השיטה היפנית לבישול אורז מושלם

Chef and mom Rie McClenny (@reimcclenny) breaks down the rice questions everyone argues about and demonstrates how rice is cooked in a Japanese home: the traditional way, the modern way, and the quick way.

Chapters:

00:26 intro

00:26 What Kind of Rice Should I Buy? Short-, medium-, and long-grain rice explained

01:14 White vs Brown Rice (what Japanese families actually use)

01:41 Do You Really Need to Wash Rice?

02:17 How Japanese Families Store Rice

02:47 Cooking Rice: The Old Way

03:30 Donabe Rice Step-by-Step

04:22 Rice Bowls & Table Etiquette

04:56 The Modern Way: Rice Cookers

06:22 The Quick Way: Microwave Rice

Credits

Executive Producer Brent Bennett

Featuring Rie McClenny

Executive Culinary Producer Kelly Paige

Culinary Producer Raquel Alessi

Line Producer Vivian Miranda

Production Manager Taiwo Ellis

Resourcing Solutions Manager Daniel Watkins

Sound Mixer Ivanna Lopez-Guajardo

Camera Operator Joelle Park

Editor Erik Fashingbauer

Assistant Editor Ryan Reyes

Director of Production Operations Avery Kotzur

Manager of Post Production Janna Hochberg

Post Production Supervisor Jill Chipley

Post Production Coordinator Chanin Russo

Social Media Strategist Mia Hermsen

Special Thanks MUSUBI KILN