To put out a video like this, that covers the basics without embellishments and time-fillers - speaks volumes about your skill, self-confidence and respect for your viewers. You are the Real Deal, Chef!!
You don't ever need to measure butter. Your heart will tell you when it's enough. If it's too much, your heart will stop working. It will always let you know.
Hello Chef, here I am, once again saying THANK YOU! I have NEVER been able to correctly cook rice, until tonight. I followed your instructions to the letter, well almost, as I put the chicken stock in before the rice, but it still came out perfectly. I am so thankful to have stumble across your channel last year, and after many years of being in a cooking funk, I have rebound my love of cooking. You continue to make things enjoyable, and show that making a mistake isn't the end of the world, you have shown that all I need to do is stay calm, and carry on. I have made over 20 of your recipes, and have had success every time. Thank you for sharing your knowledge, and love of food with us.
I thought of you chef last night because I made risotto using my own homemade stock. My cooking had improved 10 fold after I discovered your channel. You are wonderful 🏆
Chef: this rice is AMAZING! Extremely simple, yet extremely flavorful. And you are absolutely correct ... I will never use water in my rice ever again! (And you are absolutely correct ... you can never have too much butter!)
My last couple of experiences with rice have been less than stellar....thank you for the video, I will now rinse the rice prior to cooming, AND stop using the medium settings g. Lower is better I see. Thank you chef for this much needed 'basic' lesson!
This is exactly how I cook rice and everyone loves it. I wash the rice, melt some butter in the saucepan, stir the rice into the melted butter to get it coated and then add the chicken stock and cook on low heat for about 15 minutes. Lately I have been adding a teaspoon of turmeric powder just after I put the chicken stock in, give it a stir through and the rice absorbs the yellow colour and some aroma from the turmeric as well. Very yummy.
Washing the rice ahead, especially long grained one like Basmati, removes much of the production-excess starch. The easiest trick to reduce stickiness.
Great one, chef... Something we thought we knew how to cook, but as usual, you've thrown a whole new light on it! We already use stock, and (not enough!) butter. But shallots/onion? Chives..? Roasted sesame seeds? Wow... Gonna try this tonight!
Been watching you for many months and I simply agree that you are the best teacher I've seen on you tube. You make cooking so easy and fun. Just wanted you to know. Keep up the good work.
Yeah, been washing my Basmati rice, then sauteing, then adding chicken broth for decades. Kids and husband love it that way. Only I cook in plain is when I'm going combine the plain rice w/additional meats and veggies, or going to add some kind of canned entree like soup or chili. Also, when I'm using the plain rice as part of a dessert. My kids grew up loving it!
Hello Chef, my wife and I are big fans of Basmati Rice and your way is the best yet as with all of your cooking, thank you Chef, God Bless you and your staff.
I love how you take time to teach basic cooking techniques. A cook needs to know how to make the basics properly. Rice makes such a good side dish or bed for a meat dish. The stock makes it so flavorful. I only use Basmati rice as I love the texture. Thank you Chef!
@@PlainVidz In India, where rice is a staple diet in some states, Basmati is used for making 'biryani' (layers of rice and meat stew steamed together). But our regular diet rice is different, the grains are smaller and it's cheaper
In the Philippines, I grew up with rice cooked in water and even if it tastes nothing, I don't know why I keep craving for it. Thank you for this totally new idea, favorite Chef! :) :)
I'm one of those who has always cooked my rice in water. Never again! It just makes so much sense that using stock/broth will add lots more flavor. Thanks, Chef, for the rice cooking lesson! ❤
This is much nicer than the rice I often see from a rice cooker, which is often “gluggy” and clumps together. Yep, I am making chicken stock every week and use it instead of plain water. I also cook vegetables like carrots, beans etc. in boiling water, after straining out the food, I keep the liquid to use by itself as stock, or to dilute my chicken stock. I never waste a drop 🙂.
I usually use a rice cooker but always with stock and then fluff. I will pre-sear in butter as well now. It works better then adding in after as I have done.
dear friend, ever since I started cooking I never knew or found out how much salt to put in the water with doin rice or noodles. Not enuff tastes like s**t in the end, too much you won't get out again ! So I started using chicken / vegetable broth (thinned) or stock and I'm happy with. It works and I don't think I ever gonna change that. Keep on the good work and always measure butter carefully ! :-) Baron, PEP Cars Frankfurt Germany
I make Rice Pilaf all the time with Jasmine rice. I do everything the same with the same ingredients. What I don't do is your cooking procedure. I saute the onion, then the rice, add chicken stock and cook it on a simmering heat loosely covered for about 20 minutes. With the Jasmine rice, it takes 3 to 1doing it that way. Cooking with low heat and then off the heat covered makes a lot of sense to make fluffy rice. I will be doing that from now on.
I always use chicken stock. Did some nice rice with home made chicken stock yesterday. Few cardamom, fenugreek leaves, a dried red Birdseye, couple of whole cloves, half a teaspoon of turmeric, a small garlic clove whole and salt/black pepper is what I normally include in mine as well as the stock. Went great with the curry I made.
Glad to see you using California rice! The area where I live in Northern CA is surrounded by hundreds of thousands of aces of rice. Even fine sushi restaurants use California rice. It’s the best!
@@cynthiagonzalez658 The rice becomes sticky because of the addition of sushi vinegar (rice vinegar, brown sugar, Kosher salt, Kombu) after the rice is cooked.
I've always used stock or seasoning to cook rice, but to saute the rice a bit before putting it into the rice cooker, WOW, what a difference it makes. Everything truly is better with butter. Thank you from the bottom of my stomach.
So you can saute the rice before putting it into a rice cooker? I've made rice in a pot all my life until I was gifted a rice cooker. I'll try sautéing first.
Chef you're an AMAZING person for sharing your life's knowledge and skills with whomever watches your channel. I absolutely LOVE to cook. I could never attend a culinary school but have been doing most of the cooking in our home the past 25 years or so and family and friends gobble up the food I cook. But to be honest and to give credit where it belongs, my cooking now has gone to an amazing new level thanks to your videos and instructions. I can't get enough of your videos
Wow! I just did this with Jasmine rice, onion, butter, veggie stock and a small amount of curry paste. It worked fantastic. I never used a stainless pot for rice because it always sticks and burns, but the rice fluffed up, is separated and tender and the smell of fresh cooked jasmine rice is exquisite! Thank you Chef! I had some doubts... but your way works! Thank you again!
Use a kitchen towel too. Put it over the pan and then put the lid over it. Obviously fold up the corners of the kitchen towel to avoid burning down the kitchen. The kitchen towel absorbs the steam and stops it from condensing back into water.
Thank you chef I needed that video I love and make a lot of rice in a rice cooker. My grandma use to make it somewhat like you and it was the best rice I've ever had. I miss grandma.
Afternoon Chef JP, l saw your video on how to cook a perfect basmati rice with butter, shallot and chicken stock. This way it give you the best aroma smell , l do this cooking using ghee with other ground spices to add the flavour and aroma smell with additional saffron flower to the colour texture.
Ok, I have to turn over a new leaf here and get my rice game in action. I've been just dumping unwashed rice and water into my rice cooker and pushing the button. I might stick with the rice cooker, but doing a little pre-work and using stock to up my game. Thanks again Chef JEAN-PIERRE for teaching us how to do things right, you're the best!
"We don't need no Stinking Rice Cooker.." bravo chef.. budder.. budder.. more budder.. and Onyo..and chicken stock LOVE your technique .. my HERO! never to much budder :) my way of doing rice. learned this method 35 years ago. such a joy Chef.. love see your method for Wild Rice..
It Seems so simple, but the way the Chef presents it Really makes sense! I just started using Shallots because of JP, and they are a next level Onyo....!
CJF.....you are a genius........I will definitely be cooking all my rice this way from now on.....I make my own chicken stock from boiling chicken when I make chimichangas....usually 2-4 cups of water w/boullion cube(s). I usually don't add salt as the cube(s) have enough of sodium in them.....also never washed my rice but think I will be doing this from now on also......I mainly use Jasmine or Basmati rice.....nice tasting !
With food prices what they are today (Jan. 2023) I've been cooking a lot of rice dishes and cooking the rice all wrong! Lesson learned! Thank you, Chef!
When you said "never" use WATER in your cooking, the last time I cooked rice, I used beef stock or chicken stock (sorry don't remember which) it made the rice taste SO MUCH BETTER!! I couldn't believe I never thought to use stock instead of water. Great taste enhancer!! Great tips Chef!! I'll also use some of your other tips in cooking the perfect rice (like using more butter than I've been using. Butter, butter, BUTTER!! YUM!!
Thanks Chef ….i usually make the chicken dish with broth and cream of mushroom over rice …. Although i always cook rice with broth, i used your onion and added garlic butter recipe this time and then added the broth. Wife said “ ok what did you do different ? Cause it was amazing ! “ I told her I followed Chef Jean-Pierre’s recipe this time . She loved the flavor.
Oh, my goodness. I've been cooking all my rice the wrong way for the past forty years!! Can't wait to try this recipe. Thank you so much for sharing this, Chef Jean Pierre.
I love watching your videos when going to bed.. I sometimes wake up in the early hours with you jabbering in my ear 😂. You definitely spice up my kitchen 💋
Looks great. Need to try it some time.First I'll probably wash my rice before putting it in rice cooker and cheat on the stock by adding bullion cubes to the water and melt some butter to put in the cooker so I can coat the rice easier
I cooked a stir fry last night, and did the rice as per this recipe…….OH MY IMAGINARY DEITY……I will never cook rice with water again……this recipe is SUPERB…..thank you so much……..
Dear chef Jean-Pierre, as good of a home cook as I am I have never been able to make rice worth a CRAP. I bought rice in a bag -LOL -yesterday and I'm going to try to make this rice. Wish me luck. It could actually turn out and it could have flavor both of which would be very good. I have duck broth that I made in the slow cooker and I'm going to use that NOT WATER! 😁💯
Chef Jean Pierre, you read my mind: a few evenings ago, I wanted to cook some rice without using my rice cooker. So, where did I go but to Chef Jean Pierre’s channel and looked for how you cook rice. I couldn’t find any recipe😩. Voila! Now, I know👍. By the way, I made your potato salad for the 4th of July and 3 people asked me for the recipe so, you have, at least, 3 more viewers😍
I often use chicken stock in rice when serving chicken. But I also use beef stock when serving beef. When making Mexican foods, I love to add tomatoes. I love all the butter you add, Chef!!!
Very true, I am Cuban and we Cubans love rice. I always make my rice with chicken broth, but from now on I will try the chicken Stock. I always use extra olive oil, but Chef I will try the butter next time. Thank you for always giving us good recipe and for making your show enjoyable; you are very funny! ❤️
Hola Gloria: "chicken stock" is the same thing as "chicken broth" (caldo de pollo). You've been cooking your rice with the correct liquid all along. Cheers!
The easiest and fastest digesting food on the planet is white rice. One of the first foods we eat as people, across the planet, and we can eat it with sensitive stomach, during disease times...and it is just so good. Guilt free, balances low blood sugar, blends well with other food. God invented all good things Good thinking, Chef, doing these single item videos
This is now the ONLY way I fix rice. I even tried with beef stock since the rice would be served with a beef dish. It was DELICIOUS!
To put out a video like this, that covers the basics without embellishments and time-fillers - speaks volumes about your skill, self-confidence and respect for your viewers. You are the Real Deal, Chef!!
AMEN friend! I've been watching Chef JP for about a year now. I can't get enough of his amazing skill. Enjoy!
There's 2 chefs i could watch all day.......Jacques Pepin.....and this man.
👍
We ❤ Chef Jean-Pierre
"Measure the rice, measure the broth. Don't measure the butter" love it!!
You don't ever need to measure butter. Your heart will tell you when it's enough. If it's too much, your heart will stop working. It will always let you know.
This is my new adopted uncle. I love hanging out with you as much as I enjoy trying your recipes. Thank you. 🥘♥️
Thank you 🙏
JP I learnt a lot and I found the presenter most amusing I can’t wait to cook my next rice dish thank you
I love the idea of chicken stock instead of water. And as usual chef JP makes even simple dishes like rice way better! More butter= more delicious.
I am substituting it all the time
@@toriless Nice!
Really?
Yes, I always use broth. Not homemade but still broth. Rice needs flavor.
Rice is one of the few things that I’ll use bouillon for.
Hello Chef, here I am, once again saying THANK YOU! I have NEVER been able to correctly cook rice, until tonight. I followed your instructions to the letter, well almost, as I put the chicken stock in before the rice, but it still came out perfectly. I am so thankful to have stumble across your channel last year, and after many years of being in a cooking funk, I have rebound my love of cooking. You continue to make things enjoyable, and show that making a mistake isn't the end of the world, you have shown that all I need to do is stay calm, and carry on. I have made over 20 of your recipes, and have had success every time. Thank you for sharing your knowledge, and love of food with us.
"Low fat channel" - I LOVE IT!!!! 🥰❤
I thought of you chef last night because I made risotto using my own homemade stock. My cooking had improved 10 fold after I discovered your channel. You are wonderful 🏆
🙏🙏🙏👍😊
Yeah, I totally agree. Chef has helped me to elevate the flavour of my cooking to the next level.
Same here. At least one chef who is saying the right and all things
Chef Jean-Pierre, you are by far the best instructor on the internet,,,
OM goodness saw that basmati rice packaging today at costco. It is my favorite rice , basmati
Bonjour Chef.
Super recette et promis plus d'eau pour mon riz.
On va la garder pour le pastaga. 😉
Good morning to the best chef and person ever.
Chef: this rice is AMAZING! Extremely simple, yet extremely flavorful. And you are absolutely correct ... I will never use water in my rice ever again! (And you are absolutely correct ... you can never have too much butter!)
My last couple of experiences with rice have been less than stellar....thank you for the video, I will now rinse the rice prior to cooming, AND stop using the medium settings g. Lower is better I see. Thank you chef for this much needed 'basic' lesson!
I love how, when you keep it simple and easy to follow, you are bound to succeed
A morning is not complete without a great cooking video from Chef Jean-Pierre!
100% agree
This is not one of those non-fat channels. Love it chef JP. The rice recipe with stock is perfect.
Chef JP's middle name should be 'butter'.
I have not liked cooking rice until I met this man. Now people ask me to make the rice. It is so much better. Thank you, Chef Jean Pierre.
This is exactly how I cook rice and everyone loves it. I wash the rice, melt some butter in the saucepan, stir the rice into the melted butter to get it coated and then add the chicken stock and cook on low heat for about 15 minutes. Lately I have been adding a teaspoon of turmeric powder just after I put the chicken stock in, give it a stir through and the rice absorbs the yellow colour and some aroma from the turmeric as well. Very yummy.
My mouth is watering! 😀
Yummy ?? U all there
That's called yellow rice.
Same here. Works every time.
Washing the rice ahead, especially long grained one like Basmati, removes much of the production-excess starch. The easiest trick to reduce stickiness.
Watched this and made it tonight. This is the. rice my Gramma always made and I never got her recipe. Thank you so much!
Great one, chef... Something we thought we knew how to cook, but as usual, you've thrown a whole new light on it!
We already use stock, and (not enough!) butter. But shallots/onion? Chives..? Roasted sesame seeds? Wow...
Gonna try this tonight!
Been watching you for many months and I simply agree that you are the best teacher I've seen on you tube. You make cooking so easy and fun. Just wanted you to know. Keep up the good work.
Wow, thank you! 🙏
Yeah, been washing my Basmati rice, then sauteing, then adding chicken broth for decades. Kids and husband love it that way. Only I cook in plain is when I'm going combine the plain rice w/additional meats and veggies, or going to add some kind of canned entree like soup or chili. Also, when I'm using the plain rice as part of a dessert. My kids grew up loving it!
I remember you once said you did use water, for showering and washing the car! Great video, thankyou.
🤣🤣🤣@ " showering and washing the car "....lol...definitely stick to one's brain...lol.
Chef Jean-Pierre is #1 !
Love the changes you made to th cooking process, Trés bon. ATVB Malcolm
That is rice magic Chef! Love it! Thank you!
Hello Chef, my wife and I are big fans of Basmati Rice and your way is the best yet as with all of your cooking, thank you Chef, God Bless you and your staff.
We cook with butter here! If you don't like it, get out of the kitchen! Hahaha. Chef JP, you are amazing.
I love how you take time to teach basic cooking techniques. A cook needs to know how to make the basics properly. Rice makes such a good side dish or bed for a meat dish. The stock makes it so flavorful. I only use Basmati rice as I love the texture. Thank you Chef!
Basmati is nice but it isn't "Rice" for me, it's closer to a pasta than an Uncle Ben's Rice, which sometimes I crave.
@@PlainVidz In India, where rice is a staple diet in some states, Basmati is used for making 'biryani' (layers of rice and meat stew steamed together). But our regular diet rice is different, the grains are smaller and it's cheaper
@@adissiusly
....and??
In the Philippines, I grew up with rice cooked in water and even if it tastes nothing, I don't know why I keep craving for it. Thank you for this totally new idea, favorite Chef! :) :)
I love your stainless steel pots you use. Your rice recipe looks very tasty 😊🇦🇺
You are not kidding! I have made this several times now and again tonight
... cant stop. I have never been addicted to rice 😂❤ Thank you again!
I'm one of those who has always cooked my rice in water. Never again! It just makes so much sense that using stock/broth will add lots more flavor. Thanks, Chef, for the rice cooking lesson! ❤
I absolutely love butter! I use it in so many dishes and in so many ways! Y U M M M!
No wonder my rice always sucked!!!! Always had a tasteless pile of glue. Can't wait to try this! Thanks Chef!!
This is much nicer than the rice I often see from a rice cooker, which is often “gluggy” and clumps together. Yep, I am making chicken stock every week and use it instead of plain water. I also cook vegetables like carrots, beans etc. in boiling water, after straining out the food, I keep the liquid to use by itself as stock, or to dilute my chicken stock. I never waste a drop 🙂.
I usually use a rice cooker but always with stock and then fluff. I will pre-sear in butter as well now. It works better then adding in after as I have done.
I could watch Jean Pierre paint walls and be entertained. Man I love this guy!
dear friend,
ever since I started cooking I never knew or found out how much salt to put in the water with doin rice or noodles.
Not enuff tastes like s**t in the end, too much you won't get out again ! So I started using chicken / vegetable broth (thinned)
or stock and I'm happy with. It works and I don't think I ever gonna change that.
Keep on the good work and always measure butter carefully ! :-)
Baron, PEP Cars Frankfurt Germany
Tried it tonight and it was delicious- thanks Chef👨🏼🍳
I make Rice Pilaf all the time with Jasmine rice. I do everything the same with the same ingredients. What I don't do is your cooking procedure. I saute the onion, then the rice, add chicken stock and cook it on a simmering heat loosely covered for about 20 minutes. With the Jasmine rice, it takes 3 to 1doing it that way. Cooking with low heat and then off the heat covered makes a lot of sense to make fluffy rice. I will be doing that from now on.
Basmati my favorite too! Usually cook w water sometimes stock depends what I serve with. Always butter! Roasted pine nuts👍
Nothing + Nothing = Nothing! Chef's simple rule to flavor! I have learned so much from you Chef!
Yes; water is a means 2 an end(hopefully NO flavor).
True for Tofu too !!
@@toriless(toriless) Cool, I've never done that.
I love you. Seriously . You make cooking rice of all things fun.
I always use chicken stock. Did some nice rice with home made chicken stock yesterday. Few cardamom, fenugreek leaves, a dried red Birdseye, couple of whole cloves, half a teaspoon of turmeric, a small garlic clove whole and salt/black pepper is what I normally include in mine as well as the stock. Went great with the curry I made.
Birdseye !!! You lost me there
I’ve been cooking my rice this way for nearly 50 years. And it’s really worth making your own stock! Learnt from a friend from Sri Lanka.
Glad to see you using California rice! The area where I live in Northern CA is surrounded by hundreds of thousands of aces of rice. Even fine sushi restaurants use California rice. It’s the best!
Aren't you supposed to use sticky rice in sushi? How would it stick together?
@@cynthiagonzalez658 The rice becomes sticky because of the addition of sushi vinegar (rice vinegar, brown sugar, Kosher salt, Kombu) after the rice is cooked.
@@jimscanoe
Hhmmm...
Love u Chef!!! Love u2 Jack!! I needed this recipe!!!
I've always used stock or seasoning to cook rice, but to saute the rice a bit before putting it into the rice cooker, WOW, what a difference it makes. Everything truly is better with butter. Thank you from the bottom of my stomach.
So you can saute the rice before putting it into a rice cooker? I've made rice in a pot all my life until I was gifted a rice cooker. I'll try sautéing first.
@@barbaraowens2299 Yes. Just saute the rice in a pot, transfer it to the rice cooker and cook as normal.. Works a treat 😊😊
Chef you're an AMAZING person for sharing your life's knowledge and skills with whomever watches your channel.
I absolutely LOVE to cook. I could never attend a culinary school but have been doing most of the cooking in our home the past 25 years or so and family and friends gobble up the food I cook. But to be honest and to give credit where it belongs, my cooking now has gone to an amazing new level thanks to your videos and instructions. I can't get enough of your videos
Hmm, never thought to use a stock rather than water. BRILLIANT!
Wow! I just did this with Jasmine rice, onion, butter, veggie stock and a small amount of curry paste.
It worked fantastic. I never used a stainless pot for rice because it always sticks and burns, but the rice
fluffed up, is separated and tender and the smell of fresh cooked jasmine rice is exquisite! Thank you Chef!
I had some doubts... but your way works! Thank you again!
we tried your cooked rice first time that we loved homemade rice
thanks you are the best
Use a kitchen towel too.
Put it over the pan and then put the lid over it.
Obviously fold up the corners of the kitchen towel to avoid burning down the kitchen.
The kitchen towel absorbs the steam and stops it from condensing back into water.
The times are different in the written recipe from what you said in the video. That's okay, I still love you!
Thank you chef I needed that video I love and make a lot of rice in a rice cooker. My grandma use to make it somewhat like you and it was the best rice I've ever had. I miss grandma.
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Wow you are awesome I wish I had you for a Cooking Teacher in in Vocational High School . You are an excellent teacher 🤠
Afternoon Chef JP, l saw your video on how to cook a perfect basmati rice with butter, shallot and chicken stock.
This way it give you the best aroma smell , l do this cooking using ghee with other ground spices to add the flavour and aroma smell with additional saffron flower to the colour texture.
Ok, I have to turn over a new leaf here and get my rice game in action. I've been just dumping unwashed rice and water into my rice cooker and pushing the button. I might stick with the rice cooker, but doing a little pre-work and using stock to up my game. Thanks again Chef JEAN-PIERRE for teaching us how to do things right, you're the best!
"We don't need no Stinking Rice Cooker.." bravo chef.. budder.. budder.. more budder.. and Onyo..and chicken stock LOVE your technique .. my HERO!
never to much budder :) my way of doing rice. learned this method 35 years ago. such a joy Chef.. love see your method for Wild Rice..
I needed this cooking lesson video. I have the hardest time cooking rice.
It Seems so simple, but the way the Chef presents it Really makes sense! I just started using Shallots because of JP, and they are a next level Onyo....!
I'm never happy with my rice..this is such a great video. So easy! Thank you, Chef.
I'm not a rice fan, but lots of other people are so always best to know how to cook it perfectly. Thank you Chef JP.
As always great technique.. you’re the best Chef. Thanks
Chef Jean is the best, now l know how to make rice perfect every time!
Gratias! and Merci Beaucoup, Chef. Tu est "l'homme!!"
My favorite UA-cam Chef back with another one. You rang my bell and I came running Chef Jean.
I’ve never seen this method before. Will definitely try it now. Thank you, Chef! Love from Pakistan 🇵🇰
CJF.....you are a genius........I will definitely be cooking all my rice this way from now on.....I make my own chicken stock from boiling chicken when I make chimichangas....usually 2-4 cups of water w/boullion cube(s). I usually don't add salt as the cube(s) have enough of sodium in them.....also never washed my rice but think I will be doing this from now on also......I mainly use Jasmine or Basmati rice.....nice tasting !
I love your recipes and your sense of humor!!! It is a delight to watch your tutorials!!! Thank you ❣❣❣
With food prices what they are today (Jan. 2023) I've been cooking a lot of rice dishes and cooking the rice all wrong! Lesson learned! Thank you, Chef!
When you said "never" use WATER in your cooking, the last time I cooked rice, I used beef stock or chicken stock (sorry don't remember which) it made the rice taste SO MUCH BETTER!! I couldn't believe I never thought to use stock instead of water. Great taste enhancer!! Great tips Chef!! I'll also use some of your other tips in cooking the perfect rice (like using more butter than I've been using. Butter, butter, BUTTER!! YUM!!
Thanks Chef ….i usually make the chicken dish with broth and cream of mushroom over rice …. Although i always cook rice with broth, i used your onion and added garlic butter recipe this time and then added the broth. Wife said “ ok what did you do different ? Cause it was amazing ! “ I told her I followed Chef Jean-Pierre’s recipe this time . She loved the flavor.
I loved this video Chef Jean-Pierre.I'm going to try it.Thank You and Happy Holidays.
Oh, my goodness. I've been cooking all my rice the wrong way for the past forty years!! Can't wait to try this recipe. Thank you so much for sharing this, Chef Jean Pierre.
Did you try? How was it?
I love watching your videos when going to bed.. I sometimes wake up in the early hours with you jabbering in my ear 😂. You definitely spice up my kitchen 💋
Thank you! I have been saying it for years, to use stock to cook rice and I have been looked at funny ever since.
A rice cooker.......never used one a day in my life and my rice is always perfect. Kudos Chef, I know you knew how to do it. :)
Love it. With tomatoes, plantains and eggs. Delicious meal. 😋
Thank you Chef, now i have the the confirmation how i cook my rice. Now and then i change butter with olive oil. 😊👍
Looks great. Need to try it some time.First I'll probably wash my rice before putting it in rice cooker and cheat on the stock by adding bullion cubes to the water and melt some butter to put in the cooker so I can coat the rice easier
👍👍👍😊
I cooked a stir fry last night, and did the rice as per this recipe…….OH MY IMAGINARY DEITY……I will never cook rice with water again……this recipe is SUPERB…..thank you so much……..
Dear chef Jean-Pierre, as good of a home cook as I am I have never been able to make rice worth a CRAP.
I bought rice in a bag -LOL -yesterday and I'm going to try to make this rice.
Wish me luck.
It could actually turn out and it could have flavor both of which would be very good.
I have duck broth that I made in the slow cooker and I'm going to use that NOT WATER!
😁💯
Amen sister...same thing with me!
Chef Jean Pierre, you read my mind: a few evenings ago, I wanted to cook some rice without using my rice cooker. So, where did I go but to Chef Jean Pierre’s channel and looked for how you cook rice. I couldn’t find any recipe😩. Voila! Now, I know👍. By the way, I made your potato salad for the 4th of July and 3 people asked me for the recipe so, you have, at least, 3 more viewers😍
Since I watched this recipe I have always replicated it. It's magnificent and even to snack on on It's own It's flavourful and a delight to eat.
Oui Chef ! ! ! Exactly how I make my rice ! ! !
I know you cook with French butter..... No hormones, no pesticides. Love you Chef!
This served to remind me I had used the last of my beef stock. Time to make the stock!!
I often use chicken stock in rice when serving chicken. But I also use beef stock when serving beef. When making Mexican foods, I love to add tomatoes. I love all the butter you add, Chef!!!
I only use beef stock for brown/wild/black rice.
Very true, I am Cuban and we Cubans love rice. I always make my rice with chicken broth, but from now on I will try the chicken
Stock. I always use extra olive oil, but Chef I will try the butter next time.
Thank you for always giving us good recipe and for making your show enjoyable; you are very funny! ❤️
Hola Gloria: "chicken stock" is the same thing as "chicken broth" (caldo de pollo). You've been cooking your rice with the correct liquid all along.
Cheers!
Another great Basics video that everyone can benefit from watching!! Thank you Chef
❤🏆🍚love this. I always wanted to learn how to make this kind of rice!!!😊
Great video. O love your work my friend.
God bless all here.
The easiest and fastest digesting food on the planet is white rice. One of the first foods we eat as people, across the planet, and we can eat it with sensitive stomach, during disease times...and it is just so good. Guilt free, balances low blood sugar, blends well with other food. God invented all good things
Good thinking, Chef, doing these single item videos
Thanks master chef jean. Warm greetings from ireland....
I did try this recepie. Realy best ever rice I've done! Thanx
Good Evening Chef! Always happy to see your smiling face!