How To Make The Perfect Rice

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 ?

Yes .

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 .

Alright .

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 .

Yes .

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 .

Right .

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 .

Yes .

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 .