All Your Rice Questions, Answered by a Japanese Mom
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 Special Thanks MUSUBI KILN
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