Making rice over a stove top these days is almost a lost art. Today, cooks have fancy devices with rice settings and many use instant rice. But making rice over a stove top is not that hard.
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I also do the first knuckle measurement for water- works every time. I seem to get bigger fluffier cooked grains if I bring the rice and water to a boil, give it a stir and recover then lower the heat to medium high and cook for 5 minutes. After 5 minutes I lower the heat to low and continue to cook for another 15 minutes. Total cook time is the same 20 minutes but that 5 minutes on the higher heat really seems to make the rice swell more.
Thanks for the cool video, I’ve never heard of the finger measuring method! 🙂
I like to wash my rice sometimes (I know, it washes off the vitamin enrichment) and let it soak for 30 minutes. That way the consistency is less sticky and the grains are more… Individual? It turns out just like Chinese take out rice! 😀
Im very new to your Channel, thanks to living traditions this morning, I just want to say – im 54 years old from south Louisiana and your the first person ive seen measure the water level to rice like this. I was taught this measurement by my mother when I was learning to cook, my mom grew up on a rice field, and this just flooded me with memories. Thank You..
Great tips! Love seeing your cooking videos. Hugs❤️
That’s how I was taught by a woman from Japan years ago… So simple and so good.
So the only difference between instant rice and normal rice is 15 minutes?
The only way to do anything without gadgets. Thanks for sharing be safe x
That is simply. I do think I could do that. I don’t make rice.
Exactly same way here.
Thank you for simplifying! Is it a similar method for brown rice?
I also do the first knuckle measurement for water- works every time. I seem to get bigger fluffier cooked grains if I bring the rice and water to a boil, give it a stir and recover then lower the heat to medium high and cook for 5 minutes. After 5 minutes I lower the heat to low and continue to cook for another 15 minutes. Total cook time is the same 20 minutes but that 5 minutes on the higher heat really seems to make the rice swell more.
We also cook rice on the stove, so simple and easy.
Great tip from a beautiful lady. As always, thank you both for sharing. :)!!!
Thank you for the great kitchen tips. I am interested in seeing a closer look at your head coverings and where you get them. They are so cute.
Thanks for the cool video, I’ve never heard of the finger measuring method! 🙂
I like to wash my rice sometimes (I know, it washes off the vitamin enrichment) and let it soak for 30 minutes. That way the consistency is less sticky and the grains are more… Individual? It turns out just like Chinese take out rice! 😀
Im very new to your Channel, thanks to living traditions this morning, I just want to say – im 54 years old from south Louisiana and your the first person ive seen measure the water level to rice like this. I was taught this measurement by my mother when I was learning to cook, my mom grew up on a rice field, and this just flooded me with memories. Thank You..
I like your way better. I do 1 cup rice + 1 cup water. Bring to boil, turn down to simmer for 14 min. I won’t be doing it that way anymore.
Great tips! Love seeing your cooking videos.