Me neither 😭 this was super helpful and it actually came pretty good.

True, but still cliche brah.

Yes it is great.

Well why would she know that? It's not like she lives in an area which has frequently had on and off again multiyear droughts since the 1980s... /s

My experience has been to observe washing the starch off, and according to how much remaining starch, adjust water level. Less starch, it can absorb slightly more water w out becoming sticky while making the grain full but separate.

In my family(me actually) I eat buttered rice with salt. Nothing else.

I feel like the rag she’s using is a clean one, you could also use this method; but moistened it first. That takes the potential rag taste, as you say out of the rice. This is basically a few methods of keeping a lid secure in keeping the steam in. Although her rag seems clean, so why ask for it to be the cleanest on earth? It’s looks clean

Water begins boiling at a lower temp the higher the elevation, so don’t kill the heat until it’s been boiling for a minute or so and reaches 212°F. Test with a thermometer for fun! I live and cook in Colorado and find that my water begins boiling around 200°F.

Omg seriously!

Lighten up, Francis!

Yes, I want a medal, I can e-mail you my home address

I beg to differ, even just washing aka rinsing once is good. One of the reasons to wash it is due to how it was cultivated, and produce; while also taking the starch off. Even with technology making rice clean, because there was a time that it wasn’t as clean; they’d end up washing it at home before cooking. The can have micro pieces of bugs, and dirt that it came from in the patty fields; so washing is a reasonable way to get that out. Also on the off chance that pesticides were used, it helps with that. There are only a few specific ones that can omit the washing step, but my Asian side of me can’t stand unwashed rice; unless it is explained to me the type they’re using like arborio for example. This type of rice is mandatory to at least wash one, but I’d rather go with clear as she is doing (that’s equivalent to 4-6 washes under water).

@@u140550 I said it is not *mandatory* as Molly asserted - you're just stating your personal opinion, which you're entitled to, just as am I.

@@kindablue1959 she asserted it, but she still did it. So what’s your point there, and I’m glad she did it. Also that’s a rice that again is mandatory at least one wash, it’s doesn’t hurt the end product.

​@@u140550 My original comment said **I** don't rinse my rice and therefore it's not mandatory, as **opposed** to what Molly said. Seems your comprehension is weak, and maybe you need to look up the meaning of 'mandatory'.

@@kindablue1959 no I do not need to call mom. It looks like you need to understand where I’m coming from; because I’m concerned you don’t. I read what you said, and I heard what she said; but that is not what I just mentioned.

Yes to cut 17 minutes of wait time, most cooking shows have the finished product ready and waiting to be filmed, you rarely get to watch someone cook in real time from start to finish.

RIGHT? I was surprised and really turned off by the way she presented it. Loved her since her Bon Appétit days but I've had way too many white people explain to me how "best" to cook rice so arrogantly --- despite it being adopted from a different culture --- so I don't think I can keep watching her now lmao. It's so frustrating.

Put aside the triggering thought of rice in a pot, and consider deeply the nuances of cooking w a pot or rice cooker. Both are good and bad, try it out.

Careful for root rot..

… but I don’t agree with the measurements on butter and salt (seasonings are opinions and my opinion is that’s way too much butter and too much salt)

@@ariannammason who cares?

She’s not on Uncle Roger’s level

That sounds like a whole dish and not a simple pot of rice.

Would love to see you land on the moon

nobody asked

Yep but that becomes confit. Similar but heavier.

FINGER METHOD FOREVER!!!! I agree. I’ve made rice since I was probably 4 yo lol and this method never failed me

She’s not Asian. This is how she makes it. Let it go.

@@lloydtxw everyone is going to be critical, let it go yourself. I said my piece, and I’ve moved on; but seems like you haven’t by respecting the critique. Also i love her videos, so I’m not exactly trying to be rude.

So continue to do it that way??? I'm African and we measure and salt our rice exactly as she did. There is more than one correct way to do something, your way is just different not better

@@u140550 She's making her rice recipe, not yours. Why is that so hard to understand?

chopsticks

i saw his leg go down in my mind's eye 😂

Kind of like the danger rice or whatever that people are saying killed someone - the warning being to ever leave your rice out. Mmm - i think there’s several continents that have proved otherwise

@@slizzynguyenner6442 ??

Are you also taught to be arrogant and hyper-nationalistic? There are many different ways to cook rice all around the world.

You're giving the finger method here all right. Let her cook her rice the way she likes it and then share it, thank you kindly.

@@kindablue1959 this is a critque, and not arrogance. also she disregarded a viable method, yet she does measuring. both are viable, but i'm mainly being critical. if i'm arrogance there is a lot that i could say, but don't. there are others that can be in that relm, but i am not that. yelp people critque, yt people critque, chefs critque other chefs. its all critque.

@@u140550 You need to check your dictionary - claiming you do it the 'right way' and presuming your way is superior and the only correct way is arrogance. Critique would require you describe why her way was not good, which you didn't do. Claiming you know more than others simply because you're Asian is ethnocentric arrogance.

@@kindablue1959 don’t define me, when you don’t know me. I’m not what your defining, and now you’ve gotten to the point of rude!! This is a criticism, and my thoughts. If be begging to differ when she’s dissing a method, which she was; and resulting to measuring. Rice is a big staple of Asian, and a lot of other ethnic dishes of other cultures. I respect that she has her own dishes, but I’m critical of using that measuring method; and her general disregard for dissing a viable method. Generally a chef or really any person wouldn’t diss the method, but not at all mention it; and just say this is what I do. If my chef or chef producer on a tv show said do it this way, then I do it; but if I was to ask could I do it that way. The response should be something like “well that method is good, but i like to measure”. On a side I’m a English and history major, and they’re (my professors) critiques are similar to my approach of my thoughts or critique. Like “I see what your saying, but look at the text again; your not getting the point and I think you should reconsider it to the argument that you are explaining to me. This isn’t strong enough (my version of I beg to differ or I feel there is a better way)” if I was as you said, I could’ve said; but didn’t say “the only method is the Asian/finger method, and this is horrible etc.”. That to me is really being what you’re referring me to as, but I never said that!!!!! In my eyes since you think I am that, then it seems you don’t like you don’t like POC cultures that have opinions/critiques, and think that I’m trying to be what you’re saying I am; but whatever I can’t have a opinion or critique with my thoughts.

that amount of SALT is absurd. good luck with hypertension.

​@@anotherkysyou must be new here

Watch your blood pressure….it’s just rice😂

Use the finger method, since you don’t like theirs in measuring. Although if you must use weight, I’ve not seen too many use; and in my eyes is uncommon… I’d say if your using 1cup of rice that’s about (give or take according to google, because I’m too lazy to weight or scale it myself) 175-185 grams. Then weight about the the same amount as 356 grams of water to your rice. If you do it right, and used your finger it should be give or take a knuckle to a knuckle and a half over the rice (generally a inch to a inch and a half); but it also varies on your fingers. Though that is easy adjusting, but you could (don’t recommend this) use a ruler to see if it’s around that amount.

asians don't own rice, you do you, she will do and teach her way :)

@@tuba7861 Asians, and a few other cultures have cultivated rice; but in a way we do. I respect that she wants to do it her way, but many will be critical. You could say the same to Italians, but they are one of the authorities of pasta; and kinda own it in their own right. Though Asians also own some of pasta that is related our specific dishes.

You already left 8 comments on this recipe about being Asian. Dude, chill. Your medal is in the mail.

@@kate-np9rz your off, but 4 comments; and 5 replies to comments. they're totally different things, seems like your butt hurt at this point. i've moved on, but i still reply if i feel like it.

@@u140550 A reply is leaving a comment on another comment and continuing a discussion. I hope this clears things up for you.

i mean i see your point, but thats her cultural or her version of making rice in the western way in her perfect pots. that i do not mind, but everything else is more important to me

This is how she makes her perfect rice. If you want to make it your own way, then do that and shut up

Sorry but every finger/knuckle distance is different on every human. That's not how you teach someone who wants precision. You can do the knuckle after you cooked it a thousand times sure.

@@Blue-xk8vq its simple trail and error, but once you learn; then no matter if your fingers are shorter or longer... it is all just adapting like riding a bike and learning a skill that has changed. its adaptive learning at its finest

@@u140550 I hear you but adaptive learning is about addressing unique needs of each individual and not just providing a 1-size-fits-all learning experience and fingers crossed that it works with the finger method, this is not what she's going in with this recipe. She simply posted now she likes to cook it, that's her version of her perfect rice. Take it, try it, then you do you.

lol who cares

I don't get people who eat everything with a spoon. You're not a baby.

@@Blue-xk8vq😂😂💯

@@Blue-xk8vq spoons, hands, chopsticks and others are ways to pick up rice more efficiently (especially chopsticks, because it requires practice and skill); but forks are not effective. Most of the rice you take falls off, and in a sense your eating longer. How the hell is that being a baby!?

@@u140550 My toddler eats everything with a spoon. Just like you I guess.

You were scammed