How To Cook Boiled Rice _ One Pot Chef

hi guys , and welcome to a new semi regular series here on the one Pot Chef Show Channel .

Now , when you're first starting out cooking when you've just moved out of home , starting out as a student hadn't done much cooking before .

It's really hard to try and get into some of those major dishes you see on TV because you haven't got the basics down right .

With this new semi regular series , I'll be able to show you the basic principles of cooking , and today I'm gonna show you a very simple thing that a lot of people have trouble with when they're first starting out .

But once you've learned it , it opens up the door to a floodgate of fantastic recipes .

It's time to cook some rice .

I'm the one pot chef back to basics .

So here are the basics when it comes to cooking rice .

Now , today I'm gonna be cooking some regular normal white long grain rice just your everyday rice for pretty much good enough for any sort of purpose .

Now , first things first , we need obviously a saucepan to cook it in or a pot .

Now you've got to use the right kind of pot .

Use a decent size one .

Don't use a huge one or a really , really small one .

You've gotta use one that's basically going to allow room for steam to be made when you've got the water boiling and whatnot .

Cos if there is enough room there , it's gonna boil over .

It'll turn into a mess .

You also need to use one that's got a fairly thick bottom to it .

This helps to diffuse the heat slightly .

It allows the heat to come through at a more consistent rate .

If you use a really thin based saucepan , it's essentially just gonna come straight through like a blast furnace .

That's what makes the rice stick to the bottom and burn .

So first things first , we're gonna add in our rice two cups of regular white rice .

Lovely Now , when it comes to cooking rice , it doesn't like being cooked in very small amounts .

So two cups is pretty much the minimum you need to cook at any one time , but don't think that's a huge amount .

Trust me .

Two cups will easily serve four people as a side dish , and if you've got too much there , you can pop it in the fridge and use it the next day .

It's alright , so minimum of two cups into that we're going to put in some butter or some margarine , not a lot .

We're just going to put in about a teaspoon or so .

Ah , get in there .

There we go , so we don't need a lot of it there .

This just helps to lubricate the rice slightly while it cooks .

That way , it doesn't stick together and turn it into a giant clump and will become nice and free and easy when we finish cooking it .

Now , when it comes to adding the water , there is a ratio .

So if you put two cups of rice in , you've got to put in four cups of water .

If you put three cups of rice in that , it's six cups of water .

Basically , you put double the water as to the amount of rice , so four cups of water going in easy squeezy .

Now that looks pretty good .

Now that's pretty much all you gotta do now .

All you need to do is pop it onto the stove , bring it to the boil and we'll go from there as you can see , our rice is now boiling .

Uh , all we have to do now is turn the temperature down to the lowest setting .

Pop the lid on and then set your timer for 15 minutes .

Very simple .

You don't have to touch it .

You don't have to take the lid off .

You don't have to stir it .

Just leave it be .

It'll be fine .

That steam will come off the water and start to help the rice to start absorbing it more and more until the rice is all puffed up and all the water has disappeared .

It's been 15 minutes , and if you've got a glass lid , you'll be able to see it and you'll be able to see that the rice looks like it's finished .

But it's not .

This is often where people make a mistake .

You see , the water has been all but absorbed .

What hasn't been absorbed has turned into steam and is just floating underneath the lid there .

Now , if you try to take the lid off , all that steam will be released and the rice won't be able to suck it up , and it'll become it all glug and crunchy , which is absolutely awful .

What do we do easy .

We're gonna turn down the temperature to nothing .

Just switch it off , take it off the hot burner , put it onto one of the cold ones and then set your timer for another 15 minutes .

When that 15 minutes is up , your rice will be done .

It's been another 15 minutes , and our rice is finished , so let's take the lid off .

Oh , look at that .

Absolutely wonderful .

You'll notice there's a bit of a yellow tinge to it .

Don't worry about that .

That's just where the butter is settled at the top .

So with a spoon or a fork , we're just going to basically separate the rice slightly .

Cos it will clump together a bit later , just enough to sort of fluff it up a bit .

And as you can see that beautiful white rice all the way through , there's no burnt bits .

There's no crunchy bits .

It's just absolutely perfect Now that is ready to serve straight away so you can use that as base for any meal .

Pretty much stir fries , casseroles , whatever you like , absolutely so easy to do .

And I'm just gonna have a little taste of this since it's right here .

Yum !

Perfect Mm .

Soft tender , No crunchy bits .

Absolutely wonderful .

So that was easy , wasn't it ?

Now , once you've been shown how to do it , you'll get it right every single time .

Now , this , of course , works perfectly for this kind of white rice , jasmine rice , basmati rice .

Brown rice , on the other hand , is a little different because it's bigger and thicker .

It needs a little longer .

So you need to when it's got on the low heat instead of 15 minutes , you need it for about 20 to 25 minutes roughly and then let it settle off like we did with before with the white rice .

Very simple .

I hope you've found found this helpful .

Check out my other cooking videos at one pot chef show dot com , and I'll have another fantastic cooking video for you next week , and I'll have more back to basics videos in the future until next time .

See you later