
Great tips! There really is an art to cooking rice. I finally mastered it, then immediately purchased a rice cooker. So silly but it's one of those -set it and forget it- things. My pots don't have glass lids and boiling over starchy water on a glass top stove really bites!
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Great tips! There really is an art to cooking rice. I finally mastered it, then immediately purchased a rice cooker. So silly but it's one of those -set it and forget it- things. My pots don't have glass lids and boiling over starchy water on a glass top stove really bites!
reply
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