Speaker 1: Quest.
Speaker 2: Yeah, welcome friends to the Christian O'Connell show podcast.
Speaker 3: You ask any chef, any top level chef, they'll all
Speaker 3: tell you the heartest thing trigger seeing in any kitchen situations.
Speaker 4: Of course, the rice.
Speaker 3: I had a rice situation of the day so bad
Speaker 3: that one of my daughters snuck off the toilet to google.
Speaker 4: Can you die from undercook Rice?
Speaker 1: Christian?
Speaker 3: If you have a Thermonix, I'm sorry, Philippa. I don't
Speaker 3: have a thermonix or you Therminix people are in the
Speaker 3: cult of Therminix, and you always trying to recruit us.
Speaker 4: Oh you must, oh gosh, we do it.
Speaker 3: And Malcolm and I we're taking up to Buller and
Speaker 3: we make love to it.
Speaker 4: It's a thermomix. You must put it. You put it
Speaker 4: for three hours in the the mix like yes, oh yeah,
Speaker 4: you sbe with yeah, no.
Speaker 3: Philippers, shove it all right? So Rice tips please, I
Speaker 3: need them, Christian. One cup of bas matti rice to
Speaker 3: one and a half cups of water, Good luck.
Speaker 4: Rio is right.
Speaker 3: You've rinse the rice to remove the starch. Otherwise it's gluggy.
Speaker 3: That's what Rice gets with me, gluggy or a dente,
Speaker 3: but not in the middle. It goes to one of
Speaker 3: those pinballing extremes, and I don't know.
Speaker 4: What I'm doing.
Speaker 3: I just chuck a cup of cups in and hope
Speaker 3: that the rice cook them. Merlin's in their work, their magic, Christian.
Speaker 3: One and a half cups of water to one cup
Speaker 3: of rice and some people being two people saying three
Speaker 3: hi teeing the rice debate. One cup of rice, two
Speaker 3: cups of water. I use this for everything. Oh mg, Christian,
Speaker 3: why is it this hard for you?
Speaker 4: And pats?
Speaker 3: One cup of rince bas matti rice, two cups of
Speaker 3: boiled water, one tablespoon of chicken stock. That's my secrets,
Speaker 3: like that Graham tomorrow on the show What's your Secret?
Speaker 4: I love it when people go this is my secret.
Speaker 4: I love that.
Speaker 3: I think I'm getting a top tip, Christian. One rule
Speaker 3: I use is one knuckle of my little finger. Gonna
Speaker 3: need more detail.
Speaker 4: Sir, there's nothing else there. What's that about? I demand
Speaker 4: to no more.
Speaker 3: Do you not send me message about the rule about
Speaker 3: one knuckle of your finger?
Speaker 4: That's his secret?
Speaker 3: You Jigglo Jensen. Jigglo Jensen's one labeling you as all right.
Speaker 3: It's going to Sharon here, Sharon, Hi, how are you going?
Speaker 3: I've got a rice situation. A rice sos save me,
Speaker 3: save my.
Speaker 5: Kids, winging to save your daughters.
Speaker 4: Thank you, Thank you, Sharon. What do I need to do? Mate?
Speaker 5: It's pretty simple. You soak yourz for about ten to
Speaker 5: fifteen minutes, then your rinse off all that starch. You
Speaker 5: put it in the part. You put the nodule of
Speaker 5: your finger to the water level. You cook it for
Speaker 5: around ten minutes on simmer. When the water is nearly gone,
Speaker 5: you put the lid on, put it to the side,
Speaker 5: and when you're ready to.
Speaker 1: Serve, it's ready, so you you let it soak. Yeah,
Speaker 1: no one is.
Speaker 4: No one is mentioning this.
Speaker 5: It's perfect. I do it every time we've done a
Speaker 5: camping everywhere, but we don't use a rice cook guy.
Speaker 3: I do it in the pot, all right, So soak
Speaker 3: for ten minutes and then the knuckle or do you
Speaker 3: mean the knuckle, first.
Speaker 5: Knuckle, Yeah, the first tip of your finger. That's all.
Speaker 5: You cover it with the water, all.
Speaker 3: Right, so the water level it goes rice. Then there's
Speaker 3: a knuckles worth of water clearing.
Speaker 5: The rice yep, and then yep, and then you cook
Speaker 5: it for roughly ten minutes. Poke it with a fork,
Speaker 5: put the lid on, sit it aside. When your curry
Speaker 5: is ready, you serve it up.
Speaker 4: Great, Sharon, this is great. Thank you very much for
Speaker 4: trying that tonight.
Speaker 3: You Steve's got. Steve's got a very different approach. So
Speaker 3: it's not the evil canavel approach it Steve, What do
Speaker 3: I do? Use as much water, as.
Speaker 2: Much water as you like.
Speaker 4: Christian, you're a mad man with rice.
Speaker 2: The trick is you don't want the rice to run
Speaker 2: out of water, all right? True? What you do? True?
Speaker 2: I cook a couple of half I cook a couple
Speaker 2: and a half of rice from my kids and my family.
Speaker 4: Yep.
Speaker 2: I half fill a large sauce, but with water. Half
Speaker 2: fill it, so I've got plenty of rice. Any water
Speaker 2: in there. Wash the rice. It's important that you wash
Speaker 2: the rice and get the starts off. Everybody's right about.
Speaker 4: That, doginess.
Speaker 2: Throw the rice in the cold water, all right, put
Speaker 2: it on high once it boils, start a twelve minute timer.
Speaker 2: At the end of that twelve minutes, your I will
Speaker 2: be cooked perfectly.
Speaker 4: I might not unders down. I've got two steps. Okay.
Speaker 4: So you're saying half fill a large kitchen pot.
Speaker 2: Yeah, yeah, more water than the rice will ever absorb.
Speaker 4: All right, and then I'm boiling it, bringing it to
Speaker 4: the boil.
Speaker 2: Put the rice in and then bring it to the boil.
Speaker 2: Put the rice in the cold water, bring it to
Speaker 2: the boil.
Speaker 4: Yep.
Speaker 2: Once it boils, turn it down and simmer for twelve minutes.
Speaker 4: For twelve But then now you left over with a
Speaker 4: whole heap of extra water.
Speaker 2: Then run it through a strainer, pour the water out.
Speaker 3: No, you may as well do it on the stove.
Speaker 1: Tis do that.
Speaker 2: If well, that is doing it on the stove top.
Speaker 2: But if you do it that way, I promise you
Speaker 2: it will not be gluggy because you've got all the
Speaker 2: starts out of it first. It will not be undercooked.
Speaker 2: Because if you want, you can start testing it at
Speaker 2: ten minutes and try it until it gets it perfect.
Speaker 2: Give it a minute more if you want, you can.
Speaker 2: You can taste it as you go, check it as
Speaker 2: you go, so that you take it off from what.
Speaker 2: For the brand I use, it's twelve minutes. For the
Speaker 2: brand use, it might be eleven, it might be thirty.
Speaker 4: But Brandy using Tilda, who are using Tilda?
Speaker 2: I don't know what brand it is, but it comes
Speaker 2: in like a Heshani sack and it's in an Indian
Speaker 2: sanscript writing on the front.
Speaker 4: Yeah that's one of the pro level ones. Yeah, yeah, yeah,
Speaker 4: it's a high level one. Real. What's the problem with this?
Speaker 4: Why don't you like his Rice ideas.
Speaker 1: That all my Asian ancestors are rolling in there, the
Speaker 1: Asian car. That's Mushy Risotto, Rice, Steve Russia never have
Speaker 1: to go through at you believe this, Steve never through
Speaker 1: the Asian car.
Speaker 4: This is shocking behavior. It's sad that Rice is divided.
Speaker 4: This Paul a brighter nose.
Speaker 1: You're listening to the Christian of Carl's Show podcast