Great Cooking Videos

Ok. So we’re going to put this pan back on the heat and I’m going to add just a little bit of olive oil for flavor. (ok) And we’re going to wind up toasting our rice. We have our boiled rice here that’s already been washed and dried. We wanted to get the exterior starch on the outside it so doesn’t get to clumpy. There’s plenty of starch on the inside of the rice to give us that nice creamy sauce.

So is it really important to toast the rice? We can’t just like mix it around.
No you can’t just mix it. You can’t mix around. You can mix it. Well you have to…have to mix it…or stir it around the toaster so I’m going to teach you the stirring technique again. Your arms might get tired. And by toasting it, what’s happening is that the natural starch that’s in there or IE sugars are going to caramelize and build that depth of flavor and extra richness to this dish.
Sound really good.
I know doesn’t it? So you know you toast it for…oh two-three until you start getting some nut aromas like roasted walnuts or chestnuts…along those lines…and brazing it till it gets a little darker in color. (ok) Ok when that happens…we’ve got lined up. Ladling in (keep on stirring girl)
Oh…keep stirring.
I have some chicken stock here in some white wine. And about a ladle full or two at a time, (oh that’s a great sizzle)
(Oh ya) You forgot…the whole key to this is the stirring…so!
It’s all about the stirring. Keep on stirring. Put in a ladle full or two at a time till it all absorbs into the rice before you can add your next ladle.
Ok.
But you wanna know what the cool thing is again Taya? You wanna see how easy this is?
Yes.
Ok. So after that forty-five minutes happens, and we get all that liquid in for our rice, (humming) it’s going to look like that.
Look at that.
So here we have the creaminess starting to happen here.
Well I like how this is a real group effort. Like if I was going to make this for someone special, the two of us could be doing this together and talking…instead of having one person in the kitchen making the entire meal.
Ahh your talking.
I like it.
So back goes all of our vegetables…those mushrooms and asparagus and prosciutto and such. And I’m going to keep on stirring this. And Taya could you put in a little bit of Parmesan reggiano to finish it off?
Yes.
Awesome.
The whole thing?
Yup…go for it. And we’re going to continue to cook this till it gets real nice and creamy till the cheese melts on and start cracking some pepper girl. (all right) And put a little bit of salt in here.
Smells like pepper.
That’s pepper…she’s the pepper girl.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: cooking show, southern cooking, thai cooking

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