A little bit of diversion for all of us:
My wife is a confirmed water:rice ratio cook. I use the finger method I learned from my late Thai SIL. We don’t talk about.
Now I’m morbidly curious about the original show where she allegedly performs such criminal acts. But I admit that my blood pressure might rise leading to uncontrollable fits too, if what’s described in this article is accurate.
Don’t watch it. You’ll have a heart attack.
The video and the Twitter follow up entertained me.
I continue to cringe at Patel’s “everything is easy” spiel as she does things the hard way… but I also realize that she is trying to make nervous home cooks comfortable and confident.
Her name is Patel - most of the instructions I’ve seen for cooking Basmati rice recommend boiling it in a lot of water, then draining it and drying it out in an oven, and the frying pan would be sort of similar.
But … they all recommend rinsing the rice before you cook it, not after like she did? That looks weird to me, and I’m a gringo who grew up with “cook rice in 2 parts boiling water until it’s all absorbed.” It’s Not Pasta
My current rice cooker is a Persian design, for making basmati and then optionally cooking it for extra time so the bottom gets crunchy.
Because I am THAT PERSON, I heard “What is BBC, let me see, is it like something dirty, like big black…? Oh, it’s the British Broadcasting Corporation, okay, okay, that BBC’s okay, Uncle Roger not into the other BBC.” And then I stopped watching. Because I am that person.
Yeah, he lost me there.
How is a Persian rice cooker different?
It’s got a timer setting so that after it’s reached the “rice is cooked” temperature that most rice cookers use, you can cook it another 10-30 minutes to let the rice get extra-crunchy, beyond the typical amount that leaving it on “keep warm” for a while would do. You put more oil in it than you normally would for rice.