The Science of Rice
Вставка
- Опубліковано 7 чер 2024
- Rice is the most widely consumed cereal grain on the planet. It accounts for about 20% of all calories consumed by human beings.
It is also very time efficient. Unlike bread or chapathis, rice consuming households tend to spend lesser time in the kitchen because you can cook a large amount of rice in one shot!
In this video, I collaborate with Aruna Vijay, Masterchef finalist (Top 4) ( aruna_vijay...) to break down the most important food science elements of rice that will make you a better cook.
You can also read the entire chapters of the science of rice and the science of making Biryani in the new illustrated edition of my book:
Masala Lab: The Science of Indian Cooking (www.amazon.in/Masala-Lab-Illu...)
This is awesome!! Such detailed information about all types of rice and your wonderful way of explaining things!! Thanks so much! 🙏🙏
Sir, your content is excellent. I always enjoy the way you explain food. You explain a lot of information about history, science, myths, and health. One location for all food content. Please continue to post such videos as they will benefit all generations.
Thank you Arun!
Incredible Video with Stunning Graphics! I wanted to express my gratitude for your amazing videos. I'm genuinely thrilled that I stumbled upon your channel! Without fail, I find myself bringing up your channel at family and friend gatherings whenever someone starts spreading false information about food. Thank you
Thank you!
Love the way you structure your content. Bought your book by the way, and that's excellent too.
Thank you!
My grandparents ate only rice with a lot of vegetables as a tamil bramin but were never overweight and remained mostly healthy. Actually my grandmother passed away at 92 with no B P or diabetes but due to age . Chappati was made only when we visited them that too maybe once a week . 😅
Overall meal matters more than the rice. As you said, a lot of vegetables really help! But beyond all of that, genetics and lifestyle also plays a huge role.
Also Lalita has survival bias in her argument. In our grandparents generation each family used to have upto 10-12 kids out of which only 5-6 survived till adulthood so obviously the survived people without medical interventions are healthiest of the lot n are expected to survive till near 100yrs
i think u r gradmother used to do all means all cooking by herself i think including with out mixer, washing matchine, maid, gas, vacume cleaners but now a days we r eating the same like gps but chores?
@@jagatchaitanyaprabhala8668 Indeed. A very common cognitive bias
Good health and longevity is a by product of multiple reasons: Stress levels, Family environment ( socio economic status) food habits and above all God's plan.
I feel lucky to have stumbled upon your channel. Thank you so much for making all this information available for us.
Thank you!
Well one point missed is sequence of eating has great effect of how blood sugar spikes...eating veggies first not just along with will ensure there will be a coating of fibre on intestines also adding ghee or fat to rice eating it along with Dall will reduce sugar spike further 😊
Yes, it's an important point, one that I will cover in subsequent videos
Logical.
Great explaination sirjee
Wonderful presentation with technical explanation. I appreciate your hardwork . bless you
I just love your content. Looking forward to more such interesting videos.
Thank you Sanket
Love this content sir. Also, reading your book. :) Thank you for sharing all the insights.
Thank you!
Lovely video and such a wonderful poem at the end. A culture of food surely writes poems and songs about food. Beautiful! Thank you!
The number of food related metaphors in Tamil is quite staggering. Made more fascinating by the fact that the written/formal language has remain unchanged for the most part of the last 3000 years!
Hi.. love your content... We in Assam consume Rice as our staple so much so that the Assamese word for Lunch and Dinner is "Bhaat" or rice😊...
Well explained. Thanks for sharing. love your videos.
Glad you like them!
Fantastic INTRODUCTION
Very happy to see videos from you which gives very scientific view on food that we eat. We require more people like you in India where myths are more prevalent.
Namaskaram, starting from Aliens and finishing to Tamil proverb about Rice is interesting. The way u tell about everything in micro is knowledgble. Seen only 2 to 3 videos of urs and became a fan. May Perumal bless u with more Knowledge and continue to educate us more and more. 🙏
Thank you!
It was very informative.
Thank you, sir, for a wanderful vlog
What a great video for a rice lover like me! :D Thank you Krish for the amazing content and please keep making such nice videos.
I wonder how much time does it take to make such a detailed video, I imagine it's at the very least a couple of weeks. Great work!
I write as and when and then record it one shot
@@krishashok I am not a professional UA-camr, but I started some conversations recently - too very impressed with your presentation style - and exceptional content. Kudos sir.
You are so good... i hope your channel reaches great success
The way you address the topics is exceptional.
Thank you!
I love parboiled rice and I find it very versatile. One can use it effectively for daal chawal, biryani or risotto. I like rice soft (not al dente) so here is a little trick I have learnt. I roast the rice with a tablespoon of ghee in the cooker, till it gives its nutty fragrance and slightly brown color. I then add water and a pinch of salt, and let it cook on low-medium flame for 3-5 whistles. This recipe is very forgiving if one adds a little extra water too. Rice always comes out soft and fluffy, with each grain separated.
Perfect!
Another trick - if you don't have time.. or don't want to roast. Just add a teaspoon of coconut oil/ any oil and salt. Close the lid and let it cook. The lipids do the Job..!
*Option 2 :- Just squeeze half a lemon into it and let it cook.
I’ve only recently seen your videos popping up for me. I’m very much enjoying them! So I’ve subscribed. Science and cooking go so excellently together! I think you provide a nice balance of material for people of all levels of knowledge. I think you may have even outshined my old favourite Alton Brown :)
Ah! High praise!
That is an OMG information about grass!! Awesome!!
You are an eye opener. Thank you for all your efforts.
Thank you
Love this as always Krrish. I loved your podcasts with Amit Verma. Very enlightening. And also glad that you're wearing LOS POLLOS T-shirt :)
Hehe thank you
In Odisha we consume Usuna rice(parboiled rice) daily using the draining method of cooking. Sitabhog and arua(polished rice) is consumed during festive occasions.
Yes true ; Odisha rice preparations with spices are good ( jeera rice for eg ) , Dhall alongwith Bindi fry is terrible ; I lived next to Odisha family ; Very healthy also ; I never hesitate to go whenever they invite me ;
Excellent content. Thank you
Thank you!
Such an amazing content ❤
Excellent 👌. I think you have mentioned the same in your book as well.
Stunning video. I just wish you had shone some light on black rice as well. Maybe in another video. I love your approach to food.
Wonderful insights on rice. 🙌
Thank you
Wanted to add how korean rice cookers help in removing a lot of the guess work due to the incredible tech that's packed in. They even have a small container in the back to help collect any amount of excess water.
Absolutely
Very good introduction!
My grandmother from Jaffna, drained the rice and used the rice kanji as hair conditioner or threw it out. She also made many side dishes to go with the rice. I am looking back at Traditions for health.
Brillant video. I like this highly detailed content much more than the reels.
Thank you!
@@krishashok Thanks yet again for this extremely informative video! And the ending with Thiruppavai made it even better! 😊 It made me feel happy as recently, I chose to give away rice packs as return gift for my wedding! :)
Brilliant Content and extraordinary presentation Krishashok - amazing narration.
Thank you!
Brilliant detail.
Thank you
Excellent research!!
I became a big fan of your videos.. I checked for your book at the Bangalore airport bookstore before boarding..but they didn’t have it. Please sell there too..
Just been published, so it will take some time to get to all bookstores! You can get it on amazon right away - www.amazon.in/Masala-Lab-Illustrated-Beautiful-Bestselling/dp/0670098566/
Interesting as ever, thank you :)
Nice Information, Thank you
thank you!
Loved the content as usual. Any tricks when it comes to cooking brown rice in pressure cooker?
Soak brown rice overnight, cook usually in at least three x water, or 5 x if you want to slow cook in pressure cooker. Once it comes to three whistles, simmer for another 10 min. let the pressure come down naturally. filter out excess water(starch) before forking the rice.
Thanks. Is the cooking time and water addition same for brown rice also? Do we soak brown rice before cooking? Please answer.
Brilliant content! Thank you for being so thorough! One quick question (probably a silly one) - so should one re heat the refrigerated rice or not? Will it bring back the starch to normal or it won't matter?
Not that much. You will still benefit
Ending with tiruppavy is mind blowing 🎉
Love this series ❤💫
Thank you!
Rice & curry with lots of seasonal veggies, buttermilk❤😋👌
As always incredible content ❤ big fan
Thank you!
Amazing video!!
Thank you!
The "koodarai vellumseer Govinda" (Thiruppavai) reference was a nice topping for this wonderful video on rice!!!
Thank you
Debunked so many myths, especially about eating refrigerated rice. Thank you so much. Curd-rice after every meal is religion for most South Indians like me.
His videos are just addicting 😅
But its so hard to convince family members and husband to take a more scientific approach to cooking 😂😢😅
Don’t worry about the older generation. Focus on the current one 😅
love watching your videos!
Thank you
Love these lengthy videos of yours❤
Thank you!
Well done video.
Thank you!
Very well articulated.thx food doctor.May I know if rice bhakri and pressure cooked rice have same glucose spikes .
Yes. What will change this is typically presence of fat (if the bhakri is cooked with oil/ghee, then it will cause a more gentler spike)
Thankyou . appreciate your efforts to reply back. 🙏
hey @krishnashok,I remeber reading your book in early 2023,it was great! I enjoyed it a lot
Hope you write more!
This is by far one of the great contents on the internet ❤
Thank you!
My grandma used to have different rice to water ratio based on the age of the rice. If it was harvested recently, it’d be more sticky. Old rice needed more water.
Brilliantly explained. Can you tell about rice soaked in water overnight ?
Cooked rice soaked in water overnight will ferment and it is healthy
Being a Food Technologist I would appreciate the effort for making this video.
Thank you!
I love your story telling.
Thank you!
Can you make videos of Traditional varieties and Hybrid Varieties of Rice, wheat, fruits , vegetables etc?
make a video of types of food like grains,legumes,pulses,nuts,millets etc....
Will do!
Question: some people say that cooking rice in a rice cooker is less healthy than boiling it and then throwing away the water (which contains starch). Is this true ?
Food Science 101 , what a teacher!!!
@krishashok can you please make a video on food combining and its effects on digestion. I mean, is it ok to eat fruits after a grain meal? Is it ok to eat raw and cooked foods together? I have been enjoying your masala labs book on audible. Thanks.
You can combine absolutely anything with anything! There are no such rules
Wow!!
We still cook paraboiled rice in a pot of water and then drain out the water once cooked. This makes good fluffy rice. The water drained out is used as drinking water or used next day as hair wash :)
Thanks
Thank you
wow yelladu very nice video sar, ille
So do we eat the refrigerated rice cold to keep the caloric reduction, or will re-heating the rice reverse the retrogradation?
It won’t.
Will reheating the cooled rice, affect the retrogradation process?
Not much
Wounderfull naration
Thank you!
Will adding fats like ghee or oil reduce glycemic index of rice? Is it a good idea? Or is it not that simple?
Yes, to a small extent. Don't let that be an excuse to add lots of ghee and eat lots of rice though!
respected sir, pls make a video on a rice from Asam which only soked gets cooked do not need fire to do so
Can over washing lead to loss of vitamins in rice?
Thanks Krish. Do you have anything to say on nonstick cooking surfaces (skillets/pans etc.) and aluminum cookware? Which is the safest cooking surface?
Don’t waste your time bothering about cookware. Makes little or no difference
@@krishashok Thanks a lot. No more wasting hard earned money on those fancy sounding non-stick cookware.
Nicey presented.
Thank you!
Superb.❤❤
Thanks 🤗
does putting 1 cup brown rice in 4 cups boiling water and discarding that water reduce arsenic con...as mentioned by Menon et al
While we might have bever eaten brown rice, historically we might have never eaten fully polished rice. Husk was removed by hand pounding (/ kai kuthal/ dampudu) raw paddy or para boiled paddy. Hand pounding raw paddy will result in rupturing of bran and we might have ended up with rice with some bran in it. Paraboiled rice will have little bran in it but lot of nutrients supposedly get in to the kernel from bran during soaking and boiling.
Very informative. Thanks for your videos. There is a practice in some households to cook rice in an open vessel with more water and then drain that starchy water midway during cooking, then add more water and cook. This removal of starchy water during cooking happens sometimes more than once. What's the impact of such a practice on calories, starch and nutrients pls?
It will reduce calories, but you will also lose some micronutrients.
So even that strained water which will be a bit thicker,, can be consumed adding some curds and salt onion and coriander.
12:01 how much % salt is there in the sea ? for eg if we take 400gm of rice and 2.5 times water i.e. 1liter how many grams of salt as per 1liter water is required to match sea ?
3 to 3.5%. To put things in perspectively, Indians like 1.5-2% salt by weight (which is already pretty salty compared to the west)
What a finishing to the video! Excellent!
Thank you!
Can you explain anout kerala rice ,matta rice
What about matta rice, is not the cooking process longer, amount of water needed also more ? The age old method is keep boiling the rice in lots of water till the rice is cooked, then drain the excess water. Almost a 2 - 3 hour process.
What about it? It’s generally good! More bran and thus more nutritious
Sir, some people add oil or ghee in water while boiling rice, is it good idea to add fat.
No harm
Hello Krish, there is a lot of hype on protein these days.. I literally see farmers in my village who are muscular (as if they went to gym) at the age of 50+... they eat only rice all times of the day (eg. pongal for breakfast, rice with curry and dal for lunch, again rice with curry and curd for dinner)... basically they have a carbohydrate predominant diet.. and they are all muscular, healthy, active..
So my question is, is protein really necessary??? With just carb heavy diet, if you have an active lifestyle, will you remain healthy?
as a student this is a good source of facts and gk
❤ I always thought Ponni and Sonamasoori are the same variety grown in different regions in different names. They also look and taste very similar and their names also somewhat means the same? Wheat also is a grass.
Creating really good content 👍👍
Thank you!
Tetap ilmu padi eeee 🌾🌾🌾
Please discuss PALHALA ( ପଖାଳ) i.e. fermented rice ,which has been a staple food in Odisha.
That's why in South India in every religious occasion priests sprinkle rice grains on the heads blessings to live long. Actually those are called "akshath" meaning there is no end or un destructive.
Index finger tip from the top of the rice bed right and not the bottom of the vessel ?
From top of the rice
Very deep thinking 🤔🤔🤔
Hehe
Lovely thiruppaavai
Thank you so much for curing my paranoia 😂
Could you do one on cage free and free range eggs?
In french rice is , called" riz"
Sir, thanks for this wonderful value add..
Is potato really a grass ie a member of poaceae family?
Google says that potato belongs to Solanaceae family.
I said 4 out of 5. Potato is that one exception!!
Ok ..my fault in understanding