Never Mess Up White Rice Again | Epicurious 101
Video Overview & Insights
Chef Taka Sakaeda returns for another episode of Epicurious 101, today demonstrating his foolproof method for making white rice at home with consistent, restaurant-quality results.
What is this? Why are you cooking rice like this? It's all stuck together and mashed up. You don't even know how to cook rice.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
I call it fuwa fuwa ❤ it has to feel like a pillow not a blob or sand ❤
Editor: JC Scruggs
Chef: Taka Sakaeda
For a pro chef that's pretty dogshit rice
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
What type of rice?!?!?!
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
How to not open the lid ? Low gaz and still too much heat. Everything coming out
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
We call it fluffing in the 10min rest. Hey babe don’t forget I need a fluffer……on my rice that is. 😆
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Idk about everyone else but that looks sticky AF
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Tried this because my rice cooker is in storage, I'm SHOCKED at how well this worked. I'm not sure it'll replace my baby going forward, but who knows 😉
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
My dear chef the hardest part is not taking off the lid 😂
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Looks mushy just like mine 😭😭😭
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
He put too much water 😂the rice looks mushy
Graphics, Animation, VFX: Léa Kichler
--
cooked in a dutch oven on the stove, turned out much better than our basic rice cooker. thanks!
0:00 White Rice 101
0:20 Chapter One - Prepping The Rice
you remind me of Ming Tsai
1:52 Chapter Two - Cooking The Rice
4:16 Chapter Three - Letting The Rice Rest
Evils eyes 👀
5:23 Ready To Serve
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Some ppl say you need to soak it for x amount of time. I tried soaking and it was a disaster. The rice didn't keep its shape, it broke into tiny pieces and turned into a hard block as it cooled. Never soaking again!
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Thank you
More User Perspectives
it is already mushy.
@jmb2205Looks stickie though.
@saltchuckwestWhat kind of rice
@hlyoksuzer8624na that like a paste
@ajaypatro1554I carefully copied your instruction.
My rice came out perfectly
You are my new culinary hero..
Why should you let it simmer for 18 minutes, sensei?
@loposkartSo glad to see that is ok to make sticky rice... 🤭
@historiaefilosofiaparaoens4800Idk, that still looks like too much water to me. My finished product usually like standing up clearly separated
@welehwelehalter7815Super, multumesc
@SorinaVăduva-n5eDid it stick to the bottom?
@seastar3909Thanks to you but your rice are also sticky. Means we both are on same position 😅
@asifjahangir6079Did you add butter, Salt, etc?
@MDFitness31Wish you would've pick a typical rice we all find at the market.
@billhz52wow chef !!! Super
@cocoroxy55Bro, you did NOT reach for a regular spoon 😂 where your plastic rice spatula? 4:48
@topcat2033Rice culture is phenomenal! In Japan, Spain, Mexico, just amazing!
@Romans86I didn't take off the lid.
Okay I lied
still sticky nothing like the they do in the restaurant
@litahsr.8226My Mexican mom opened the lid, I told her no, she kicked me out her kitchen. Am I cooked?
@wildbanana5628This needs more views ASAP!
@VerdantSerpentBinderChef Sakaeda, your clear explanation and emphasis on understanding rice types has finally unlocked perfect rice for me. No more mushy or undercooked grains! Thanks for demystifying this kitchen staple.
@milburga-y2cI'm a chemist. Making mustard gas is easier than cooking rice
@mastrorickThe rice looks a little gummy and mushy, doesn't it?
@jamesg5700Sorry pal, that looks overcooked .
@dagmarsantanasantacruz4532You look hot
@novictimThank you so much. So many people claim to have the best way to cook rice but fail to factor in things like volume or type of rice. It isn't as straight forward as people make it out to be, but this was very educational.
@patekboy555you yap too much
@fillupwaters1. Rinse 2 cups rice until water is clear.
2. Let dry for 5 minutes.
3. Evenly disperse rice in a sauce pan add 2 1/4 cup water.
4. Bring to a boil put the lid on and lower heat to a simmer for 18 minutes.
5. Keep lid on and let rest for 10 minutes.
6. Fluff rice and let dry for 5 minutes
it looks awfull. it looks super sticky. retitle again.
@stephisaDNCRIt’s too wet
@jasonlop10Omg you’re so dang handsome. Ima eat more rice if only to refer to your short grain tutelage
@anthonyflores1606That was helpful.
@jdavid50I didn't see the grains very nice but I think it was very sticky, did you wash the rice of the starch?
@georgiyanev7822Bought my first Zojirushi. Finding I don’t like sticky rice, Where i live is all about chicken places,grocery store here not much to offer in rice. So. I’ll help watching,and learning.
@thatgirl626