What's up everybody ?
I hope everybody's doing great .
Welcome back .
I'm your girl cooking with Tammy .
And today I'm gonna show you how to make the perfect rice .
Yes , I am .
And we're gonna be making white rice to be precise .
You like my rhyme , don't you ?
Today we are gonna be making white rice .
I find a lot of times people have a lot of problems or trouble when it comes to making rice .
And to be honest with you , rice is so easy to make rice is one of my first dishes that my grandmother taught me how to make .
So it can't be that hard , right ?
But anyway , I will say this , there's a chemistry , there's a chemistry to making the perfect rice .
And the great thing about it is you don't have to graduate from chemistry class in order to make the perfect rice .
So with all of that being said , let's get the prepping and get to cooking .
First thing I like to do when I'm making my rice is I love to wash my rice .
And I'm gonna show you exactly why as you can see , I have my bowl set up here along with my strainer sitting on top of the bowl .
And of course , when you're washing your rice , you can wash it off in a strainer .
You don't need the bowl on the bottom .
But I'm using the bowl because obviously demonstration purposes .
We're gonna start with washing the rice with cold water and we're gonna take our fingers .
Yes , a little .
Trust the hands and stuff and we're gonna massage the rice and we're gonna be using cold water .
We're not cooking our rice just yet .
We are gonna be using cold water .
And as you can see , as the water runs on the rice and the more we massage the rice , what are we seeing ?
We're seeing like this white chalky substance .
Yes , we are not to mention there's a little bit of impurities in the water as well as you can see , there's a little black thing right here .
So we're gonna continue rinsing our rice off and yes , as you can see , the water is so white .
Now , here's the thing that right there is a ton of starch which breaks down to carbohydrates , which most of us don't need .
So we're gonna continue washing this rice off until our water runs nice and clear .
It should take about maybe , I guess maybe about 5 to 6 rins .
This process should take no more than 2 to 3 minutes .
Don't opt out of this process .
Let's start off doing it the right way .
And let's finish it in the right way as well as you can see , there's a little black thing right here , which we're gonna definitely take it out of the rice and we're gonna toss it because we don't need to bite down on that .
Now , here's the thing , a lot of times when you don't wash your rice , you might end up biting on a little piece of hard particle , which could actually destroy your teeth , believe it or not .
Of course , obviously , during the growing process , you're gonna get particles here and there .
All right .
Now that we're done , as you can see , our water is nice and clear .
I'm gonna set it aside , allow it to just sit there for a minute .
And what we're gonna do is we're gonna get our pot and we're gonna add some water to it or are we ?
Now we're not .
Now , for the chemistry portion of this segment , we need to know how much rice we're working with .
How many cups of rice is it ?
Two cups ?
Is it three ?
Is it four ?
Well , I'll be honest with you .
We have about three cups of rice in the strainer right here .
So we need about what we need about six cups of water in order to get that perfect rice .
Because let me break it down for you for every one cup of rice .
We need two cups of water .
Simply because as you're boiling your rice , the rice doubles in size .
So you need double the amount of water .
If you're making two cups of rice , you need four cups of water and so on and so forth .
So we're gonna add six cups of water to a pot .
Definitely use a non stick pot when making your rice .
It makes it so much easier .
Now that our water is boiling , we're going to add our rice .
We're gonna stir it around one good time and that's it .
We're gonna lock it down with the lid A K A the cover and we're gonna cook this rice on medium high heat .
We're gonna allow our rice to do its thing .
We're gonna check on it periodically and that's that if you want to add a pinch of salt , you can .
But if you're rocking out with like maybe stewed beef stew , chicken or any type of meat that consists of gravy , you don't really need to add salt to the rice .
All right .
But then again , it's totally optional and totally up to you .
After about 16 to 18 minutes , we're gonna remove the lid and as you can see , check out all of those little holes or should I say , little ear pockets that formulate it in the rice , right .
Check it out and we didn't create that .
What's happening is the water or should I say the steam from the hot water is actually cooking the rice throughout the entire pot .
So everything is gonna have the perfect texture .
We're not gonna go in there and continuously stir it because what's gonna happen is you're gonna end up with a sticky mushy rice , uh a mess , right ?
And we're not trying to end up with a mess .
Once we hit 20 minutes , most of that water is gonna be gone .
It's gonna be out of here at that point in time .
Once the water dries out of the pot going on with your spatula fluff your rice up just a bit .
And thank me later as always guys , thank you so much for hanging out with me .
I'm your girl cooking with Tammy and enjoy that delicious hot rice and we'll talk later .
Bye guys .