[1 - 1] just going to fluff it
[3 - 5] gently all right all this rice we're making has
[5 - 10] all right all this rice we're making has me a little hungry me too
[12 - 12] hey everybody i'm in the chess kitchen
[12 - 14] today with my teammate kate shannon and
[14 - 16] we're going to talk about cooking rice
[16 - 18] rice is the perfect base or side for
[18 - 20] countless dishes and it's super simple
[20 - 21] for a home cook to make the two most
[21 - 23] common ways of making rice are a rice
[23 - 25] cooker and a large saucepan we're going
[25 - 27] to look at our winning rice cooker by
[27 - 29] aroma and our winning saucepan by all
[29 - 31] clad now kate did the rice cooker
[31 - 33] testing i did the saucepan testing this
[33 - 35] is going to get interesting all right
[35 - 37] let's get into it first up the rice
[40 - 41] [Music] let's talk about how we tested these to
[41 - 44] get to the winner here yes so i tested
[44 - 46] five different models of rice cookers i
[46 - 49] made white rice brown rice i made small
[49 - 52] batches large batches in each one i
[52 - 53] would cook the rice and then call all of
[53 - 55] our teammates down and we'd sample it
[55 - 57] and decide if the rice was acceptable
[58 - 60] you really want like intact
[61 - 64] tender uniformly cooked a little bit al dente
[64 - 66] uniformly cooked a little bit al dente like not totally mushy if you want long
[66 - 68] grain white rice it has to be fluffy and
[68 - 70] separate if it's sushi rice it should be
[70 - 72] sticky you want the consistency to be
[72 - 74] correct the flavor to be not altered in
[74 - 77] any way even though they're only making
[77 - 79] rice it's kind of their only job some of
[79 - 81] them were surprisingly bad
[81 - 84] one rice cooker made really wet soggy
[84 - 86] blown out rice other models were super
[86 - 89] hard to clean which was really annoying
[89 - 91] so ultimately this one beat out the
[91 - 93] other four and it was kind of amazing
[93 - 95] because it's only about 30 bucks the
[95 - 98] other models we tested were almost 200
[98 - 99] if you thought you couldn't afford a
[99 - 101] rice cooker you can and if you thought
[101 - 102] you didn't need one
[102 - 104] you kind of do if you make rice more
[104 - 106] than once or twice a month i mean
[106 - 109] honestly it's so great to have why don't
[109 - 111] you tell us how to use it yup so rice
[111 - 113] cookers are super easy to use but you do
[113 - 115] need to learn what to do so first let's
[115 - 117] just go over what you get in the box
[117 - 119] this is a rice paddle to stir the rice
[119 - 121] after it cooks
[121 - 123] then you get this little steamer basket
[123 - 125] which is pretty cool because it means
[125 - 128] that you can cook fish or veggies
[128 - 130] whatever you want on top of the rice
[130 - 132] then the most important thing with your
[132 - 135] rice cooker is this little scoop yeah
[135 - 137] never lose that scoop
[137 - 140] no don't lose it hold on to it because
[140 - 142] this ensures that you get the perfect
[142 - 144] ratio of rice to water so your rice
[144 - 147] turns out just right you fill this up
[147 - 149] level it off and that counts as one
[149 - 151] scoop once the rice is in there you'll
[151 - 154] add water to the corresponding line yeah
[154 - 156] so this pot is made of aluminum it has a
[156 - 158] non-stick interior coating and then
[158 - 160] there's little guidelines on the side
[160 - 162] here that basically say you know one two
[162 - 164] three four you can do up to four cups of
[164 - 166] uncooked rice right so i like to rinse
[166 - 170] my rice in a strainer before i cook it
[170 - 173] i do that too the little shimmy shimmy
[173 - 174] yeah exactly did you just get off and
[174 - 176] see if the water that's coming out is
[176 - 179] cloudy and it doesn't have to be perfect
[179 - 181] just you know a couple of rinses yep
[181 - 185] okay so i put in two cups of rice so
[185 - 187] looking for that two line
[188 - 190] okay and that's all you have to do just
[190 - 193] drop this guy in
[195 - 195] and then we're going to close it and
[197 - 199] power and we're gonna do
[199 - 201] and we're gonna do white rice white rice that was it
[201 - 203] and we are like in business we can go do
[203 - 205] something else and we'll have rice now
[205 - 208] this one has the flash rice button that
[208 - 210] makes it go a little fast right it does
[210 - 211] and we were super impressed by it we did
[212 - 213] some side-by-side taste tests and the
[214 - 216] flash rice was just as good as the
[216 - 218] regular rice yeah i don't know why they
[218 - 220] don't just make it all flash yeah if you
[220 - 223] can go faster go faster but you know
[223 - 224] maybe the low and slow way is better
[224 - 227] okay so we've got about 35 minutes to
[227 - 229] wait for this rice to be done so let's
[229 - 234] take a look at the saucepan method
[236 - 236] okay so this is our favorite large
[236 - 238] saucepan by allclad it's the d3
[238 - 241] stainless line it's fully clad it's two
[241 - 243] sheets of stainless steel sandwiched
[243 - 245] around a layer of aluminum and they're
[245 - 246] pressed together and then the whole pan
[246 - 248] is formed so it's not thicker on the
[248 - 250] bottom and thinner on the sides or any
[250 - 252] of those crazy things it heats very
[252 - 254] evenly which is important with rice
[254 - 256] because you want to simmer it for a long
[256 - 257] time and you don't want the temperature
[258 - 259] going up and down and i remember this
[259 - 261] testing how many models did you do to
[261 - 263] pick this one as a fan
[263 - 265] 10 models of saucepans this one is nice
[265 - 267] because the handle and the and the lid
[267 - 269] handle are made of solid stainless which
[269 - 271] means they don't transmit heat very
[271 - 273] rapidly and they stay cooler on the
[273 - 276] stove top so for a long time this handle
[276 - 277] will never heat up and you can still
[277 - 279] grab it with your hands i'm constantly
[279 - 281] burning myself on other saucepans it's
[281 - 284] not cheap but it's really worth it this
[284 - 285] pan will last a lifetime
[286 - 287] we're going to make rice in it today but
[287 - 289] it's good for everything and we like a
[289 - 291] four quart size because you can boil
[291 - 294] things over very easily in a too small
[294 - 295] pan that's i think one of the things
[295 - 297] that happens in people when they have a
[297 - 299] lot of boil overs is they've kind of
[299 - 301] cram stuff in a tiny pan give yourself a
[301 - 303] little room so
[303 - 305] we're going to make some rice okay let's
[305 - 307] do it in this case
[308 - 314] it's two cups of rice three cups of water all right
[314 - 317] all right you wanna bring it to a boil
[319 - 319] the lid is super important don't let
[319 - 321] anyone come in and check your rice in
[321 - 323] progress or stir it don't let anyone
[323 - 325] else do it just stand by the stove and
[325 - 326] say no when they go over there and say
[326 - 328] what are we having no you'll find out
[329 - 331] later don't and then what you're basically
[331 - 333] don't and then what you're basically going to do is turn it way down so it's
[333 - 336] just simmering if you don't turn it down
[336 - 338] enough you can get scorching on the
[338 - 340] bottom yeah overcook it yep and so this
[340 - 343] is where the rice cooker is really handy
[343 - 345] because here if you're not careful if
[345 - 347] your heat's up too high
[347 - 348] if you didn't really carefully measure
[348 - 350] your water like we did earlier right you
[350 - 352] have too little in there scorched rice
[352 - 355] again yeah the hands-off aspect of this
[355 - 357] is nice this is hands-on but you don't
[357 - 359] need anything special the same saucepan
[359 - 361] you cook other things in can be used for
[361 - 363] rice just starting to come to a little
[363 - 365] bit of a boil the edges i put the cover
[366 - 367] on because i don't want to lose any of
[368 - 370] no one can open that now
[371 - 373] closed so our rice is now cooking in the
[373 - 375] so our rice is now cooking in the saucepan it's on a very very low simmer
[375 - 378] it's got to cook for 15 minutes and then
[378 - 379] it sits for another 10 minutes 10
[380 - 381] minutes off the heat you don't uncover
[381 - 383] it just letting that heat and the steam
[384 - 385] distribute through and make that rice
[385 - 387] perfect it comes out to about the same
[387 - 392] amount of time as the rice cooker oh pretty
[392 - 394] oh pretty yeah okay
[394 - 396] so it looks good it does it looks
[397 - 399] perfect just really quick we're gonna make some
[399 - 402] just really quick we're gonna make some stovetop seared scallops and sauteed
[402 - 404] spinach and we have our rice
[404 - 413] it'll be very easy super easy [Music]
[413 - 415] [Music] so the scallops and the spinach are all
[415 - 420] set now let's get the rice
[423 - 423] still looks good this stayed hot as you
[423 - 425] can tell the rice came out beautifully
[425 - 426] either way we love the rice cooker if
[426 - 428] you make rice more than once or twice a
[428 - 430] month treat yourself to a rice cooker
[430 - 432] it's so easy you set it you forget it
[432 - 435] keeps it nice and hot ready when you are
[435 - 436] if you make rice only a couple times a
[436 - 438] year maybe the saucepan is the best
[438 - 440] choice for you because you can use it
[440 - 442] for so many other things well the rice
[442 - 444] cooker may have kept our rice hot but it
[444 - 447] is cooling off now so i think it's time
[447 - 450] that we eat cheers
[450 - 451] for more information on the rice cookers
[451 - 453] the saucepans and the other equipment we
[453 - 455] tested check out the links below if you
[455 - 456] have any questions leave them in the
[456 - 459] comments and don't forget to subscribe