You Should Be Cooking Your Rice With Vinegar. Here's Why
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- Опубліковано 25 тра 2023
- Vinegar might not taste great on its own - but in a serving of rice, it's a total game changer. Here's why you'll want to keep a bottle handy the next time you cook some up.
#CookingTips #Rice #Ingredients
Voiceover By: Stephanie Willing
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The vinegar helps rid the excess starch from the grains, making fluffier rice without affecting the taste.
There, saved you 4 minutes and got the point across clearer.
Thank you for your service!
Wait ... 1 tsp vinegar per every 2 cups liquid. There, all done.
Rice vinegar?
@@k.vn.k I made some rice last night and used rice vinegar - turned out wonderful. probably any vinegar works.
She said. WHITE vinegar, but yes probably RICE vinegar would work in a pinch! Don't be mad at me if it doesn't, but me myself, I'd buy Heinz. Distilled white with 5% acidity. That's what I would do. You do as you see fit!
Guys trust this.. it is not a myth.. I tried it and the result was AMAZING! I was surprised how different my rice sounded on both levels flavor and texture. I used to buy Indian Basmati long grain rice but for some reason it’s out so I found this Pakistani Basmati long grain rice but unfortunately it is so starchy and the grain is rather ordinary and slim regardless washing (until clear) and soaking (1 hour max) but it is still rice and edible so this spoonful of vinegar Truly made a difference and brought out rice flavor. Thank you uploader and inventor on behalf of myself and everyone going to use or using this trick. Thank you. 🌸🍃
What ratio do you use for water and vinegar?
Ratio unfortunately, just slam a teaspoon of white vinegar in your next pot of rice. That's how I'm gonna do it, get it got it good!
When living in the Far East, 2 parts liquid to 1 part long rice, boiled and then simmered with lid on, I find results in perfect rice. It works with any liquid.
Unless its brown rice. I add an extra cup or water.
I can eat rice every day best versatile food on the planet!
But rice gives you diabetes in a long run😂😂😂
A good tip! I'll give it a try. My insider tip for rice - "Vadouvan"! This spice blend is really great with long grain rice.
My mom always put vinegar on the rise, we never noticed it, but I think it gives extra flavor to it, I do it right now whenever I cook rice
Just get a Asian rice cooker and comes out perfect every time!
Yup. That's what i did.
Yes I got one from the Philippines. Perfect rice every time!
That’s no way to speak about Asian ladies
@@austin2245psn I see what you did there! LoL
@@Arkane117 haha that’s a quick reply !!! I hope you have a great night
Rice has been my nemesis for years. I never knew this tip existed and definitely will give it a try as I'm making rice for dinner tonight. Thanks for sharing.
I love parboiled rice. Thank you for this information.
I love brown rice with lemon juice
Thank you, I definitely will add 1 top white vinegar to my next batch of rice. I WANT, LOVE, AND DESERVE, LIGHT, FLUFFY RICE. REMIND OTHERS THAT YOU CAN MAKE WHITE RICE LOOK LIKE FANCY WILD BY HEATING DRY RICE THEN ADD OLIVE OIL, SAUTE FOR ABOUT 10 MIN, THEN TAKE TABLESPOON WATER AND SHOCK STEAM THE RICE AND COVER. CARLINS DIRTY RICE IS MADE THIS WAY. THANX SO MUCH, LOOKING FORWARD TO THE WHITE VINEGAR TRICK!❤❤❤❤❤❤
in a Persian restaurant the rice is first washed then boiled until half finished and the starchy water then washed out several times, then fresh water was added and the cooking continued until the rice was done. The rice was always fluffy and served with a bit of rice colored with saffron on top for color and flavor.
That may be because Rice has arsenic in it, and unless prepared right may cause arsenic build up in your nails.
And the stuff on bottom, called Tadig btw, was absolutely DELICIOUS!
@@Fafndan absolutely delicious slightly browned crust!
@@stonedscared8461 it depends on where the rice comes from.
Sounds like alot of extra effort.
I added Balsamic rice a year ago and have been doing so ever since.
My ex-husband is a native of Puerto Rico. I was born, raised, and still live in Alabama. Puerto Ricans prefer their rice to be dry. Once when we visited my mother she prepared chicken and rice which is very moist. My Puerto Rican husband told me that was the wettest rice he’d ever eaten in his life and his relatives wouldn’t attempt to eat it. I was never a fan of his mother’s rice either. It was the driest rice I’d ever eaten 🤣🤣
I’m from Puerto Rico and your comment made me chuckle because it’s true. If the rice is moist or too wet we call it amogollao = mushy. Trying to cook dry rice is like an art. For me it’s like an unicorn, doesn’t matter how much I’ve tried, I never manage to do it. It works better with long rice though. Luckily for me I like moist and fluffy rice. 😅 But yeah, some people manage to cook rice so dry that when you use a fork it falls between the tines like uncooked rice and I’m like what witchery is this! 😂
You probably cook it wrong
I assume that is the case.
Puerto Rican here my mom's chicken and rice is kinda wet too and I like it that way. If it were dry that would mean the chicken would be dry too which is gross
@@possiblycurryddork your chicken shouldn't be relying on rice to be "moist" or juicy, if it's dry then that's on the cook
Many thanks!
Thank you😊❤❤❤
I cook it with 1 table spoon of roasted garlic olive oil and 1/2-1 tbl spoon of roasted garlic rice vinegar.
I was going to ask about flavored vinegar. Thank you.
Sounds yummy
I love rice 👍❤️
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. Besides knowing that it’s 2 cups water 💦. To one cup rice 🍚. Over low heat 🔥 on the stovetop. But this is an awesome 😎 idea 💡. Thank you very much 🎉.
Good to know 👍👏🏻
What a tip! Who knew?
As a sushi chef, we always dress the cooked rice with vinegar. We don't add it before cooking. We mainly use 2 types of vinegar to make sushi, white rice vinegar or red vinegar made from sake lees.
Thanks for the trick! Will do that next time
Well sure but that's sushi rice and it's a different preparation from rice for any other dish
I don’t add nothing to my rice at all since birth n it’s still delicious 😊❤❤❤
I love vinegar on my French fries❤
I wonder if it would help to add vinegar whilst soaking rice.
In what moment must add the vinegar? during cooking or after?
I’m game to try it. Interesting video. Rinsing rice (and pre soaking) can help reduce the arsenic, so it’s always a good thing.
Ttust it you’ll count on it. 👌🏻
How long do you presoak? I've found that it also helps to reduce cooking time.
Organic rice from California has no arsenic, according to Dr. Berg on youtube
@@KatarinaS. 45 minutes to 1.5 hours. Cooking it then only takes 5 to 6 minutes.
Soaking too long can cause the rice to expand too much, or break.
Pretty sure the only rice that has arsenic in it is grown in the USA, where the rice fields are former cotton fields.
I always bake mine in a porcelain lined Dutch oven @ 325 (preheated) for 30 minutes. Two cups rinsed rice, 3 cups liquid plus any add ins. Lightly toast (small amount of olive oil or butter) on stovetop, add liquid but do no stir, just gently move rice to cover. Bake. Cool slightly and fluff with fork. Haven’t tried with vinegar yet.
lightly toast after rinsing the rice?
Yes. Rinse the rice till the water runs clear. Put the Dutch oven on top of the stove and lightly brown in olive oil or butter. You can wait to add the oil/butter until after all the residual moisture on the rice has been cooked off.
@@claudeallen725toasting after rinsing is the only way I cook rice now. Thinking about this vinegar idea because I do it with my beans.
Citrus changes the game with rice and vinegar might might too as its all considered sour.
I use jasmine rices from Thailand do i need add vinegar ?
Add sesame oil and shoyu tofu to your rice. So good. I love sticky rice and jook.
1:1 rice water ratio, cook for 40 minutes with a very low heat but shield the pot. The result is a very fluffy rice. Nothing wring with clumping as long as it is fluffy nor crusting below because it is a very delicious part of the cooked rice too.
Now I wont have to wait for rice or Loretta Lynn! Ill have perfect rice on the fly.
Yes master
Here in Spain, the closest to "Proper" white fluffy rice is Vaporized. Yes, I know that sounds like a joke. But if you're in Spain look for the brown packet... it works... very nice, light rice, every time. Just use the 3 water to 1 rice.. (Iactually go 4.5 water. but thats just my preference). Seriously, in Spain - try Vaporized. It works better than the others... "One lump or Two?" Becomes - "Help yourself". Once you're used to it - easy to make 2 or 3 coulured rice. (but lets face it - that is just showing off!).
This comment makes no sense. Sounds like double talk. Vaporized? Brown packet? .....?
@@randmayfield5695 english is prob poster's second language
@@randmayfield5695 he probably means powdered.
@@randmayfield5695 as a Spanish speaker: he means steamed rice 😊
@@alvareo92 Thanks for the clarification. After thinking about it for a second I finally got it. It makes sense.
Rice cooked in tea is really good
Rice is nice.
0:17 Incorrect: "Glutinous" and "Sticky" are not different. They are the same. And glutinous rice is actually *not* "glutinous". "Sticky rice" is also called glutinous rice or sweet rice.
"Haiya! Why use colander?"
Uncle Roger needs to get in here right now! I have never seen a more generalized way of cooking. Each rice has its own unique way of cooking. Most of them needs to be washed to get the extra starch off so it is not as sticky. Also it can wash off any dust. Finally straining your rice!?!? I think my eye burst a vessel.
Amen
HAIYAAAAA
Nothing new
first thing that came to mind lol
I NEVER wash my rice.
1.25 part water to 1 part long grain (although you should still do trials and add or subtract DEPENDS on how much rice is cooked). ANY long grain.
Pot? 25 bux no name Walmart rice cooker. The more expensive rice will take 1 hr to cook rice so usually a little more evenly cooked.
After its done let it steam on cook warm for 5 mins. Then unplug it. Keep warm setting varies but i dont trust it after 1 hr where it dries out the rice and ruin it. Refrig and reheat rice later.
To reheat old rice, add a little water and stir and back it goes into the rice pot on cook setting. Almost good as new.
Im cooking my rice with Turmeric & olive oil.
I would recommend drinking apple cider vinegar whilst eating rice as well. It moderates the high insulin spike that is caused by rice.
I am going on a rice capade! Thanks guys, now I wont have to worry about Fluffy,FluffyFluffy! Ha ha made you laugh! Referal back to Carol Burnett skit! Ha ha yummmmm❤❤❤❤❤❤❤
Exactly when would you add vinegar if you’re cooking it like pasta 🍝 boiling - straining after - 🙏
I saw a video from one of these internet doctors who said refrigeratoring your rice before eating it lowers the glycerin levels.
I cook it like pasta, lots of water, strain when finished. Always fluffy.
It also keeps rice from spoiling quickly, especially in humid weather
Always guard your pot, never turn your back on what your cookin! Yes a watched pot takes longer, but if you want charcoal rice go in to the other room a minute! You can always feed it to the cat!😅
So much misinformation in this video. There are, as far as I know, two relatively small producers of Carolina Gold rice in the US. Most Americans have not heard of it, much less ever eaten it. India Grows about 5 million tons of basmati, while total rice production is around 120 million tons. Once the amount of that basmati crop that is exported is taken into account, the amount of it that Indians eat, as compared to other varieties, is exceedingly small.
It should be interesting seeing what vinegar does to regular long grain rice vs short grain. We make fried rice often. I started using a different proportion in my rice cooker to make dry rice so I can make fried rice right after the rice is done. I use basically 1:1 ratio of rice to water. I then see where the water comes up on the knuckle of my finger. If the water doesn't come up to my first knuckle then I add just a bit more water maybe 1/4 cup. The rice comes out drier and more chewy. Great for fried rice. My family loves rice this way!
Its so good with rice vinegar
I always cook my Bamati rice in the microwave, no waste and dry as it should be.
Wild rice is not rice.
I usually soak it in vinegar overnight and rinse the next day until water comes clear … rice usually comes out soft and literally just melts in your mouth
What ratio. Of water and vinegar you use?
@@kennethz4466 maybe like tablespoon of vinegar per cup of rice, I usually just do 2 cups of rice at a time and water should go pass the rice if that makes sense
Dear 6888, I think your a genius! I'm gonna also try that, but you know me, when my stomach says eat, it's eating time!
I was always told 1.5 cups of water for 1 cup of rice and it's always worked. 2 cups of water sounds like you'd end up with mush.
Actually for brown rices, I always use 2 to 1 and sometimes even more, even in a rice cooker. It depends on how you like the texture though. Brown rice can be very gritty. I like mine a bit softer, closer to white rice, so more water is required.
I use Basmati Long Grain cook it stove top in a stainless steel pot with sandwich bottom 1:1,1/4 always works well
You do know there are different rice variaties out there, right? 😂
@@katitadeb There are thousands, yep. And probably thousands of near relatives as well.
@@katitadeb Yeah, but not where I shop. They might have two or three. I just buy regular old rice. Nothing fancy for me.
I add shamrock leaves into my rice to give it a sour tang, its great
I cook white rice with 2 to 1 ratio of water and rice. With a tea spoon of salt per cup and a tablespoon of butter per cup. Bring it boil and stir. Cook on low heat until bubbles stop coming out the rice. Let sit for 5 minutes. The rice sticks together, but falls apart in your mouth, and the rice at the bottom is the same as the rice on top.
With a good basmati rice DON’T STIR, an then it does not stick!
Vinegar.... Please no do not add vinegar. Just buy the right rice type and add the perfect amount of water.
but why not, you need to elaborate.
@@Ghorda9 because there's no short cut cooking rice. when food has been cooking simple or a long time, there's no need to do anything different. it dont make sense. once you learn the right amount of water to use and rice type, its plain ingredient to cook rice.
remind me of a package they sell at the store that has ingredient to cook fried rice. they put powered soy sauce and other ingredients. when in actuality you just used real soy sauce to make fried rice and used cooked rice to fry it.
Pretty serious subject here folks, this will have the ten watts uniting. This and 2 dollars will get you a cup of coffee.
I cannot eat Japanese chirashi rice like they use with sashimi. It makes my throat swell up. Is this just the vinegar in the chirashi rice, or something else? (I can use vinegar on foods, and enjoy it.)
Are you allergic to seaweed, or fish, or msg, or artificial sweeteners? There are so many variables to consider. Some people even use certain infused sweeteners such as plum syrup, ume syrup, and dashi, so there could be certain things that you could be allergic to that bother you! Be very careful.
And, no guarantee, asian rice cooker work perfectly! I say stay simple, run silent, run deep! Swirl rice rince repeat 3 time, now starch all gone rice grow up big and fluffy, and with addition tsp vinegar who knows! Maybe world not so irritating!😊😊😊😊😊😊😊😊😊
Double boiler trick sounds great,but probably takes longer. Still I think youve got a good idea there. IM COMMING OVER FOR DINNER!😅 HA HA NOT REALLY HAVE SAFE ONE@
If you want perfect loose rice cook like pasta. It is the starch that makes it gummy. Cooking like pasta doesn’t require a precooking rinse. Vinegar minimizes the solubility of starch. Also good for keeping potatoes firm for potato salad.
The goal is to minimize gummy rice minimize starch. Rinsing, boiling in excess water, using vinegar all reduce the starch in solution.
I need the rice to stick together…. all the better to eat it with chopsticks!
This is a safe space from uncle Roger. I hope.
Cooking rice with a tsp of vinegar is the ways of people living in warm climate to avoid spoilage.
You need to search which nations rice has least and most arsenic .. also arsenic occurs naturally in many foods ..
American rice has more than 20 times more arsenic than asian rice . yes boil and strain
@@davelawson2564 thanks for this info
I usually stick with asian rice.
Qe do that to preserve rive for a few more days.
If your cousin got a sunburn and your aunt covered him in vinegar and had to sleep in the same tent with him that night while camping. You would bitch slap anyone to suggest this. Akin to Fuller with Pepsi in Home Alone. No Bueno
It's recommended with some rice types to wash it first to remove arsenic.
Washing only removes trace amounts. Boiling is what draws out the higher quantities found in the actual grains themselves.
Brown rice can have the worst levels.
Washing it doesn’t remove arsenic. Only boiling rice and straining it removes SOME of the arsenic. Unfortunately this problem is because of arsenic based pesticides contaminating many Asian countries farmland.
@@Valoric and you'd think all those Asian countries would have ceased to exist 5000 years ago.........ffftttttt go figure, eh!!!!!
@@primordialarchetypes2927 what the heck does that have to do with what I said? They polluted their farmland in the last century.
As powerful of a poison as arsenic is, we would know if there was a problem with it in rice by now based upon how much people eat rice... I've heard the same thing for tea. Do what makes sense to you, but much of this stuff is pointess fear mongering...
@ 1:50 the vinegar info
This is interesting. I'll give it a try. Probably not when making pilaf type dishes
$20 rice cooker is amazing, yet you need to prep the white rices and soak to get rid of starch.
Get a Persian rice cooker and you get tahdig, the golden crispy bottom of the pot crack rice👌
❤
Like sticky rice...🥢
Thank I enjoy rice and will be trying to add vinegar, because of the insulin spike.
Tip: freezing your bread then toasting before use also helps
@@curtisthomas2670 what bread ?
@@crybebebunny white bread
@@curtisthomas2670 Please stop I don't like refrigerator bread.
where is uncle Roger when you need him?
Interesting that wild rice is not rice... I like black rice or forbidden rice...
I let the rice and water come to a boil and then turn the burner as low as it will go. Put a lid on it and cook using the designated cooking time. Comes out perfect. No need for a ‘rice cooker’. You might as well buy an egg boiler! 😂
I always thought if you want to add vinegar, you do it after it is cooked and you are fluffing the rice. Not sure cooking with the vinegar actually adds much. I do make one pot rice cooker meals, as my mother did. Sometimes I double cook chicken before adding the rice. I mix different rices or even sago. I mix sweet rice in. I mix in garlic, cooking wine, soy sauce, sweet potato, squash. The variations are endless. I have also dropped in eggs during the resting period, resting for about 7-10 min depending on how hard or soft you like your eggs.
What da hel
Have a rice cooker in my house. I learned from my wife how to cook.
With the advent of rice cookers I am wondering why people still cook rice any other way. However I am a bit biased on the subject I am korean. Even as a kid I remember having a rice cooker but we didn't mess with silly things like measuring rice and water It was the finger method.
Rinse rice to remove arsenic and use vinegar to reduce starch.
Im going to put drops of vinegar after rinsing or before cooking..to not being spoil the left over cooked rice..specially during summer here in the 🇵🇭
Aren't their nutrients added to rice in the US that would wash off if you rinse it.
We get our nutrients from the side dishes. Unless you are really poverty stricken to the point of being only able to afford to eat rice and nothing else. In which case, eating only rice is the least of your problems
I put sausages in my rice. Tastes much better than vinegar 😂
Chank ooo sooo berry, berry mooch. I do not notice.
filipinos loves unli rice ..
2 : 1 rice to liquid never worked for me. 1.5 : 1 is where its at
I tried it and nope. It did not improve the rice in texture or taste.
I don't know if this video is serious or a parody and the comments are just going along with the joke 😂😅
I like minute rice.😂 For me rice is a base to paint flavors on with sauces, spices, and food. The last thin I want is soluable carbs so I keep mine refrigerated. When hydrated with hot water other liquid it is resistant starch that is not absorbed in your small intestine but serves as food for bacteria in your large intestine. I feel the same way about bread.
With vinegar you can clean your toilet bowls. Think about that.
these gweilow needs to chill, just enjoy our rice as it and be happy
Rincing rice is mainly to remove excesive arsenic! Be healthy! Rince rice.
Not just this but the rice farms I've seen around Asia aren't the cleanest
Simply solution: good rice cooker. There is no substitute!
"Wild rice" isnt even a type of rice.
Why are regular healthy people concerned about glycemic index spike after a good meal? It's a natural mechanic of a healthy body digesting energy from carbs. If you've got diabetes, then you might have to worry about your blood sugar, but other than that there's absolutely zero scientific evidence that you should be monitoring and concerned about your glycemic index. Your body's insulin production recognizes the blood sugar and processes it appropriately. Unless you prefer your sources to be parties that sell devices to measure it and parties who sell diets and services for avoiding the spike. In fact stressing out about glycemic index and spike has resulted repeatedly in ketogenic diet, because those meters and the person's concerns lead a singular pathway to removing anything that causes a spike from their diet. And if you start claiming that ketogenic diet is the healthiest diet, you're on a slippery slope. Vinegar will not help your approaching diabetes, lifestyle changes and dietary habit changes do. You are eating way too much and likely exercising way too little, vinegar won't change that.
So far there has been approximately 0 foods that help with weight loss (despite decent researching), unless you count capsaicin in terms of "this food is so uncomfortable to eat that I won't eat much of it and if I do, I'll take longer eating it and feel more satiety as such", it perhaps reduces your food cravings for a while but later you'll still be hungry for the calorie deficit. But if you count being low calorie as helping with weight loss, skip vinegar and start eating lettuce and cucumber all day long (I guess water is even lower calories than vinegar too and still has that liquid volume). You'll surely feel the fiber and volume stopping you from eating before you have any reasonable amount of calories, but you might still feel hungry due to consuming more energy than eating.
Vinegar is a great cooking tool for flavour and sometimes some nice chemical reactions, but attributing vague possibilities of health effects that are very likely to be inconsiquential is just not very honest. Will try using a bit of vinegar in rice cooking for sure.
Who doesn't use a rice cooker ?? If you are Asian or oriental, you have a rice cooker
a lot of people of different cultures and routines prefer all different kinds of cooking preparations, wow, what a bunch of words that says nothing
if you do this in a japanese home...they will disown you...the japanese don't let their rice separate.
I have cooked rice for my whole life. No need to add vinegar.
Same, same all over Asia!
No one said it's necessary. They're just introducing the idea and explaining why. It might not appeal to us, but someone out there might find it useful
You're closed minded, did your mother tell you meat is good for you? And you believed it your whole life.... Despite science proving it isn't. Double the cancer and heart disease, even compared to beer and chips vegans.
Rice with some fresh lime juice squeezed over it. Tasty.
Ahh the old it's always been done that way mentality
hmmm... where is uncle Roger when you need him?