Perfect Rice Recipe | Chef Jean-Pierre
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- Опубліковано 8 вер 2024
- Hello There Friends, Today I’m going to show you how to make the perfect rice! A super way to make them with switching out the tasteless water for something else. Come and check out this recipe and let me know what you think in the comments below!
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"Measure the rice, measure the broth. Don't measure the butter" love it!!
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 cook with butter here! If you don't like it, get out of the kitchen! Hahaha. Chef JP, you are amazing.
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
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.
I could watch Jean Pierre paint walls and be entertained. Man I love this guy!
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! 🙏
A morning is not complete without a great cooking video from Chef Jean-Pierre!
100% agree
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 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.
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!
Good morning to the best chef and person ever.
Bonjour Chef.
Super recette et promis plus d'eau pour mon riz.
On va la garder pour le pastaga. 😉
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!)
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!
I absolutely love butter! I use it in so many dishes and in so many ways! Y U M M M!
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.
I love your stainless steel pots you use. Your rice recipe looks very tasty 😊🇦🇺
I like this idea and will try this in the future. We Vietnamese make rice as bland as possible to make it combine perfectly with other dishes so seasoning it will ruin the purposes (sometime we put panda but that was kind of it)
The times are different in the written recipe from what you said in the video. That's okay, I still love you!
we tried your cooked rice first time that we loved homemade rice
thanks you are the best
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....!
Love the changes you made to th cooking process, Trés bon. ATVB Malcolm
Wow you are awesome I wish I had you for a Cooking Teacher in in Vocational High School . You are an excellent teacher 🤠
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'.
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.
This is my new adopted uncle. I love hanging out with you as much as I enjoy trying your recipes. Thank you. 🥘♥️
Thank you 🙏
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.
Watched this and made it tonight. This is the. rice my Gramma always made and I never got her recipe. Thank you so much!
Basmati my favorite too! Usually cook w water sometimes stock depends what I serve with. Always butter! Roasted pine nuts👍
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...
OM goodness saw that basmati rice packaging today at costco. It is my favorite rice , basmati
Chef Jean-Pierre, you are by far the best instructor on the internet,,,
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!
Great video. O love your work my friend.
God bless all here.
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!
Great recipe of course, but we Indians like to flavor our rice many different ways. One of my favorite is to throw in Cumin seeds into the butter w/without the shallots. Just like garlic, that you constantly keep reminding us, be quick with your liquid, don’t let them burn. And
wait for the rice to finish cooking as per the recipe - just hold back on any more of that oniony stuff.
At fluffing time … Viola! Hold on to that fabulous Cumin whiff! Most days I skip all the onion stuff and just jump to the cumin, may be a pod of green cardamom or small pice of cinnamon stick … Delicious!
Try it once - and as the Big guy says, you will never cook rice any other way!
You rock!
I love you. Seriously . You make cooking rice of all things fun.
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 love how, when you keep it simple and easy to follow, you are bound to succeed
Tried it tonight and it was delicious- thanks Chef👨🏼🍳
Oui Chef ! ! ! Exactly how I make my rice ! ! !
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 😊😊
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
Love u Chef!!! Love u2 Jack!! I needed this recipe!!!
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.
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! ❤
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Chef Jean-Pierre is #1 !
This served to remind me I had used the last of my beef stock. Time to make the stock!!
I did try this recepie. Realy best ever rice I've done! Thanx
Love it Bro. Thanks for demystifying good rice on the stovetop.
Rewatching this...Chef you are so naturally adorable and funny.
You've made my day ( and yes, I am going to cook rice.) 😁
My friend for only basmati rice just wash the rice and souck it in warm water for 30 minutes then put butter and salt turn the gas on high flame .. immediately when it start bubbling shut the fire and cover the pan tight without opening the cover leave it to rest for half an hour without opening the led … and don’t forget to say thank you Mr Muhsen from state of Kuwait (that’s dose not mean your way isn’t good ) thanks
Thank you! I have been saying it for years, to use stock to cook rice and I have been looked at funny ever since.
Two words...thank you!!!
No wonder my rice always sucked!!!! Always had a tasteless pile of glue. Can't wait to try this! Thanks Chef!!
LOL!! With Chef JP it’s always BETTER WITH BUTTER!!
AND always ONION First!!
I Love You!!!
🤟
You give humor to
my life!!!!!
says Chef JP “Get out of my kitchen” 🤣🤣🤣🤣🤣
I love it! My Chef Sergeant taught me this method 40 years ago. Many folks just use the water for cooking, and even worse, wash it after cooking! Removes all the flavour and nutrition.
Lets hope everyone sees this video to save us from tasteless rice!
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! :) :)
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.
Hi chef jp this is another one of my favorite recipe I like butter, garlic, onion , etc. I love watching your channel ❤❤❤❤❤
I JUST LOVE YOU CHEF JEAN-PIERRE, YOU COOK LIKE I LIKE TO COOK! SEASON UP YOUR DISHES! On top of that, you make cooking very entertaining! KEEP IT UP & COMING! ( - ; ( - ;
I am not as creative as you are, but you certainly INSPIRE ME! LOVE YOU!!!!
Thanks so much🙏
My favorite UA-cam Chef back with another one. You rang my bell and I came running Chef Jean.
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 have shallots on hand!! Love Chef Onyo!!! 😘
When I cook my rice, i do what you did in the beginning, But I bring mine to a full boil and remove it to the side with no heat and lid on. The rice will be perfect every time. You have to let stay with lid on for 15 minutes. A Chinese lady taught me this years ago!!!
Tasting your version of rice as I post Chef!! AMAZING!!! Its like a vegan jambalaya I guess. Your Cajun Couyon, Chef Onyon!!! Thanks Man!
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!
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 !
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.
We ❤ Chef Jean-Pierre
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
👍👍👍😊
Thanks master chef jean. Warm greetings from ireland....
i needed this, thank you chef jp!!!!!!!!!!
Chef, you are SO awesome, and I love your videos. Using the chicken or vegetable stock, I always say, "Why cook with water, when you can cook with flavor"?
This has to be best cooked rice yet! Thank you. Helene
I needed this cooking lesson video. I have the hardest time cooking rice.
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……..
I’ve never seen this method before. Will definitely try it now. Thank you, Chef! Love from Pakistan 🇵🇰
I just love this show, so funny.
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.
all gods bless you, especially the pastafari. and more, the buttergod.
great video again
‘No low fat channel!’ You are so honest… I love you…🥰
Measure carefully
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 loved this video Chef Jean-Pierre.I'm going to try it.Thank You and Happy Holidays.
Amazing Sir!! I always chicken stock in my rice,,,,,, it gives much more flavour.
I totally Love you and everything you cook!
MARGARINE…..?
“BEAT IT, GO NEXT DOOR, WE USE BUTTER HERE”
Great show my friend
Thank you
Great!!! Gonna do this!! 😋✝God bless!
With Jasmine or Basmati, throw a stick of Cinnamon in there my friend. Especially good with savory chicken or curry dishes.
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, I'd love to see your take on some classic TexMex dishes like enchiladas and fajitas.
Yes! Me too.
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.
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 think I'm a pretty good home chef, but I never watch Chef JP's videos w/o learning something!
I always bring the stock to a boil first. I'll have to give your way a try (and add more butter). It makes a lot of sense since I sometimes end up overcooked or with some sticking.
You are an awesome chef
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!
Beautiful Presentations & hilarious way too Learn how to do's, like guys like me who believe me loves to Eat👍❤thnx Chef Jean Pierre'⭐