This 37 minute video will change the how you think about Rice.

I'm a bit confused because the cooking instructions usually refer to volume ratio. So 1 cup rice to 1.5 cup water. Now 1.5 Cup might be 150 grams of water depending on your cup size but 1 cup of rice is not 100 grams. The reason the ratios are different is also due to varying grain sizes. Smaller grain = more dense in a given volume so more grams of rice which naturally requires more water volume wise.

In your testing it's 100 grams of rice to X grams of water which is not the usual way of measuring it.

Washing rice in a colander makes no sense to me...

1:1 by weight or volume?

You shouldn't wash most American rice, it has already been washed and usually been enriched, so washing it actually takes away some of the health benefits. Always read the label.

cook it with durian and you have stinky rice

I bought a large bag of raw jasmine rice, and when I got home I saw a single small thing wiggling inside. Stuck the whole thing in the freezer to kill it--and any eggs there inevitably were there too small to see. For that reason alone, washing my rice now is a must.

I'd like to think I'm a pretty good home cook, but cooking rice from raw always eludes me. Finally got a ricer cooker; no regrets.

Unwashed basmati absolutely tastes unwashed.

You need to check out Bengali Kalazira / Chinigura rice 🍚 One of the most flavorful and tasty small grain rice 🌾 out there that still needs introduction to the US 🇺🇸 market.

Will this happen, if we want to cook more Kg of rice for restaurants

You can also steam rice... in a steamer. Bamboo or stainless

boiling rice like pasta is also good to remove the most amount of arsenic

Did you cook the sticky rice the legit way?! It matters

Retired a little over a year. I love the freedom! I can do what I want when I want.
About money, the thing that surprised me the most is that while my household expenses are about the same (except for inflation of course), there are so many things I’m not spending money on. Work clothes, store bought lunches, bus passes and parking. I don’t need more stuff. I get senior discounts.

But the rice absorbs water when you’re washing it!!!!! So how do you account for that?!?!?

Minor typo in the title

Wait...boiling rice is a legitimate cooking method? After nearly 40 years that I've fooled with simmered rice on my own, now I find out that Mom and Dad were actually on to something--and getting pretty good rice, now that I think of it! Rice was always boiled in our house, no matter what the recipe was.

I thought it was some sort of industrialized method that came from both of them having been cooks at summer camp and then having a house with 7 kids too. But like I just said, it was always good rice that I've never managed to match on the stovetop. I can't believe I never made the connection.

DO NOT wash rice after cooking.

great job

Wash your rice, specially if you eat it everyday or else you'll get fat.

Use cookie bags instead - you could roast in oven or microwave without needing to water dip...

I like sticky rice. So any comment to the contrary does not apply to me...or anyone in my immediate family.

Inspect rice wash till water is clear, then presure cook for those who need to watch blood sugar spikes. Then leave overnight for a much lower carbo spike.

Your video was exhausting in detail, though not quite exhaustive! You missed steaming completely. It’s another very safe method, with the added value that less nutrients are washed away, while the rice is cooking. Like the pasta method, it’s difficult to overcook nor do you need to worry about ratios. You also end up with a pot of steaming rice water, which is a valuable, nutrient-rich byproduct that can be used to fertilize houseplants, thicken soups/stews, soothe skin, or enhance hair care. It is particularly effective as a broth base for dishes like Korean doenjang jjigae or as a natural conditioner.

There’s a hair in the rice 0:55 as he’s talking about not washing rice 😂

What would happen if the rice was soaked first?

Washing the rice doesnt make a huge difference

Boil water on stove, add a teaspoon of oil, pinch of salt a cup of basmati, fill water until its just a tiny bit below double the rice level, mix, semi cover leaving about 10% of the lid open. Leave for 5 to 7 minutes, mix gently, then fully cover it. 5 more mins and youre done.

I made probably 10k cooks of rice from small pots to large oven trays to feed 100 people. Get the idea in your head and repeat, learn and get familiar with it. I can do the same with sushi rice, egyptian rice, badmati, long grain, short, brown blah blah blah. Its a method.

Thanks for noting that rice bought in bulk can benefit from washing. I'm not of SE Asian descent, but I eat enough rice that I buy it in a 25-lb. bag. Also, washing rice eliminates starch bubbles coming up through the steam vents of a rice cooker, making a mess and shortening the life of the appliance.

In addition, how you intend to serve the rice after it's cooked affects the water:rice ratio. For the most part, I serve sauce on top of rice (curries) or add oil (fried rice). Using a 1:1 ratio minus 1/4 C of water leaves the grains able to absorb the liquids and flavors I add later, especially if the rice is re-heated under a cover in the microwave, steaming it.

Does rice absorb oil or just water ?

You also may want to wash it if you care about your health as rice contains arsenic that washing will mostly eliminate

Omg his stink has so much rice wasted, my mama would beat my ass if she ever saw that

I don’t like cooking, but since I love eating I kind of have no other choice than to subscribe

Ethan,
Great video! You missed another cooking method that is super easy and foolproof, plus is not a uni-tasker. If you have an automatic pressure cooker, like Instant Pot, the perfect 1:1 ratio (volumetrically) that you mentioned makes perfect rice just like your sous vide method. It was awesome to see your experiment show exactly why the pressure cooker 1:1 ratio makes perfect rice no matter what rice.