You Cook Rice Wrong! This Japanese Trick Makes It So Good You'll Eat It Straight From The Pot

Before anyone sits down I take a spoonful straight out of the pot. No butter, no salt, no sauce. In your kitchen it feels like luck. One evening it is good, the next the outside is gluey and the middle is still hard. It was never the rice, and it was never you. Nobody told you the order. No rice cooker. No special rice. Twelve steps to the perfect rice every time. Number 1 takes no work at all, and everything else fails without it. Do you rinse your rice? CHAPTERS 0:00 The spoonful before the table 2:42 12. A heavy pot with a lid that sits flat 4:04 11. One cup for the rice and the water 5:13 10. The first water leaves in ten seconds 6:57 9. Stop rinsing before you strip the sweetness 8:47 8. Let the grain drain fifteen minutes 10:09 7. The ratio the bag gets wrong 11:53 6. Nothing else goes in the pot 13:02 5. The lid goes on before the heat 14:43 4. High until it boils, then the lowest flame 16:45 3. Ten minutes off the heat, lid closed 18:19 2. Cut it, never stir it 20:06 1. Begin before the heat 21:44 The pot before anyone sits down #howtocookrice #japanesecooking #perfectrice