The BEST way to cook rice (is not what you think)

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  • Опубліковано 15 січ 2025

КОМЕНТАРІ • 387

  • @MinuteFood
    @MinuteFood  Рік тому +164

    Hello! Arcadi here. Hope you liked the video! I'm just here to remind you that the first 100 people to use code MINUTEFOOD at incogni.com/minutefood will get 60% off of Incogni, which honestly is a pretty good deal, so definitely go check that out!

    • @MrAqr2598
      @MrAqr2598 Рік тому +10

      Two thumbs up to the narration, Arcadi!! (Two more each for the drawings and all the other stuff you do)
      Cheers from Japan!!
      I love scorched rice, especially the _okoge_ (お焦げ) of _takikomi-gohan_ (炊き込みご飯, rice cooked with other ingredients in a stock, flavored with soy sauce, rice wine, etc.).
      BTW almost all of the tips you mentioned, also apply to _takikomi-gohan_ , the only exceptions being: the fat and the wide surface at the bottom.

    • @ChaseTOM4
      @ChaseTOM4 Рік тому +4

      I love the accent

    • @RoseDragoness
      @RoseDragoness Рік тому +5

      hi, Mr Art Guy! At first I thought someone got kidnapped! I enjoyed the video, and Indonesia have more than one burned rice dish. My favorite is kerak telor in which rice and egg is cooked over charcoal and deliberately scorched.

    • @strawberrymilk_nya
      @strawberrymilk_nya Рік тому +3

      I can’t believe it’s your first time narrating. You sounded like a pro! 🎉😊

  • @dabundis
    @dabundis Рік тому +800

    Another tip - if you don't wash your rice beforehand, the extra free starch will concentrate into a paste that browns with the rice, giving a more uniform socarrat if that's what you're looking for

    • @Doomroar
      @Doomroar Рік тому +8

      That's a good one

    • @brukujinbrokujin7802
      @brukujinbrokujin7802 Рік тому +126

      If you not wash your rice, your ancestor will disown you.

    • @AdrianRP1995
      @AdrianRP1995 Рік тому +164

      ​@@brukujinbrokujin7802Only in Asia, in Spain is quite the opposite :D

    • @pavelmedbery3055
      @pavelmedbery3055 Рік тому +8

      @@AdrianRP1995 Now that is a pro tip!

    • @amhattami
      @amhattami Рік тому +1

      a good tip for more delicious intip!

  • @pttdck
    @pttdck 11 місяців тому +11

    HE RICKROLLED US IN THE CREDITS HOLY FU- hes a madman.

  • @Old_Pot
    @Old_Pot Рік тому +33

    I used to watch Gastrofisica and was sad that it stopped. I was then again really happy when MinuteFood started, and even more happy to see you host Arcadi

  • @revolutionEyes1
    @revolutionEyes1 Рік тому +251

    Great narration and content Arcadi!! You’re a natural

    • @Gerg5
      @Gerg5 Рік тому +2

      Hot voice and hot content.

  • @karolinaj5045
    @karolinaj5045 Рік тому +168

    My grandma in Poland does something similar but with pasta and it's a sweet dish. She adds a lot of butter to the pot, then layers of already cooked pasta and apples or other fruit, sugar with cinnamon on top. Then the pot is covered and put on a small burner.
    She always puts some 3/4 of pasta in the bottom layer, all the fruit on that, and the remaining pasta on top. You can do multiple layers if you don't want big lumps of just pasta on the plate.
    If you want the burned bits, you need to scoop all the way to the bottom of course.

    • @partlyblue
      @partlyblue Рік тому +8

      Aside from tomatoes, I can't say I've heard of a dish using pasta and fruit. A genuinely great concept that I'll have to do more research into. Your grandmother's dish sounds delightful, thank you for the info! :)

    • @MIKIBURGOS
      @MIKIBURGOS Рік тому +5

      Wow, do you know the name of that dish? I would really like to try it :)

    • @vincentgrass6531
      @vincentgrass6531 Рік тому +3

      Sounds like kwooks soul dish

    • @JacobRy
      @JacobRy Рік тому +1

      ​@@MIKIBURGOSnot polish but it sounds similar to the way my grandfather makes запеканка, he uses pasta as well and then there are raisins so it's sweet

    • @someperson1180
      @someperson1180 Рік тому +1

      My family makes the same thing but without the fruit, just adding sugar instead 😊 it’s freaking delicious

  • @ianfefchak6995
    @ianfefchak6995 Рік тому +198

    Arcadi: absolutely wonderful video! You did a phenomenal job and i sincerely hope to hear more of your voice on the channel and get your perspective on some tasty food science!

    • @glacialbae
      @glacialbae Рік тому +2

      Yeah, give this man his own series.

    • @bonimartinez2893
      @bonimartinez2893 Рік тому +5

      ​@@glacialbaeiHe has a channel, even though he hasn't released any video in 2 years and they're in Spanish, if you're interested it's called Gastrofísica

    • @gravityvertigo13579
      @gravityvertigo13579 Рік тому +1

      Yeah it's kind of wild that he's not been used as a narrator before, he's terrific!

  • @miladeskandari7
    @miladeskandari7 Рік тому +115

    Wow I was literally eating tahdig while you uploaded :)
    I have a suggestion for anyone who wants to try making it. Add a bit of saffron or turmeric to the oil at the bottom of the pot. The color and taste are magical

    • @ShirinRose
      @ShirinRose Рік тому +3

      And/or some potato slices 🤤

    • @MOHAMMEDALI-ce3mi
      @MOHAMMEDALI-ce3mi Рік тому +3

      @@ShirinRoseOmg yesss! 😋

    • @TAP7a
      @TAP7a Рік тому +4

      Also, if you’re in the West and the main supermarkets are pretending herbs and spice are really expensive, find some sort of Eastern, Turkish, Indian or other ethnic shop - they’ll often be selling HUGE quantities of the stuff for comparatively cheap

    • @Akeno1908
      @Akeno1908 Рік тому +1

      That’s also done for paella: the stock you boil the rice in contains saffron

    • @mystifoxtech
      @mystifoxtech 2 місяці тому

      Try making the environment more basic to increase the rate of the maillard reaction but don't overdo it because that will screw with the flavor. You can also neutralize it once it's done cooking (and even go a bit on the acidic side if that's your thing).

  • @tommychau1211
    @tommychau1211 Рік тому +15

    1:10 In my home country, Hong Kong, there is a signature dish called "claypot rice". It is literally cooking rice in a small claypot.
    We say that the dish fails completely If there is no scorched rice at the bottom of the pot.

  • @ElJosher
    @ElJosher Рік тому +119

    Fat is definitely key for crispy rice. I like how you include all the names of this outcome of cooking rice. First time I’ve seen pegao from PR talked about in a video. Pegao means stuck in english. Rice is literally stuck at the bottom.

    • @Fiona2254
      @Fiona2254 Рік тому +6

      Same here! I didn’t expect to see pegaó mentioned.

    • @cristrivera
      @cristrivera Рік тому +4

      Pegao de arroz blanco con habichuelas🤤🤤

    • @Fiona2254
      @Fiona2254 Рік тому +2

      @@cristrivera pegaó de arroz con pollo 🤤🤤🤤

    • @appa609
      @appa609 Рік тому

      Not necessarily. 锅巴 is literally just the bit of browned rice on the bottom of the pot left when you cook white rice in water.

    • @PotatoTheProgrammer
      @PotatoTheProgrammer 11 місяців тому

      as someone who speaks english i dont think pegao means stuck in english

  • @user-rm2qj2jh4l
    @user-rm2qj2jh4l Рік тому +24

    Great first narrated video, Arcadi! I love your illustrations! Hope Kate has a great vacation and looking forward to more videos from both of you, this is a wonderful channel!

  • @tatedrumer
    @tatedrumer Рік тому +1

    Arcadi que gusto escucharte aquí! Recordé con mucho cariño tus videos en el canal de TipTop

  • @Aquillyne
    @Aquillyne Рік тому +2

    Loved this new narrator! Please do more.

  • @Doomroar
    @Doomroar Рік тому +14

    This guy should host more videos, i like his sense of humor

  • @Lahorca
    @Lahorca Рік тому +4

    Arcadi, me encantó tu voz y tu estilo. Me dieron muchas ganas de probar socarrat! Espero que Kate te deje subir más videos!

  • @charile
    @charile Рік тому +1

    This is the only video I've seen on this channel, you did a good job dude!

  • @alexepul
    @alexepul Рік тому +2

    Arcadi! Maravilloso video encantado de verte narrando uno de estos vídeos y felicidades por el trabajo habitual!

  • @SchimShady12
    @SchimShady12 Рік тому +1

    Nice work Arcadi! Great team at MinuteFood

  • @davidbarnett8617
    @davidbarnett8617 Рік тому +2

    Great job, Arcadi! I hope you narrate some future videos. Well done!

  • @RetroBoyAdvance0
    @RetroBoyAdvance0 Рік тому +2

    Thanks you! I eating it right now as day old rice from rice cooker on countertop. I knew about fried rice but i never tried just plain scorched rice. I actually got it in first try and i flip so i have double sided scorched rice...SOOO GOOD!!! Now i want to be in mintuefood gang because i becoming a better cooker cuz of YOU!!!🎉

  • @mhkhusyairi
    @mhkhusyairi Рік тому

    Thanks

  • @ramous5182
    @ramous5182 Рік тому +20

    I grew up with a nanny from Iran and the tahdig was sooo good 🤤 I'll definitely try to make some myself after seein this!

  • @diegozhiimazjing6614
    @diegozhiimazjing6614 Рік тому +8

    He seguido este canal por mucho tiempo pero nunca pensaria que un español llegase a presentar una video, ¡¡¡sigue asi Arcadi!!!

  • @wiegraf-FNC
    @wiegraf-FNC Рік тому +1

    I loved your video my friend. As a portuguese and spanish descendant oh boy, does rice tickle my soul in an uncanny way. Especially Paella. my favorite rice dish. Plus, as a foodie and a gourmet virtuoso this was just the cherry on top of everything I love. te quiero mucho bien mi hermano.

  • @mcv2178
    @mcv2178 Рік тому +3

    You are super fun to listen to, thank you for doing this video!

  • @isaacthek
    @isaacthek Рік тому +3

    I toast the rice dry a bit in an oiled pan to start the caramelization for the whole pot before dumping in the hot water. You CAN stir the rice at the beginning of cooking, because the critical crust formation only happens when enough water has evaporated at the end. Sometimes I scramble eggs on top of the rice as it steams. Not only is it delicious, the eggs form a good seal on the pot to retain moisture and keep the rice from burning while the crust forms

  • @Turn.Colors
    @Turn.Colors Рік тому +9

    This was wonderful! The narration was a delight (you're a natural, Arcadi!), I love paella, and I'm always here for more Maillard knowledge. Thanks for the wisdom - hope we have many videos like this in the future!

  • @GianniCampanale
    @GianniCampanale Рік тому +30

    In Italia there is "spaghetti all'assassina", a recipe that takes all these tricks from rice to spaghetti (well not 100%). I suggest to look for it, it is delicious but also not that easy to prepare.

    • @saeedsanei1272
      @saeedsanei1272 Рік тому +4

      My family is Iranian, and when we make spaghetti we make a taadig for it too, same method as for rice

    • @MrAqr2598
      @MrAqr2598 Рік тому +5

      Actually, spaghetti all'assassina was a huge fad in Japan early this year; I've cooked it myself, and OMG it was so delicious(it took me several tries to get it right, though).

    • @zaph8015
      @zaph8015 Рік тому +3

      I watched Adam Ragusea's video on it not long ago. Looks super tasty and I want to give it a go at some point

    • @zumabbar
      @zumabbar 10 місяців тому +2

      Was it Ezio Auditore who discovered the recipe???

    • @donnjb83
      @donnjb83 4 місяці тому

      I've always taken leftover spaghetti and fried it in olive oil, breathes new life into last night's dinner

  • @BL3446
    @BL3446 Рік тому +5

    Love the change up between narration and script writing styles. Keep it up MinuteFood! lol

  • @AimapepinilloBros
    @AimapepinilloBros Рік тому +2

    You're so talented, Arcadi!

  • @pavelmedbery3055
    @pavelmedbery3055 Рік тому +4

    This was such a great and informative video! I have always loved the beauty of the Maillard reaction and I love it's application to rice dishes. I've always been dissuaded from trying a paella or one of the other scorched riced dishes mentioned, but with these tips it may be a tad easier to not completely ruin a dish. But then again, with failure comes knowledge, and with knowledge comes triumph. Thanks for the great video Arcadi, hopefully we get to be graced with your lovely narration, along with your top notch animation and art, in more videos in the future!

  • @TheFlygoniq
    @TheFlygoniq Рік тому +3

    I love your narration! Thanks for taking over for Kate this video XD

  • @Jeamfry
    @Jeamfry Рік тому +1

    Great video!! Super well explained and interesting to learn there's scorched rices outside Paella. We need more videos des de La Terreta! ❤

  • @jyf.7551
    @jyf.7551 Рік тому +3

    Good to meet you, Arcadi! Nice video, your channel always discusses the most unique but relatable food topics

  • @Pottery4Life
    @Pottery4Life Рік тому +1

    Excellent information!! Thank you.

  • @buttersquids
    @buttersquids Рік тому +8

    Any chance you guys could do a video about perpetual stew? In particular, 1) the safety aspects of it and 2) what works and doesn't at a fundamental level?

  • @GabZaf
    @GabZaf Рік тому +3

    In southern Brasil we have dish called carreteiro made by salty meat (charque) with rice and the crisp makes it good

  • @namaguealauddin
    @namaguealauddin Рік тому +2

    Love your narration and voice! I hope to see more from arcadi alongside kate

  • @AzaleaMapping
    @AzaleaMapping Рік тому +2

    0:43 Kate really came back from her vacay to let him know she is still in charge here

  • @StratosFair
    @StratosFair Рік тому +1

    Thoroughly enjoyed this episode ! Hope to see/hear more of Arcadi in the future :)

  • @christopherbrand5360
    @christopherbrand5360 Рік тому +1

    Brilliant Arcadi! I'm here for more of your work :)

  • @Brambrew
    @Brambrew Рік тому +104

    My best guess is that humans prefer foods with variation in texture because it indicates to the brain that you're getting a wider variety of nutrients. Part of the reason why good food (and I mean actually good food, not junk food) tastes good is because that usually means it's made of a wide variety of building blocks that your body can use to build lots of fancy stuff at a cellular level, which in turn makes you healthier.

    • @firelow
      @firelow Рік тому +6

      guess i'm not a human, i love shredded chicken with mashed potatoes and diced veggies all mixed together in a single mass

    • @Ardient_
      @Ardient_ Рік тому +17

      I mean with the fibers of the chicken, creaminess of the potato and the crunch of the vegetables, it still provides a little bit of variation in texture lol its fine your still like the rest of us

    • @firelow
      @firelow Рік тому

      i shred my chicken and dice my vegetables in a food processor @@Ardient_

    • @brothermine2292
      @brothermine2292 Рік тому +1

      Smoothe pudding tastes pretty good too.

    • @gasparsigma
      @gasparsigma 11 днів тому

      ​@@firelowbut the question is would you like just as much if it was just mashed potatoes with the chicken/veggies flavor added? Because I also enjoy everything mixed in one big goop, but even in tiny bits they still have different textures as you bite them.

  • @lumination0923
    @lumination0923 Рік тому +3

    1. Love your drawings!
    2. You should take over the channel more! This was a very unique topic I never knew about! (Also now I wanna try a burnt rice dish haha)

  • @Bredar1e
    @Bredar1e Рік тому +14

    I got rickrolled 🤣 I should have known better when the fake credits said: "Things I'm never gonna do..." 😅

  • @luisfelipeepiarealpe1183
    @luisfelipeepiarealpe1183 Місяць тому

    Why is this video only 10k likes? It's incredible, it deserves waaaay more

  • @SgtSupaman
    @SgtSupaman Рік тому +10

    I had no idea this was such a huge thing. I just started cooking rice in the last year and always followed a recipe but kept winding up with crunchy dry rice on the bottom. I thought I was just terrible at cooking rice. I've since gotten my rice to not get like that and now I find out people do that on purpose (and the recipe instructions were probably like that intentionally)...

  • @dumbhein6042
    @dumbhein6042 Рік тому

    I'm from Myanmar and I appreciate that ye mentioned it! My grandma loves this kind of rice

  • @ahuber
    @ahuber Рік тому

    I look forward to hearing more Arcadi!

  • @dfhepner
    @dfhepner Рік тому

    My late sister would make tahdig once a month. It was great.

  • @jcnot9712
    @jcnot9712 Рік тому +4

    In the Dominican Republic we call it “concón.” If you drench it in beans and gravy, it is one of the most delicious meals you’ll ever taste.

  • @danteregianifreitas6461
    @danteregianifreitas6461 10 місяців тому +1

    wow in Brazil we generally don't like scorched rice, even though rice is one of our main dishes

  • @xjarius
    @xjarius Рік тому

    Arcadi, great job!

  • @PramkLuna
    @PramkLuna Рік тому +1

    I love how you animated the malliard reaction!

  • @scraps7624
    @scraps7624 Рік тому

    We call it pega in Colombia, it is a beautiful thing

  • @ethan-loves
    @ethan-loves Рік тому

    great work, Arcadi!

  • @rafagd
    @rafagd Рік тому +2

    Warning: there's a very fine line between lightly crunchy rice layer that tastes amazing and completely burned rice layer that will force you to throw the whole thing into the thrash. You have been warned.

  • @vgtgoat
    @vgtgoat Рік тому

    Thanks for your all your animations Arcadi! Great video.

  • @fabiocoelho4873
    @fabiocoelho4873 Рік тому

    Good job!! I loved the accent too, my students will appreciate the extra variety in pronunciations

  • @iyuzion
    @iyuzion Рік тому

    I was so offended when I started this video "this is not my usual food nerd what is this" but I absolutely loved it about a minute or 2 in and would love to see more from you!

  • @lIpqlI
    @lIpqlI 11 місяців тому

    It is actually "Cocolón" in Ecuador. Cucayo is a general term for food you store in a bag and eat during a day's work.

  • @Suntoria236
    @Suntoria236 Рік тому

    Nicely done!

  • @lai17
    @lai17 Рік тому

    concón mentioned 😍

  • @JuQmadrid
    @JuQmadrid Рік тому

    Te ha salido redondo el vídeo, Arcadi. ¡Buen trabajo!

  • @knpark2025
    @knpark2025 Рік тому

    In Korean barbecues with flat pans we keep the last few pieces of the meat and add in rice, gochujang, eggs, and vegetables and make a fried rice out of the pan. It is done on a flat and wide surface, it is cooked on the fat from the meat, and most importantly you NEVER touch the thinly spreaded rice on the pan until it starts steaming from the surface. After which the heat is turned down to a minimum. What you end up with is a fried rice that is deliciously scorched on entire one side, a finale for all good Korean barbecues.

  • @boris_YouTube
    @boris_YouTube Рік тому

    Che! muy bueno este video, me encanta este canal! Seguí así Acardi! Saludos desde Argentina!

  • @nanunanu365
    @nanunanu365 Рік тому +1

    Love sneaky's like this one 6:38

  • @sevfx
    @sevfx Рік тому

    Great hosting Arcadi! I will definitely try this out, sounds tasty :))

  • @Xaelum
    @Xaelum Рік тому +2

    Ahhh a vídeo by Arcadi? I love it ❤

  • @TragoudistrosMPH
    @TragoudistrosMPH Рік тому

    Great job!

  • @AlexTrusk91
    @AlexTrusk91 11 місяців тому

    I had so many errors in the kitchen, I can't feel any fear anymore. Espacially when cooking just for myself. I'm just throwing everything around in my hearts content.
    e.g. brussels sprouts (and other vergetables) are so much better when thrown into the oven instead of cooking them.
    I'm happy that I eventually stumpled upon your channel, learning so much new stuff. It's really possible to combine tasty, healthy, inexpensive and crafte/freestyle stuff if you develop a feel for things.

  • @shantanupanda1650
    @shantanupanda1650 Рік тому

    If you think about it, dosa from South India which is a crisp crepe of fermented ground rice, also fits the category

  • @aryaweak6479
    @aryaweak6479 Рік тому

    I really like your first video, gracias

  • @DAVINNIA314
    @DAVINNIA314 Рік тому

    I don't really cook, but this video was absolutely great!!! Well done on your "first" video!!!

  • @joworge
    @joworge 2 місяці тому

    Gracias por divulgar sobre los dos mejores inventos gastronómicos que ha dado la humanidad (socarrat y rosquilletas) 💙❤️💛

  • @roman_dimaggio
    @roman_dimaggio Рік тому +2

    Can’t believe a fellow terreta compatriot is doing the art for a minute channel 😍

  • @incorporealnuance
    @incorporealnuance Рік тому +4

    So, what you're saying is, the broken rice cooker I got for $5 at a yard sale last year might actually be useful for something

  • @phamtranminhthong
    @phamtranminhthong Рік тому

    Your voice sounds so soothing, like a cool dad 😆

  • @josecarvajal6654
    @josecarvajal6654 Рік тому

    Concón is amazing, specially when you add some beans

  • @jimysk8er
    @jimysk8er Рік тому

    slight correction : fat is really good at conducting heat at temperatures needed for maillard browning. Water and steam are both better a conducting heat but the have a temp limit. Fat is an effective and delicious way of browning things evenly across the surface of food because it fills in the voids where the food is not in direct contact with the heat source. Fat can also displace water to further help with even browning.

  • @FRANCISCOT00
    @FRANCISCOT00 Рік тому

    Molt bon video Arcadi!

  • @TomFJC
    @TomFJC Рік тому

    Pegao! Love it. Manjar de los dioses en mi opinión. I eat it constantly. Thank you and great job!

  • @closmasmas9080
    @closmasmas9080 Рік тому

    I just learned about reducing sugars in my biochem class. They are hemiacetals when in ring form

  •  Рік тому

    Oh wow, I saw the name in the credits of the other videos and didn’t make the connection, but now that I hear the voice… 🤯
    ok, I see why you aren’t uploading on your own channel. You are doing a great job here, keep it up Arcadi!

  • @theonlymegumegu
    @theonlymegumegu Рік тому +1

    i love that there's names for it across the world ^_^ i do remember growing up the crunchy rice at the bottom of the pan of fried rice always being a treat XD

  • @basieluxanno7909
    @basieluxanno7909 Рік тому

    your catalan accent is so warmfeeling, love to hear it more often

  • @elean6545
    @elean6545 Рік тому

    Great Video Arcadi :)

  • @zone07
    @zone07 Рік тому

    Colombia = Pegao; great job on your first video Arcadi; also, really enjoy your animations.

  • @missnaomi613
    @missnaomi613 Рік тому

    Well done, Arcadi! 💗💜💙

  • @amoscruickshank2439
    @amoscruickshank2439 Рік тому +1

    In Trinidad and Tobago we call it BUB BUN 😋

  • @SarimDeLaurec
    @SarimDeLaurec Рік тому

    When I make pilaf, I cook it without making it crispy.
    But for reheating, I fry it up in a pan to get it crispy. So far never had to worry about overcooking the rice that way. And since my stove doesn't support paella pans, I can still get a good ratio o crispy to fluffy rice.
    I just love pilaf. When I cook it, I cook loads of it and every following day I prepare the leftovers in a different way. In the summer I love to add fresh tomtoes from the garden. Since this prevents crispification, I crip up some of the pilaf in a separate pan and add it on top of the other pilaf.
    The pilaf my family makes is, I think, a georgian variant, though it's hard to tell, since foods in the caucasus region can have quite some similarities. But I know that the mentioned tahdig in Iran essentially means bottom of the pan.
    Crispy rice is just the best.

  • @cw6043
    @cw6043 Рік тому

    I love your art

  • @maromania7
    @maromania7 Рік тому +4

    Arcadia, you're so good! I love your narration and voice! Honestly gonna get a lot of use out of this, but for the exact wrong reason. I hate when crispy textures are mixed into things, and this let me know how to stop my rice from crisping. Like I do enjoy crisp things, and I'm fine with things having a small outer layer of crispy, like chicken skin. And I do like things like cottage pie with tons of textures combines, it's not they I don't like texture mixtures. I just don't like putting crispy or crunchy things with soft things...though maybe I'll try it once, just for you. I got gifted a 25 pound sack of rice, might as well XD

    • @MinuteFood
      @MinuteFood  Рік тому +4

      I'm all here for that! The fun of it all is understanding the science of food to make it how YOU like it! 😜
      - arcadi

  • @guadaatenea
    @guadaatenea Рік тому

    Arrancó y dije "eh, qué pasó con Kate", pero te ganaste mi corazón :3 Buen video!

  • @EyesOfByes
    @EyesOfByes Рік тому

    Brother-in-law has a imported genuine Iranian rice cooker. It doesnt have a timer. It has a "brown scale". It's been used for almost 20 years.

  • @acatinny
    @acatinny Рік тому +5

    Japanese has a thing called “Yaki-Onigiri” which means grilled or burnt rice ball.
    Make a rice ball with filling or without. Apply some soy sauce on the surface of it with brush. Then grill it in your oven or toaster, or burn the surface in your pan until it becomes brownish color. Crispy outside, soft inside and delish all over.
    Use Japanese/ Asian sticky rice.

  • @ivannovalery6504
    @ivannovalery6504 Рік тому

    Intip has more additional steps.
    Once you get your scorched rice, dry out in the sun. And then fried it till you get that rice crispy goodness.

  • @EfrainLopezSerrano
    @EfrainLopezSerrano Рік тому +1

    Hi! Ecuadorian here. Just passing by to tell you that nobody in Ecuador calls scorched rice "cucayo". We call it "cocolón". You're welcome :)

  • @brothermine2292
    @brothermine2292 Рік тому

    My rice cooker seems pretty reliable. It always leaves some "scorched" rice at the bottom, slightly stuck to the metal. It never occurred to me to mix the scorched & unscorched together. But maybe that would be unwise, depending on the metal the rice cooker is made of... scraping the scorched rice from an aluminum surface seems dicey.

  • @RicardoGarCeb
    @RicardoGarCeb 9 місяців тому

    As an eternal cooking rice rival (I'm from Alicante) I've been taught that socarrat is a mistake because you overcooked the rice, so that is something in my family we try to avoid and we only make socarrat when cooking for foreigners (family and friends from Madrid).

  • @ninjaydes
    @ninjaydes Рік тому

    Love the cultural acknowledgement at the start where you say it's not a single country that owns the cooking method. The best food discoveries are indeed globally owned and appreciated.