Hey , I'm Ben , one of the chefs at Sorted Food .
And today we're tackling rice .
I'm gonna show you two different grains and how to cook each one of them perfectly .
Now there is rice from all over the world , so many different ways of cooking it .
It can get a bit daunting , but I promise you , this is the method I use at home .
This is a method you can use at home , and it will work first up , a long grain rice basmati and the simplest ratio ever .
2 to 1 .
Find yourself a container .
It could be a rain , a cup , a mug , a bucket , depending on what you're cooking for .
Something this size ample for two people .
When it comes to basmati rice don't fit .
It's gonna absorb all that water and expand a lot .
You're gonna fill it up with rice Now we're not gonna soak the grains as such , but we are gonna give them a quick wash .
So put it into a sieve and then run it under cold water in your tap 30 seconds under cold running water , or just swizzled around in a bowl of water , drain the rice and then it's prepped to cook and to cook , you need a small saucer with a lid and start to warm it up and add into the pan some fat , either a little bit of butter or some gee or even just oil .
This bit is an optional extra , but I like to add a little bit of whole spice into that fat to begin to toast off .
I was shown this by a friend about a year ago .
I have not cooked basmati any other way since , like with all these videos , use what you have .
Typically , I just use cumin seeds at home .
But here , I'm gonna use a little bit of this , a mixture of whole seeds and a little pinch of salt .
In fact , you don't even need the spice at all .
You can just do plain basmati , in which case you're just gonna season the water later on , instead of adding spices when your spices start to jostle and fizz about in the fat , you're gonna add in your prepared washed but not soaked basmati grains .
You're just gonna toast that in the oil for 30 seconds to a minute , and then you're gonna add your water and this is where the ratio comes in the same container you weighed out before you did one of rice .
You're now gonna do two of cold water monster .
Then bring it up to boil and put on a lid .
And on the lowest heat , you're gonna cook it for 10 minutes .
In the meantime , I'm going to grill some salmon .
So this is a salmon fillet that's been marinating in yoghurt with a few tandoori spices under grill to cook and chop .
Once the rice is cooked , what I'm gonna make with it is a warm tandoori salmon salad so I can prep everything else .
After 10 minutes , you're gonna take it off the heat , but leave it in the pan for another five minutes .
You kind of want to leave the lid on .
But I'm just gonna show you .
So you know what you're aiming for ?
It's pretty much dry .
You start to see holes in the rice where it's separated , but leave it as it is with the rice cooked .
You can see you've got individual grains coated in that wonderful spiced ge .
While it's hot , I'm gonna toss in some spinach to Wilt .
Then I'm gonna add the cucumber , the fresh coriander , the toasted almonds .
And I've also made a dressing from lime pickle chopped up with a bit of oil , but you could equally use any spiced pickle or even a mango chutney .
That version was long grain rice basmati and gives you kind of individual grains .
This method is short grain , and they're gonna be much stickier by the time they're finished cooking .
It still uses the ratio .
This time we're gonna weigh it .
So I'm gonna weigh 100 and 50 grammes of rice into a pot .
Just as before .
We're going to wash it , but we don't need to soak it .
So just in a sieve under cold running water for a minute or so , or just swill it around in a bowl of cold water .
Just around technical term rice washed and prepped and now onto the ratio before the long grain took 2 to 1 .
These are shorter grains .
They need less water , so weigh out the same weight as rice and then add a third .
So in our example , match the rice , which is 1 50 and then add a third , so another 50 takes it up to 200 that is the amount of water we need to cook our sticky rice .
You know the deal here pan with a lid because it's absorption method , and you've gone to the effort of weighing out so you don't wanna lose the steam .
Add your wash rice , your weighed out water , a pinch of salt .
Then give it a swill lid on and heat it up to a boil .
And then the cooking time is really easy Again .
It's 10 minutes of the lowest lowest heat with the lid on , then remove it off the heat and leave it to cook in the residual for another five or 10 minutes .
I'm deliberately just doing this one plain today to show you the ratio , but you can add flavours into that pan , a couple of slices of root ginger or a squash clove of garlic , even a tied up bit of pandan leaf .
You could also take out a couple of tablespoons of water and add a couple of tablespoons of vinegar in with a teaspoon of sugar , and you've got , like preseason sushi rice .
Or you could even sub the water out for stock .
The point is , it's the same ratio , one part by weight of rice and one and a third of liquid .
And while we wait for the residual heat on the rice , I'm just prepping up a whole bunch of ingredients I've literally found in the fridge .
So some pickled lettuce , some Bradish , some fresh coriander and then the other half of the salmon fillet that we used in the previous dish I've mixed through with some miso paste , some yuzu zest .
You'll find out about that .
And why on earth , if we've got one of those on Sunday , you could use lime and a little splash of seasoned vinegar .
And then we go after the residual heat as well .
That's what you should get .
Beautiful , plump , sticky grains of rice .
But it's not mushy .
There are still individual grains in there .
I'm gonna pile half of the rice into a bowl and scatter all the ingredients with extra edai beans and black sesame .
Now this rice is just seasoned with salt .
All the rest of the flavour comes from everything else we've thrown into the bowl .
It goes without saying .
You can mix and match and put whatever you like into that that is tasty midweek cooking full of fresh , vibrant flavours .
A K , A leftovers .
There we go .
Two different rice grains with easy ratios for you to remember how to make them at home .
And today we've been inspired by these flavours , but can't wait to see what you do .
Speaking of which , if you want to put these two methods to the test right now , then head over to our meal packs app .
And whilst you're cooking up those ideas , you'll also be bossing midweek meals , saving money and on the topic of saving money , we're gonna give it to you for a whole month for free .
One of these is my absolute favourite , Mike .
Do I guess which one ?
I think so .
Wow , that is like proper Indian style rice .
Basmati is already an aromatic grain , but start in a little bit of butter with some whole spices , and it's just I can eat it on its own .
I've never cooked rice like that , and I will be from now on