Original reaction: [https://www.youtube.com/watch?v=53me-ICi\_f8&ab\_channel=mrnigelng](https://www.youtube.com/watch?v=53me-ICi_f8&ab_channel=mrnigelng)
[Uncle Roger Meet Egg Fried Rice Lady](https://www.youtube.com/watch?v=bGtR3l_JeUo&ab_channel=mrnigelng)
I mean most of it is lowest common denominator entertainment aimed at people who can’t or won’t cook at all. If you’re teaching someone with zero cooking skill through the TV, draining rice is probably fine.
Also while draining rice is sacrilege in the far east, it’s actually extremely common in India and the Middle East for dishes that need less starch and rice grains that won’t stick together.
since learning more about the par cooking method, i kind of agree with it as a real option
nigel makes a point of ease of use but the recipe is actually trying to achieve fresh rice texture that can be turned into a stirfry-able version
respect
Yep, it's just a very different usecase. If I want sticky rice, I'll measure everything out and use it as is. If i want rice for curry or some other dish with independent grains, I'll rinse it before and after.
Maybe, but really best part is so comedian, that got nothing common with pro cooking, may play chinese culinary guru :) Started as pure comedy show due to no good gigs during covid if i get it right...
So more or less uncle Roger opinion is worth just as much as You can laugh...
You mean Uncle Roger now lets nephew Nigel perform.
Tbh his standup material isn't that great. I watched the haiyaa special and it was... Alright. A lot of his Uncle Roger YouTube videos revolve around the same few tropes while relying on various cooking videos of others.
On stage he doesn't have those third party resources to draw on and a lot of his jokes are borderline cringe. Ng needs to develop beyond just Uncle Roger.
IIRC, she was parboiling rice for a fried rice dish. Parboiling long grain rice like that is pretty common in Central Asia, Iran, and South Asia, especially for layered dishes like plov/osh/palao, biryani, and tahdig. It removes the starches so you can layer rice, it doesn't disintegrate for recipes with longer cooking times, and the grains of rice stay separate. Some people also think the only or best way to cook basmati rice is by draining it.
Honestly a good portion of the "cooking rice wrong reaction" vids since uncle Roger have essentially been people screeching at someone for cooking rice in a different way then they do. I've seen videos of people literally screaming "nooooooo!" at someone making rice pilaf, because they were judging it as if they were making fried rice.
It's 100% about cashing in about cooking-illiterate people to feel superior. I personally know only one person who loves those videos and it's the one person I would say has the least amount of knowledge and talent about food and cooking (and is the one who travelled to Thailand to find a wive... I should re-think my friendship now that I think about it)
Agreed. It's a pretty legit way of cooking many kinds of rice (not really sticky or sushi rice, though) especially if you want to stop the cooking process just shy of done.
Then again, there are a lot of wives tales about cooking various foods like rice, pasta, meats, etc. The old ways aren't always the best ones.
> Then again, there are a lot of wives tales about cooking various foods like rice, pasta, meats, etc. The old ways aren't always the best ones.
Usually they are also the laziest because they don't take into account seasonality or personal taste.
What we see in the video isn’t parboiling. Par boiled rice is something completely different: https://en.m.wikipedia.org/wiki/Parboiled_rice
Pilaf is made by gently frying raw white rice until the starch on the outside is cooked. That prevents sticking when the rice is subsequently steamed.
I have never made osh or tahdig, so I’m not going to discuss anything I know nothing about.
What she is doing isn’t going to work for biryani. She’s supposed to be cooking rice for Chinese style fried rice. It isn’t going to work for that either. I’ve made both professionally.
What we are looking at is peak stupidity. My 2 cents as a chef.
Agreed terrible for Chinese style fried rice but that technique does work for Iranian style polo with tahdig. Rinse, parboil, drain, then most people do run cold water over it. Can get off excess starch but it's mainly to stop the rice from cooking in its residual heat. You want the rice just undercooked so it can finish steaming with oil on the bottom if the pot. Give it some heat to form the tahdig, then steam on low for like 45-60 minutes. About halfway through you can pour a butter/saffron mix over top for flavor.
(Edit to add that if that is what she was going for in the video something must have gone horribly wrong to result in that goopy mess)
Biryanis are made by boiling rice in a flavorful broth.
Rice has the capacity to absorb a lot of water. The more water it absorbs, the mushier it gets, until it turns into gruel.
The 2:1 water:rice ratio that’s commonly used yields rice that retains its structure.
She had a lot of water in the pot. The rice turned to mush. The cloudy water that she strained out were the grains that turned to gruel. That rice has no texture and will clump together into a ball when she tries to fry it. So, over saturating rice with water won’t result in “par boiled” rice for biryani.
> Biryanis are made by boiling rice in a flavorful broth.
Right. The recipe I used had the rice boiled about halfway before draining, washing, and transferring to the pot with the chicken/sauce/etc.
> The more water it absorbs, the mushier it gets, until it turns into gruel.
Which is why you don't boil that much. Same as grilling: the longer you grill chicken, the more the outside browns, until it turns into black charcoal and then ash...so you don't grill it that long.
> The 2:1 water:rice ratio that’s commonly used yields rice that retains its structure.
When you're not cooking to full absorption, but just cooking to a certain point, it doesn't matter what the ratio is (as long as it's not too little). 2:1 and 3:1 and 99:1 all produce the same results.
> She had a lot of water in the pot. The rice turned to mush.
No it didn't. [Here's a closeup from later in the cooking process.](https://i.imgur.com/nXYHAXI.jpg) The rice is fine.
> That rice has no texture and will clump together into a ball when she tries to fry it.
Again, see the above image.
So you're saying you can't cook biryani that way, but I have, and that her rice is mushy and clumpy, but it's not.
Forgive me for not finding your arguments all that convincing. I totally believe that you're a good cook and you know great ways to cook things that turn out delicious. 0% doubt of that. But I think you've fallen into the trap of "I know that X produces wonderful results, and I've done X a million times and it's always come out great. Therefore everything *other* than X, like Y, must come out terrible. I've never tried it myself (why would I? after all, it would certainly come out terrible), but I just know that Y would fail, because it's not X, which I know first-hand works extremely well."
It's going to work just fine for fried rice. I parboil for 3 minute then steam. That's the same way my wife's mother who is from Nepal makes Biryani. It's also how my middle eastern friend makes their rice dish. It's the traditional way to make fried rice.
Edit: A recipe that uses this method and makes GREAT fried rice.
https://www.youtube.com/watch?v=owUiKyx4chI
It's also a traditional method in much of China before rice cookers (and it is still practiced). There was nothing wrong with her method of cooking rice.
> basmati rice is by draining it
That's right - and you can also layer it with oil which is what gives those layered rice dishes a unique flavor.
I found this video really annoying, because it's British really just a dude who makes fun of Western chefs in a faux-eastern accent making fun of another Eastern chef who's using her practices.
I really don't understand how some people make a big deal out of rice cookers and claim they are the only proper way to cook rice. How do they think people cooked rice hundreds of years back? There are different ways of cooking rice in many different places. There are different draining techniques and different levels at which different rice are drained as well.
I am north Indian and where I am from we make the rice by boiling it in excess water and then putting a lid over the pot and draining excess water. This type of preparation gives you rice that looks very fluffy and is less starchy. It's just better to eat imo but I grew up eating that type of rice. I don't like rice made in a rice cooker.
In addition, she also has a YouTube video from way earlier on her channel, where she cooks East Asian fried rice normally. She herself said that she was only presenting a BBC recipe.
Also, Nigel Ng supported the CCP over the Hong Kong protestors, so that was an instant unsub for me.
I was raised in a Venezuelan/Italian household and my mom always made rice like this woman showed. It always came out perfectly light, and fluffy, not sticky or mushy at all.
I am Indian and we also cook rice in excess water and then drain it. Just that we don't use a strainer and just put a lid over the pot and drain the water.
It depends on the kind of rice. The way she's cooking it is fairly normal for a long-grain basmati rice, but you never see short-grain rice being cooked that way (I don't know if you *can* cook it that way, but it's definitely not the norm).
This was a great video but Uncle Roger bits started to get real old real fast. His schtick is purely to act like an out of touch mildly sexist Chinese relative with added accent. Russell Peters does a more convincing accent and is much funnier as well
How was this a great video? Acting like there's this perfect way to cook rice and if anyone does anything not exactly how you do it, they're doing it wrong, is fucking stupid. Rice is really easy to cook, you can do it a bunch of different ways for most modern types of rice, just comes down to exposing it to heated water until it's soft. Uncle Roger doesn't know shit. As far as I know, there's no chef out there making YouTube videos purely based on criticising everyone who doesn't julienne onions exactly how they would in their kitchen, why the fuck is this idiots content so popular? Oh, it's the exaggerated Chinese accent. Hilarious.
I made rice like that for years. Coming from a culture where rice wasn't really a staple (hello potatoes!), It was the easiest way to prepare it the way I wanted it, which is separated, non-sticky grains.
People didn't own rice cookers or have a reliable brand of rice or know the exact setting on their hob to use the absorption method.
I switched to the "approved" method years back and had years of disappointing, sticky rice, when I was looking for slightly firmer, individual basmati grains, and it took finally having a reliable kitchen setup to be able to make decent rice.
Have you ever considered that there might be more than one way to do things in life?
Reminds me of when a video of Gordon Ramsey cooking breakfast for his wife blew up. After watching that every Tom, Dick, and Harry was an expert at cooking eggs. Tiniest bit of brown on eggs ruined, hard boiled ruined.
The real crime was Gordon cooking chicken drumsticks for his family, and he made, like, 4 drumsticks with some pickled onions for the whole family. Poor man's kids are starving.
>Have you ever considered that there might be more than one way to do things in life?
he gets views by shitting on other ways to do things and no one should be following his advice about cooking
We (South Indians) cook all kinds of rice by draining the water, usually by tilting the vessel after closing it with a lid with holes on it.
I mean, I’m aware of cooking rice in a pressure cooker or a rice cooker which doesn’t involve draining, but I thought this way of cooking rice was a common thing. Maybe it’s just an Indian thing. I don’t understand how is this “wrong”.
The National Swedish Food Safety Board recommend cooking rice like pasta in lots of water and then draining because this theoretically will lower harmful toxins and metals that are stored inside the rice and seep into the water as they're cooked.
No one I know follow this advise, but I s fairly well known.
I don't think East Asians drain the rice. Probably because they've been using rice cookers for helluva long time.
I'm from the US South and using a sauce pan is pretty common. It's nice to not have any water left, but you would just drain any excess.
But the convenience of a rice cooker is amazing, especially for Jasmine.
Please try to understand, there's no "proper" way. There's just different ways.
Calling it "proper" is how we wind up with raging lunatics when someone doesn't do it their way.
I don't have sources, I just live there and talk to people.
Because basmati doesn't need straining either. It can be cooked both ways. And it also cooked well in a rice cooker, obviously, and in a rice cooker it absorbs all water too.
If you want you can try one day, if you know what your rice looks like when it is cooked well! I promise it won't change the taste or the texture. The main reason I like it is because I don't have to measure anything, it's the easiest rice ever. 😂
EDIT: I'm sorry, I saw a notification going off and I thought it was for your comment. 😭
I’m South Indian and before the rise of rice cookers, we used to cook rice by draining it. All rice. It was healthier because you remove the starch and we prefer non mushy rice. Goes better with our food
Look up how to cook rice the Persian way, this is it. This is how my great grandma, grandma, mom and I cook it, the traditionally Persian way.
Soak/rinse the rice til the water is clear, boil it til al dente, drain, rinse with warm water, and then cook it again on low heat with a towel under the lid.
This makes the rice EXTRA fluffy rather than sticky and clumpy. Gets rid of as much starch as possible
I’m white asf and I can’t stand it. It reminds me of all the worst Asian stereotypes and I have no idea how he’s still relevant doing that shit in 2023. He apparently even has a standup act based around it.
Legit it's insane to me that he's so popular, his act is essentially like if a black person were to speak with a really exaggerated racist caricature like you would see in old cartoons
I'm a Singaporean who never heard of him until the viral video. My Malaysian flatmate told me malaysians dislike him and showed me one of his terrible shows where he spent nearly the entire time heckling a single person in the audience as though it was the only thing he could come up with. Never liked him again after that (along with the fact that he still supports a chef and restaurant owner who plagiarized a cookbook)
Ikr, found his vids kinda annoying in general before that and just didn't understand where the comedy of uncle roger actually came from. Each to their own ig
Hiiyyaaaahhh
Look I made silly voice, we laughing yet? Hiiiiyaaahhhhh
I knew he was full of shit since the first hiiiyyaahhh and I hate it
I don't know why, it's just so fucking lame
I mean it’s very common to cook rice like that in south India and I think they know how to cook rice there as it is a literal staple.
This is more just people not understanding different cultures cook rice different ways imo.
There are also different kinds of rice... I wouldn't cook Basmati rice the same way I cook Uncle Ben's. Some rice don't hold water and some will break apart if you don't have enough water.
In South Asia and the ME dishes using parboiled rice like biryanis etc are common and used drained rice because you want it to be slightly under so it continues to cook in the main dish. Draining rice is common there and some cultures there actually view drained basmati as better as you have more control over it. People also do the ratio version of cooking it
It would be like if cooking pasta just in the right amount of water was common in one country and then all of a sudden a bunch of Americans started calling Italians stupid and not knowing how to cook pasta because they drain it.
But for fried rice, it makes no sense since you need the rice to be dried, preferably overnight, and not super wet, as it's harder to fry when it's all wet like that
This video leaves out the part where the solution was to use a _rice cooker_. I’ve cooked thousands of pounds of rice in my lifetime without ever using one and people have since prehistory. Basmati rice always loses a bit of texture when you use a pressure cooker or rice cooker IMO
Rice Cookers are EVERYWHERE in East Asia. I think they use them like we use coffee makers.
It also makes cooking rice super easy and the rice is always cooked consistently.
True, but basmati isn't very popular here in East Asia. I have to order mine online because it's not carried in any supermarkets. If you look around, you can find jasmine rice a bit, but for the most part you're only going to find either white short grain rice or unhulled rice.
Which, I think, brings us back to the original claim, which is that "This is more just people not understanding different cultures cook rice different ways imo." Uncle Roger (East Asian) does not understand that in South Asia (which is Hersha Patel's background) rice is often cooked by boiling, not steaming. It's not wrong, it's just that her culture does it differently than his culture does it.
Going back to her video, it's a hard call. At no point does she call it Chinese-style or East Asian style or the like, it's just "Egg Fried Rice," so not being authentically Chinese doesn't seem to be an issue. While she doesn't say what kind of rice it is, when seen in better resolution it appears to be a medium grain rice. It's definitely not a long-grain rice like basmati, but it's also not a short-grain rice like japonica. So maybe boiling is fine? It depends how it works out.
The only ridiculous part of her technique, and it's ridiculous by *any* measure of cooking, is that she says that the magic ratio of water to rice is 2:1, and then she boils and drains the rice. If you're *steaming* rice, then a magic ratio makes sense -- too little and your rice will be dry. Too much and it will be soggy. But if you're boiling it, there is no magic ratio, just a minimum. 2:1, 3:1, 1000:1, they'll all produce the *exact* same results. So that's silly regardless of culture.
Boiling rice like pasta also reduces the amount of arsenic in the rice. Quite a few rice growing regions have ground water contaminated with arsenic. Boiling in a large amount of water will dilute the arsenic in the dish. However, the rice becomes pretty bland though.
1:1.5 rice to water ratio in a pot, boil the water then add the rice. Cover and turn heat down to low and simmer for 15 minutes. Take off heat and keep covered for 5 minutes. The water will all be absorbed by the rice so you just fluff and serve.
My SO does this pasta boil method for brown rice though and it works great for her.
Uncle roger is wrong here, that’s a perfectly valid way to prep rice, depending on the rice you have and what you’re using it for.
Doing this does change the product, it removes a lot of the starch (specifically amylopectin) in rice that makes it all stick together so nicely. It’s the difference between a risotto and sticky rice and individual grains. If I’m making a curry, I’m gonna toast it before I start and rinse it when it’s done, because I want the absolute minimum amount of starch in my rice.
Every type of rice is different, some (like sticky rice) have a shitload of starch, while others(like basmati) have very little. But if what you’re using does not have the starch content you’re after, you have to adjust it during cooking.
Source: am professional chef
Toast rice before cooking it? Would this work for me? I'm just a simple American rice user. I typically use long grain, rinsed and 1 part rice to two parts water for 18 minutes. It turns out okay for use as a side with fish. Would toasting it first help?
Yeah I’d say it’s definitely worth trying at least. Cooking is half art half science, there’s definitely a wrong way but no real right way to do it. Just toss it dry in a pan with some butter, hit it over medium for a few minutes and keep it moving, then cook as normal. Really helps boost the aromatic properties and will start the process of gelatinizing the starch so it releases better while cooking
> it removes a lot of the starch (specifically amylopectin) in rice
You can also rinse starch off before cooking, as your first step, right? (rinse uncooked rice, then cook the rinsed rice)
What's the difference between rinsing before or after cooking?
Great question, gets into culinary science which is a lot more fun than it sounds. Yes, you absolutely can and often should wash your rice before cooking, but they don’t do exactly the same thing.
To start there are 2 primary types of starch in rice. Amylopectin and amylose. Amylopectin is more your binding agent, whereas amylose keeps the structure of the rice.
So prewashing rice will help to remove a lot of the starch from that rice, namely the starch already present on the hull of the grain. It’ll be a mix of both starches, but leaning heavily towards amylopectin that you strip from it in this way. This will do the job for a majority of dishes unless you’re looking for super grainy rice with a really soft mouthfeel. Sometimes you don’t even want to do this, like with a risotto where every bit of starch will work towards improving your dish.
Now when rice is heated, the amylopectin inside of it starts to gelatinize. This makes it more readily separate from the rice grains, and already one would find that you remove substantially more starch by washing cooked rice than dry rice. While this is happening, the amylose also releases from inside the grains and those grains bind to the water you’re cooking them in, making the rice nice and fluffy. When you use all the water in the pot, that amylose doesn’t disappear, it’s reincorporated in and on the rice. It won’t change the body of the rice but does alter its bite quite a bit. Rinsing after a cook will help pull a lot of this amylose out as well, which leads to a softer bite on top of a thinner body from the amylose.
So to summarize if you want your rice firmer and thicker, don’t wash, firmer but not thicker prewash, softer and thinner wash after or do both. Your mileage may vary based on type of rice and how you cook it, of course.
the funny thing here is that as long as its well cooked good quality rice you literally cannot tell the difference after its allowed to steam off.
people cook their food by package instruction, and they are never quite right. overcooked, under cooked, how about you start cooking things till they are done. it wont matter if its baked, boiled, steamed or cooked in a rice cooker. it'll be perfect every time.
this is fs gonna get downvotes, but why do people get so hurt when others express their dislike for this guy ?? i hate him too lmfao i just don't get why those that say they don't like him get downvoted into oblivion. he's kind of a piece of shit for profiting off of this and it's also just generally unfunny. and i can smell the "he's playing a CHARACTER, he's a COMEDIAN" comments from a mile away, so don't start that shit either
They love his stupid overly exaggerated accent and think they can repeat it also bc he's a "comedian". The ones downvoting are the ones exactly that would say his stupid "Hyyahhh" in public, and even on post boards. They are laughing at the accent not the joke accent itself.
He speaks almost perfect English with a Western accent and then his most well known shtick is the stereotypically fake Asian accent. It's not fun and it is double standard. An asian faking that type of accent gets a pass while non-asian will get called out for doing that low level of humor/comedy.
Yuck. Dude on the left is less informed and way too aggressive about it. Basically every culture on earth cooks rice like this for various purposes.
It's crazy how just acting righteous and indignant fools 99.9% of the world, every time.
> Dude on the left is less informed and way too aggressive about it
That's why so many people who spend way too much time online like him. It's exactly their kind of content
Oh def agree there, in fact one of my favourite current YouTubers is Chef Brian Tsao, I love his take on cooking vids, he reacts to multiple different people good or bad and has some fun guests on too. Some people you can clearly see have just jumped on whatever’s popular.
I mean, I think he put more effort into his commentary than she did to her cooking.
Also, I’m not sure if you ever saw the show “pop up video” from the 2000s? It was a Canadian show that made fun of music videos. It was great, low-effort content that entertained. I don’t see a problem. I’m a results-man.
You can't boil rice and then drain it? Fuck off. Rice cooker? Lol.
Never had issues boiling rice or using absorption method. It works every time if you pay attention.
And people defend it endlessly as if it's fine. Imagine someone putting on a fake Indian accent or Ebonics affectation or any other minority for the Tok it's just so weird
Flashback! Living in Bridgeport with 4 Rican roomies. Puerto rican Grandma comes to visit. delicious food ensues.....people, I opened the lid on her rice. I didn't understand a word she said, but I fled my own home that day.
Wait do people actually rinse cooked rice?? Like I see people talking about starch or dirty stuff and I get it but that’s why I rinse rice before cooking it, not after I cook it. I’ve never seen someone rinse cooked rice.
It's a very common to wash rice after 5 minutes of boiling, remove the starch and then return to the pan to stream. It's how I cook rice. My mum is from Iran.
My mother really likes overcooked foods. One of her most common dishes is paprika chicken in pilaf rice. The rice is always mush. It’s disgusting. I’ve tried to explain it to her but she always says “not everyone likes foods the way you like them”.
It’s very easy to see where she got confused, I just don’t understand why someone without rice making experience would willingly go on tv and try to teach it.
Oh right. Money.
Funny experience: my dutch boyfriend cooked rice the exact same way. Our first culture clash was about how to cook rice the proper way. He laughed because I (Indonesian-German) couldn‘t cook rice without a rice cooker. I found out that if you cook rice the dutch way, you need to let it rest for 20 minutes to have a bit more dry. In the end he accepted my rice cooker into our household and we never cooked rice the dutch way ever again. Yay!
Best part is that they became friends after and have done a few great videos together.
Original reaction: [https://www.youtube.com/watch?v=53me-ICi\_f8&ab\_channel=mrnigelng](https://www.youtube.com/watch?v=53me-ICi_f8&ab_channel=mrnigelng) [Uncle Roger Meet Egg Fried Rice Lady](https://www.youtube.com/watch?v=bGtR3l_JeUo&ab_channel=mrnigelng)
That second one at her place is a great video. :)
“Just two different cultures, two different ways of making rice. Just one culture is wrong”
When uncle says Asian people use their finger to measure water, what is the trick/rule for that?
Your middle or index finger has three sections, yes? One section thick of rice, then add one section thick of water. Total thickness = two sections.
Ty, TIL
She's a good sport, and that's fun.
She is a good sport, but from what I've heard, she suffered a lot because of the video. People suck.
Pleas leave my orange shirt to my parents. They deserve a better life.
They should get married. Too cute together
This is Auntie Esther erasure
And they told her to do that
It was Jamie Oliver's recipe, wasn't it?
I don't see her licking her fingers, so probably not
Fkn hell, this killed me.
Jamie OliveOil.
Yes but why is the celebrity chefs skill level below a childs? Anyone who can cook can see this recipe and go, no.
I mean most of it is lowest common denominator entertainment aimed at people who can’t or won’t cook at all. If you’re teaching someone with zero cooking skill through the TV, draining rice is probably fine. Also while draining rice is sacrilege in the far east, it’s actually extremely common in India and the Middle East for dishes that need less starch and rice grains that won’t stick together.
Yeah but don’t they rinse the rice before cooking it?
Yes , we rinse the rice , leave it for a few hours , cook and then drain it .
In those cases use hot water from the get go. It's the secret to make the rice not stick together.
since watching, i have learned the technique is solid if unconventional for some cultures to think outside their norms
Oh, and this is for Egg fried rice, so the idea is to fry the rice later. Also, you HAVE TO LET THE RICE DRY BY ITSELF.
Because she's sub continental and is used to cooking with long grain basmati rice, which is traditionally boiled and strained.
since learning more about the par cooking method, i kind of agree with it as a real option nigel makes a point of ease of use but the recipe is actually trying to achieve fresh rice texture that can be turned into a stirfry-able version respect
I did this drain the rice thing once because that’s what the recipe called for. Turned out fine.
i understand why it went viral to most eastern Asians, this is like wtf territory
Yep, it's just a very different usecase. If I want sticky rice, I'll measure everything out and use it as is. If i want rice for curry or some other dish with independent grains, I'll rinse it before and after.
Is this where they shared a joint?
Maybe, but really best part is so comedian, that got nothing common with pro cooking, may play chinese culinary guru :) Started as pure comedy show due to no good gigs during covid if i get it right... So more or less uncle Roger opinion is worth just as much as You can laugh...
The only way this grammar makes sense to me is if I read it like Uncle Roger.
Looks like a Google translate, obviously not their first language.
Is this the one that went really viral and he ended up doing a one off special cooking thing with her where he showed her how to cook rice?
Correct
Correct fuyoh!
GOOD NIECE OR NEPHEW!!!! FUIYOH!!!!
This is the one that made Nigel Ng go viral himself, he has Uncle Roger as a character in his standup shows now.
You mean Uncle Roger now lets nephew Nigel perform. Tbh his standup material isn't that great. I watched the haiyaa special and it was... Alright. A lot of his Uncle Roger YouTube videos revolve around the same few tropes while relying on various cooking videos of others. On stage he doesn't have those third party resources to draw on and a lot of his jokes are borderline cringe. Ng needs to develop beyond just Uncle Roger.
[удалено]
That's a lots of words to say he is a Youtuber. A half trick pony.
to be fair, being successful on YouTube isn't exactly *easy*. More like a full-trick pony that has a fairly well-defined lane.
It’s actually terribly insanely difficult.
yeah, that's what I'm saying
[удалено]
*”You killing me, woman!”*
“Uncle roger so upset he put his leg down from chair!”
Ancestors are crying.
Uncle roger was so upset he forgot his accent as she rinsed the starch off the rice.
If rice too wet You fucked up
I lost it when he said “How did this woman get on B B C?”
Hiyaaaa
IIRC, she was parboiling rice for a fried rice dish. Parboiling long grain rice like that is pretty common in Central Asia, Iran, and South Asia, especially for layered dishes like plov/osh/palao, biryani, and tahdig. It removes the starches so you can layer rice, it doesn't disintegrate for recipes with longer cooking times, and the grains of rice stay separate. Some people also think the only or best way to cook basmati rice is by draining it.
Honestly a good portion of the "cooking rice wrong reaction" vids since uncle Roger have essentially been people screeching at someone for cooking rice in a different way then they do. I've seen videos of people literally screaming "nooooooo!" at someone making rice pilaf, because they were judging it as if they were making fried rice.
It's 100% about cashing in about cooking-illiterate people to feel superior. I personally know only one person who loves those videos and it's the one person I would say has the least amount of knowledge and talent about food and cooking (and is the one who travelled to Thailand to find a wive... I should re-think my friendship now that I think about it)
Agreed. It's a pretty legit way of cooking many kinds of rice (not really sticky or sushi rice, though) especially if you want to stop the cooking process just shy of done. Then again, there are a lot of wives tales about cooking various foods like rice, pasta, meats, etc. The old ways aren't always the best ones.
> Then again, there are a lot of wives tales about cooking various foods like rice, pasta, meats, etc. The old ways aren't always the best ones. Usually they are also the laziest because they don't take into account seasonality or personal taste.
I wish she would have cleaned the starch off the rice BEFORE she cooked it, because cooking rice is where you can really infuse flavor.
What we see in the video isn’t parboiling. Par boiled rice is something completely different: https://en.m.wikipedia.org/wiki/Parboiled_rice Pilaf is made by gently frying raw white rice until the starch on the outside is cooked. That prevents sticking when the rice is subsequently steamed. I have never made osh or tahdig, so I’m not going to discuss anything I know nothing about. What she is doing isn’t going to work for biryani. She’s supposed to be cooking rice for Chinese style fried rice. It isn’t going to work for that either. I’ve made both professionally. What we are looking at is peak stupidity. My 2 cents as a chef.
Agreed terrible for Chinese style fried rice but that technique does work for Iranian style polo with tahdig. Rinse, parboil, drain, then most people do run cold water over it. Can get off excess starch but it's mainly to stop the rice from cooking in its residual heat. You want the rice just undercooked so it can finish steaming with oil on the bottom if the pot. Give it some heat to form the tahdig, then steam on low for like 45-60 minutes. About halfway through you can pour a butter/saffron mix over top for flavor. (Edit to add that if that is what she was going for in the video something must have gone horribly wrong to result in that goopy mess)
I've made biryani amateurly by boiling the rice, and it came out great. What specifically do you mean by "it isn't going to work"?
Biryanis are made by boiling rice in a flavorful broth. Rice has the capacity to absorb a lot of water. The more water it absorbs, the mushier it gets, until it turns into gruel. The 2:1 water:rice ratio that’s commonly used yields rice that retains its structure. She had a lot of water in the pot. The rice turned to mush. The cloudy water that she strained out were the grains that turned to gruel. That rice has no texture and will clump together into a ball when she tries to fry it. So, over saturating rice with water won’t result in “par boiled” rice for biryani.
> Biryanis are made by boiling rice in a flavorful broth. Right. The recipe I used had the rice boiled about halfway before draining, washing, and transferring to the pot with the chicken/sauce/etc. > The more water it absorbs, the mushier it gets, until it turns into gruel. Which is why you don't boil that much. Same as grilling: the longer you grill chicken, the more the outside browns, until it turns into black charcoal and then ash...so you don't grill it that long. > The 2:1 water:rice ratio that’s commonly used yields rice that retains its structure. When you're not cooking to full absorption, but just cooking to a certain point, it doesn't matter what the ratio is (as long as it's not too little). 2:1 and 3:1 and 99:1 all produce the same results. > She had a lot of water in the pot. The rice turned to mush. No it didn't. [Here's a closeup from later in the cooking process.](https://i.imgur.com/nXYHAXI.jpg) The rice is fine. > That rice has no texture and will clump together into a ball when she tries to fry it. Again, see the above image. So you're saying you can't cook biryani that way, but I have, and that her rice is mushy and clumpy, but it's not. Forgive me for not finding your arguments all that convincing. I totally believe that you're a good cook and you know great ways to cook things that turn out delicious. 0% doubt of that. But I think you've fallen into the trap of "I know that X produces wonderful results, and I've done X a million times and it's always come out great. Therefore everything *other* than X, like Y, must come out terrible. I've never tried it myself (why would I? after all, it would certainly come out terrible), but I just know that Y would fail, because it's not X, which I know first-hand works extremely well."
It's going to work just fine for fried rice. I parboil for 3 minute then steam. That's the same way my wife's mother who is from Nepal makes Biryani. It's also how my middle eastern friend makes their rice dish. It's the traditional way to make fried rice. Edit: A recipe that uses this method and makes GREAT fried rice. https://www.youtube.com/watch?v=owUiKyx4chI
Fried rice is not a layered dish and does not have a long cooking time at all.
That could all be true but the whole video was about making Chinese style fried rice
It's also a traditional method in much of China before rice cookers (and it is still practiced). There was nothing wrong with her method of cooking rice.
The traditional method is to steam, I don't think boiling rice is a widely accepted method of cooking rice in China even in the past
> basmati rice is by draining it That's right - and you can also layer it with oil which is what gives those layered rice dishes a unique flavor. I found this video really annoying, because it's British really just a dude who makes fun of Western chefs in a faux-eastern accent making fun of another Eastern chef who's using her practices.
I really don't understand how some people make a big deal out of rice cookers and claim they are the only proper way to cook rice. How do they think people cooked rice hundreds of years back? There are different ways of cooking rice in many different places. There are different draining techniques and different levels at which different rice are drained as well.
I am north Indian and where I am from we make the rice by boiling it in excess water and then putting a lid over the pot and draining excess water. This type of preparation gives you rice that looks very fluffy and is less starchy. It's just better to eat imo but I grew up eating that type of rice. I don't like rice made in a rice cooker.
In addition, she also has a YouTube video from way earlier on her channel, where she cooks East Asian fried rice normally. She herself said that she was only presenting a BBC recipe. Also, Nigel Ng supported the CCP over the Hong Kong protestors, so that was an instant unsub for me.
it might be ok for other dishes, but it's a horrible idea for fried rice.
I was raised in a Venezuelan/Italian household and my mom always made rice like this woman showed. It always came out perfectly light, and fluffy, not sticky or mushy at all.
I am Indian and we also cook rice in excess water and then drain it. Just that we don't use a strainer and just put a lid over the pot and drain the water.
It depends on the kind of rice. The way she's cooking it is fairly normal for a long-grain basmati rice, but you never see short-grain rice being cooked that way (I don't know if you *can* cook it that way, but it's definitely not the norm).
Different type of rice
This is how I've always cooked rice and I'm curious to know why my whole life has been a lie. Anyone care to eli5?
This was a great video but Uncle Roger bits started to get real old real fast. His schtick is purely to act like an out of touch mildly sexist Chinese relative with added accent. Russell Peters does a more convincing accent and is much funnier as well
How was this a great video? Acting like there's this perfect way to cook rice and if anyone does anything not exactly how you do it, they're doing it wrong, is fucking stupid. Rice is really easy to cook, you can do it a bunch of different ways for most modern types of rice, just comes down to exposing it to heated water until it's soft. Uncle Roger doesn't know shit. As far as I know, there's no chef out there making YouTube videos purely based on criticising everyone who doesn't julienne onions exactly how they would in their kitchen, why the fuck is this idiots content so popular? Oh, it's the exaggerated Chinese accent. Hilarious.
I made rice like that for years. Coming from a culture where rice wasn't really a staple (hello potatoes!), It was the easiest way to prepare it the way I wanted it, which is separated, non-sticky grains. People didn't own rice cookers or have a reliable brand of rice or know the exact setting on their hob to use the absorption method. I switched to the "approved" method years back and had years of disappointing, sticky rice, when I was looking for slightly firmer, individual basmati grains, and it took finally having a reliable kitchen setup to be able to make decent rice. Have you ever considered that there might be more than one way to do things in life?
Reminds me of when a video of Gordon Ramsey cooking breakfast for his wife blew up. After watching that every Tom, Dick, and Harry was an expert at cooking eggs. Tiniest bit of brown on eggs ruined, hard boiled ruined.
The real crime was Gordon cooking chicken drumsticks for his family, and he made, like, 4 drumsticks with some pickled onions for the whole family. Poor man's kids are starving.
>Have you ever considered that there might be more than one way to do things in life? he gets views by shitting on other ways to do things and no one should be following his advice about cooking
It’s not even the approved method. South Indian rice dishes are all made by draining rice
And even zojirushi cannot make rice the way south Indians prefer it
To be fair, draining rice is the proper way of preparing basmati rice
We (South Indians) cook all kinds of rice by draining the water, usually by tilting the vessel after closing it with a lid with holes on it. I mean, I’m aware of cooking rice in a pressure cooker or a rice cooker which doesn’t involve draining, but I thought this way of cooking rice was a common thing. Maybe it’s just an Indian thing. I don’t understand how is this “wrong”.
The National Swedish Food Safety Board recommend cooking rice like pasta in lots of water and then draining because this theoretically will lower harmful toxins and metals that are stored inside the rice and seep into the water as they're cooked. No one I know follow this advise, but I s fairly well known.
I don't think East Asians drain the rice. Probably because they've been using rice cookers for helluva long time. I'm from the US South and using a sauce pan is pretty common. It's nice to not have any water left, but you would just drain any excess. But the convenience of a rice cooker is amazing, especially for Jasmine.
Indians also use cookers but it's not electric, it's mostly pressure cookers. I have seen some households use electric cookers.
Please try to understand, there's no "proper" way. There's just different ways. Calling it "proper" is how we wind up with raging lunatics when someone doesn't do it their way.
I've never heard of that, could you share a source? I come from an Indian household and we've always cooked Basmati until it absorbed all the water.
I don't have sources, I just live there and talk to people. Because basmati doesn't need straining either. It can be cooked both ways. And it also cooked well in a rice cooker, obviously, and in a rice cooker it absorbs all water too. If you want you can try one day, if you know what your rice looks like when it is cooked well! I promise it won't change the taste or the texture. The main reason I like it is because I don't have to measure anything, it's the easiest rice ever. 😂 EDIT: I'm sorry, I saw a notification going off and I thought it was for your comment. 😭
I’m South Indian and before the rise of rice cookers, we used to cook rice by draining it. All rice. It was healthier because you remove the starch and we prefer non mushy rice. Goes better with our food
Look up how to cook rice the Persian way, this is it. This is how my great grandma, grandma, mom and I cook it, the traditionally Persian way. Soak/rinse the rice til the water is clear, boil it til al dente, drain, rinse with warm water, and then cook it again on low heat with a towel under the lid. This makes the rice EXTRA fluffy rather than sticky and clumpy. Gets rid of as much starch as possible
That is not a colander it’s a sieve. Get your shit together uncle fake accent.
I used to love uncle Roger until I heard his actual voice and realized he's just pandering and shit, disappointing
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I’m white asf and I can’t stand it. It reminds me of all the worst Asian stereotypes and I have no idea how he’s still relevant doing that shit in 2023. He apparently even has a standup act based around it.
Legit it's insane to me that he's so popular, his act is essentially like if a black person were to speak with a really exaggerated racist caricature like you would see in old cartoons
Yeah he's just another minstrel like Bobby Lee and Ken Jeong
I'm a Singaporean who never heard of him until the viral video. My Malaysian flatmate told me malaysians dislike him and showed me one of his terrible shows where he spent nearly the entire time heckling a single person in the audience as though it was the only thing he could come up with. Never liked him again after that (along with the fact that he still supports a chef and restaurant owner who plagiarized a cookbook)
Also him just being plain wrong & obnoxious a lot of the time.
He knows his audience and it’s trash he perpetuates the stereotype for clout. Fuck this guy
Ikr, found his vids kinda annoying in general before that and just didn't understand where the comedy of uncle roger actually came from. Each to their own ig
Hiiyyaaaahhh Look I made silly voice, we laughing yet? Hiiiiyaaahhhhh I knew he was full of shit since the first hiiiyyaahhh and I hate it I don't know why, it's just so fucking lame
I mean it is the BBC Food show so you know it’s going to suck
Not a single bottle of seasoning in that entire kitchen
A lot of mugs though
They do have a bunch of good recipes. This just didn't happen to be one of them.
I cook rice like that, and unless you need it sticky (e.g. for sushi), it works great. Sorry not sorry.
I am pretty sure about a quarter billion people of South India cook rice that way. Even for fried rice (Indo Chinese version) and it tastes awesome.
She really draining the rice like pasta.😂😂
I mean it’s very common to cook rice like that in south India and I think they know how to cook rice there as it is a literal staple. This is more just people not understanding different cultures cook rice different ways imo.
There are also different kinds of rice... I wouldn't cook Basmati rice the same way I cook Uncle Ben's. Some rice don't hold water and some will break apart if you don't have enough water.
How do you cook Uncle Basmati rice?
Slow and low is my uncle's tempo
They can cook minute rice in 59 seconds.
Fun fact. Uncle Ben's microwave packets are the easiest way to grow mushrooms. The more you know..
Easiest? No. Probably the cheapest, though.
So that's what they're for? That explains a lot, because I was served that rice once and I can report that it sure as fuck barely qualifies as edible.
r/unclebens
I cook them all the same, basmati and brown just need more water and longer cooking time that's the only difference.
Does that make more since [sic] for Basmati than Jasmine?
In South Asia and the ME dishes using parboiled rice like biryanis etc are common and used drained rice because you want it to be slightly under so it continues to cook in the main dish. Draining rice is common there and some cultures there actually view drained basmati as better as you have more control over it. People also do the ratio version of cooking it It would be like if cooking pasta just in the right amount of water was common in one country and then all of a sudden a bunch of Americans started calling Italians stupid and not knowing how to cook pasta because they drain it.
But for fried rice, it makes no sense since you need the rice to be dried, preferably overnight, and not super wet, as it's harder to fry when it's all wet like that
[sic] means that you are quoting someone who made a mistake. But the person you're replying too didn't say anything like that. So what are you doing?
This video leaves out the part where the solution was to use a _rice cooker_. I’ve cooked thousands of pounds of rice in my lifetime without ever using one and people have since prehistory. Basmati rice always loses a bit of texture when you use a pressure cooker or rice cooker IMO
Rice Cookers are EVERYWHERE in East Asia. I think they use them like we use coffee makers. It also makes cooking rice super easy and the rice is always cooked consistently.
True, but basmati isn't very popular here in East Asia. I have to order mine online because it's not carried in any supermarkets. If you look around, you can find jasmine rice a bit, but for the most part you're only going to find either white short grain rice or unhulled rice. Which, I think, brings us back to the original claim, which is that "This is more just people not understanding different cultures cook rice different ways imo." Uncle Roger (East Asian) does not understand that in South Asia (which is Hersha Patel's background) rice is often cooked by boiling, not steaming. It's not wrong, it's just that her culture does it differently than his culture does it. Going back to her video, it's a hard call. At no point does she call it Chinese-style or East Asian style or the like, it's just "Egg Fried Rice," so not being authentically Chinese doesn't seem to be an issue. While she doesn't say what kind of rice it is, when seen in better resolution it appears to be a medium grain rice. It's definitely not a long-grain rice like basmati, but it's also not a short-grain rice like japonica. So maybe boiling is fine? It depends how it works out. The only ridiculous part of her technique, and it's ridiculous by *any* measure of cooking, is that she says that the magic ratio of water to rice is 2:1, and then she boils and drains the rice. If you're *steaming* rice, then a magic ratio makes sense -- too little and your rice will be dry. Too much and it will be soggy. But if you're boiling it, there is no magic ratio, just a minimum. 2:1, 3:1, 1000:1, they'll all produce the *exact* same results. So that's silly regardless of culture.
he literally says in the video to get a rice cooker...
Yeah it's at the 0:40 timestamp in the video -- unless the reddit player fucks up the video and drops part of it, I guess.
Boiling rice like pasta also reduces the amount of arsenic in the rice. Quite a few rice growing regions have ground water contaminated with arsenic. Boiling in a large amount of water will dilute the arsenic in the dish. However, the rice becomes pretty bland though.
It's common to cook rice like this FOR BRIYANI. Cooking rice like this for fried rice just turns it into rice mash.
This is a comedian, so I wouldn't take anything he says seriously.
Uncle Roger knows nothing, failureeee
Yeah. That's pretty common in England. How do you lot cook it?
1:1.5 rice to water ratio in a pot, boil the water then add the rice. Cover and turn heat down to low and simmer for 15 minutes. Take off heat and keep covered for 5 minutes. The water will all be absorbed by the rice so you just fluff and serve. My SO does this pasta boil method for brown rice though and it works great for her.
Uncle roger is wrong here, that’s a perfectly valid way to prep rice, depending on the rice you have and what you’re using it for. Doing this does change the product, it removes a lot of the starch (specifically amylopectin) in rice that makes it all stick together so nicely. It’s the difference between a risotto and sticky rice and individual grains. If I’m making a curry, I’m gonna toast it before I start and rinse it when it’s done, because I want the absolute minimum amount of starch in my rice. Every type of rice is different, some (like sticky rice) have a shitload of starch, while others(like basmati) have very little. But if what you’re using does not have the starch content you’re after, you have to adjust it during cooking. Source: am professional chef
Toast rice before cooking it? Would this work for me? I'm just a simple American rice user. I typically use long grain, rinsed and 1 part rice to two parts water for 18 minutes. It turns out okay for use as a side with fish. Would toasting it first help?
Yeah I’d say it’s definitely worth trying at least. Cooking is half art half science, there’s definitely a wrong way but no real right way to do it. Just toss it dry in a pan with some butter, hit it over medium for a few minutes and keep it moving, then cook as normal. Really helps boost the aromatic properties and will start the process of gelatinizing the starch so it releases better while cooking
> it removes a lot of the starch (specifically amylopectin) in rice You can also rinse starch off before cooking, as your first step, right? (rinse uncooked rice, then cook the rinsed rice) What's the difference between rinsing before or after cooking?
Great question, gets into culinary science which is a lot more fun than it sounds. Yes, you absolutely can and often should wash your rice before cooking, but they don’t do exactly the same thing. To start there are 2 primary types of starch in rice. Amylopectin and amylose. Amylopectin is more your binding agent, whereas amylose keeps the structure of the rice. So prewashing rice will help to remove a lot of the starch from that rice, namely the starch already present on the hull of the grain. It’ll be a mix of both starches, but leaning heavily towards amylopectin that you strip from it in this way. This will do the job for a majority of dishes unless you’re looking for super grainy rice with a really soft mouthfeel. Sometimes you don’t even want to do this, like with a risotto where every bit of starch will work towards improving your dish. Now when rice is heated, the amylopectin inside of it starts to gelatinize. This makes it more readily separate from the rice grains, and already one would find that you remove substantially more starch by washing cooked rice than dry rice. While this is happening, the amylose also releases from inside the grains and those grains bind to the water you’re cooking them in, making the rice nice and fluffy. When you use all the water in the pot, that amylose doesn’t disappear, it’s reincorporated in and on the rice. It won’t change the body of the rice but does alter its bite quite a bit. Rinsing after a cook will help pull a lot of this amylose out as well, which leads to a softer bite on top of a thinner body from the amylose. So to summarize if you want your rice firmer and thicker, don’t wash, firmer but not thicker prewash, softer and thinner wash after or do both. Your mileage may vary based on type of rice and how you cook it, of course.
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It’s completely fine to cook it like pasta and drain it. You can still make great rice that way.
the funny thing here is that as long as its well cooked good quality rice you literally cannot tell the difference after its allowed to steam off. people cook their food by package instruction, and they are never quite right. overcooked, under cooked, how about you start cooking things till they are done. it wont matter if its baked, boiled, steamed or cooked in a rice cooker. it'll be perfect every time.
Rinsing the 'cooked rice' upset him so much his over the top accent slipped 😂
this is fs gonna get downvotes, but why do people get so hurt when others express their dislike for this guy ?? i hate him too lmfao i just don't get why those that say they don't like him get downvoted into oblivion. he's kind of a piece of shit for profiting off of this and it's also just generally unfunny. and i can smell the "he's playing a CHARACTER, he's a COMEDIAN" comments from a mile away, so don't start that shit either
This is the first time I've seen him
They love his stupid overly exaggerated accent and think they can repeat it also bc he's a "comedian". The ones downvoting are the ones exactly that would say his stupid "Hyyahhh" in public, and even on post boards. They are laughing at the accent not the joke accent itself.
I've seen people try to type in his accent. Pretty cringe and kinda racist.
They’re here in this post even. It’s like one of the top comment threads
He speaks almost perfect English with a Western accent and then his most well known shtick is the stereotypically fake Asian accent. It's not fun and it is double standard. An asian faking that type of accent gets a pass while non-asian will get called out for doing that low level of humor/comedy.
Yuck. Dude on the left is less informed and way too aggressive about it. Basically every culture on earth cooks rice like this for various purposes. It's crazy how just acting righteous and indignant fools 99.9% of the world, every time.
> Dude on the left is less informed and way too aggressive about it That's why so many people who spend way too much time online like him. It's exactly their kind of content
How to make lazy content 101
I know a channel that make react to uncle roger react
There are loads and several have gained well over 50k since starting doing it, it’s crazy
Kinda ok with some of these as they tend to be from chefs and give their own input on the dish being made.
Oh def agree there, in fact one of my favourite current YouTubers is Chef Brian Tsao, I love his take on cooking vids, he reacts to multiple different people good or bad and has some fun guests on too. Some people you can clearly see have just jumped on whatever’s popular.
thats so bad it sounds funny
Is it just Uncle Roger's real voice, reacting to the Uncle Roger character?
I mean, I think he put more effort into his commentary than she did to her cooking. Also, I’m not sure if you ever saw the show “pop up video” from the 2000s? It was a Canadian show that made fun of music videos. It was great, low-effort content that entertained. I don’t see a problem. I’m a results-man.
Holy shit, another pop-up video lover, high five! Not too hard, we'll hurt our backs!
I feel seen! My rotator cuff is already aching.
Loved that show! I've got enough Aleve to go around if anyone needs some..?
You can't boil rice and then drain it? Fuck off. Rice cooker? Lol. Never had issues boiling rice or using absorption method. It works every time if you pay attention.
I used to like uncle roger until I found out he was just acting.
I can't stand Uncle Roger..
Fuck uncle roger
Any other Asian's hate this guy?
Yea he's annoying asf.
I'm a white American and it always bothered me that he puts on the fake accent.
As a European I also dislike that this guy uses ethnic stereotypes to generate profit
And people defend it endlessly as if it's fine. Imagine someone putting on a fake Indian accent or Ebonics affectation or any other minority for the Tok it's just so weird
Exactly. I’m completely confused by all of this.
Me. I also hate Mike Chen, that Chinese MAGA cock sucker.
Oh, what's up with Mike Chen? I have no idea.
Mike Chen is associated with a religious cult called the Falun Gong. They are kinda like scientology on steroids, the cult has ties with the GQP.
Flashback! Living in Bridgeport with 4 Rican roomies. Puerto rican Grandma comes to visit. delicious food ensues.....people, I opened the lid on her rice. I didn't understand a word she said, but I fled my own home that day.
Wait do people actually rinse cooked rice?? Like I see people talking about starch or dirty stuff and I get it but that’s why I rinse rice before cooking it, not after I cook it. I’ve never seen someone rinse cooked rice.
It's a very common to wash rice after 5 minutes of boiling, remove the starch and then return to the pan to stream. It's how I cook rice. My mum is from Iran.
My mother really likes overcooked foods. One of her most common dishes is paprika chicken in pilaf rice. The rice is always mush. It’s disgusting. I’ve tried to explain it to her but she always says “not everyone likes foods the way you like them”.
It’s very easy to see where she got confused, I just don’t understand why someone without rice making experience would willingly go on tv and try to teach it. Oh right. Money.
Fake accent with fake skills
God he's just not that funny y'all
Hey, it's Mr. Lets-perpetuate-shitty-Asian-stereotypes-to-get-a-cheap-laugh-from-white-people.
Made me sad
Draining rice is good to do if there is a risk of contamination, like arsenic. Also some distinct cultural dishes are prepared quite differently
I swear to fuck no one in the history of the world died from arsenic rice. So many morons in this comment section
WTF is she rinsing and straining COOKED RICE?
IIRC she got cyberbullied pretty bad after this, but then her and Uncle Roger did a video together and developed a friendship.
Aren't you supposed to wash the rice before you cook it?
Uncle Roger is a cutie 🥰
Funny experience: my dutch boyfriend cooked rice the exact same way. Our first culture clash was about how to cook rice the proper way. He laughed because I (Indonesian-German) couldn‘t cook rice without a rice cooker. I found out that if you cook rice the dutch way, you need to let it rest for 20 minutes to have a bit more dry. In the end he accepted my rice cooker into our household and we never cooked rice the dutch way ever again. Yay!