This 37-Minute Video Will Change How You Think About Rice

[00:01] home even though you followed the directions exactly or you've been trying to find a clear answer on when if or how much you should wash your rice it's not your fault the way we've conventionally been taught how to cook rice at home is

[00:15] completely backwards for example I want you to take a look at these four clips of rice three of them have the beautiful individual grains that we all strive for was the only one that was washed prior to cooking and it was also done in a

[00:30] rice cooker using conventional wisdom this rice should have came out perfect however the other three were cooked in completely different ways and none of them were washed beforehand the first was cooked in the oven using a baking

[00:43] dish the second was the classic stove top method and the last one I just boiled it like pasta in a large amount of water in all three cases even though I used drastically different methods and didn't bother with everyone's most

[00:55] common tip of washing it first I was able to get beautiful looking aromatic able to get beautiful looking aromatic and great textured rice so if you have or sometimes it works and then sometimes

[01:07] your rice doesn't come out the way you expect it to I promise by the end of this video you will be able to make great textured rice every single time you cook regardless of the tools techniques or method you choose and in

[01:21] order to fully understand how rice works this video is going to be broken down this video is going to be broken down into three parts Part One what is rice we'll cover how we go from rice seed to brown rice to white rice and talk about

[01:33] how the starch composition affects the texture of different rice varieties such as why basmati rice comes out nice and fluffy compared to a glutenous sticky rice in part two we'll go over the science of cooking rice we'll cover the

[01:46] two variables that every home cook needs to understand the water absorption rate section I'm going to do two tests where I asked is there an optimal amount of water for rice to absorb and second do different rice varieties absorb

[02:01] different amounts of water where I cooked seven different varieties of rice side by side and using what we learned from part two this will bring us to part three the four essential rice cooking techniques that everyone should know

[02:15] different ways when to use them the pros and cons of some of these cooking methods such as cooking it like pasta washing versus not washing or even doing it in the oven and as a disclaimer up front there is no single best method to

[02:30] cook rice at home the only thing that matters is by the end of this video you understand how to make rice that you are happy with so let's break it down for a lot of us our freezer becomes a place of Forgotten and freezer burnt

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[03:38] free croissants for Life thanks again Wild Grain for sponsoring this video and now let's learn about rice rice like most other grains such as wheat oats corn or barley is the seed of a grass and in this case it happens to be a

[03:51] semi-aquatic one that thrives in warm and subtropical climates and similarly to other grains the rice seed is made up of four parts the outer Hall the brand layers The Germ and the endosperm and according to the international rice

[04:04] Institute the hall typically makes up 20 to 22% of rough rice the bran and germ make up around 8 to 10% and the endosperm makes up the remaining 70% now before it gets to our shelves freshly harvested rice seeds are around 20 to

[04:19] 25% moisture and are then Dy to around 12% before it is ready for processing commercial Machinery is first used to shell the outer husk leaving us with the brand and and germs still connected to the inner endosperm and this is what we

[04:33] know as brown rice the brand is mostly made up of a mix of insoluble and soluble fibers and remember this for later brown rice does not need to absorb significantly more water in order to be fully cooked compared to white rice but

[04:49] the difference is it takes longer for the water to move inside and hydrate the endosperm so the reason we typically use more water when cooking brown rice for ities is because the longer absorption time means more water is evaporated from

[05:05] a flavor perspective the brand and German and brown rice contains some oils signature earthy nutty Aroma and the unique texture compared to a white rice of the same variety on the downside though these oils will go rancid over

[05:20] time so brown rice has a shorter shelf life and this is probably the main life and this is probably the main reason why white rice became so popular since white rice is much more self-stable it was more practical for

[05:33] trading and long-term storage not to mention the large scale Milling operations only got better over time so to go from brown rice to white rice the brand and germ are removed by going through another Milling process and this

[05:47] is sometimes referred to as polishing the rice and at the end we are left with that white starchy interior that is ready to be packaged now a quick interesting side note from the pasta video The Yellow endosperm from Durham

[05:59] wheat is what is ground into semolina flour that is typically used for pasta dough but the reason why rice and pasta have a significantly different texture when they are cooked is that the proteins in Durham wheat form gluten

[06:12] when they are hydrated but the proteins in rice do not as many of you may know gluten-free and there are so many different varieties eaten around the world that vary in length with and girth from Jasmine Basmati Carolina gold

[06:27] from Jasmine Basmati Carolina gold Arborio or Boma sui rice there are so many different varieties of white rice however have you ever wondered how these white Rices end up with such different textures like why does Basmati come out

[06:40] nice fluffy and almost dry feeling and what makes sticky rice sticky well as noted in the chemical aspects of rice grain quality many of the cooking and eating characteristics of miled rice are influenced by the ratio of two kinds of

[06:56] influenced by the ratio of two kinds of starches amose and amalo pectin on a 100 G basis the white rice varieties are made up of 80% carbohydrates in the form of starch Amal optin and amose 12% water 7% protein5 to 1% fat and then about .5%

[07:12] other micronutrients and exactly as we learned in the potato Deep dive amose is made up of a long single chain of 1,000 or so glucose sugars while amop pectin is made up of 5,000 to 20,000 short chains of glucose in a much denser

[07:27] branched Network and according to the USDA white rice varieties are typically classified into four categories high amelos are considered greater than 24% intermediate amose is 20 to 24% low amose is 10 to 19% amose and then waxi

[07:45] is less than 5% amose and when it comes to the Rice's texture amalo and stickiness have an inverse relationship the higher the amount of amalo the less sticky rice will be and the lower amount of amalo the more sticky the rice will

[08:00] be so let's take a look at a couple examples an example of a high amose rice variety and where it's grown can be anywhere from 20 to 30% amalo and Bosman

[08:12] rice when it's cooked is known for its dry fluffy and individual grains and if you remember back to the potato Deep dive russed potatoes also had around 30% amose and are known for their fluffy AER texture and it's just kind of cool to

[08:26] see these same food science Concepts at play now now on the complete opposite end of the amalo spectrum is glutenous or sticky rice according to this paper on the production of glutenous rice flour sticky rice can have just 1 to 2%

[08:41] amalo and when uncooked this rice has sort of a white milky appearance but once it is cooked and it has absorbed that water has a really unique texture that is very sticky and moldable and this rice is popular in Northern

[08:53] Thailand and La Cuisine then in the middle of the amalo spectrum we have one of the most popular Rices in the world World Jasmine again it depends on the and a variety of other things but this can generally range from 12 to 20% amose

[09:08] and Jasmine rice when cooked properly has a really satisfying texture that's just a bit sticky now when it comes to washing rice most people will claim the reason we do this is to wash away the excess free starch that may be left on

[09:22] the exterior of the rice through the milling and packaging process however as we've just learned all starch in rice is not created equal bosma already comes out less sticky and fluffy due to the high amalo content so washing it

[09:36] beforehand probably has a negligible effect at best then on the other hand with glutenous rice the whole point of it is to come out sticky in the case of arborio rice we want to release the storage to form a gel for risotto and if

[09:48] you're cooking with brown red or black rice that outer brand layer is made up of fiber and it's not going to Clump together like a white rice can so in these cases from a texture standpoint why would we bother to wash those

[10:00] varieties of rice then when it comes to a variety like jasmine rice which is kind of in the middle we got to ask well how much wood washing really affect the texture and that ultimately depends on how this jasmine rice is cooked and now

[10:15] that we understand what rice is how it goes from rough to Brown to White and the differences in starch composition between varieties it is time to move to part two the science of cooking rice and there are a couple of questions that I

[10:28] want to to get to the bottom of first how does the texture of the rice change based on the amount of water absorbed for example is there an optimal amount such as 1: 1 1 to.5 or 1: two and when can rice absorb too much water and

[10:44] secondly do different types of rice absorb different amounts of water for example all the instructions on these packages are pretty different when it comes to the watered rice ratio and the cooking times this sushi rice say one

[10:58] cup of rice to 1 and 1/2 cups of water the bosma said 1 to 1.75 the brown bosma said 1 to three and then I think the other one was 1 to2 but it said it needed to cook for 45 minutes compared to just 15 to 20 minutes here I also saw

[11:13] a website that claimed that bomber rice absorbs three times the amount of water and still has a firm bite which I am extremely skeptical of so to get to the bottom of this let's talk about the two variables that every home cook needs to

[11:27] understand regardless of the rice you were using the water to rice ratio the heat Source or specific method you choose the entire rice cooking process choose the entire rice cooking process always hinges on just two factors one

[11:40] how much water the rice absorbs through starch gelation and secondly how much starch gelation and secondly how much water evaporates during cooking and in absorption to happen at a predictable

[11:52] rate so the excess water we add evaporates off as the starches in the rice are able to fully absorb the water and be cooked through for example if we kept the water to rice ratio and the absorption rate constant but the only

[12:06] thing we changed is the evaporation rate we will end up with over or undercooked rice if the evaporation rate is slow the rice will absorb more water during the cooking time likely yielding a mushier texture and on the other hand if the

[12:20] evaporation rate is too fast the rice will not absorb enough water and still be firm in the inside and with this first test I want to figure out what is this dotted line on our graph let's call it the Goldilocks line and this is the

[12:34] amount where the rice is just the right texture now in order to figure this out I need to know exactly how much water my rice is absorbing which means I need to remove the variable of evaporation which can be very finicky depending on the

[12:49] size of the pot how tight the lid fits or how consistent the heat is so we are vacuum sealing and making some soused rice for our testing for this first test I weighed out five 100 G bags of jasmine rice then added five significantly

[13:04] different amounts of water these were one part rice to a half part water one to 1 1 to 1.5 one to two parts water and all the way up at one part rice to 2.5 Parts water I then vacuum sealed the bags and placed them in a soused bath at

[13:20] 195° fhe and we'll be able to see how the texture of the rice changes based on how much water is absorbed and if you've ever wondered how rice actually cooks and changes texture going from hard and crunchy to soft tender bite here's the

[13:35] science of how the starches are able to hold on to water through gelation when of the grain start absorbing the moisture for brown rice this softens the brand on the outside or in the case of white rice it is the outer endosperm for

[13:51] this test I'll only be using Jasmin white rice but in the second test we'll see this can make a big difference with the brown black and red rice now to kick off the gelation reaction the water must be heated to at least 154° f up to 172°

[14:06] F and this is the temperature that the rice starches will start to gelate all slightly different temperatures depending on the unique makeup of the underlying carbohydrate and starch composition and the reason why most rice

[14:20] techniques call for boiling the rice as the first part of the process is to ensure that the water and the rice reach the requisite temperature needed over and rice reaches those required temperatures the starches will gelate

[14:35] gelation is a physical reaction where the starch granules absorb the water swell and leech the amalo and amalo pectin into the water and it forms a gel now starch gelation itself is purely physical it reorganizes the starch

[14:50] molecules making the texture of the rice soft and tender but does not break or form new chemical bonds like the May reaction for example and as I quickly found out in this first test rice can absorb a lot of water okay rice should

[15:05] be completely cooked through let's take a look and see what we

[15:21] got our 1: one ratio oh man this is so cool 1 to ratio oh man this is so cool 1 to 1.5 1 to two and 1 to 2.5 this is incredibly cool to see in person I mean take a look at this 2.5 Parts water and

[15:38] there's no free water left in there but the size of the rice granules and the texture of them is completely different compared to as you go all the way down to the line of the 0.5 parts so what I'm going to do is grab some b-roll and

[15:52] I can show you as I'm talking through this and then we'll come back here for a little taste test and see like what is probably the optimal amount of water absorption we want if you are after kind of individual grains that don't Clump

[16:08] and stick together in each of these five bags the rice fully absorbed the water but as you can see the size of the rice granules are way different and in these macro images we can see that the 2.5 times water has completely swelled and

[16:23] burst all the starches but the question is how different is the texture when I give it a taste taste and what is that Goldilocks amount of water absorption I have been completely nerding out over this and I really do hope those upclose

[16:37] videos and images I was able to get really shows the textural differences of how rice Cooks based on its water absorption because do not be confused by me you know picking up a spoonful of this you may be like oh it's not like a

[16:50] a gooey mess or anything but this has way too much water absorbed if I just take a little pinch in in between my hands I can easily like turn this into take a bite it has no chew no structural

[17:04] Integrity I mean this is great if you're trying to make Con and turn it into a overcooking your rice and then mixing it in with more water and that's how you make a nice Ki but that's not what we're after when we're trying to kind of just

[17:17] eat rice as individual grains so let's go all the way down to this lower go all the way down to this lower end and hopefully you can hear this

[17:30] so you can hear there is not enough water in this 0.5 uh Parts water to one part rice it's not as crunchy as an uncooked rice but it's not that far along and this completely changes when we get to the 1:1

[17:49] of rice it's fully cooked through but it still has structural Integrity it has a nice bite and shoe to it it's just very very enjoyable to eat now in doing this kind of know you know how different is it when we move further up like when

[18:03] does the rice become nice and chewy and half structural integrity versus too mushy up here the high end so let's give these a

[18:20] way too much it's much closer to the 2.5 Parts where it's just it's kind of mushy and it's just not really what I think most people are looking for in the texture of the rice 1.5 I would also say is just too much water absorbed but it's

[18:33] not egregious where if I got served this I wouldn't be I wouldn't be like overly little bit softer than normal but I would I would still consider this as you know acceptable so 1.5 I would say is acceptable but really if you compare and

[18:49] contrast one to 1.5 Parts absorbed I think everyone will love the kind of the chew and the springiness it's fully cooked through and for me this is where I want to be when I'm cooking rice at home and now what I am very very

[19:02] interested to test is to do this exact same soused rice except we're only going to do one Parts rice one part water and we're going to do a whole bunch of different Rices and see how different the textures are when we change up those

[19:15] the textures are when we change up those starch composition changes so let's go test number one I'm actually going to turn our Goldilocks line into a turn our Goldilocks line into a Goldilocks zone of 1 to 1.25 Parts water

[19:28] absorbed now could you get even more granular and do testing like 1.1 1.2 1.3 1.4 yes we totally could but I don't want you guys to get the idea this needs to be an overly scientific and like very tedious process so what we're going to

[19:42] test next is what happens when we keep the water to rice ratio the same but change the varieties of rice we use and as I mentioned earlier the two main starches in rice behave differently when

[19:55] heated amose doesn't gelatinize as easily and makes the rice less sticky while Amal opcin gelatinizes more readily making rice stickier so for the second test we're going to keep the water ratios the same but we have very

[20:08] different amounts of the starch composition from all the rice varieties again I weighed out 100 G of each rice I use four white Rices white basmati Susi rice arboro rice and the glutenous rice then I use three whole grain varieties

[20:23] then I use three whole grain varieties Brown Basmati black rice and red rice for each I added 100 G of water a 1:1 ratio vacuum seal them up place them ratio vacuum seal them up place them into the 195° F sub bath and as you can

[20:36] guess the white Rices fully absorb the water much quicker than the whole grain varieties so how does the texture of the rice change based on the starch content rice change based on the starch content let's see so again very cool to see all

[20:50] of the textural changes and how the rice cooks and one of my very first observations is that as you would expect it took a lot longer for the brown rice black rice and the red rice to fully absorb that water the red rice took like

[21:03] an extra 25 minutes this was about 20 minutes and maybe 15 minutes longer than all of the white Rices which I just pulled off at the same time because we have direct or the wa not we the water has direct access to the endosperm so it

[21:17] absorbs much faster and Cooks much faster which means it evaporates less water everything else being equal now what I'm interested to kind of test here is just notice how the texture changes based on the starch types Within These

[21:32] based on the starch types Within These so let's start with might be my favorite just to eat plain like it's it's got that drier feel it's not obviously it's not very sticky you can see all the individual grains very

[21:48] aromatic such a good rice to eat like throw anything over it and you're probably going to have a good time now when I move down to the Arborio now this was very interesting me because normally we use AR Boro rice for

[22:02] risoto so cooking it in this way in like a 1:1 ratio is really a weird and unconventional use case and it makes sense because you can see it's kind of all clumped together and there are some you know like you can still see the

[22:15] granules but it makes sense that this would be better if I added more water and kind of made that nice uh slurry and gel consistency that you get from risoto um with arbori rice so that just makes a lot of sense and then moving down here

[22:30] again we have sushi rice which is similar in size to arboro rice but you can see the individual grains a lot easier in this and it makes it nice and

[22:42] easy to kind of form you know your little sushi rolls like you can see like this would be what the uh the ngiri like you could put a little piece of fish on top of that and then there you go now the next one is glutenous rice and this

[22:56] has such a unique and sticky and chewy texture that is really really quite addictive man the texture on this is so interesting and again it's like it is pretty darn sticky you can like you can

[23:12] see that very very sticky very very interesting texture now when I get to the brown basmati rice such a different texture basmati rice such a different texture and a much more intense nutty

[23:26] Aroma as you would expect has that hard texture and I think it's because of the addition to that brand layer which again they're not made from starches so they're not going to have the same texture as a white rice obviously big

[23:39] is that again like I mentioned it just takes a lot longer to actually absorb

[23:57] can tell the inner endosperm is fully cooked through and absorbed with water but you get that little extra bite again I think from the the brand and that germ in there and then black rice

[24:09] specifically really nice roasty kind of n to it that I I don't know how to really interesting to make maybe a hearty like roasted vegetable stir fry

[24:21] or something that is really really interesting then moving on to the final one the one that took by far the longest the red rice

[24:33] to kind of the Nutty or or roasty ones the brown and the black rice add and then texture-wise definitely more bite to it I don't know if it if red rice may have a a thicker outer brand layer I'm not sure I mean it did take the longest

[24:46] for that water to finally absorb so these tests have shown that regardless of the rice variety it only needs about one part of water to be absorbed in order for it to be fully cooked through obviously you can go higher if you want

[24:59] to 1.5 or if you like your rice mushy go to two or 2.5 or obviously it depends on one you're making for risotto or kji or something like that but the trickiest part about cooking rice at home is that it is hard to control your evaporation

[25:13] rate I've been doing this with vacuum sealed bags and the S but obviously this is a pain to set up I would absolutely not recommend that you cook rice like this on a daily basis it's just absolutely ridiculous so what we now

[25:26] need to understand is how do you control the evaporation rate at home in order to make perfect rice like I mentioned at the beginning of this section we want the evaporation and absorption to happen at predictable rates and in test number

[25:41] one we showed that Jasmine rice can absorb 0.5 all the way up to 2.5 times its weight in water through stellation in the same amount of time however the rice granules start to overhydrate causing them to lose their structure

[25:55] turning it soft and mushy and we've established our goldilock zone of 1 to 1.2 Parts water absorbed now in test number two we established that all of these rice varieties only need about one part of Water by weight to be cooked

[26:08] through meaning the reason all these rice recipes call for anywhere between 1 to three parts of water is because that is what is planned on being evaporated during cooking now the recipe on your particular rice package may be an okay

[26:23] starting point when it comes to making rice at home however based on what I've cooking a lot of different Rices now I find that most of these recipes generally tend to overestimate how much water you need to start with because

[26:37] there are so many different variables that will affect how much water ends up being evaporated this includes things like how tight your lid fits how wide your pot whether it's stainless steel aluminum ceramic or carbon steel the

[26:52] heat source of your stove the size and surface area of the rice granules brown and even things like the humidity and altitude of where you live will have an effect on the evaporation of water while you are cooking rice for example if I

[27:06] had this rice cooker in Mexico City at 7200 ft above sea level I may need to add a little more water compared to if I had it at a beach house right on the ocean now before we get to those four essential methods I want to explain why

[27:19] when making a double or triple batch of rice it will often come out overcooked and mushy and the general takeaway that you want to do when making a double or triple a batch is that you can double the amount of rice but you do not want

[27:32] to double the amount of water and here's why for example if I typically use a one part to 1.5 ratio for 200 g of lice for Simplicity sake 200 g of that water gets Simplicity sake 200 g of that water gets absorbed and 100 G will be evaporated

[27:46] however if I double both the rice and also double the also double the water I now need 200 g of this water to evaporate in the same amount of time in the same pot which again I'm not

[27:59] changing up variables so that extra 100 G of water is not going to be evaporated it's going to be absorbed by my rice so when you are doubling or tripling a batch of rice you generally want to decrease the amount of water you add

[28:14] assuming you were using the same pot size and cooking time and this is the knuckle trick when you were trying to scale up the amount of water because amount of water you're basing it off of the water water level above the rice

[28:30] level instead now the knuckle trick has its limitations too we've all got different Siz Knuckles we also have different Siz pots that we cook in for example this has a lot more surface area for the water to evaporate from compared

[28:43] to a pot like this one and hopefully you're starting to realize based off all this why rice cookers are so good they have literally been engineered to predictably evaporate and absorb the rice levels based on the lines that they

[28:57] have in here so all you need to do is fill in the rice add it to the water they specify and you'll pretty much have perfect looking rice now hopefully I you need to be some scientist when you're cooking rice at home taking notes

[29:10] and weighing everything out you absolutely do not it is not that up because on an individual level they may make pretty minor differences but if three or four of them are happening at once it could end up making a pretty

[29:23] cooked rice and hopefully you can understand why that is happening ultimately I think most people's issues when it comes to cooking rice at home is simply just starting with too much water

[29:36] and then it doesn't evaporate and ends up with over absorbed mushy rice so in part three of this video I want to share the four essential techniques that I think every home cook should know and how to use them and we're going to start

[29:50] with the most foolproof highest margin for error method when it comes to measure anything it doesn't matter about your pot pan your heat Source or anything all you simply need to do is boil your rice like

[30:09] then the pros and cons and when you should consider using each method and first up is boiling it like pasta all you need to do is bring a pot of water to a rolling boil throw your rice in cook it until it's tender just give it a

[30:23] taste every few minutes and once it feels fully cooked through you can pull it off and drain it in a colander I like to let this steam dry in a container for a few minutes before serving which helps keeps the rice nice and fluffy and this

[30:35] method works because again we're just eliminating the variable of evaporation we're letting the rice absorb what it needs to absorb and then just draining the rest the pros are that there's no need to measure anything there's no risk

[30:47] of under or overcooking cuz you're just cooking it to what you feel like is burning or scorching the bottom of the pan and this works for all rice types including the trickier ones like brown red or black rice which have those

[31:01] slower absorption times you just keep boiling until the texture is cooked through now the cons are obviously you need to take the extra step of draining it but if you're washing your rice anyway that's something you already do

[31:13] cooking rice how you want to or you're in an unfamiliar situation this method is going to save you whether you're in someone else's kitchen you're on vacation you can't find a lid for the pot that you want to use or you're

[31:27] trying out a new rice variety that you've never cooked before now if you want a more hands-off automated approach to cooking rice this is obviously where mentioned rice cookers have been engineered to consistently make great

[31:41] rice just follow the instructions and fill the water up to the line they specify now one tip that I have is you can typically use even less water than the instructions specify remember rice only needs to absorb about one part of

[31:53] Water by weight so if you like it a little bit chewier I typically do close to 1 to 1.1 Parts by weight and it turns out amazing the pros are this is fully automated there's no monitoring needed and it's consistently great rice with

[32:07] minimal effort and the main con is that this is a single-purpose appliance that takes up counter space And depending on the one you buy can be very expensive now personally from a lifestyle perspective this small cheap rice cooker

[32:20] is perfect for me I hate having extra appliances on the counter and this is small enough that it easily fits into a cabinet and I probably would not recommend buying those really expensive like2 or $300 ones unless you're

[32:33] constantly needing to make large amounts of rice almost every day now the downsides of these first two methods is that they can't be used for recipes that require you to toast the rice first usually with a fat source and aromatic

[32:47] so if you are making dishes like Mexican rice or joloff or paa or something along those lines you better know how to cook your rice on the stove now I'll keep it straight with you of the four methods the stove top is by far the easiest to

[33:02] mess up there are just a lot more variables at play when it comes to evaporation pot size how tight the lid fits we've talked about all those things but additionally if you're sautéing with things like tomatoes or onions those

[33:14] will also have moisture in the rice and my top two tips for the stove top are about 2 to 3 minutes to ensure the rice and water are up to temperature and fully hydrated then instead of trying to simmer it on the stove which introduces

[33:29] more variability I actually turn the heat off add a towel over the pot and press the lid on this creates a consistent seal regardless of the pot you were using then I just let it Steam for 1550 minutes and it tends to turn

[33:41] out great and the last method I want to give as kind of an honorable mention is oven baked rice this is great if you need to cook rice ahead of time for a around the holidays all the same variables are at play Add boiling water

[33:54] with the aluminum foil pop it in the oven and just cook it until that water is fully absorbed and we're going to put up a little write up with these four methods if you want to try them out for yourself and just need a little recap of

[34:07] what we learned in this video but now let's have the discussion now that we have the required context when should you wash your rice personally as you may be able to guess I have stopped washing my rice and the simple reason is I can

[34:22] make rice that I am perfectly happy with without washing it so I just don't bother and if you are truly washing rice until the water runs clear it is quite a bit of water you do end up using that likely has a little difference on the

[34:36] final texture of your cooked rice and none of the rice that I just cooked showing those method was washed beforehand however I may give two caveats when you may want to wash it first is if your rice is noticeably

[34:48] dirty Dusty or maybe it's been sitting in your pantry for a long time and just smells off I would say go ahead and wash it and secondly if you buying rice in like big 10 20 or maybe a 50 lb bag or something those may have little starch

[35:02] or debris left behind by the Milling process so it might make more of a difference in the starch gelation most modern rice available is in nice like plastic airtight packaging or it might even be vacuum sealed so it's really

[35:15] just not much of an issue when it comes to washing away any free starch and remember the core learnings from this video the texture of rice is going to be primarily dictated by three things the length width and girth of the rice

[35:29] granule the amalo and amalo pectin content that make up the individual granules and then how much water is absorbed through that cooking process basmati rice comes out drier when it's cooked anyway we want sticky rice to be

[35:43] sticky or boreo we want that starts to release into the risotto and then whenever I'm cooking jasmine rice I've dialed in my recipes to get them where I want them to be without needing to wash them now I did do a test with washed

[35:55] versus unwashed sushi rice because that was was something I don't have a lot of experience with and was kind of curious about but in both cases I was able to get the right texture of rice that I wanted and remember the goal of this

[36:07] video was to make rice that you are ultimately happy with it does not matter what I do it does not matter what someone else does make rice that makes you happy and if you've ever struggled just throw it on a big pot of water and

[36:21] boil it like pasta so hopefully you guys have enjoyed this video it was a lot of fun to put together and I learned so much it felt like I was seeing the rice Matrix for the first time like all these tips tricks methods or when I've made

[36:35] rice in the past and it hasn't turned out the way that I wanted it to I Now was claiming that bomber rice like absorbs three times more water it's like no the way you cook paa with Bomba rice is typically in a wide pan with no lid

[36:52] so it doesn't absorb three times more water or else it would be so soft like that Jasmine rice in the first test but it's evaporating so much water because there's tons of surface area and there's no lid to it also if you've never tried

[37:06] kind of mentioned like the sticky rice or Basmati or or even just a nice jasmine rice I highly recommend it it is textures and also the aroma differences which we didn't get a lot to in this

[37:21] guys on this video what did you learn what was surprising what was not surprising but anyway that is going to wrap it up for me in this one I will wrap it up for me in this one I will catch you in the next one peace y all