WEBVTT - MINI: Rice

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<v Speaker 1>Quest.

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<v Speaker 2>Yeah, welcome friends to the Christian O'Connell show podcast.

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<v Speaker 3>You ask any chef, any top level chef, they'll all

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<v Speaker 3>tell you the heartest thing trigger seeing in any kitchen situations.

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<v Speaker 4>Of course, the rice.

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<v Speaker 3>I had a rice situation of the day so bad

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<v Speaker 3>that one of my daughters snuck off the toilet to google.

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<v Speaker 4>Can you die from undercook Rice?

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<v Speaker 1>Christian?

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

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<v Speaker 3>have a thermonix or you Therminix people are in the

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<v Speaker 3>cult of Therminix, and you always trying to recruit us.

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<v Speaker 4>Oh you must, oh gosh, we do it.

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<v Speaker 3>And Malcolm and I we're taking up to Buller and

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<v Speaker 3>we make love to it.

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<v Speaker 4>It's a thermomix. You must put it. You put it

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<v Speaker 4>for three hours in the the mix like yes, oh yeah,

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<v Speaker 4>you sbe with yeah, no.

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<v Speaker 3>Philippers, shove it all right? So Rice tips please, I

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<v Speaker 3>need them, Christian. One cup of bas matti rice to

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<v Speaker 3>one and a half cups of water, Good luck.

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<v Speaker 4>Rio is right.

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

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<v Speaker 3>That's what Rice gets with me, gluggy or a dente,

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<v Speaker 3>but not in the middle. It goes to one of

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<v Speaker 3>those pinballing extremes, and I don't know.

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<v Speaker 4>What I'm doing.

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<v Speaker 3>I just chuck a cup of cups in and hope

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

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<v Speaker 3>One and a half cups of water to one cup

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<v Speaker 3>of rice and some people being two people saying three

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<v Speaker 3>hi teeing the rice debate. One cup of rice, two

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<v Speaker 3>cups of water. I use this for everything. Oh mg, Christian,

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<v Speaker 3>why is it this hard for you?

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<v Speaker 4>And pats?

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<v Speaker 3>One cup of rince bas matti rice, two cups of

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

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<v Speaker 3>like that Graham tomorrow on the show What's your Secret?

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<v Speaker 4>I love it when people go this is my secret.

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<v Speaker 4>I love that.

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<v Speaker 3>I think I'm getting a top tip, Christian. One rule

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<v Speaker 3>I use is one knuckle of my little finger. Gonna

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<v Speaker 3>need more detail.

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

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<v Speaker 4>to no more.

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<v Speaker 3>Do you not send me message about the rule about

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<v Speaker 3>one knuckle of your finger?

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<v Speaker 4>That's his secret?

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<v Speaker 3>You Jigglo Jensen. Jigglo Jensen's one labeling you as all right.

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<v Speaker 3>It's going to Sharon here, Sharon, Hi, how are you going?

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<v Speaker 3>I've got a rice situation. A rice sos save me,

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<v Speaker 3>save my.

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<v Speaker 5>Kids, winging to save your daughters.

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<v Speaker 4>Thank you, Thank you, Sharon. What do I need to do? Mate?

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<v Speaker 5>It's pretty simple. You soak yourz for about ten to

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<v Speaker 5>fifteen minutes, then your rinse off all that starch. You

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<v Speaker 5>put it in the part. You put the nodule of

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<v Speaker 5>your finger to the water level. You cook it for

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<v Speaker 5>around ten minutes on simmer. When the water is nearly gone,

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<v Speaker 5>you put the lid on, put it to the side,

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<v Speaker 5>and when you're ready to.

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<v Speaker 1>Serve, it's ready, so you you let it soak. Yeah,

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<v Speaker 1>no one is.

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<v Speaker 4>No one is mentioning this.

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

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

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<v Speaker 3>I do it in the pot, all right, So soak

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<v Speaker 3>for ten minutes and then the knuckle or do you

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<v Speaker 3>mean the knuckle, first.

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

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<v Speaker 5>You cover it with the water, all.

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

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<v Speaker 3>a knuckles worth of water clearing.

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<v Speaker 5>The rice yep, and then yep, and then you cook

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<v Speaker 5>it for roughly ten minutes. Poke it with a fork,

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<v Speaker 5>put the lid on, sit it aside. When your curry

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<v Speaker 5>is ready, you serve it up.

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<v Speaker 4>Great, Sharon, this is great. Thank you very much for

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<v Speaker 4>trying that tonight.

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<v Speaker 3>You Steve's got. Steve's got a very different approach. So

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<v Speaker 3>it's not the evil canavel approach it Steve, What do

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<v Speaker 3>I do? Use as much water, as.

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<v Speaker 2>Much water as you like.

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<v Speaker 4>Christian, you're a mad man with rice.

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<v Speaker 2>The trick is you don't want the rice to run

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<v Speaker 2>out of water, all right? True? What you do? True?

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<v Speaker 2>I cook a couple of half I cook a couple

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<v Speaker 2>and a half of rice from my kids and my family.

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<v Speaker 4>Yep.

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<v Speaker 2>I half fill a large sauce, but with water. Half

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

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<v Speaker 2>in there. Wash the rice. It's important that you wash

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<v Speaker 2>the rice and get the starts off. Everybody's right about.

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<v Speaker 4>That, doginess.

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<v Speaker 2>Throw the rice in the cold water, all right, put

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<v Speaker 2>it on high once it boils, start a twelve minute timer.

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<v Speaker 2>At the end of that twelve minutes, your I will

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<v Speaker 2>be cooked perfectly.

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<v Speaker 4>I might not unders down. I've got two steps. Okay.

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<v Speaker 4>So you're saying half fill a large kitchen pot.

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<v Speaker 2>Yeah, yeah, more water than the rice will ever absorb.

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<v Speaker 4>All right, and then I'm boiling it, bringing it to

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<v Speaker 4>the boil.

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<v Speaker 2>Put the rice in and then bring it to the boil.

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<v Speaker 2>Put the rice in the cold water, bring it to

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<v Speaker 2>the boil.

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<v Speaker 4>Yep.

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<v Speaker 2>Once it boils, turn it down and simmer for twelve minutes.

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<v Speaker 4>For twelve But then now you left over with a

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<v Speaker 4>whole heap of extra water.

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<v Speaker 2>Then run it through a strainer, pour the water out.

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<v Speaker 3>No, you may as well do it on the stove.

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<v Speaker 1>Tis do that.

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<v Speaker 2>If well, that is doing it on the stove top.

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<v Speaker 2>But if you do it that way, I promise you

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<v Speaker 2>it will not be gluggy because you've got all the

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<v Speaker 2>starts out of it first. It will not be undercooked.

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<v Speaker 2>Because if you want, you can start testing it at

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<v Speaker 2>ten minutes and try it until it gets it perfect.

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<v Speaker 2>Give it a minute more if you want, you can.

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<v Speaker 2>You can taste it as you go, check it as

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<v Speaker 2>you go, so that you take it off from what.

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<v Speaker 2>For the brand I use, it's twelve minutes. For the

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<v Speaker 2>brand use, it might be eleven, it might be thirty.

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<v Speaker 4>But Brandy using Tilda, who are using Tilda?

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<v Speaker 2>I don't know what brand it is, but it comes

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<v Speaker 2>in like a Heshani sack and it's in an Indian

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<v Speaker 2>sanscript writing on the front.

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<v Speaker 4>Yeah that's one of the pro level ones. Yeah, yeah, yeah,

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

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<v Speaker 4>Why don't you like his Rice ideas.

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<v Speaker 1>That all my Asian ancestors are rolling in there, the

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

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<v Speaker 1>to go through at you believe this, Steve never through

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<v Speaker 1>the Asian car.

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<v Speaker 4>This is shocking behavior. It's sad that Rice is divided.

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<v Speaker 4>This Paul a brighter nose.

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<v Speaker 1>You're listening to the Christian of Carl's Show podcast