How is this video cooking this rice?

[BAPyessir6]

I saw a short video on YouTube today that stumped me, so I turned to my trusty well cooking versed people here!

Halfway through the video, this woman seems to take oil and toast the long grain rice (I think it's long grain) in a bit in the oil but then she seems to either take the rice out and wash it, or add more washed rice on top of it, then cook it like normal long grain rice, with liquid.

It seemed like a very odd way to cook rice. Not the roasting necessarily, but more like the either rinsing the toasted rice after or adding more washed rice on top that's not toasted. What do you guys think?

 

[pictonguy]

When I make rice pilaf I add the rice to the pan that I'm sautéing using an array of fats depending on what my main protein and the rest of the dinner is composed of, and this can change but generally speaking I'm sautéing onion, red pepper/yellow, mushroom, garlic and when that is soft and translucent I add my rice, which I coat and saute and toast for a few minutes, I'll add any herbs or spices or both at this time as well, then add normally a home made chicken stock to the level I want, just bring to a boil and then cover and into a 350 oven for about 15 minutes. I will on occasion add butter or another fat for flavor at this point, depending on how I feel. I normally use a long grain white rice or basmati but I have used jasmine as well.

The editing wasn't very good and looks confusing i will say that, I mean did she even use the stock from the chicken, who knows but it didn't look like it. Anyway, I wouldn't necessarily be trying to use that video as a template on how to do something correctly and i certainly wouldn't be adding pasta to any of my pilafs anytime soon, it was a soup though, but still. But yeah, for a rice pilaf the rice is added to the cooking pot with the veg before the stock or water is added, if that was your basic inquiry, not sure.

 

[Steve Kroll]

Hard to watch. Jerky choppy videos give me a headache.

 

[Badjak]

Yep, strange video...
Portuguese friend of mine would fry rice before using in a dish (with enough moisture to cook/steam it).
He said it keeps the grains seperate/loose.
I don't. I cook/boil/steam in just enough liquid for the rice to absorb

 

[Jade Emperor]

@pictonguy is very correct.

 

[caseydog]

I'm having some difficulty with the video right now. The hotel WiFi is down, so I'm using my iPhone as a hotspot. YouTube thinks I'm a bot.

I'll try again later.

CD

 

[BAPyessir6]

Thanks everyone for trying to help me figure this confusing one out! You all are very nice and rock.

 

[BAPyessir6]

When I make rice pilaf I add the rice to the pan that I'm sautéing using an array of fats depending on what my main protein and the rest of the dinner is composed of, and this can change but generally speaking I'm sautéing onion, red pepper/yellow, mushroom, garlic and when that is soft and translucent I add my rice, which I coat and saute and toast for a few minutes, I'll add any herbs or spices or both at this time as well, then add normally a home made chicken stock to the level I want, just bring to a boil and then cover and into a 350 oven for about 15 minutes. I will on occasion add butter or another fat for flavor at this point, depending on how I feel. I normally use a long grain white rice or basmati but I have used jasmine as well.

The editing wasn't very good and looks confusing i will say that, I mean did she even use the stock from the chicken, who knows but it didn't look like it. Anyway, I wouldn't necessarily be trying to use that video as a template on how to do something correctly and i certainly wouldn't be adding pasta to any of my pilafs anytime soon, it was a soup though, but still. But yeah, for a rice pilaf the rice is added to the cooking pot with the veg before the stock or water is added, if that was your basic inquiry, not sure.

You're so very thorough. I much appreciate it!

I've made a good amount of rice pilafs, and it just looked much. . .confusing is a good word! than what I normally do as well.

Ah! I don't usually think of baking my rice pilafs in the oven. That's very smart! The only troubling thing for me is most all of my pots and pans are not oven safe, as they have plastic or black handles. What are good oven safe pans/pots that you use? I have Made in (which I don't like, as they pitted right out of the box SADD) and also a Dutch oven.

 

[BAPyessir6]

When I make rice pilaf I add the rice to the pan that I'm sautéing using an array of fats depending on what my main protein and the rest of the dinner is composed of, and this can change but generally speaking I'm sautéing onion, red pepper/yellow, mushroom, garlic and when that is soft and translucent I add my rice, which I coat and saute and toast for a few minutes, I'll add any herbs or spices or both at this time as well, then add normally a home made chicken stock to the level I want, just bring to a boil and then cover and into a 350 oven for about 15 minutes. I will on occasion add butter or another fat for flavor at this point, depending on how I feel. I normally use a long grain white rice or basmati but I have used jasmine as well.

The editing wasn't very good and looks confusing i will say that, I mean did she even use the stock from the chicken, who knows but it didn't look like it. Anyway, I wouldn't necessarily be trying to use that video as a template on how to do something correctly and i certainly wouldn't be adding pasta to any of my pilafs anytime soon, it was a soup though, but still. But yeah, for a rice pilaf the rice is added to the cooking pot with the veg before the stock or water is added, if that was your basic inquiry, not sure.

My main confusion was her seeming to wash the rice "after" it was sauteed. Or that she added wet/rinsed rice on top of the rice she sauteed. Was very strange.

 

[pictonguy]

You're so very thorough. I much appreciate it!

I've made a good amount of rice pilafs, and it just looked much. . .confusing is a good word! than what I normally do as well.

Ah! I don't usually think of baking my rice pilafs in the oven. That's very smart! The only troubling thing for me is most all of my pots and pans are not oven safe, as they have plastic or black handles. What are good oven safe pans/pots that you use? I have Made in (which I don't like, as they pitted right out of the box SADD) and also a Dutch oven.

Oven safe and if you want stainless I recommend all clad but they aren't cheap but will last you a lifetime. I also have some stainless tramontina from Brazil that I bought as a set about 45 years ago and they're still good to go and you'll probably find a lot of deals on them or other decent pots for a decent price. If the Dutch oven is enameled you could use that if it's not too large.

 

[pictonguy]

My main confusion was her seeming to wash the rice "after" it was sauteed. Or that she added wet/rinsed rice on top of the rice she sauteed. Was very strange.

Yeah, that video had more cuts in it than a barbershop so I suspect you can stop worrying what the actual transition of her methodology actually was.

 

[dragnlaw]

I've made a good amount of rice pilafs,

May I make a suggestion? You seem to have a great deal of knowledge on the things you make. and you seem to be happy with what you make. Trust yourself, don't start doubting yourself when you see a new method.
You know that saying...'If it ain't broke, don't fix it!'
If it's confusing - dump it! Not even worth stressing about. One of our favourite sayings is 'It is the internet! Anybody can post a recipe' Only go with a site or video where you know the poster can be trusted.

Funny thing, a blog I followed for quite a while, with excellent gluten-free recipes, had a recipe I loved and decided to try. I made it 2 times, each the same disaster. On the 3rd one a gal pal was over and said - it's missing the eggs! An absolute essential part to the recipe and I felt a fool for not noticing. Gads...
Sent an e-mail off to the Blogger. He got back to me, and another follower who had also noticed, straight away publicly on the site, thanking us for the correction. It seems he was traveling and the recipe got posted without him having a chance to proofread. LOL
but even the disasters were very tasty - a little runny but tasty.

 

[BAPyessir6]

May I make a suggestion? You seem to have a great deal of knowledge on the things you make. and you seem to be happy with what you make. Trust yourself, don't start doubting yourself when you see a new method.
You know that saying...'If it ain't broke, don't fix it!'
If it's confusing - dump it! Not even worth stressing about. One of our favourite sayings is 'It is the internet! Anybody can post a recipe' Only go with a site or video where you know the poster can be trusted.

Funny thing, a blog I followed for quite a while, with excellent gluten-free recipes, had a recipe I loved and decided to try. I made it 2 times, each the same disaster. On the 3rd one a gal pal was over and said - it's missing the eggs! An absolute essential part to the recipe and I felt a fool for not noticing. Gads...
Sent an e-mail off to the Blogger. He got back to me, and another follower who had also noticed, straight away publicly on the site, thanking us for the correction. It seems he was traveling and the recipe got posted without him having a chance to proofread. LOL
but even the disasters were very tasty - a little runny but tasty.

You're very sweet! I tend to think I'm not as good a cook as everyone around me says I am, so I need to work on my self confidence.

I'm always fascinated by different cooking methods I see on the Internet, and I always tend to blame myself when a recipe doesn't turn out instead of the poster. (A few years back I made a quick chocolate souffle that had no eggs in it whatsoever and I was convinced I was just a bad cook. Then I remembered egg whites are needed!)

The more I cook the less I use recipes from random people, and the more I use techniques or recipes from say, here (or other cooking forums, like a sourdough specific website), where I know you guys all love cooking and want to be the very best like no one ever was.

People like those on here strive to know what they're talking about, and I love that, as I'm always hungry to learn more about the wonderful world of food.

Love you guys and this forum in general. Y'all are kind, sweet, knowledgeable, and really cool. I hope you guys have wonderful days.

 

[larry_stewart]

I agree. The video wasnt edited very well, so made it kinda difficult to know what's going on. I pretty much do the same as Pictonguy, although, sometimes I will add some vermicelli pieces when along with the rice, garlic, onion to get a slight tastiness before adding the liquid ( depending on what kind of rice Im making). But I cant explain why it looks like she rinsed the rice after frying. I would have to guess it was an editing error, and thats not what she did, but who knows.

 

[dragnlaw]

Yeah, agree with you Larry. Possibly she did rinse the rice but in editing, was inserted in the middle instead of the beginning.
Like me here, I'll edit some stuff I've written and if I don't proof read it, then discover later I've left out words in my haste or cut off a letter, or something ridiculous. Sometimes also my brain is racing along but my fingers can't keep up and I miss words entirely. Proof read!

 

[dragnlaw]

@BAPyessir6 Well, that is mighty big praise, thank you!
I tend to agree with you. Even though I may have my own tried and true ways of doing things I love to see how others do it. Never know, might find someway or something to add that you'd like to try.
And you were/are absolutely right to question!

I've learned so much here it is incredible. And yeah, they are all fantastic cooks. Their pictures inspire me and their instructions right along with them.
Pick a subject and browse through the posts and it's amazing the little bits you pick up from a post 10 years old that is still relevant.
"bump" an old post and the conversation becomes alive again.
It makes me a bit sad when some of those posters are no longer with us but amazing when you see a poster you were just interacting with yesterday! I love it.
bliss + bees, larry + mushrooms = fascinating subjects on food supplies. almost forgot gardens and hydroponics, think pepperhead takes the lead there! LOL

And although cooking is the main purpose, we still have other things on the side too! Crafts, hobbies also inspirational. There are sewers, painters, doll makers, you name it!
Can't tell you how much I love it!

 

[Jade Emperor]

The video is all kinds of WTF. I 100% agree with @dragnlaw here. I make my own pasta all the time and it’s always the same. No amount of YouTube is ever going to convince me that there is a new and improved version of something that has been made for thousands of years.
I think I have mentioned it elsewhere, but back yourself with your own knowledge when it comes to cooking Asian food. The instructions on the packet are always wrong - the producers really don’t care. You are just expected to know how to cook.

 

[BAPyessir6]

Bringing this post up again!

I recently got a Zojirushi and am SUPER happy with it. Although I'm totally comfortable making rice on the stove, I do like the convenience of my tiny little rice cooker (3 cup max).

On the note of pilafs, I'm going to do a test! I really like the idea of baking the rice as @pictonguy said, which I knew of but never tried. I have a single oven safe pot right now, and I want to try to compare it to (making pilaf in a Zojirushi) by sauteing the aromatics then cooking the toasted rice in a Zojirushi!

After I do the test, I'll post pictures and results!

Unless someone else has done both and knows if the oven is way superior to a rice cooker.