I don't care what kind of rice you use, brown-white-basmati-anything you like just soak it for 15 minutes in room temperature water to get the talc and arsenic out of it, rinse and cook. It tastes better, too. This was a cute little video, nice to see a mini-Staub, Staub is top-of-the-line!
I have been using a pressure cooker I bought while in Germany in 1988 which is cast iron and enamel lined and very heavy and I have been only cooking with organic rice both brown and jasmine and white and having perfect results for 32 years. I add some Himalayan Pink Salt crystals and a touch of olive or coconut oil before washing and then cooking. I have lived in Chiang Mai, Thailand for 18 years and get my rice from the organic farmers' markets. My pressure cooker, Silit, I have taken everywhere I have lived in our world and has been faultless but I see they only ship domestically and to Austria now.
@Kelly Home Chef: thank you for the very informative video! I’m considering getting a cast iron cocotte for cooking rice too! May I know the capacity of this Staub cocotte used in the video? There are 2 models: 725ml & 1.5L. Thank you!
Thank you for the confirmation! From your video I thought it would be the smaller version but wasn’t 100% sure, it’s surprising that such a small pot can cook 2 cups of rice!
The depends on the type of rice cooked. Basmati and jasmine rice require less water than the standard long-grain rice. Still, I use about 1.5 cups of water to 1 cup rice with cooking long grain rice - just my preference.
That's a good rule of thumb. I do the same and i cook extensively. I don't rinse the rice as it would lose trace minerals, same thing with certain vegetables. If you use less water, then the cooked rice will become hard next day(after keeping in the fridge)and it will not be good to eat. We do the same doubling for cooking different lentils and beans(in a pressure cooker)plus add another cup for making them little bit thick yet at the same time flows smoothly.
It also dependes on the pot used. Those Staub cocottes keep moisture very well, so you can use less water. Keep the lid on! No constant stirring needed! 😅
@@donafrancis7155 yes it is enamelled. You may refer to website uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/16cm-Round-Cast-Iron-Cocotte-Ice-Blue-STAUB-40501-162-0.html
You're totally missing the point. Watch the video put out by Staub and you'll understand why the lid has to be on for 18 minutes to cook basmati rice. Also - your rice doesn't look "fluffy." To an Indian or Iranian person, that rice is way "sticky." Btw, I have the Staub cocotte (in Grenadine color) and I only serve the rice I've cooked in it to people who didn't grow up eating basmati rice and won't be picky. For the perfect "fluff," with zero moisture, you still have to use a damkoni - a natural fabric "bonnet," or at least a cotton towel - and wrap it around the lid of the pot and let all the moisture steam out - something that the Staub cocotte, as inventive as it is, cannot do.
I always thought the secret to a good dish of rice was the water/rice ratio. tried this technique. rice came out very good. however more laborious than just placing the rice in a pot and letting it do its thing.
I do stove top jasmine rice (in a anodized saucepan) & use 1 cup rice & 1 1/2 cups water. Bring to boil, the lower flame to 3.5 for 20 minutes & it comes out great. Does Staub require more water? It looked fluffy & not mushy but isn't 2/2 ratio too much water?
You don't need to rinse the rice. Rinsing takes away some trace minerals. One doesn't need a Staub or Le Creuset to be a great chef... You can cook rice in any pot. When anything cooked in stone pots will have an amazing and distinct flavor. Those who worry about germs found in grains, they can be assured that those organisms will get killed during cooking. There are far more bacteria(in trillions!) in the human body than anywhere else on the planet.
I don't care what kind of rice you use, brown-white-basmati-anything you like just soak it for 15 minutes in room temperature water to get the talc and arsenic out of it, rinse and cook. It tastes better, too. This was a cute little video, nice to see a mini-Staub, Staub is top-of-the-line!
I have been using a pressure cooker I bought while in Germany in 1988 which is cast iron and enamel lined and very heavy and I have been only cooking with organic rice both brown and jasmine and white and having perfect results for 32 years. I add some Himalayan Pink Salt crystals and a touch of olive or coconut oil before washing and then cooking. I have lived in Chiang Mai, Thailand for 18 years and get my rice from the organic farmers' markets. My pressure cooker, Silit, I have taken everywhere I have lived in our world and has been faultless but I see they only ship domestically and to Austria now.
Hi John, thanks for sharing. Your pressure cooker sure is able to stand the test of time. May I know which brand?
@@KellyHomeChef Silit from Germany
@@johnmichaelschmidt thanks very much
I've never seen rice cooked like that but the result looked great. I'll give it a try. Thanks!
Hi Alex, Yes, try it and share ur results 😊
😜😜
You don’t have to stir the rice. Just wait until the water evaporates, then stir, cover for 12 minutes on low and it’s COOKED!
I don't have space for a rice cooker and never thought to use my small dutch oven. This is how my mom always cooked when I was a kid.
A Russell u’re right! Rice cooker can’t cook small portions too 😊
@Kelly Home Chef: thank you for the very informative video! I’m considering getting a cast iron cocotte for cooking rice too! May I know the capacity of this Staub cocotte used in the video? There are 2 models: 725ml & 1.5L. Thank you!
Hi, I’m using 725ml.
Thank you for the confirmation! From your video I thought it would be the smaller version but wasn’t 100% sure, it’s surprising that such a small pot can cook 2 cups of rice!
Pretty sure this is the .725 he was holding it in the palm of his hand and the chop sticks should be a good judge of size.
I usually cook rice with ratio 1 cup of rice and two cups of water
The depends on the type of rice cooked. Basmati and jasmine rice require less water than the standard long-grain rice. Still, I use about 1.5 cups of water to 1 cup rice with cooking long grain rice - just my preference.
That's a good rule of thumb. I do the same and i cook extensively. I don't rinse the rice as it would lose trace minerals, same thing with certain vegetables. If you use less water, then the cooked rice will become hard next day(after keeping in the fridge)and it will not be good to eat. We do the same doubling for cooking different lentils and beans(in a pressure cooker)plus add another cup for making them little bit thick yet at the same time flows smoothly.
It also dependes on the pot used. Those Staub cocottes keep moisture very well, so you can use less water. Keep the lid on! No constant stirring needed! 😅
Thanks for sharing this tip. I will also give it a try😎
That's extraordinary!
I rinse rice in the pot under running cold water for a minute or two.
Is it enamelled cast iron pan?
Yes it is cast iron
Hey Kelly my query was whethr it is enamelled or not
@@donafrancis7155 yes it is enamelled. You may refer to website uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/16cm-Round-Cast-Iron-Cocotte-Ice-Blue-STAUB-40501-162-0.html
Is this the 1.5qt?
Hi, it is the 12cm size. www.amazon.com/Staub-1101225-Round-Cocotte-Black/dp/B001CQI73I/ref=nodl_
Yes it is 1.5 qt
I don’t understand why some people goes by 12 cm 18 cm and so on...
@@susankim4935 thank you!
@@susankim4935 Thats the original sizing used in Europe... the sizing in qt is to accomodate the American market only.
😣Oh! My gawd! What B.S. Just add 1 to 2 rice to water. Heat to boiling. Reduce heat to low & simmer for 16 minutes.... Done!
vision？12 or 16？
This is the 12cm version
Where can I get this?
You're totally missing the point. Watch the video put out by Staub and you'll understand why the lid has to be on for 18 minutes to cook basmati rice. Also - your rice doesn't look "fluffy." To an Indian or Iranian person, that rice is way "sticky." Btw, I have the Staub cocotte (in Grenadine color) and I only serve the rice I've cooked in it to people who didn't grow up eating basmati rice and won't be picky. For the perfect "fluff," with zero moisture, you still have to use a damkoni - a natural fabric "bonnet," or at least a cotton towel - and wrap it around the lid of the pot and let all the moisture steam out - something that the Staub cocotte, as inventive as it is, cannot do.
It shouldn't need so much effort to cook rice... even for a fancy pot. Just steam the rice or use a rice cooker.
Guys pls just buy a rice cooker.
Haha 😂
I always thought the secret to a good dish of rice was the water/rice ratio. tried this technique. rice came out very good. however more laborious than just placing the rice in a pot and letting it do its thing.
I do stove top jasmine rice (in a anodized saucepan) & use 1 cup rice & 1 1/2 cups water. Bring to boil, the lower flame to 3.5 for 20 minutes & it comes out great. Does Staub require more water? It looked fluffy & not mushy but isn't 2/2 ratio too much water?
DM N it turned out fine with Staub’s cocotte. Other cookware may require different ratio 😊
rice cooker is only for the noob, no thanks
Beautifully cooked rice. However there must be a better way. You’ve waisted soo much precious water.
You don't need to rinse the rice. Rinsing takes away some trace minerals. One doesn't need a Staub or Le Creuset to be a great chef... You can cook rice in any pot. When anything cooked in stone pots will have an amazing and distinct flavor. Those who worry about germs found in grains, they can be assured that those organisms will get killed during cooking. There are far more bacteria(in trillions!) in the human body than anywhere else on the planet.