12 Types of Rice, Examined Under a Microscope and Cooked

12 Types of Rice, Examined Under a Microscope and Cooked | Bon Appétit

Рет қаралды 903,435

Күн бұрын

We wanted to make a video in which we examined every type of rice under a microscope and then cooked a dish with each of them, but then we learned that there are more than forty thousand varieties of it. So here are 12 types of rice, examined, explained and prepared by the one and only Amiel Stanek.
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12 Types of Rice, Examined Under a Microscope and Cooked | Bon Appétit

Пікірлер: 1 500

@MedicatedThembo 4 жыл бұрын

I need a ringtone of Amiel saying “I’m a MESSY prince!”

@poeticeclipse 4 жыл бұрын

I laughed so hard at this part, too!

@Cadwaladr 4 жыл бұрын

He's so cute.

@TakanashiYuuji 4 жыл бұрын

I got John Oliver vibes.

@evilcanofdrpepper 4 жыл бұрын

6:15 when the messy prince pulls his fork out of his coat pocket, and again at 9:15! lol

@wmverk 4 жыл бұрын

@m4r_sh 4 жыл бұрын

The rice cracking in the bg of Chris’ video now makes sense

@TheBassHeavy 4 жыл бұрын

Yes!

@maggieisyourfriend 4 жыл бұрын

You’re totally right! 😂 I forgot about that

@gauze__ 4 жыл бұрын

which one :^0

@Jelymit 4 жыл бұрын

Annabelle Ye the one where he recreated Maanhchi’s dish!

@princessaria 4 жыл бұрын

Annabelle Ye it was posted yesterday!

@xpatzorsx 4 жыл бұрын

Me: - reads title - "Sounds kinda boring." 20 minutes later: "Aw man, it's over already?! Why didn't he look at the cooked rice?!"

@KenDanieli 4 жыл бұрын

You were right the first time.

@alalalala57 4 жыл бұрын

@@KenDanieli nah

@9frames590 4 жыл бұрын

Haha yes.

@gigphoong9059 4 жыл бұрын

"How am I supposed to watch someone talking about rice for twenty minu..." 19 and a half minutes later, "Oh."

@mifiwa132 4 жыл бұрын

only Amiel Stanek can make me watch a 20-minute video about 12 types of rice.

@JungleScene 4 жыл бұрын

alton brown did a 28 minute episode of good eats about 2 types of rice and it was glorious.

@tim.noonan 4 жыл бұрын

The Graceful Savage Amiel’s gotta up his minutes-per-rice ratio

@tleilaxu42 4 жыл бұрын

Alton is the Messy King. Amiel is the Messy Prince.

@Taric25 4 жыл бұрын

Liar, if Claire or Brad made the video, you'd watch it.

@velocity8592 3 жыл бұрын

I know. The way he describes anything is SO appealing

@emmereffing 4 жыл бұрын

WHY DIDNT YOU LOOK AT THE COOKED RICE UNDER THE MICROSCOPE?! Auuugh

@quagmire541 4 жыл бұрын

mood! we all (members of the horse haunted dower house) agree!

@richardperry8278 4 жыл бұрын

He's a messy prince, but not that messy!

@Teppishc 4 жыл бұрын

THIS"

@allyabernathy4098 4 жыл бұрын

omg YES, thank you

@Drager00 4 жыл бұрын

Right, so much missed.

@lepidoptery 4 жыл бұрын

Hm... I think they could have mentioned a little about how you would normally cook each of these (water ratios for absorption methods, the ones that call for steaming, etc....)

@alexisnguyen7773 4 жыл бұрын

I’m first gen south East Asian and grew up thinking everyone ate jasmine rice. The first time I had brown rice I thought people were playing a prank on me 😭😭

@janani1826 4 жыл бұрын

Alexis Nguyen when u say first gen se Asian wdum? Sorry just wanted to cjecl

@tty23 4 жыл бұрын

Jasmine is the one rice I cannot eat, it's just too flora tasting, as oppose to my favorite rice baslmati which is flora, but taste nutty and fluffy.

@Gooong 4 жыл бұрын

Don't you guys eat gelatinous rice wrapped in banana leaves too? Those things are delicious, Or are they Chinese?

@veragevann 4 жыл бұрын

@@Gooong yeah, at least in the philippines!

@joicer.t.1821 4 жыл бұрын

@@Gooong not only chinese, in south east asia there is many variations of that kind of food

@westonvandorn4624 4 жыл бұрын

For my friends that wanna try making these dishes but forgot to write each of them down: Black - congee Glutinous - nom prik ong Jasmine - kao pad thai Carnaroli - risotto Bomba - paella Rosematta - kerala-style kanji payar Carolina Gold - hoppin john Basmati - persian tahdig Koshihikari - nigiri Short grain brown - hippie grain bowl Wild - ojibwa style wild rice Himilayan red - boutanese pilaf

@CynBH 4 жыл бұрын

Thank you :)

@syacharfian2570 4 жыл бұрын

Rojo Lele - Nasi Goreng

@CynBH 4 жыл бұрын

@@syacharfian2570 Weston Van Dorn only listed the dishes made in this video. The one you mentioned wasn't in the video.

@Mincci 4 жыл бұрын

That... wasn’t a paella

@MsArana 4 жыл бұрын

Doing the messy prince's work!

@buerger3 4 жыл бұрын

"I'm a messy prince!", is exactly what i have on my next shirt.

@princessaria 4 жыл бұрын

buerger3 I’m seconding this!

@wmverk 4 жыл бұрын

you must have a lot of dumb shirts

@ginesthilla 4 жыл бұрын

Not making Biriyani with the Basmati rice is a sin

@dhavlakumar56 4 жыл бұрын

I am here for this comment 😭

@recoil53 4 жыл бұрын

Then there would have been so many comments about how "that's not real biriyani".

@dhavlakumar56 4 жыл бұрын

@@recoil53 Haha probably true

@toqa6735 4 жыл бұрын

Exactly !

@princessfunky222 4 жыл бұрын

my sister once tried to remake my moms recipe of biryani with short grain rice, it did NOT hold up well. you dont get the same satisfying chew

@kyracee32 4 жыл бұрын

ok but why does this Amiel sound just like Emile from Ratatouille

@amandagarcia8348 4 жыл бұрын

You mean remy right?

@kyracee32 4 жыл бұрын

@@amandagarcia8348 omg yes I do

@Hey_heaven 4 жыл бұрын

I am glad I am not the only one who thought that.

@birb180 4 жыл бұрын

Amiel is being controlled by a rat confirmed

@blackxshad1845 4 жыл бұрын

Yes that’s what I thought

@ibec69 4 жыл бұрын

"This stuff is expensive and I'm really excited to take a look at it." Black rice scattered all over the table like dirt.

@sfowler1017 4 жыл бұрын

It's more expensive than white or brown rice, but it's not *that* pricey.

@jahlasam 4 жыл бұрын

You can definitely see he's a very messy person

@kavyaprudhvi4427 4 жыл бұрын

Finally! Amiel gets his own series too!! So now the list is: Claire - Gourmet Makes Brad - It's Alive Chris - Reverse Engineering Molly - Adventure/ Tries stuff that she has never done before Alex - Eats it all Carla - Back to back chef Amiel - Types of food under a microscope Now let's get Gaby on the list next!

@lepidus2918 4 жыл бұрын

Chris*

@brendansmith4571 4 жыл бұрын

They need to get Andy on the list!

@mirandaranda 4 жыл бұрын

Where is “Its Dead” BA????

@debbieebbiebobebbie 4 жыл бұрын

He’s done several beginnings of series.

@Miro. 4 жыл бұрын

Andy out there continuing to lose his grip on reality 😂

@keetrandling4530 4 жыл бұрын

Would've appreciated a cross-section under the microscope. And the cooked grain as well.

@yeahokbuddy2510 4 жыл бұрын

Thats kinda weird but ok

@37thraven 4 жыл бұрын

@@yeahokbuddy2510 Disagree. A cross section of the rice was the *only* thing I came here to see. Why else microscope?

@paulwilkinson8977 4 жыл бұрын

@@37thraven I was here for the same. I still enjoyed the vid, but that was a pretty big disappointment.

@novarktheboss 3 жыл бұрын

Facts.

@huntakilla1234 4 жыл бұрын

All I can think of how awkward it must be for Amiel to stand there waving his arms around, pretending he's talking, when he's doing the voice over at a different time and location. Great video though, I didn't even know black rice existed

@liesalllies 4 жыл бұрын

He's probably actually talking then writing a script based on what he said during filming and then recording that

@mrsmiter 4 жыл бұрын

Top 12 lofi beats to eat rice and chill to

@thief9001 4 жыл бұрын

Of all the on-camera staff that we've seen, I think Amiel is kind of perfect for this. All of the matter of fact information and everything, I liked it. Enjoyed the tone of the video, the way it was shot. You folks at BA are /awesome/.

@rubyharris6119 4 жыл бұрын

I love this channel, each person on staff has their own style they way they narrate and film and content and even level of seriousness, and I don't think I even have a favorite series because they're all really great!

@iWhisperASMR 4 жыл бұрын

Pretty much Binging with Babish at this point but with food science.

@waterwolf982 4 жыл бұрын

_ = italics

@angelvu 4 жыл бұрын

“Southeast Asia” *only highlights thailand*

@SpiderMan-ni8ek 4 жыл бұрын

Right?

@yangsinful 4 жыл бұрын

Yeah i drink to that bro

@Complete_Stranger7050 4 жыл бұрын

Thats pretty racist though

@sorou 4 жыл бұрын

the only non-racist/ignorant explanation i can come up with is because the dish they used to show off the rice is thai, they highlighted thailand? but yeah its...... very badly communicated

@lilg0thy482 4 жыл бұрын

@Yoshi Does Stuff saying that americans are idiots when it comes to other countries is not racist.. showing off one country in all of southeast asia can be depicted as racist

@AhideCortes1 4 жыл бұрын

I need ba to give Amiel his own fashion series: hauls, jewelery collection, outfits of the week, etc.

@pritikakhanna7577 4 жыл бұрын

Please can we have another one of these of SALT?! Really missing the difference between the kinds! Pllllllleeeaaaaasssssseee🥺 totally loving this series! 🥰

@gr81disp 4 жыл бұрын

Taste wise (with the exception of smoked salts) there are veeeeery few differences between salts (I doubt even Chris could tell). The differences come in 1) Visual presentation 2) Micronutrients from the various impurities that give them their appearance 3) Crystal shape, which impacts salinity/volume (1 tsp of table salt is much saltier than 1 tsp of kosher) and mouth feel if used to finish a dish with. After saying all of that, I still want to see an episode on salt :)

@davidb5205 4 жыл бұрын

@@gr81disp True. Most of the difference is in the microscopic texture/surface area, not the taste. Iodized salt under a microscope looks cubed, no rough surface. Kosher salt is rough and jagged because it is literally designed to cling to meat and draw out moisture (koshering = draw out blood, usually for religious reasons). Fleur de sel has a really light and delicate crunch that makes it perfect as a finishing salt to sprinkle on pretty much anything. Anything generically labelled "sea salt" is a mixed bag because there is no regulation for what constitutes sea salt; it can come from the ocean or a lake or a marsh. And Himalayan pink salt is a marketing fad/scam (yes, it has "minerals" but they are so minuscule, you'd have to consume obscene amounts of salt every day for it to be significant).

@ardenthebibliophile 4 жыл бұрын

There's a good video series by America's test kitchen called "what's eating Dan?". He covers salt pretty well, check it out!

@gr81disp 4 жыл бұрын

@@ardenthebibliophile if you haven't read it, there is a great book called Salt. It is on audiobook too

@MajoraZ 4 жыл бұрын

There's really not that much of a difference between salt types, it's mostly marketing. A better one IMO would be maize/corn: Here in the US we are only used to seeing a like 2-3 types, but there's tons in Latin America due to breeding done by Pre-hispanic civilizations like the Aztec which have a variety of different flavors, shapes, and colors.

@marrrrrk 4 жыл бұрын

Amiel -- This is an excellent video. Informative, well edited, and, most importantly, leaves me hungry. More of this, please.

@pioggiaraindrop 4 жыл бұрын

How many navy blue suits does he own exactly?? I thought it was just my imagination but I checked every video and he always blue pants and a jacket on...kinda cool.

@user-xx7pg3vw9k 4 жыл бұрын

Tida M That is indigo, not navy. (Indigo is between blue and violet, navy is blue with black added).

@phlm93 4 жыл бұрын

Kinda weird imo, wearing always the same clothes like a cartoon character

@birb180 4 жыл бұрын

Hey bruh have you heard of a *washing machine*

@allieandfluff 4 жыл бұрын

Whose here after the BA test kitchen read this comment?

@forvdr5231 3 жыл бұрын

Chef's uniform, except not white.

@franzb69 4 жыл бұрын

there's one thing you forgot to include. how the rice are cooked. each variety needs different amounts of rice to get the ideal texture. like brown rice and that black rice need almost twice the amount of water that's needed to cook white rice. so the asian way of measuring the water to cook the rice with a knuckle doesn't cut it.

@janani1826 4 жыл бұрын

franzb69 lo l i asked my dad how much water to cook rice ... he showed me on his finger 😂😂

@MagicalKid 4 жыл бұрын

You measure with the different parts of the finger, not just the knuckle.

@Gooong 4 жыл бұрын

You could pour broth on it while stirring and when it looks like its all be absorbed into the rice you pour some more broth. Risotto style.

@SupremeM 4 жыл бұрын

Amiel is one of my favorites. I feel like he'd be a cool dude to hang out with

@nathanbraga3179 4 жыл бұрын

He recently left Bon Appetit.

@DimT670 4 жыл бұрын

@@nathanbraga3179 did he really?

@BREEP. 4 жыл бұрын

Shadow Gamer kinda. He’s not there in the office every day but he will still be writing and doing videos for BA.

@lukasz96 4 жыл бұрын

So he didn't leave but went from full time worker to part time or self-employed.

@masha7377 4 жыл бұрын

@@lukasz96 yup. He's freelance now like Claire, Priyah, and maybe Carla?

@mirandaranda 4 жыл бұрын

A microscope is exactly what Amiel needed. I’m so pleased.

@lizzymartinez6016 4 жыл бұрын

Whenever he says “let’s take a closer look” I can’t stop thinking about Seth Meyers..

@eyenoball 4 жыл бұрын

you've got a batch of beautiful basmati and talk about how it WANTS sauce, and you end up making tahdig instead of biriyani??!

@DinoSarma 4 жыл бұрын

And if their basmati is shorter than jasmine, they're getting the crappiest quality possible. Also, the one they have there doesn't look aged much. By the time it's been aged for a year, the colour changes at the tips, so that you have a slight browning, because it's aged on the paddy, not in the bag.

@valesnts 4 жыл бұрын

@@DinoSarma you know a lot about it 👏🏻👏🏻 wow!

@shilpann 4 жыл бұрын

As a Keralite, I never thought I'd see Kanji Payar in BA, of all places. So heartwarming. Also, where my Keralites at?😁

@SuhailRehman 4 жыл бұрын

My thoughts exactly! Interesting that they went with Matta instead of something like Sona Masoori which is a more prevalent short-grain rice in India. So proud!

@monique7885 4 жыл бұрын

Proof we will watch ANYTHING BA puts out

@tawpgk 4 жыл бұрын

And I'm still wondering why I did.

@withelisa 4 жыл бұрын

I found this video because I wanted to learn about rice hahaha

@alexandrian4735 4 жыл бұрын

Carolina Gold rice is actually African rice, which is a different species than other kinds of rice!

@GodsonHitman 4 жыл бұрын

The captions say "I'm a meal stanek"

@TheOfficialCzex 4 жыл бұрын

No one: Amiel Stanek: LoOoOng boi...

@aclonymous 4 жыл бұрын

*L O N G* b o y e

@drateretulosba 4 жыл бұрын

TheOfficialCzex amiel stanke

@Ghoosteny 4 жыл бұрын

Looooooon boie

@Corenne-hy3lp 4 жыл бұрын

Amiel definitely has the kind of voice you would watch a 3 hour documentary and not get bored

@rubyharris6119 4 жыл бұрын

Yeah, definitely not bored, just lulled to sleep lol

@shravan1005 2 жыл бұрын

Ameil the typa guy to make fake eating noises and not acknowledge it ever

@aniketmodi6346 2 жыл бұрын

There's something about Amiel's personality, and use of gestures, it makes him the best lower-body model I've ever seen.

@noob19087 4 жыл бұрын

Watching Spaniards get pissy at the chorizo in the paella really made my day.

@fuensantamoralesillan1257 4 жыл бұрын

also the olives and shrimp

@michaelxie4084 4 жыл бұрын

Rice is such an important part of so many countries delicious dishes! What a great video

@Snow-ej5fm 4 жыл бұрын

Michael Xie especially asia ♡ ♡

@christophegaudreau24 4 жыл бұрын

Gonna be real nerdy here: This is not a microscope, but a binocular magnifier. With a microscope, the light goes trough the sample from under the optics (usually). With a binocular, you look at the sample with the light reflecting on the surface of the sample. Also, on a binocular, the smaple is like 2x to 10x biggers, and with a microscope, its like 10x to 1000x.

@annamariadantuono8480 4 жыл бұрын

We need a video like this about potatoes and all the best uses for each variety please BA

@IONE_the_Enby 4 жыл бұрын

Well, they sorta did, "almost every way to cook a potato" they didn't go into different potatoes but they did show us how to cook a potato nearly every way

@annamariadantuono8480 4 жыл бұрын

@@IONE_the_Enby How did I miss it?! Thank you :)

@MrOzy8080 4 жыл бұрын

2:59 The rice is out of control Chris: IT HAS LITERALLY NOWHERE TO HIDE

@xenia1474 4 жыл бұрын

6:05 Amiel calling the rice looooong boi made my entire week

@masha7377 4 жыл бұрын

Only foodcast listeners will know how much Amiel loves his rice 💚 bet Carla was envious of this shoot 😉

@bombershell100 4 жыл бұрын

Love me some Amiel. Soothing voice that's also so engaging. I could watch him talk about anything

@TheOGNicole 4 жыл бұрын

"Hey, look at this rice, and look at my crotch behind the rice!"

@TheRjs54 4 жыл бұрын

9:16 are you the chris morocco of forks?:o

@alexwansss 4 жыл бұрын

Thank you for making this video! I grew up in a Cantonese family and ate Jasmine rice almost everyday growing up. The unique and delicate fragrance is so delicious, especially with the equally delicate flavors in Cantonese cuisine that is very focused on umami. Bursts of gentle savoriness accompanied by the floral and woodsy fragrance of Jasmine rice, simply divine.

@baboon500 4 жыл бұрын

my family is cantonese too, my mom likes the elephant thai brand..since we have a big family, jasmine rice is expensive so we bought large 50lb bags of regular long grain rice from costco..sometimes we mix them both

@recoil53 4 жыл бұрын

Funny, I'm Cantonese brought up in the US and my family doesn't like jasmine rice at all. Too perfumey.

@poraggogoi7962 4 жыл бұрын

I am from NorthEastern India (the buffer region between India and China) and I grew up eating jasmine rice too, at least the variety found here. We used to eat jasmine rice with a peppery- roasted duck curry during winters. Reminds me so much of my village.

@samanthabernal1521 4 жыл бұрын

“Thats ice not rice” oh Amiel, you silly goose🙄😂

@calliris 4 жыл бұрын

Me: watching KZfaq KZfaq: _R I C E_

@audpicc 4 жыл бұрын

Any other celiacs here LOVING this content?? The only true grain we can eat, and it's SO DELICIOUS

@supergeek1418 4 жыл бұрын

Au contraire: Millet, certified oats, maize, sorghum, and, teff. Not to mention pseudo grains like amaranth, quinoa, buckwheat, etc. We've got plenty of options besides wheat, barley, rye, and spelt. Who the heck eats spelt, anyway?

@isabellamorris7902 4 жыл бұрын

@@supergeek1418 Do the oats need to be certified? Not coeliac myself but a relative is Also who eats maize?!

@supergeek1418 4 жыл бұрын

@@isabellamorris7902 (1) Yes, the oats need to be certified - otherwise they can be cross contaminated with wheat that had been grown on the same land. (2) *LOTS* of people eat maize. Maize is simply what most of the world calls the grain we call "corn". Whether we're talking sweet corn, pop corn, polenta/grits, corn bread, corn flakes, corn tortillas, or fried mush: it's all maize.

@isabellamorris7902 4 жыл бұрын

@@supergeek1418 Thank you!

@riolatanri2003 4 жыл бұрын

I don’t even cook or work in food industry, but here i am watching every BA videos

@tallulahmoon6943 4 жыл бұрын

you forgot about the greatest rice dish of all: lamb biryani

@lenahaziq 4 жыл бұрын

or chicken biyani

@zaibien 4 жыл бұрын

Amiel saying LONG BOI is my sexual orientation

@pavishwaryapanchatcharam4007 4 жыл бұрын

Amylose and amylopectin ate two types of starch. The glucose molecules in the amylose is bound together by 1-4 alpha bonds where as amylopectin has 1-6 beta bonds

@CaitlintheCasual 4 жыл бұрын

I use rice hulls in brewing beer! They help to keep wheat, oats, or rye from sticking together, and drain water so you don't get a stuck mash/sparge.

@recoil53 4 жыл бұрын

Where would you get them?

@CaitlintheCasual 4 жыл бұрын

recoil53 homebrew shops usually stock them, they come in 1 pound bags, or bigger. They don’t add any color or sugar to the beer, just a handy tool when brewing wheat, rye, or cereal (flaked barley, oats, rice) heavy beers.

@kylesteele9403 4 жыл бұрын

@@CaitlintheCasual I would suggest slowly opening for your sparge (so it doesn't get stuck), but if rice hulls work, thanks for the advice! I've always seem them but never used them. And, because of this video: if you're ever planning on making rice wine, all you need is amylase enzyme and some calrose rice

@CaitlintheCasual 4 жыл бұрын

@@kylesteele9403Thanks for the sparge suggestion! I use a 10 gallon igloo cooler as a mash tun, so it's always kinda hard to control my sparge. I have actually gone back to using a nylon straining bag in conjunction with my cooler. I always use amylase enzyme for my grains. I get great starting gravities with it!

@greenbee09 4 жыл бұрын

So cool! Does it affect the flavor at all?

@jvesq42 4 жыл бұрын

What a pleasure to geek out to this after work. Thank you, as a fellow rice lover

@lokithecat7225 4 жыл бұрын

Answering the age old question, "What if Binging with Babish was hosted by Jon Lovitz?"

@LupeMorales 4 жыл бұрын

do 12 types of beans/legumes!

@Passionforfoodrecipes 4 жыл бұрын

Lets not mill about, there's so much knowledge to grain in this video!

@debbieebbiebobebbie 4 жыл бұрын

Passion for food you’re exactly rice!

@rubyharris6119 4 жыл бұрын

I'll stick around to see what he cooks up next.

@aioloswind 4 жыл бұрын

goddamnit

@SadBoy-pe5oq 4 жыл бұрын

As someone who really loves eating rice, this makes me happy.🙂

@ricardosousacarvalho7654 4 жыл бұрын

I can't get over how much rice was spilled here, and I don't even have OCD.

@isabellamorris7902 4 жыл бұрын

I assume they had a clean cloth or something under the table to catch the rice

@gangstagarfield 4 жыл бұрын

After Liqi's video on harvesting rice, seeing Amiel spill rice gives me PTSD.

@thairinkhudr4259 4 жыл бұрын

Yeah, I was cringing at all the spilled rice. 😫

@erikamarie2787 4 жыл бұрын

As an Asian, I can never understand why would anyone eat rice with a fork? There's no way you'll eat Basmathi rice with a fork because it's very low in starch so they can't clump together. We usually eat rice with a spoon so that we're not afraid of it falling off the utensil. And we also eat all kinds of rice with our hands, not only glutinous rice.

@marg200039 4 жыл бұрын

Sara de Souza and yet East Asians everywhere are eating rice with chopsticks ... just depends on your skill level and the stickiness of your rice 🤷‍♀️

@Keyam96_ 4 жыл бұрын

I second you girl

@erikamarie2787 4 жыл бұрын

@@marg200039 Yeah we do eat rice with chopsticks as well! I meant to say we use a spoon over using a fork. In most settings we actually dine with a fork and spoon together, but the fork is to push the rice onto the spoon. But yeah come to think of it, eating with chopsticks is definitely the harder of the two.

@redfullmoon 4 жыл бұрын

Exactlyyyyyyyy

@redfullmoon 4 жыл бұрын

@@marg200039 lol no Koreans also eat with a spoon. But for others, and there's no chopsticks available, guess what they go for? It's not a freaking fork. Just look at the Japanese eating curry rice or omurice.

@elleh2338 4 жыл бұрын

THANK YOU SO MUCH for not calling japanese rice “Sushi Rice”

@CTMKD 3 жыл бұрын

People who say sushi rice need to b u r n

@abrrrl 4 жыл бұрын

It was such a missed opportunity not showing the different rice under the microscope after they're steamed/cooked. If you ever decide to make this into a series, it would be great to see kind of side by side the difference between the two.

@tayyabaqaiser8602 4 жыл бұрын

Amiel i love ya and this video is very informative and all but dID YOU JUST TAKE BASMATI RICE AND *NOT* MAKE BIRYANI WITH IT????

@magykbookworm7 4 жыл бұрын

i wish we could have seen Amiel reacting to the rice more , not so much narrating i know it would probably be a longer video but Amiel is one of my favorite people on BA and we rarely see him one on one Good video tho :)

@jasonbenyeda1476 4 жыл бұрын

Please include scale bars for the microscope images and include post cooked images! Also, make sure Claire get access to this for her "Gourmet Makes" series!

@shshshshshk 4 жыл бұрын

something about how he said 'i'm a messy prince' had very strong griffin mcelroy vibes.

@maedaydreamer8386 4 жыл бұрын

I can hear my grandfather, who was a farmer when he was still alive, screaming because of the grains of rice thrown and wasted. Growing up my parents made sure we don't waste rice coz its very difficult to grow.

@a.l.michael6240 4 жыл бұрын

Maybe they ate all of it :)

@griffinpeck1267 4 жыл бұрын

As a Minnesotan that lives in northern Minnesota I really appreciated seeing wild rice in this video!

@siobhane8032 4 жыл бұрын

"Ya know, if I didn't know this was rice, I would almost think I was looking at an oat!" - favorite comment of entire video. Not sure why it made me laugh so hard.

@AFriendlyWeirdo 4 жыл бұрын

omg Ojibway represent! That's my favourite way to eat wild rice!

@tancalex 4 жыл бұрын

I love this but.... I HATE how the hand gestures don’t match up to what is being said.

@maismais1 4 жыл бұрын

That’s usually because he’s talking during the actual recording but as he’s doing a voice over - it doesn’t match completely

@CharlemangeRoarke 4 жыл бұрын

WHERE IS RICE 5.0!? ( I kid, but Bon App Foodcast Rice-scapades are everything)

@MrGrim 4 жыл бұрын

Teach me ANYTHING Amir. I love the way you present info, the way you talk, your knowledge. So damn nourishing to the brain

@felisyaalaudina5140 4 жыл бұрын

as an asian i'm still wondering why western folks use fork to eat something that's not noodle shaped

@mate12cf 4 жыл бұрын

Leave me and my forks alone

@hanson9441 4 жыл бұрын

HIS VOICE! And well done the voiceover!

@teddysalad8227 4 жыл бұрын

Whoever encouraged you to employ the “talking hands” method needs to be thoroughly punished.

@ejaaz7260 4 жыл бұрын

We have black and glutenous rice here in Assam. It's freaking amazing and the siesta after the meal is the stuff of legends.

@meddlesomehobbit6971 4 жыл бұрын

This was so cool! It made me want to go out and buy some of these rices, so I did! Had wild rice as a side with my steak for dinner and it was so so good! I really hope Amiel makes more videos like this - i love seeing a raw ingredient being dissected and inspected for its unique qualities :)

@jackielinde7568 4 жыл бұрын

Anyone else a little weirded out by Amiel in a lab setting (or set) instead of the test kitchen? BTW, Loved the content. When are we getting Amiel cooking in the test kitchen?

@fbaraglia 4 жыл бұрын

I have a crush on Amiel, but so does everybody, I gather

@karidavis6929 4 жыл бұрын

How did BA know I needed a whole video on rice when I didn’t even know myself?

@rachelsanchis 4 жыл бұрын

I live about 40 min away from where BOMBA is made! So happy it was included :) Also, YOU ARE KILLING ME with that Paella. Don't ever put chorizo in a paella, I don't care if you have seen it a thousand times, DON'T DO IT. Why would you put an ingredient that's basically going to cancel out every other ingredient you are putting? It doesn't make sense! Just eat it as an appetizer, and then eat the paella. The olives are also bothering me btw, but I mean, I'm tired of trying to explain americans how paella is made.

@camil6294 4 жыл бұрын

That paella, though

@rachelsanchis 4 жыл бұрын

@@camil6294 Yes, I had to edit the comment.. Idk what is wrong with these people.. How do you know about Bomba or 'socarrat' but you are fine putting chorizo and olives in a paella?

@lolothepopo9726 4 жыл бұрын

No one: Amiel: *eats rice with a fork*

@listenupkids 4 жыл бұрын

Amiel Stanek the science guy

@Ana-ti6xq 4 жыл бұрын

Hello, I am from Spain and I have to say that the paella hurts a lot, I mean that we do not add the sausage paella, shrimp and olives, not together, and for example of these three ingredients we only add the shrimp (also more ingredients that weren´t there) and if anyone of you goes to Valencia you will see it (and try it too) I promise, I'm not crazy, also something that I really like is the "socarrat" part, I love it and sometimes it's hard to find in restaurants (except, as I said before if you're going to Valencia). Thank you, I´m sorry if my english sounds rude it wasn´t my intention, I love your channel and I just want you to know that detail, saludos!