How To Cook Perfect Fluffy Rice | Jamie Oliver
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How To Cook Perfect Fluffy Rice | Jamie Oliver

Okay guys, what makes the perfect rice? Well
look, we want our rice to be nutty and fluffy not sticky and not stuck together. So I’m
going to give you the ultimate recipe that’s going to look after you. Fail safe, beautiful
fluffy rice. It’s so simple. Just get yourself a mug, fill that with rice.
This recipe here applies to white basmati rice; we’re going to put one cup of basmati
rice to two mugs of water. Boiling or just regular cold water. This will serve 4 people.
Trust me; I know you don’t believe me. Four people no problemo.
Okay, we want a nice pinch of salt. The lid goes on and we’re going to put that on a high
beat, being it to the boil and just cook it hard for about 8-10 minutes. Now that’s had
about 9 minutes. You can see these little holes have formed here. That’s the steam escaping.
If I run my fork around her you can see how fluffy that is. This is your basic fluffy
rice. It’s so simple and sort of creamy and nutty and wonderful carrier of flavours.
Right I’m going to give you three flavours so you guys can have fun with it, make it
compliment your dishes. So again, one mug of our basmati rice, two mugs of water and
a good pinch of salt. Let’s kick it off. We’ve got things like saffron
here. That’s the stamen of the crocus flower, so a little pinch going into this rice. Look
at the flavour that’s going to come out here. And the colour as well. Lid goes on top. So
that’s Saffron scented rice. The next one, we’re going to flavour this
one with the beautiful salted lemon. You can get these in the supermarkets, they’re really
perfumed, and they’re really gorgeous. So just plop one of two of these lemons into
that batch of rice. And lid always on top as well.
Last one, I want to flavour this with Indian flavours this time. We’ve got cloves, cardamom
seeds; we’ve got some turmeric and some cinnamon. So you can take any combination of these.
I like to go generous on the cloves, so at ten cloves at least, it’s going to give it
an amazing flavour. A stick of cinnamon, half of that goes in and about a teaspoon of the
tumeric. Turmeric incredibly good for you. Again, just like all these others we’re going
to go on with a lid and just let it boil until it evaporates. And literally just after 8-10
minutes it’s perfect. Fork it up; it’s going to be perfection every
single time. So, we’ve got our salted lemon here, can you
see how this lemon has complete softened up so much. Gone almost jammified. Get all the
pips and then I’m just going to chop it up. You know you could take some herbs, mints,
parsley corianders. That’s the chance to add some freshness. When I fluff that up you can
get that flavour all the way through it, it starts to plump up and freshen up. It’s so
reliable this recipe SO salted lemon and mint. Wonderful with an infinite amount of dishes.
Spiced turmeric, Indian inspired rice. Beautiful and last but not least. This is your saffron
rice. Just a little pinch of something takes it a totally different direction. So saffron,
brilliant with meat or fish. Absolutely gorgeous, it’s edging Morocco, Spain, Persian flavours.
That’s just four beautiful recipes that you guys can use to get you excited about perfect
fluffy gorgeous rice. So guys if you want more inspiration about
recipes that compliment rice or go with the rice, then click on some of the boxes below.
They’ll be a whole load of other food tube recipes that will alp up a bit of gorgeous
fluffy rice. Take care guys, lots of love.

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100 thoughts on “How To Cook Perfect Fluffy Rice | Jamie Oliver

  1. Mine took 8 mins at the most. made the one with turmeric half a cinnamon stick and only 4 cloves. Best rice ive ever made ☺

  2. NO! lol godamm it Jamie, this is not the way to get perfect fluffy rice lol!
    here are my 5 fool-proof, tested-over-several-Asian-family-generations tips for the perfect fluffy rice (for Basmati that is, I don't use the other kinds, so…):

    1. the most important pre-preparation part of cooking fluffy rice that isn't going to turn out sticky and clumpy like rissotto is to first thoroughly wash and rinse the rice and then soak it for 20 – 25 mins. This gets rid of the starch (it's the starch that makes rice sticky) (the water gets cloudy – that's all the starch).

    2. using 2 parts water to 1 part rice is excessive water – the more water you put, the more the rice grains will soak it up and become soft and sticky. 1.5 parts water to 1 part rice is the right ratio.

    3. once the rice and water comes to a boil, turn the heat right down immediately and cook slowly, gently on a very very very low heat. no need to rush the rice, be patient. (having those steam holes means you cooked it too aggressively for too long in rushed haste – again, recipe for disappointingly clumpy, sticky rice).

    4. also while the rice is cooking, the lid needs to sometimes be off so the evaporated water can escape – clamming the lid down and keeping it on throughout means you have trapped the steam and the condensation will make the rice soggy. you can oven put a tea tower on the underside of the lid – this mops up the condensation and moisture further.

    5. also, a little splash of fresh lemon juice or a teaspoon of oil also help the rice grains to stay separate and for the rice to come out cooked perfectly with a fluffy texture.

    Behold! Plush, fluffy rice!
    The proof is in the pudding and the above methods have given me perfect fluffy rice for decades .

  3. Ironically, before this video started, YouTube ran a commercial for Gordon Ramsay's master class. I watched the video (and others) for ideas to improve my cooking of jasmine rice. I think I'll stick to my way: use 3C of chicken broth if I have it. Wash 2C of rice in water, drain it. Heat broth, add rice, set timer (~22 min), let mix boil, lower temp, cover. I live at a high elevation, so liquids "boil" at a lower temperature and I have to be aware of that. Usually I just wait until all the broth is soaked up by rice, and I taste test it, too. I'm generally successful. I may try more exotic ingredients if I ever get any plain white rice (but I like jasmine rice best)

  4. The real challenge is brown rice no white one. It's really rare to get the right consistency with brown rice. #jamieoliver I challenge you to do the same video but with brown rice!

  5. I’m looking for a recipe that was on good food channel it was a dried mushrooms rice lemon with pork can you tell me we’re I can buy a book with this recipe in it x

  6. The turmeric rice he cooked had too much spices in it. The amount of turmeric, cinnamon and cloves he used enough for at least 1kg of uncooked rice

  7. Best to wash the rice thoroughly 1st in the sauce pan. wash out all the starch… fill up the pan, swirl around with your index finger..does this about 3-5 times until eventually the water runs clear as possible. Put some water in the pan up to your 1st knuckle on your finger and put on a high heat with the lid on. When the steam starts to hiss out and the water is bubbling at the top of the pan reduce heat to a simmer for 5 mintues. Once you cant see the water at the in the rice switch of heat and leave to sit for a further 2-3 mintues.. That is perfect rice! Asian style basmati….C'mon Jamie you plonka!

  8. 我有聽過賣中藥的客人

  9. Is Dawn Butler seriously offended by a rice dish?? Really? Creative evolution is nothing new Dawn. Great ideas evolve and morph into new ideas within a changing context all the time. Always have always will. In Art, fashion, food, inspiration is everywhere. That’s how it works. I’m pleased that Jamie pushed back about this, as she’s wasting valuable time. Sadly, Dawn Butler is now that woman that got offended by a rice dish when she was Minister for Equality. Thanks Dawn. Thanks a lot.

  10. Er aren't you supposed to wash/soak in cold water first to remove starch thus prevent sticking! This is a shocking video by a so called good cook

  11. Nice try Jamie 🙂 you still can't cook the ultimate queen of all rice, Persian style rice (I'd love to see you try it next time)

  12. I find that soaking the rice in cold water for an hour followed by a good rinse under the tap a few times helps wash off all the starch and stops it sticking when cooking. It also reduces cooking time so keep a closer eye on it.


  14. I’ve tried this version of cooking Rice three times, every single time the water seeps out of the pan hardens on the side of the pot and makes a mess. Sorry not worth it.

  15. Classic peruvian rice is made with a previous fried garlic garnish, just before pouring rice. Time to try other flavors.

  16. Uncle Ben does basmati rice? Yuck!

    If you want fragrant amazing basmati rice, then stick to any good branded Pakistani basmati rice, you’ll notice the difference in texture and flavour right away.

  17. As a Chinese, this kind of rice is too raw to eat. If you use short-grained rice, this method surely fail lol. No Asian will enjoy such texture of rice. Also, it is a pain to see cooking rice without washing it. Too much starch isn't good either. I think Jamie and staff should try to learn how Asians cook rice in a proper way.

  18. all the essential parts on how to wash the rice to get rid of the excess starch are missing. also the parts of simmering with a closed lid and for what amount of time, even the fact that you need a couple of drops of lemon juice or oil in the water. If you just do exactly as shown here in the beginning, you get shitty, sticky or even burned rice. sorry. An also it's Uncle Ben's basmatti which is nice and all but it's the rice equivalent of the pizza at Pizza Hut: a tasty and different product but NOT THE product, it's made not to be sticky but in exchange for that you get a less superior tasting product. The taste is different, the consistency and body is different. Also it could be parboiled, hence the fact that it came out fluffy and non-stuck. The taste is just not the one the we all love for good quality, fluffy basmati rice, unfortunately.

  19. always rinse your rice until the powder is gone from it. That powder is talc and you can't mine talc without mining asbestos, their veins run together. Asbestos gives you cancer. So, rinse your rice clean.

  20. Forgets the black pepper… (We can't absorb turmeric's amazing health benefits well by itself) :c lol Thanks for the great video though

  21. How could Jamie just add that huge amount of saffron directly to the boiling rice!!!!!! I use that much saffron for 20 batches. That's a crime! You should ALWAYS grind the saffron first and extract the flavor and color by soaking it in the hot water. Will taste and smell better….

  22. If you're using Uncle Ben's then urghh, why? Cheap and nasty. Just go down to your local Asian shop and buy a giant bag of top quality rice. Much more cost effective and better quality.

  23. Good idea if you are trying to serve a fast dish but still not healthy
    You must wash the rice very well before cooking it
    Washing the starch from the rice will make it perfectly
    A litile bit of oil will so also

  24. I do not agree with cooking rice like this. Its better to wash several times and undercook and leave for 10/15mins. Rice is then excellent

  25. I cooked this .but you must bring almost to boil. And then turn down to lowest heat keep your eye on it for Ten mins.turn off heat place clean tea towel over top of pan..and leave to absorbe rest of liquid fluff with a fork.

  26. Jamie has some pretty fun and tasty recipe ideas but sometimes the execution is just ridiculous.

    Not washing basmati rice.
    Cooking on high heat is not a good way to prepare rice.
    I don't know if the spice is just for show but the amount of seasoning he used on some of those was ridiculous.

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