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How To Cook Perfect Fluffy Rice | Jamie Oliver

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How To Cook Perfect Fluffy Rice | Jamie Oliver



This quick & simple rice recipe is so easy guys. No need for a rice cooker – just a mug, a pan and boiled water. I’ll show you the basic absorption method then give you some great ideas for flavoured rice to go with loads of different dishes.

Let me know how you do your rice in the comments box below and check out these other great videos on Food Tube for incredible dishes using rice:

Fish Tikka Curry | Kerryann Dunlop http://goo.gl/l8oJ52
Turkish Chicken Kebab | Aaron Craze http://goo.gl/aqR3Xg
Chilli Con Carnage | DJ BBQ http://goo.gl/RGn0YX

Plus the fantastic winner of the Food Tube Search for a Star with Uncle Ben’s:
Stuffed Steak & Rock n’ Roll Chimichurri | Felicitas Pizzaro http://goo.gl/hd55Uv

www.unclebens.co.uk http://goo.gl/Ivdk0c

MUSIC
Delightful Cinnamon Fancies | KINGS AND CROWS |
Ten At Two | CAPITAL COLLISION | http://goo.gl/OxEY5V

For more nutrition info, click here: http://jamieol.com/D3JimM

Jamie Oliver’s Food Tube | http://goo.gl/EdJ0vK
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More great recipes | http://www.jamieoliver.com

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31 Comments

31 Comments

  1. seanonel

    November 4, 2017 at 4:04 am

    Tell me Jamie, what do you think the best brand of rice is? :-p

  2. workdaypegasus

    November 4, 2017 at 4:04 am

    did not rinse the rice

  3. Moein Shams

    November 4, 2017 at 4:04 am

    I am Persian and I've been cooking Persian rice for a good 10 or 15 years. This man is somewhat trying to copy what Chef John did on "How to Cook Persian Rice". I know the title doesn't say Persian rice but since he used Basmati rice, he should know that Basmati rice is only to be used for Persian rice, otherwise jasmine rice can be used for any other purpose. Based on many reasons what Mr Oliver did was not right. You can't rush cooking Basmati rice. It requires the right classic techniques. What Chef John from Food Wishes did was right except at the beginning he needs to soak the rice in water for about 4 hours, the rest is all accurate.

  4. Jacob Combs

    November 4, 2017 at 4:04 am

    A table spoon of turmeric not a tea spoon. Haha😂 Its okay, we all mess up. Also, what is Jamified? 🍋

  5. Fah Ima

    November 4, 2017 at 4:04 am

    Every thingle time 😐

  6. E- Kitchen

    November 4, 2017 at 4:04 am

    I just learn how to love cook

  7. F Albert

    November 4, 2017 at 4:04 am

    I guess he has all starch free no rinse rice!

  8. abdulmoti diab

    November 4, 2017 at 4:04 am

    What makes rice so perfect? Disstracks ☻

  9. Bee Go

    November 4, 2017 at 4:04 am

    I am one of your biggest fans and I want to tell you that I am a rice lover and I learned from my mother how to cook cedar and she says add two tablespoons of olive oil and a little salt to the rice and when you put the rice in the dish will be shining and wonderful also your style is very wonderful and you are the best chef in the world

  10. Nonya Bizz

    November 4, 2017 at 4:04 am

    "so, like, 10 cloves at least…"
    dude!
    I watch curry recipes where there are 4 cloves in a whole damned sauce. You do not need that many cloves to season some rice!

  11. Nonya Bizz

    November 4, 2017 at 4:04 am

    did you rinse the rice?
    pre-soak it?

    I've been told (and from experience, have gotten the best results) you should soak or at least rinse until the water runs clear, and then boil it pasta style (not absorption style) for 10-12 minutes, before I drain it in a colander and let it sit there for 3-4 minutes so residual heat finishes the cooking, before I spread it out in a pan, to serve from there.
    My results have been very solid, and family and friends have asked how I got the rice to come out so fluffy.
    In my experience, no rinse? You get sticky rice.
    Absorption? You get sticky rice that doesn't puff to full grain size.
    And high heat for 8-10 minutes? That get's you nasty, burn rice and a pan you struggle to clean.
    I mean, absorption is supposed to be 15-20 minutes, where you add the rice to boiling water, but cover and reduce to a simmer.

    It's not that I don't believe you, or think you're doing it wrong. You show the results, and they look great. I just do not understand how you GOT those results, and I promise you, 80% or better of people who watch this video and try this at home will either get sticky rice, or a burnt pan, and will be pissed.
    I am convinced there are steps you're not listing…. or at least prep that would prevent a burn, where "high" heat for you means 7 on a electric range, instead of 10, which most people associate with "high" (namely because that is what the stove has "high" written next to…)

  12. dukhi Irani

    November 4, 2017 at 4:04 am

    very nice ..but saffron rice is not indian Rice is Persian Rice

  13. Hüseyin Temizkan

    November 4, 2017 at 4:04 am

    Turkish Rice is much much better. basmati is horseshit;)

  14. Nassima Assougdam

    November 4, 2017 at 4:04 am

    Hello jamie, could uou try making some Moroccan food.
    Tks for the great recepes

  15. Edward Jenner

    November 4, 2017 at 4:04 am

  16. Lucia Mamta

    November 4, 2017 at 4:04 am

    ati 4 people? hiyo ni plate ya msee mmoja

  17. Aussa Aegis Nik Vas

    November 4, 2017 at 4:04 am

    this isn't a video for a master chef , this is a video for the lazy bum who can only afford uncle Ben's and doesn't know how to cook rice yet

  18. Deanna Thompson

    November 4, 2017 at 4:04 am

    Basmati rice is the tastiest and I find it's easy to cook without messing it up lol http://bit.ly/2wQXzWx

  19. blackhagalaz

    November 4, 2017 at 4:04 am

    A good trick we always use, is to give the rice in a strainer and rinse it with some cold tub-water, to get rid of spare starch, covering the rice. This prevents the boiling water to thicken up to much, and sticking to the pan. The result is a quite fluffy rice

  20. Francisco Fuentes

    November 4, 2017 at 4:04 am

    Rinsing the rice first is a good advice. I also make water boil first either in the electric kettle or in the pan itself and then I toss the rinsed rice into the pan. I listen to the water to make sure it's still boiling and then I turn the heat to the lowest position with the lid on and stay there for 8-10 minutes max.
    Make sure to add salt and spices. Salt can be corrected but spices are harder to correct once it's done.

  21. nogs22

    November 4, 2017 at 4:04 am

    no rinsing your a nob

  22. Henning Buhl

    November 4, 2017 at 4:04 am

    In my opinion Gordon Ramsay's video was better.

  23. Richard Bates

    November 4, 2017 at 4:04 am

    Gordon: must be cold water.
    Jamie: hot, cold, whatever…

  24. FlashingDigits

    November 4, 2017 at 4:04 am

    he doesn't even rinse the rice….?

  25. April Greene

    November 4, 2017 at 4:04 am

    Sorry Jamie but this seems so wrong… water:rice 2:1.75 (max!) you wash the rice, bring all to a boil on max heat with open lid, then medium heat with open lid until "chimneys" appear in the rice and you only see a tiny bit of water left, then you take the pan away from the stove, close with the lid and wait for 5-10mins until the water evaporated. Like this you get the perfect fluffy nonstick rice. Sure it also works other ways, but wanted to add this procedure.

  26. Mahesh Sharma

    November 4, 2017 at 4:04 am

    too much tumeric……this is tumeric..not a salt pepper

  27. MissRemedy082012

    November 4, 2017 at 4:04 am

    This is not an Uncle bean ad

  28. Khalid Al-Seragi

    November 4, 2017 at 4:04 am

    thank you!! now i am not under the mercy of my wife waiting for to come and cook me rice!

  29. Jimi Best

    November 4, 2017 at 4:04 am

    Actually I think the biggest problem with properly cooking rice, is how to properly wash the rice.

  30. ScientistWind

    November 4, 2017 at 4:04 am

    Using a rice cooker works pretty well for me, it is so easy with sushi or long grain rice not tried basmati rice in it though.

  31. Mario Villamizar

    November 4, 2017 at 4:04 am

    Nice

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