The vinegar helps rid the excess starch from the grains, making fluffier rice without affecting the taste. There, saved you 4 minutes and got the point across clearer.

Guys trust this.. it is not a myth.. I tried it and the result was AMAZING! I was surprised how different my rice sounded on both levels flavor and texture. I used to buy Indian Basmati long grain rice but for some reason it’s out so I found this Pakistani Basmati long grain rice but unfortunately it is so starchy and the grain is rather ordinary and slim regardless washing (until clear) and soaking (1 hour max) but it is still rice and edible so this spoonful of vinegar Truly made a difference and brought out rice flavor. Thank you uploader and inventor on behalf of myself and everyone going to use or using this trick. Thank you. 🌸🍃

Just get a Asian rice cooker and comes out perfect every time!

When living in the Far East, 2 parts liquid to 1 part long rice, boiled and then simmered with lid on, I find results in perfect rice. It works with any liquid.

My mom always put vinegar on the rise, we never noticed it, but I think it gives extra flavor to it, I do it right now whenever I cook rice

Rice has been my nemesis for years. I never knew this tip existed and definitely will give it a try as I'm making rice for dinner tonight. Thanks for sharing.

I can eat rice every day best versatile food on the planet!

Thank you, I definitely will add 1 top white vinegar to my next batch of rice. I WANT, LOVE, AND DESERVE, LIGHT, FLUFFY RICE. REMIND OTHERS THAT YOU CAN MAKE WHITE RICE LOOK LIKE FANCY WILD BY HEATING DRY RICE THEN ADD OLIVE OIL, SAUTE FOR ABOUT 10 MIN, THEN TAKE TABLESPOON WATER AND SHOCK STEAM THE RICE AND COVER. CARLINS DIRTY RICE IS MADE THIS WAY. THANX SO MUCH, LOOKING FORWARD TO THE WHITE VINEGAR TRICK!❤❤❤❤❤❤

I love parboiled rice. Thank you for this information.

in a Persian restaurant the rice is first washed then boiled until half finished and the starchy water then washed out several times, then fresh water was added and the cooking continued until the rice was done. The rice was always fluffy and served with a bit of rice colored with saffron on top for color and flavor.

Many thanks!

My ex-husband is a native of Puerto Rico. I was born, raised, and still live in Alabama. Puerto Ricans prefer their rice to be dry. Once when we visited my mother she prepared chicken and rice which is very moist. My Puerto Rican husband told me that was the wettest rice he’d ever eaten in his life and his relatives wouldn’t attempt to eat it. I was never a fan of his mother’s rice either. It was the driest rice I’d ever eaten 🤣🤣

Thank you😊❤❤❤

I added Balsamic rice a year ago and have been doing so ever since.

I love brown rice with lemon juice

I cook it with 1 table spoon of roasted garlic olive oil and 1/2-1 tbl spoon of roasted garlic rice vinegar.

I always bake mine in a porcelain lined Dutch oven @ 325 (preheated) for 30 minutes. Two cups rinsed rice, 3 cups liquid plus any add ins. Lightly toast (small amount of olive oil or butter) on stovetop, add liquid but do no stir, just gently move rice to cover. Bake. Cool slightly and fluff with fork. Haven’t tried with vinegar yet.

I don’t add nothing to my rice at all since birth n it’s still delicious 😊❤❤❤

A good tip! I'll give it a try. My insider tip for rice - "Vadouvan"! This spice blend is really great with long grain rice.

Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. Besides knowing that it’s 2 cups water 💦. To one cup rice 🍚. Over low heat 🔥 on the stovetop. But this is an awesome 😎 idea 💡. Thank you very much 🎉.

I’m game to try it. Interesting video. Rinsing rice (and pre soaking) can help reduce the arsenic, so it’s always a good thing.

Good to know 👍👏🏻

As a sushi chef, we always dress the cooked rice with vinegar. We don't add it before cooking. We mainly use 2 types of vinegar to make sushi, white rice vinegar or red vinegar made from sake lees.

I love rice 👍❤️

1:1 rice water ratio, cook for 40 minutes with a very low heat but shield the pot. The result is a very fluffy rice. Nothing wring with clumping as long as it is fluffy nor crusting below because it is a very delicious part of the cooked rice too.

Here in Spain, the closest to "Proper" white fluffy rice is Vaporized. Yes, I know that sounds like a joke. But if you're in Spain look for the brown packet... it works... very nice, light rice, every time. Just use the 3 water to 1 rice.. (Iactually go 4.5 water. but thats just my preference). Seriously, in Spain - try Vaporized. It works better than the others... "One lump or Two?" Becomes - "Help yourself". Once you're used to it - easy to make 2 or 3 coulured rice. (but lets face it - that is just showing off!).

What a tip! Who knew?

Yes master

Now I wont have to wait for rice or Loretta Lynn! Ill have perfect rice on the fly.

I am going on a rice capade! Thanks guys, now I wont have to worry about Fluffy,FluffyFluffy! Ha ha made you laugh! Referal back to Carol Burnett skit! Ha ha yummmmm❤❤❤❤❤❤❤

Add sesame oil and shoyu tofu to your rice. So good. I love sticky rice and jook.

Rice is nice.

In what moment must add the vinegar? during cooking or after?

I love vinegar on my French fries❤

It also keeps rice from spoiling quickly, especially in humid weather

I cook it like pasta, lots of water, strain when finished. Always fluffy.

Uncle Roger needs to get in here right now! I have never seen a more generalized way of cooking. Each rice has its own unique way of cooking. Most of them needs to be washed to get the extra starch off so it is not as sticky. Also it can wash off any dust. Finally straining your rice!?!? I think my eye burst a vessel.

I use jasmine rices from Thailand do i need add vinegar ?

0:17 Incorrect: "Glutinous" and "Sticky" are not different. They are the same. And glutinous rice is actually *not* "glutinous". "Sticky rice" is also called glutinous rice or sweet rice.

I was always told 1.5 cups of water for 1 cup of rice and it's always worked. 2 cups of water sounds like you'd end up with mush.

I always cook my Bamati rice in the microwave, no waste and dry as it should be.

It should be interesting seeing what vinegar does to regular long grain rice vs short grain. We make fried rice often. I started using a different proportion in my rice cooker to make dry rice so I can make fried rice right after the rice is done. I use basically 1:1 ratio of rice to water. I then see where the water comes up on the knuckle of my finger. If the water doesn't come up to my first knuckle then I add just a bit more water maybe 1/4 cup. The rice comes out drier and more chewy. Great for fried rice. My family loves rice this way!

So much misinformation in this video. There are, as far as I know, two relatively small producers of Carolina Gold rice in the US. Most Americans have not heard of it, much less ever eaten it. India Grows about 5 million tons of basmati, while total rice production is around 120 million tons. Once the amount of that basmati crop that is exported is taken into account, the amount of it that Indians eat, as compared to other varieties, is exceedingly small.

I cook white rice with 2 to 1 ratio of water and rice. With a tea spoon of salt per cup and a tablespoon of butter per cup. Bring it boil and stir. Cook on low heat until bubbles stop coming out the rice. Let sit for 5 minutes. The rice sticks together, but falls apart in your mouth, and the rice at the bottom is the same as the rice on top.

"Haiya! Why use colander?"

I wonder if it would help to add vinegar whilst soaking rice.

Im cooking my rice with Turmeric & olive oil.

I usually soak it in vinegar overnight and rinse the next day until water comes clear … rice usually comes out soft and literally just melts in your mouth

I add shamrock leaves into my rice to give it a sour tang, its great

If you want perfect loose rice cook like pasta. It is the starch that makes it gummy. Cooking like pasta doesn’t require a precooking rinse. Vinegar minimizes the solubility of starch. Also good for keeping potatoes firm for potato salad. The goal is to minimize gummy rice minimize starch. Rinsing, boiling in excess water, using vinegar all reduce the starch in solution.

Vinegar.... Please no do not add vinegar. Just buy the right rice type and add the perfect amount of water.

Thank I enjoy rice and will be trying to add vinegar, because of the insulin spike.

I always thought if you want to add vinegar, you do it after it is cooked and you are fluffing the rice. Not sure cooking with the vinegar actually adds much. I do make one pot rice cooker meals, as my mother did. Sometimes I double cook chicken before adding the rice. I mix different rices or even sago. I mix sweet rice in. I mix in garlic, cooking wine, soy sauce, sweet potato, squash. The variations are endless. I have also dropped in eggs during the resting period, resting for about 7-10 min depending on how hard or soft you like your eggs.

I would recommend drinking apple cider vinegar whilst eating rice as well. It moderates the high insulin spike that is caused by rice.

It's recommended with some rice types to wash it first to remove arsenic.

You need to search which nations rice has least and most arsenic .. also arsenic occurs naturally in many foods ..

Exactly when would you add vinegar if you’re cooking it like pasta 🍝 boiling - straining after - 🙏

Always guard your pot, never turn your back on what your cookin! Yes a watched pot takes longer, but if you want charcoal rice go in to the other room a minute! You can always feed it to the cat!😅

Wild rice is not rice.

Its so good with rice vinegar

I cannot eat Japanese chirashi rice like they use with sashimi. It makes my throat swell up. Is this just the vinegar in the chirashi rice, or something else? (I can use vinegar on foods, and enjoy it.)

❤

Qe do that to preserve rive for a few more days.

Rice cooked in tea is really good

This is interesting. I'll give it a try. Probably not when making pilaf type dishes

I saw a video from one of these internet doctors who said refrigeratoring your rice before eating it lowers the glycerin levels.

Double boiler trick sounds great,but probably takes longer. Still I think youve got a good idea there. IM COMMING OVER FOR DINNER!😅 HA HA NOT REALLY HAVE SAFE ONE@

Have a rice cooker in my house. I learned from my wife how to cook.

I need the rice to stick together…. all the better to eat it with chopsticks!

Aren't their nutrients added to rice in the US that would wash off if you rinse it.

$20 rice cooker is amazing, yet you need to prep the white rices and soak to get rid of starch.

Cooking rice with a tsp of vinegar is the ways of people living in warm climate to avoid spoilage.

Interesting that wild rice is not rice... I like black rice or forbidden rice...

I let the rice and water come to a boil and then turn the burner as low as it will go. Put a lid on it and cook using the designated cooking time. Comes out perfect. No need for a ‘rice cooker’. You might as well buy an egg boiler! 😂

If your cousin got a sunburn and your aunt covered him in vinegar and had to sleep in the same tent with him that night while camping. You would bitch slap anyone to suggest this. Akin to Fuller with Pepsi in Home Alone. No Bueno

Rinse rice to remove arsenic and use vinegar to reduce starch.

This is a safe space from uncle Roger. I hope.

I put sausages in my rice. Tastes much better than vinegar 😂

filipinos loves unli rice ..

@ 1:50 the vinegar info

Simply solution: good rice cooker. There is no substitute!

Chank ooo sooo berry, berry mooch. I do not notice.

2 : 1 rice to liquid never worked for me. 1.5 : 1 is where its at

Rincing rice is mainly to remove excesive arsenic! Be healthy! Rince rice.

"Wild rice" isnt even a type of rice.

And, no guarantee, asian rice cooker work perfectly! I say stay simple, run silent, run deep! Swirl rice rince repeat 3 time, now starch all gone rice grow up big and fluffy, and with addition tsp vinegar who knows! Maybe world not so irritating!😊😊😊😊😊😊😊😊😊

I like minute rice.😂 For me rice is a base to paint flavors on with sauces, spices, and food. The last thin I want is soluable carbs so I keep mine refrigerated. When hydrated with hot water other liquid it is resistant starch that is not absorbed in your small intestine but serves as food for bacteria in your large intestine. I feel the same way about bread.

I don't know if this video is serious or a parody and the comments are just going along with the joke 😂😅

It's much easier to cook your rice in a double boiler. You don't have to worry about burning it unless you leave it unattended on the stove for a very long time.

Pretty serious subject here folks, this will have the ten watts uniting. This and 2 dollars will get you a cup of coffee.

As an American, I have no fcking clue what you just said I prefer, I’ve literally only had white rice…

a lot of people of different cultures and routines prefer all different kinds of cooking preparations, wow, what a bunch of words that says nothing

hmmm... where is uncle Roger when you need him?

I tried it and nope. It did not improve the rice in texture or taste.

I have cooked rice for my whole life. No need to add vinegar.

Rice has arsenic in it, and unless prepared right may cause arsenic build up in your nails. Be safe guys.

these gweilow needs to chill, just enjoy our rice as it and be happy

1.5 cups of water to 1 cup of rice. And rice cooking novice knows this.

Uncle Roger say haiyaaaaaa😢

Why are regular healthy people concerned about glycemic index spike after a good meal? It's a natural mechanic of a healthy body digesting energy from carbs. If you've got diabetes, then you might have to worry about your blood sugar, but other than that there's absolutely zero scientific evidence that you should be monitoring and concerned about your glycemic index. Your body's insulin production recognizes the blood sugar and processes it appropriately. Unless you prefer your sources to be parties that sell devices to measure it and parties who sell diets and services for avoiding the spike. In fact stressing out about glycemic index and spike has resulted repeatedly in ketogenic diet, because those meters and the person's concerns lead a singular pathway to removing anything that causes a spike from their diet. And if you start claiming that ketogenic diet is the healthiest diet, you're on a slippery slope. Vinegar will not help your approaching diabetes, lifestyle changes and dietary habit changes do. You are eating way too much and likely exercising way too little, vinegar won't change that. So far there has been approximately 0 foods that help with weight loss (despite decent researching), unless you count capsaicin in terms of "this food is so uncomfortable to eat that I won't eat much of it and if I do, I'll take longer eating it and feel more satiety as such", it perhaps reduces your food cravings for a while but later you'll still be hungry for the calorie deficit. But if you count being low calorie as helping with weight loss, skip vinegar and start eating lettuce and cucumber all day long (I guess water is even lower calories than vinegar too and still has that liquid volume). You'll surely feel the fiber and volume stopping you from eating before you have any reasonable amount of calories, but you might still feel hungry due to consuming more energy than eating. Vinegar is a great cooking tool for flavour and sometimes some nice chemical reactions, but attributing vague possibilities of health effects that are very likely to be inconsiquential is just not very honest. Will try using a bit of vinegar in rice cooking for sure.