Actually, I do not suck at cooking rice. It is one of my favorite foods, so I made sure to learn how to cook it. The means shared by *Justin Wilson,* many years ago, has never steered me wrong. The technique you use here seems to be awesome! I'll try it soon, though I'll add about a 1/4 cup of Orzo to the mixture. Thanks a lot for sharing! I expect to rather enjoy it.
Hello. I'm a chef in a school of 100 children, Marseille, France. I never tried this method as I always use massive rice cooker. Today it broke, and I was afraid I will be late with service but then I remembered this video. It came out perfectly and all the teachers said they prefer the rice this way ( it must be the butter). I just wanted to thank you!
OH MY GAWD, hands down best narrative over cooking instruction on the internet. if you don't watch at least 5-10 of his vids ago, and if it doesn't make you just smile and hungry as hell, then i don't know what wrong with you!
I discovered you mere weeks ago and have successfully cooked several excellent foods from your recipes. The format of your videos is illuminating and the flairs in your words bring joy to my weeks. Thanks for the positive energies, Chef John! Better food breeds better life!
We're two retired people and I make this up once a week. We use it with several meals. It's so nice to have it already made up in advance. Best rice recipe I've ever had. It is PERFECT rice. I can't stand the sticky stuff.
I modified this recipe to a new deep skillet I have, and it's absolutely amazing. I also use carrots (cut into 1" sticks), and instead of setting the onion (and carrots) aside after cooking them I just dump the rice right into the skillet with all the veggies. I even bring the heat up a bit, to try and toast some of the rice and get some color on it. Just when it starts to stick to the bottom I add my liquids, cover, and when it's at a gentle simmer I transfer it into the oven. My skillet's cover is transparent, so I can actually keep an eye on it as it cooks and take it out as soon as it's ready. Basically, when there's no more bubbles coming up through the rice. Then I take it out of the oven and let it cool for 10 minutes with the cover still on. Comes out amazing every time.
So, I cooked it yesterday and it was my FIRST TIME ever at cooking rice and thanks to you it became incredible. Just for the eyes it was looking so pretty and it was so yummy. Thanks again, awesome recipe !
I just finished making this. It is truly delicious. I was always hesitant to make rice and making it on the stove just never worked for me and now I enjoyed making it this way so much and I am so happy. I want to know if there is a way to make the top of the rice crispy the way the Persians do with their rice.
Chef John, you are awesome. That rice came out perfect. I have cooked tons of your recipies over the years. My family appreciates it immensely. Keep it shakin, bacon!
I've always made rice on the stove top, but this rice looks interesting, and will try it. I have many years of experience making rice, and I can say that the most important rules for making good rice are to get good quality rice and add the correct amount of water or broth. If you put too much water it will be soupy and soggy. If you put too little most of the grains will turn out uncooked; and neither of these situations can be fixed!!!. Another important rule is if you're adding an ingredient that contains liquid, (such as beans or corn for example), you'll need to use a measuring cup to measure that ingredient together with the water it contains and deduct that amount of liquid from the water or broth to be added. The amount of liquid must always be controlled and adjusted accordingly. These rules must be followed with any and every kind of rice you might want to cook. It took me many bad batches of rice and ruined meals in order to know what I now know about rice. Rice is like everything in life; it takes practice, practice, and then more practice. I hope my comment helps anyone having trouble with making rice. Good luck!
Actually sometimes you can fix undercooked rice if you just add a little of water to it and heat it up on the lowest fire/heat setting for some time. Of course the amount of water and time depends on the amount of rice and your experienced eye, but for example if the rice is just slightly undercooked and has a bit to it add about quarter of a cup of water to each cup of rice and let it heat up for about 5 minutes per cup, but you have to cover it tightly and don't open the cover till you are done.
I watch Food Wishes, even though I'm a vegetarian, the recipes are accessible and fun to watch. I'm not a kale munching freak... I'm just a freak. It's also quite hilarious when John makes jokes about vegetarians, especially because I defile his recipes through vegetarian substitution.
It's been a while since I cooked a good pilaf and decided to 'refresh' the ole memory with your video which I greatly enjoyed. I added some green peas and as a side dish it was a great success. Yum!
We used to make rice pilaf a lot in Cyprus, growing up. It was a bit different though, we did it in a pot and used to fry a tiny bit of broken up spaghetti pasta (1-2cm) that we used to fry beforehand. We loved serving it with some yogurt and breaded pork chops. It was delicious cold too! Have to try this version too! YUM!
A family member from back home in Thailand visited my stepmom not too long ago, and i have no idea how, but she had a small sack of the stuff. like half a cup (not packed) or more! She gave my stepmom like $1000 worth and i have no idea how/why she got that much.
I liked your recipe. I normally use some vegetable oil, garlic, onions and salt. I sautê the garlic and the onions, then I fry the rice and cook with water. I'm gonna try your recipe!!!
Don't forget that you can cook rice in a million different forms and they will all taste different. This and the turkish white rice pilaf are my favourites!
I like to brown my rice a bit, hot pan, hot oil, add one cup of rice, stir till there is some color add 2 cups liquid, careful it will bubble, give it a stir, bring back to a boil, slap a tight lid on it, reduce heat to "simmer" immediately, DO NOT lift the lid for 20 mins. Take off heat let sit ( DON'T TOUCH THAT LID) for another 15 mins. Then fluff. This works for me every time. :o)
I made this for Christmas dinner and everyone loved it. They couldn’t stop talking about how good the rice was. I kept getting asked how I made it and if I would share the recipe.
When we cook real pilaf (with lamb) at home we even frie the onions longer. Actually the onions give the pilaf its color! The darker the onions are when you fry them the more yellow the pilaf will be. So don't hezitate do fry them really really brown. When you put the stock in the rice the onions will completely desolve and the rice will change its color! Anyway great recipe! Chef John is wicked!!!
Hey Chef =) Lovely recipe! If you'd like to make a super-easy variation of the pilaf, you could make an Indian Pulao. You just need to brown the onions in butter as much as you did for your vindaloo recipe. Add in soaked and drained basmati rice and a few bay leaves, water, salt and let it simmer on the stove!
Check out the recipe: www.allrecipes.com/Recipe/228044/Classic-Rice-Pilaf/
Actually, I do not suck at cooking rice. It is one of my favorite foods, so I made sure to learn how to cook it. The means shared by *Justin Wilson,* many years ago, has never steered me wrong.
The technique you use here seems to be awesome! I'll try it soon, though I'll add about a 1/4 cup of Orzo to the mixture. Thanks a lot for sharing! I expect to rather enjoy it.
Hello. I'm a chef in a school of 100 children, Marseille, France. I never tried this method as I always use massive rice cooker. Today it broke, and I was afraid I will be late with service but then I remembered this video. It came out perfectly and all the teachers said they prefer the rice this way ( it must be the butter). I just wanted to thank you!
I used to live in Marseille. Your post brought back some nice memories. ❤
Hell yeah
OH MY GAWD, hands down best narrative over cooking instruction on the internet. if you don't watch at least 5-10 of his vids ago, and if it doesn't make you just smile and hungry as hell, then i don't know what wrong with you!
Its 1am and i'm watching your videos instead of getting sleep and i actually don't mind at all lol
3 Years later, 4 am, same
6 months later, 4am, same.
5 months later...ok not same, it's 8:23 pm
6 yrs later so am I, Lmao!
My mother and I can not stop making this every since finding this recipe. We absolute love this!
Worked perfectly! I was nervous, but glad it worked and church folk loved it as did I! Thank you.
I discovered you mere weeks ago and have successfully cooked several excellent foods from your recipes. The format of your videos is illuminating and the flairs in your words bring joy to my weeks. Thanks for the positive energies, Chef John! Better food breeds better life!
Blow it out your ass
perfection. love the addition of cooked onion to the rice. deeeeeelish!! :)
Were you expecting your channel to blow up the way it has 9 years ago?
Worked just as you demonstrated! Got many compliments and boosted my confidence in the kitchen! Thank you.
We're two retired people and I make this up once a week. We use it with several meals. It's so nice to have it already made up in advance. Best rice recipe I've ever had. It is PERFECT rice. I can't stand the sticky stuff.
I came for information and left with entertainment. Awesome.
I modified this recipe to a new deep skillet I have, and it's absolutely amazing. I also use carrots (cut into 1" sticks), and instead of setting the onion (and carrots) aside after cooking them I just dump the rice right into the skillet with all the veggies. I even bring the heat up a bit, to try and toast some of the rice and get some color on it. Just when it starts to stick to the bottom I add my liquids, cover, and when it's at a gentle simmer I transfer it into the oven. My skillet's cover is transparent, so I can actually keep an eye on it as it cooks and take it out as soon as it's ready. Basically, when there's no more bubbles coming up through the rice. Then I take it out of the oven and let it cool for 10 minutes with the cover still on. Comes out amazing every time.
Love all your cooking chef. Watch everything you put out! Love your dry humor as well. Classic. Keep on doing it!
THANK YOU SO MUCH. For the first time EVER I successfully cooked rice today and it tastes phenomenal.
I've always preferred to use turmeric instead of saffron. MUCH more affordable, and I even have a store near me that sells it fresh!
Thank you!! I want to make some now but don't have the safron threads... Have lots of Tumeric though lol
Too much turmeric will spoil a dish so quickly. There are a few stores that sell saffron for a reasonable price, and it does last a long time.
For reference, 1/4 teaspoon of turmeric to every teaspoon if saffron is the formula.
They’re not really interchangeable in that way. A tiny bit of turmeric does give you the color but very different flavor profile.
So, I cooked it yesterday and it was my FIRST TIME ever at cooking rice and thanks to you it became incredible. Just for the eyes it was looking so pretty and it was so yummy. Thanks again, awesome recipe !
I have become such a fan of your cooking as well as humor.. LOVE IT!
Chef John, part chef, part philosofer full time BADASS!
love rice recipes! there are not much out there! love you chef john
Always coming back to this recipe. I have gotten so many compliments on this dish!!
you have the best sense of humor! definitely going to try making this rice
The 2007 video taught me how to make rice properly. Good to see more videos on the basics!
I just finished making this. It is truly delicious. I was always hesitant to make rice and making it on the stove just never worked for me and now I enjoyed making it this way so much and I am so happy. I want to know if there is a way to make the top of the rice crispy the way the Persians do with their rice.
Chef John, you are awesome. That rice came out perfect. I have cooked tons of your recipies over the years. My family appreciates it immensely. Keep it shakin, bacon!
I've always made rice on the stove top, but this rice looks interesting, and will try it. I have many years of experience making rice, and I can say that the most important rules for making good rice are to get good quality rice and add the correct amount of water or broth. If you put too much water it will be soupy and soggy. If you put too little most of the grains will turn out uncooked; and neither of these situations can be fixed!!!. Another important rule is if you're adding an ingredient that contains liquid, (such as beans or corn for example), you'll need to use a measuring cup to measure that ingredient together with the water it contains and deduct that amount of liquid from the water or broth to be added. The amount of liquid must always be controlled and adjusted accordingly. These rules must be followed with any and every kind of rice you might want to cook. It took me many bad batches of rice and ruined meals in order to know what I now know about rice. Rice is like everything in life; it takes practice, practice, and then more practice. I hope my comment helps anyone having trouble with making rice. Good luck!
so the most important rule of making good rice is to do it properly? Fascinating.
Calipali don't give up I was once like you but now I try and try until I get it right
Actually sometimes you can fix undercooked rice if you just add a little of water to it and heat it up on the lowest fire/heat setting for some time.
Of course the amount of water and time depends on the amount of rice and your experienced eye, but for example if the rice is just slightly undercooked and has a bit to it add about quarter of a cup of water to each cup of rice and let it heat up for about 5 minutes per cup, but you have to cover it tightly and don't open the cover till you are done.
The best way to get perfect rice every time is to use a Rice cook. 😊
The ratio is 1 cups of rice to 1.5 cups of water
YES! You guys know how to cook rice the right way.
Someone needs to do a "A touch of Cayenne" montage! xD
That's a 30 minute long video you're looking at
Hold on, I'm getting word that was 30 _hours_
Chef John did it himself: ua-cam.com/video/tqNlAYBG5d8/v-deo.html
I added a touch too much.
This is an excellent and simple recipe. I have lots of saffron now so I can make this dish regularly - like tonight with lamb chops.
I watch Food Wishes, even though I'm a vegetarian, the recipes are accessible and fun to watch. I'm not a kale munching freak... I'm just a freak. It's also quite hilarious when John makes jokes about vegetarians, especially because I defile his recipes through vegetarian substitution.
It's been a while since I cooked a good pilaf and decided to 'refresh' the ole memory with your video which I greatly enjoyed. I added some green peas and as a side dish it was a great success. Yum!
I’m not bad at cooking rice but I’ll try this one. You got me with the saffron, I love that spice.
this looks amazing, I'm going to try this. I love that you have personality!
Just made this and it turned out fantastic! I used veg stock bc I didn’t have chicken stock on hand. Thanks for the awesome video and recipe!
We used to make rice pilaf a lot in Cyprus, growing up. It was a bit different though, we did it in a pot and used to fry a tiny bit of broken up spaghetti pasta (1-2cm) that we used to fry beforehand. We loved serving it with some yogurt and breaded pork chops. It was delicious cold too! Have to try this version too! YUM!
I LOVE your videos! Very informative and humorous!
"In fact, right there I just dropped like $7 worth." LOL. Seriously though, Saffron is expensive! ToT
The last time I went to Trader Joe's, they had little bottles of it for under $5.
$135 an ounce???
A family member from back home in Thailand visited my stepmom not too long ago, and i have no idea how, but she had a small sack of the stuff. like half a cup (not packed) or more! She gave my stepmom like $1000 worth and i have no idea how/why she got that much.
@@nonenoneonenonenone obviously depending on a shitty or good quality
Love the channel, this is one way to cook rice, not the only way, but Perfect way? No, but I will be back.
it's really useful, though, especially for asians who eat rice almost everyday. it certainly makes my mom's life much easier
Ended up doing this and halfing all the ingredients. Came out perfect as a dinner for one.
Turned out perfect! The rice mystery has been solved!
Then how do you explain me enjoying life so much?
Hi Chef
We normally wash rice in turkish pilaf recipe to prevent the stickiness of rice. I haven't tried in this way but i will try very soon :)
That looks soooooo good - and I'm not even hungry!
My second vision of video, with written recipe read, thumb up!!! Sorry for my earlier comments.
You were extra funny in this one, ‘dream sequence’, loved it!
Your voice made me feel good. Thanks for the video! Trying this recipe tomorrow
You know, this would go really well with the pork cutlets you did in the last video! I'm going to make them BOTH and it will be GLORIOUS.
I love you, Chef John!
i always have to wait for it.. "As Always, Enjoy".. the video is not complete without it.. Thanks, Chef John.. :)p
I agree. I do enjoy watching his videos, yet I do not understand why people thumbs up and support every comment he posts.
Chef John pulls it out after 35 minutes.. What a champ.
This is now my go to Rice Pilaf.
HAPPY BIRTHDAY! MAY YOU BE BLESSED WITH MORE AMAZING RECIPES!
Glad to see new videos!!!!!!!!!!! missed ya!
Get this man a trophy!
Love all your post
Made this in my instant pot and it turned out well. Just put it on the white rice setting and it was good
Still a good recipe, one of my favorites
LOL i love this guys commentary ..... funny man, great cook
Just made this. Tastes great!
I love John's humor!
You are simply the best 👍
I didn't know you cook bake rice, this one is worth a try!
Someone please please please give this awesome Chef and charming man his own show on Food Network.
Very clear instructions lol
Thank you 😇
I liked your recipe. I normally use some vegetable oil, garlic, onions and salt. I sautê the garlic and the onions, then I fry the rice and cook with water. I'm gonna try your recipe!!!
I'm SOOOOOOOOOOO hungry! Why do I torture myself with like a marathon of your videos??!!
This is the best rice I have ever ate thank you so much :)
LOVE YOU CHEF! uve helped me learn how to cook ! id love to see some greek food.....
huzzah!!
it sounded better than trying to guess if i was first or second...
THANKS. I tried it tonight. it came out great.
Hey! This was uploaded on my birthday!!:D thank you chef John!:) I was in Mexico so I couldn't even watch his til now:(
I love your videos! The food looks amazing and you are highly entertaining.
Don't forget that you can cook rice in a million different forms and they will all taste different. This and the turkish white rice pilaf are my favourites!
I like to brown my rice a bit, hot pan, hot oil, add one cup of rice, stir till there is some color add 2 cups liquid, careful it will bubble, give it a stir, bring back to a boil, slap a tight lid on it, reduce heat to "simmer" immediately, DO NOT lift the lid for 20 mins. Take off heat let sit ( DON'T TOUCH THAT LID) for another 15 mins. Then fluff. This works for me every time. :o)
Does this work with Basmati rice?
One day I am going to make every single recipe on your channel
Love his attitude and humor.. I'm subbin'
Nice way to cook rice :)
I made this for Christmas dinner and everyone loved it. They couldn’t stop talking about how good the rice was. I kept getting asked how I made it and if I would share the recipe.
I made this and its sooo good!
When we cook real pilaf (with lamb) at home we even frie the onions longer. Actually the onions give the pilaf its color! The darker the onions are when you fry them the more yellow the pilaf will be. So don't hezitate do fry them really really brown. When you put the stock in the rice the onions will completely desolve and the rice will change its color! Anyway great recipe! Chef John is wicked!!!
i ask the same thing to my self. Every night. Maybe one of these days I will try one of these recipes...
Third time making this. #Failproof thank-you chef John 🎉🎉🎉
Hey Chef =) Lovely recipe!
If you'd like to make a super-easy variation of the pilaf, you could make an Indian Pulao.
You just need to brown the onions in butter as much as you did for your vindaloo recipe. Add in soaked and drained basmati rice and a few bay leaves, water, salt and let it simmer on the stove!
Grate looks delicious
happy birthday to the best chef ! :D
This is FOR ME! Coz I stink at cooking rice :)
Thanks chef John
I wouldn't mind going to the Ol' Emergency room, the way John puts it.
I need cocktail recipes from you, Chef John!
Great method for cooking rice pilaf. I used to add toasted pine nuts
Hummmm yummy in my tummy if I was there I would have finished that dish if rice in one sitting😎
chef john, you tempt me!!
Mmmm... That last shot is a mouth-waterer! Anybody know if it'd be as good with vegetable stock for us veggies?
This is for my TLE thanks!!
Many thanks to you Srcuzcatlan, written communication is THE proper way por precision!!
Just made this dish. It's delicious!
Looks Great! Looking forward to making it.
I love your videos!
hahahaaa lol....the dream sequence! love your videos, the ease in which u cook is so inspiring! keep on keeping on!!
He is the funniest chef!!! =D hahahahaha and one of the best chef too