Golden Butter Rice Easy Perfect Rice
video description
Date: 2024-02-28
Related videos
Comments and reviews: 18
cajintexas7751
I'm embarrassed to admit that for 30 years, all I could make was rice that was somehow both soggy and burnt, then one day I watched a Gordon Ramsey video on how to make plain white rice. Now I can make nearly perfect rice every time. Not because Ramsey had some secret technique, but because I realized I just plain didn't know what I was doing for 30 years.
reply
I'm embarrassed to admit that for 30 years, all I could make was rice that was somehow both soggy and burnt, then one day I watched a Gordon Ramsey video on how to make plain white rice. Now I can make nearly perfect rice every time. Not because Ramsey had some secret technique, but because I realized I just plain didn't know what I was doing for 30 years.
reply
Croop9203
Dam yum Imma try basmati this way. Speaking of benefits of golden milk or the kurkuma it self, it is known, that you gotta add some pepper to it at all times, since it helps the body to absorb kurkumin tremedously, like 100 more. It's ancient knowledge, not just recommendations from random tiktoks: D
reply
Dam yum Imma try basmati this way. Speaking of benefits of golden milk or the kurkuma it self, it is known, that you gotta add some pepper to it at all times, since it helps the body to absorb kurkumin tremedously, like 100 more. It's ancient knowledge, not just recommendations from random tiktoks: D
reply
foodwishes
I will definitely try this, your Rice-A-Roni recipe is fabulous. I make it When we have friends over for dinner, and they love it also like your French onion soup recipe just made that a couple days ago and shared it with family and friends and they loved it. Thank you so much.
reply
I will definitely try this, your Rice-A-Roni recipe is fabulous. I make it When we have friends over for dinner, and they love it also like your French onion soup recipe just made that a couple days ago and shared it with family and friends and they loved it. Thank you so much.
reply
CohassetJim
John, you are a treasure! I don’t know what I enjoy more, your recipes or your genuine enthusiasm for good food. It is truly one of life’s greatest pleasures and it seems that you and your lovely Michelle are enjoying it quite well. Thank you, you wonderful weirdo!
reply
John, you are a treasure! I don’t know what I enjoy more, your recipes or your genuine enthusiasm for good food. It is truly one of life’s greatest pleasures and it seems that you and your lovely Michelle are enjoying it quite well. Thank you, you wonderful weirdo!
reply
mrfff247
Oh my im looking forward to trying this. I typically do a simiar tecnique where i tost the rice to brown before flashing it with water (gotta watch to not get steam burnt. But i dont use she spice i just season it with stock cubes and skip the salt since they have plenty
reply
Oh my im looking forward to trying this. I typically do a simiar tecnique where i tost the rice to brown before flashing it with water (gotta watch to not get steam burnt. But i dont use she spice i just season it with stock cubes and skip the salt since they have plenty
reply
biancajingles2690
Mmmm I will definitely be making this! I make butter rice by browning a couple tablespoons of butter, then frying the rice a bit in the butter, adding chicken stock and cooking for 25 minutes, off the heat for another 5 before opening and fluffing.
reply
Mmmm I will definitely be making this! I make butter rice by browning a couple tablespoons of butter, then frying the rice a bit in the butter, adding chicken stock and cooking for 25 minutes, off the heat for another 5 before opening and fluffing.
reply
thesylvan
I love when do cuisine mash-ups! I mean, who thinks of making Haldi Doodh (Golden Milk) rice Brilliant. My husband is from Mumbai and I called him over to watch this with me once you mentioned the inspiration. We are both excited for me to make it.
reply
I love when do cuisine mash-ups! I mean, who thinks of making Haldi Doodh (Golden Milk) rice Brilliant. My husband is from Mumbai and I called him over to watch this with me once you mentioned the inspiration. We are both excited for me to make it.
reply
wheatgerm1208
I cook for one and I'll never be able to finish a whole recipe's yield. Does a half-recipe require an adjustment in cooking times Does it freeze well Other suggestions, anyone I'm the one whose rice is always gummy. This looks fabulous!
reply
I cook for one and I'll never be able to finish a whole recipe's yield. Does a half-recipe require an adjustment in cooking times Does it freeze well Other suggestions, anyone I'm the one whose rice is always gummy. This looks fabulous!
reply
staceystar2984
C'Mon Chef John, Tumeric Is Cheap & Harsh. REAL Yellow Rice Comes From SAFFRON. Take It From A Southerner Old Enough To Remember.
Tumeric Is Something Cheap Passed Off On People Who Don't Know It's Supposed To Be SAFFRON.
reply
C'Mon Chef John, Tumeric Is Cheap & Harsh. REAL Yellow Rice Comes From SAFFRON. Take It From A Southerner Old Enough To Remember.
Tumeric Is Something Cheap Passed Off On People Who Don't Know It's Supposed To Be SAFFRON.
reply
aminorityofone
There are some recent studies that show that turmeric contains to much lead. The people who grow it add a lead compound to help with the color, so maybe avoid turmeric unless you can be sure it was grown in the US, or the EU.
reply
There are some recent studies that show that turmeric contains to much lead. The people who grow it add a lead compound to help with the color, so maybe avoid turmeric unless you can be sure it was grown in the US, or the EU.
reply
hyperbaroque
Start with white rice and cook it with Vegemite mixed into the water. Enough Vegemite to turn the rice golden. Now that is some enriched rice. You won't need any soy sauce either. Butter would be a great addition.
reply
Start with white rice and cook it with Vegemite mixed into the water. Enough Vegemite to turn the rice golden. Now that is some enriched rice. You won't need any soy sauce either. Butter would be a great addition.
reply
davidlawson4281
This man changed my rice cooking nightmare to a new found success. My wife loves our rice, and is hesitant to try a change. But, I will press on, and try, what seems to be an upgrade to our rice experience.
reply
This man changed my rice cooking nightmare to a new found success. My wife loves our rice, and is hesitant to try a change. But, I will press on, and try, what seems to be an upgrade to our rice experience.
reply
iheartpianos2010
Apparently even a very small amount of black pepper dramatically increases the bioavailability of the beneficial compounds in turmeric, so I would definitely add some black pepper to mine!
reply
Apparently even a very small amount of black pepper dramatically increases the bioavailability of the beneficial compounds in turmeric, so I would definitely add some black pepper to mine!
reply
yebo56
Chef John, coincidentally I've been cooking and perfecting this exact recipe in recent weeks. There is a simple change, relating to the water, than I 100% guarantee takes things to the next level.
reply
Chef John, coincidentally I've been cooking and perfecting this exact recipe in recent weeks. There is a simple change, relating to the water, than I 100% guarantee takes things to the next level.
reply
holdthelight11
This is basically how I have always cooked my rice, just following my Yiayia's technique (sans the turmeric and with added chopped onion. I thought everyone cooked their rice this way!
reply
This is basically how I have always cooked my rice, just following my Yiayia's technique (sans the turmeric and with added chopped onion. I thought everyone cooked their rice this way!
reply
Elias_Tekton
People who do not know how to cook rice correctly, are really people who don't have rice cookers
I'm already thinking about doing this and just transferring it to my rice cooker lol
reply
People who do not know how to cook rice correctly, are really people who don't have rice cookers
I'm already thinking about doing this and just transferring it to my rice cooker lol
reply
Rdeboer
I like to add various whole spices to dishes like this. Fresh lime leaves are particularly aromatic, and any combination of whole cardamom pods, cloves, cinnamon etc will also lift it.
reply
I like to add various whole spices to dishes like this. Fresh lime leaves are particularly aromatic, and any combination of whole cardamom pods, cloves, cinnamon etc will also lift it.
reply
marjoriepark1198
Like this and have done a version of this myself for years except I used boiling water and cooked medium low for 12 min then sit 15 off the burner. Such a great fluff.
reply
Like this and have done a version of this myself for years except I used boiling water and cooked medium low for 12 min then sit 15 off the burner. Such a great fluff.
reply
Add a review, comment
Other channel videos
