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Speaker 1: Quest.

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Speaker 2: Yeah, welcome friends to the Christian O'Connell show podcast.

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Speaker 3: You ask any chef, any top level chef, they'll all

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Speaker 3: tell you the heartest thing trigger seeing in any kitchen situations.

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Speaker 4: Of course, the rice.

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Speaker 3: I had a rice situation of the day so bad

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Speaker 3: that one of my daughters snuck off the toilet to google.

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Speaker 4: Can you die from undercook Rice?

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Speaker 1: Christian?

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Speaker 3: If you have a Thermonix, I'm sorry, Philippa. I don't

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Speaker 3: have a thermonix or you Therminix people are in the

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Speaker 3: cult of Therminix, and you always trying to recruit us.

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Speaker 4: Oh you must, oh gosh, we do it.

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Speaker 3: And Malcolm and I we're taking up to Buller and

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Speaker 3: we make love to it.

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Speaker 4: It's a thermomix. You must put it. You put it

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Speaker 4: for three hours in the the mix like yes, oh yeah,

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Speaker 4: you sbe with yeah, no.

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Speaker 3: Philippers, shove it all right? So Rice tips please, I

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Speaker 3: need them, Christian. One cup of bas matti rice to

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Speaker 3: one and a half cups of water, Good luck.

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Speaker 4: Rio is right.

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Speaker 3: You've rinse the rice to remove the starch. Otherwise it's gluggy.

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Speaker 3: That's what Rice gets with me, gluggy or a dente,

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Speaker 3: but not in the middle. It goes to one of

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Speaker 3: those pinballing extremes, and I don't know.

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Speaker 4: What I'm doing.

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Speaker 3: I just chuck a cup of cups in and hope

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Speaker 3: that the rice cook them. Merlin's in their work, their magic, Christian.

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Speaker 3: One and a half cups of water to one cup

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Speaker 3: of rice and some people being two people saying three

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Speaker 3: hi teeing the rice debate. One cup of rice, two

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Speaker 3: cups of water. I use this for everything. Oh mg, Christian,

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Speaker 3: why is it this hard for you?

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Speaker 4: And pats?

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Speaker 3: One cup of rince bas matti rice, two cups of

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Speaker 3: boiled water, one tablespoon of chicken stock. That's my secrets,

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Speaker 3: like that Graham tomorrow on the show What's your Secret?

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Speaker 4: I love it when people go this is my secret.

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Speaker 4: I love that.

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Speaker 3: I think I'm getting a top tip, Christian. One rule

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Speaker 3: I use is one knuckle of my little finger. Gonna

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Speaker 3: need more detail.

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Speaker 4: Sir, there's nothing else there. What's that about? I demand

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Speaker 4: to no more.

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Speaker 3: Do you not send me message about the rule about

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Speaker 3: one knuckle of your finger?

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Speaker 4: That's his secret?

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Speaker 3: You Jigglo Jensen. Jigglo Jensen's one labeling you as all right.

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Speaker 3: It's going to Sharon here, Sharon, Hi, how are you going?

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Speaker 3: I've got a rice situation. A rice sos save me,

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Speaker 3: save my.

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Speaker 5: Kids, winging to save your daughters.

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Speaker 4: Thank you, Thank you, Sharon. What do I need to do? Mate?

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Speaker 5: It's pretty simple. You soak yourz for about ten to

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Speaker 5: fifteen minutes, then your rinse off all that starch. You

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Speaker 5: put it in the part. You put the nodule of

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Speaker 5: your finger to the water level. You cook it for

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Speaker 5: around ten minutes on simmer. When the water is nearly gone,

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Speaker 5: you put the lid on, put it to the side,

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Speaker 5: and when you're ready to.

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Speaker 1: Serve, it's ready, so you you let it soak. Yeah,

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Speaker 1: no one is.

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Speaker 4: No one is mentioning this.

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Speaker 5: It's perfect. I do it every time we've done a

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Speaker 5: camping everywhere, but we don't use a rice cook guy.

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Speaker 3: I do it in the pot, all right, So soak

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Speaker 3: for ten minutes and then the knuckle or do you

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Speaker 3: mean the knuckle, first.

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Speaker 5: Knuckle, Yeah, the first tip of your finger. That's all.

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Speaker 5: You cover it with the water, all.

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Speaker 3: Right, so the water level it goes rice. Then there's

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Speaker 3: a knuckles worth of water clearing.

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Speaker 5: The rice yep, and then yep, and then you cook

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Speaker 5: it for roughly ten minutes. Poke it with a fork,

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Speaker 5: put the lid on, sit it aside. When your curry

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Speaker 5: is ready, you serve it up.

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Speaker 4: Great, Sharon, this is great. Thank you very much for

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Speaker 4: trying that tonight.

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Speaker 3: You Steve's got. Steve's got a very different approach. So

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Speaker 3: it's not the evil canavel approach it Steve, What do

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Speaker 3: I do? Use as much water, as.

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Speaker 2: Much water as you like.

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Speaker 4: Christian, you're a mad man with rice.

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Speaker 2: The trick is you don't want the rice to run

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Speaker 2: out of water, all right? True? What you do? True?

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Speaker 2: I cook a couple of half I cook a couple

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Speaker 2: and a half of rice from my kids and my family.

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Speaker 4: Yep.

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Speaker 2: I half fill a large sauce, but with water. Half

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Speaker 2: fill it, so I've got plenty of rice. Any water

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Speaker 2: in there. Wash the rice. It's important that you wash

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Speaker 2: the rice and get the starts off. Everybody's right about.

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Speaker 4: That, doginess.

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Speaker 2: Throw the rice in the cold water, all right, put

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Speaker 2: it on high once it boils, start a twelve minute timer.

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Speaker 2: At the end of that twelve minutes, your I will

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Speaker 2: be cooked perfectly.

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Speaker 4: I might not unders down. I've got two steps. Okay.

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Speaker 4: So you're saying half fill a large kitchen pot.

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Speaker 2: Yeah, yeah, more water than the rice will ever absorb.

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Speaker 4: All right, and then I'm boiling it, bringing it to

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Speaker 4: the boil.

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Speaker 2: Put the rice in and then bring it to the boil.

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Speaker 2: Put the rice in the cold water, bring it to

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Speaker 2: the boil.

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Speaker 4: Yep.

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Speaker 2: Once it boils, turn it down and simmer for twelve minutes.

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Speaker 4: For twelve But then now you left over with a

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Speaker 4: whole heap of extra water.

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Speaker 2: Then run it through a strainer, pour the water out.

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Speaker 3: No, you may as well do it on the stove.

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Speaker 1: Tis do that.

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Speaker 2: If well, that is doing it on the stove top.

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Speaker 2: But if you do it that way, I promise you

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Speaker 2: it will not be gluggy because you've got all the

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Speaker 2: starts out of it first. It will not be undercooked.

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Speaker 2: Because if you want, you can start testing it at

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Speaker 2: ten minutes and try it until it gets it perfect.

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Speaker 2: Give it a minute more if you want, you can.

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Speaker 2: You can taste it as you go, check it as

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Speaker 2: you go, so that you take it off from what.

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Speaker 2: For the brand I use, it's twelve minutes. For the

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Speaker 2: brand use, it might be eleven, it might be thirty.

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Speaker 4: But Brandy using Tilda, who are using Tilda?

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Speaker 2: I don't know what brand it is, but it comes

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Speaker 2: in like a Heshani sack and it's in an Indian

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Speaker 2: sanscript writing on the front.

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Speaker 4: Yeah that's one of the pro level ones. Yeah, yeah, yeah,

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Speaker 4: it's a high level one. Real. What's the problem with this?

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Speaker 4: Why don't you like his Rice ideas.

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Speaker 1: That all my Asian ancestors are rolling in there, the

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Speaker 1: Asian car. That's Mushy Risotto, Rice, Steve Russia never have

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Speaker 1: to go through at you believe this, Steve never through

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Speaker 1: the Asian car.

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Speaker 4: This is shocking behavior. It's sad that Rice is divided.

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Speaker 4: This Paul a brighter nose.

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Speaker 1: You're listening to the Christian of Carl's Show podcast