Good Eats (1999–2012): Season 1, Episode 12 - Power to the Pilaf - full transcript
EACH DAY, ABOUT TWO-THIRDS OF
THE PEOPLE ON THIS PLANET
FUEL UP ON RICE.
AND WHY NOT?
IT'S NUTRITIOUS, VERSATILE,
DELICIOUS, ECONOMICAL.
IT'S EVEN HYPOALLERGENIC.
YET STILL, THERE ARE
A LOT OF AMERICANS
WHO DON'T KNOW PILAF
FROM PAELLA,
ANYMORE THAN THEY CAN
TELL THE DIFFERENCE
BETWEEN TEXMATI AND ARBORIO.
IN SHORT, RICE IS STILL A
LITTLE BIT MYSTERIOUS,
AND SINCE WE ARE DOGGEDLY
DETERMINED
TO DECIPHER ALL CULINARY
CONUNDRUMS,
WE HAVE NO CHOICE
BUT TO FLING OURSELVES
IN THIS TINY, VULNERABLE,
WOEFULLY UNDERPOWERED AIRCRAFT
INTO THE HEART OF CAJUN
COUNTRY.
THAT'S RIGHT, WE'RE GOING
TO FIND OUR ANSWERS
AT THE INTERNATIONAL RICE
FESTIVAL IN CROWLEY, LOUISIANA.
OH, AND BY THE WAY, THIS IS
DEFINITELY "GOOD EATS."
♪
HALF AND HOUR WEST OF LAFAYETTE
SITS CROWLEY, LOUISIANA,
RICE CAPITAL OF THE WORLD.
ONCE WE HAVE OBTAINED LODGING,
IT WAS TIME TO CRACK
THE RICE MYSTERY.
SO WE STARTED AT GROUND ZERO.
WE'RE NOT SURE WHEN RICE
WAS FIRST CULTIVATED,
BUT WE'RE PRETTY SURE
THAT IT HAPPENED
AROUND THE KARRAT REGION
OF NORTHERN THAILAND,
ABOUT 5000 B.C.
WE KNOW THAT THE CHINESE WERE
CULTIVATING RICE BY 2800 B.C.,
BECAUSE WE'VE GOT
WRITTEN RECORDS OF IT.
BY THE FOURTH CENTURY B.C.,
THE INDIANS WERE ACTUALLY
SHIPPING RICE TO GREECE.
FROM THERE, IT WAS JUST A HOP,
SKIP AND A JUMP TO PERSIA,
OVER THE NILE RIVER DELTA,
INTO AFRICA,
WHERE RICE JUST LOVED
THE SAVANNAH WETLANDS,
AND RICE WENT REALLY
WELL WITH THE GUMBOS THERE.
NOW AMERICAN COLONISTS
WOULDN'T TASTE RICE
UNTIL ABOUT 1625,
WHEN LUCK WOULD HAVE IT,
A STORM-BEATEN GALLEON,
BOUND FOR MADAGASCAR,
LIMPED INTO CHARLESTON HARBOR.
NOW A LOCAL PLANTER
LENT ASSISTANCE
AND WAS REWARDED BY THE CAPTAIN
WITH A SMALL BAG
OF GOLDEN SEEDS.
NOW ODDS ARE HE WOULD'VE
RATHER HAD THE GOLD,
BUT THINGS WORKED OUT
PRETTY WELL FOR HIM.
SEE, THE CAROLINA LOWLANDS WERE
THE PERFECT PLACE TO GROW RICE.
BUT THE MUD WAS SO SOFT,
THE MACHINERY, EVEN OXEN,
JUST SANK INTO IT.
SO IT HAD TO BE
WORKED BY HAND,
HENCE... SLAVERY.
IT WAS RICE, NOT COTTON,
THAT BEGAN THE PLANTATION
ERA IN THE SOUTH.
NOT ONLY COULD THE AFRICAN
SLAVES DO THE WORK,
THEY HAD THE KNOWLEDGE OF THE
RICE FROM THEIR HOMELAND.
BY THE EARLY 1800s,
CHARLESTON WAS SHIPPING
OUT SOME 50,000 TONS
OF CAROLINA GOLD RICE PER YEAR,
AND IT WAS CONSIDERED TO BE SOME
OF THE FINEST RICE IN THE WORLD.
WELL, THE END OF THE CIVIL WAR
BROUGHT THE END OF SLAVERY,
AND IT ENDED THE RICE
CULTIVATION IN THE CAROLINAS.
BUT BY THEN, SOMEBODY HAD
ALREADY FIGURED OUT
THAT THE LOW RIVER AREAS
AROUND LOUISIANA, EAST
TEXAS AND ARKANSAS
NOT ONLY COULD SUPPORT RICE,
BUT THE HEAVY MACHINERY NEEDED
TO CULTIVATE IT IN MODERN TIMES.
SO TODAY, MOST OF AMERICA'S RICE
IS CULTIVATED IN STATES LIKE
ARKANSAS, MISSISSIPPI,
MISSOURI, TEXAS, LOUISIANA AND CALIFORNIA.
THE FOLKS AT THE MILL GAVE
ME THE GRAND TOUR...
SHOWED ME HOW THE HUSK IS
REMOVED TO MAKE BROWN RICE,
AND HOW THE BRAN IS REMOVED
TO MAKE WHITE RICE.
THEY EVEN SHOWED ME THE LASER
THAT SORTS OUT THE BROKEN BITS.
THEN I WENT OVER AND CHECKED
OUT THE RICE COOKING COMPETITION,
THE RICE EATING COMPETITION,
AND EVEN THE RICE THRESHING
COMPETITION.
BUT I STILL HADN'T FOUND
WHAT I WAS LOOKING FOR.
WHY IS RICE LIGHT AND
FLUFFY ONE DAY,
AND A SOLID BLOCK
OF GOO THE NEXT?
FINALLY, A LONG-TIME RICE
COOKER BROKE THE SILENCE.
A RICE COOKER!
IMAGINE MY SURPRISE.
THE SELF-APPOINTED RICE
CAPITAL OF AMERICA,
CROWLEY'S BEEN THROWING THIS
LITTLE OCTOBER HARVEST PARTY
FOR, I DON'T KNOW, 60 YEARS.
DURING THE DAYTIME,
IT'S ALL RICE--
GROWING RICE, THRESHING
RICE, COOKING RICE,
AND A LOT OF EATING RICE.
BUT COME NIGHTTIME, IT'S
JUST A BIG PARTY.
COMPLICATED MACHINERY AND
SECRET METHODOLOGIES ASIDE,
THERE'S JUST NO SUBSTITUTE
FOR KNOWING YOUR INGREDIENTS.
THERE ARE LITERALLY THOUSANDS
OF VARIETIES OF RICE.
FROM THE FOOTHILLS
OF THE HIMALAYAS
COME THE LONG, LIGHTLY
PERFUMED BASMATI GRAINS,
TAR BABY-LIKE STICKY RICES
FROM THE PADDIES OF JAPAN,
THE AMAZING SELF-SAUCING
ARBORIO RICES FROM NORTHERN ITALY.
THAILAND'S JASMINE OFFERS
ITS HEADY PERFUME
AT A FRACTION OF
BASMATI'S PRICE.
AND NOW APPEARING IN A PAELLA
NEAR YOU, SPAIN'S VALENCIA.
WE HAVE WEHANI TEXMATI, DELLA,
BLUE, RED, BLACK JAPONICA,
WILD RICE--WHICH ISN'T EVEN
REALLY RICE TO BEGIN WITH...
IT'S AN AQUATIC GRASS--
AND EVEN WHITE RICE.
WHEN IT COMES TO RICE COOKING,
THERE ARE ONLY TWO
QUESTIONS YOU GOTTA ASK...
FIRST, WHAT'S THE GRAIN LENGTH?
AND SECOND, HOW IS IT PROCESSED?
EACH OF THE 10,000-PLUS
DIFFERENT VARIETIES OF RICE
FALL WITHIN 3 COMMERCIAL
CLASSIFICATIONS--
LONG GRAIN, MEDIUM GRAIN, AND--
YOU GUESSED IT--SHORT GRAIN.
SHORT-GRAIN RICES ARE GROWN
MOSTLY IN ASIA AND CALIFORNIA,
AND WHEN COOKED, THESE STUBBY
LITTLE GUYS ARE STICKY ENOUGH
TO BE FORMED INTO SUSHI,
OR PICKED UP EASILY WITH CHOPSTICKS.
IN A STRANGE, DOUBLE
MALAPROPIAN TWIST,
SHORT-GRAIN RICES ARE OFTEN
CALLED SWEET OR GLUTINOUS RICES,
DESPITE THE FACT THAT THEY
DON'T TASTE SWEET AT ALL,
AND THEY CONTAIN NO
GLUTEN WHATSOEVER.
THE STARCH COAT ON
MEDIUM-GRAIN RICES,
LIKE ITALY'S FAMED ARBORIO,
CAN BE COAXED RIGHT
OFF OF THE GRAIN,
PRODUCING THE CHARACTERISTIC
CREAMINESS OF RISOTTO AND RICE PUDDING.
ALTHOUGH FLUFFY
WHEN FIRST COOKED,
MEDIUM-GRAIN RICES GET
STICKY AS THEY COOL DOWN.
BUT SINCE THEIR STARCH
DOESN'T CRYSTALLIZE,
THEY'RE A GOOD CHOICE
FOR SALADS AND COLD DISHES.
AT FOUR TO SIX TIMES LONGER
THAN THEY ARE WIDE,
LONG-GRAIN RICES DON'T RELEASE
STARCH INTO THEIR SURROUNDINGS
THE WAY MEDIUM- OR SHORT-
GRAIN RICES DO.
SO WHAT DO YOU GET?
BEAUTIFUL, FLUFFY, INDIVIDUAL,
RELATIVELY DRY GRAINS...
IN OTHER WORDS, AMERICAN RICE.
NOW LONG-GRAIN RICES ARE
GREAT ALL-PURPOSES RICES,
EXCEPT WHEN IT COMES
TO COLD DISHES.
SEE, THE STARCH IN THESE
GRAINS CRYSTALLIZES WHEN COOKED AND COOLED,
WHICH RESULTS IN ROCK-HARD
LITTLE GRAINS.
WHEN REHEATED, THOUGH, THE
CRYSTALS DO DISSOLVE AGAIN.
SO WHAT IS BAD FOR, SAY, SALAD
IS GOOD FOR FRIED RICE.
♪
ONCE IT'S THRESHED OFF THE EAR,
EACH GRAIN IS STILL
ENCASED IN A HUSK.
REMOVE THE HUSK, AND
VOILà, BROWN RICE.
SEE, LIKE MOST GRAINS,
THE INNER PART OF THE
KERNEL, OR ENDOSPERM,
IS SURROUNDED BY A
THIN LAYER OF BRAN,
WHICH IS WHERE MOST OF
THE NUTRIENTS ARE.
SINCE IT'S A TOUGH
LITTLE CUSS,
BROWN RICE NEEDS ABOUT
THREE TIMES AS MUCH WATER
AND TIME TO COOK,
AS THE SAME AMOUNT
OF WHITE RICE.
THE HASSLE'S WORTH IT
THOUGH, BECAUSE BROWN RICE
HAS A GREAT NUTTY FLAVOR AND
A STRONGER NUTRITIONAL PUNCH
THAN ITS BUFFED-UP BROTHER.
IT CAN BE SOLD AS IS, OR
THE BRAN CAN BE RUBBED OFF
TO REVEL THE PEARLY
WHITE UNDERNEATH.
WHITE AND CONVERTED RICE WILL
KEEP FOR YEARS ON THE SHELF
AS LONG AS YOU KEEP THEM IN
AIR-TIGHT CONTAINERS WITH LIDS.
I LIKE THESE KIND OF BIG-MOUTH
JOBBIES... EASY SCOOPING.
NOW BROWN RICE, ON THE
OTHER HAND, IS A COMPLETELY DIFFERENT MATTER,
BECAUSE REMEMBER, IT'S
STILL GOT THE BRAN ON IT,
AND BRAN MEANS OIL.
AND OIL WILL GO RANCID IN JUST
SIX MONTHS ON THE SHELF.
THE ANSWER IS THE FREEZER.
IN HERE YOU CAN KEEP IT
FOR ONE TO TWO YEARS.
BUT SINCE FATS OXIDIZE
AND PICK UP OFF FLAVORS,
THE THING TO DO IS TO KEEP
IT INSIDE A ZIPLOC BAG
AND THEN KEEP THAT INSIDE
ANOTHER SEALED CONTAINER.
SPOILAGE FOILED AGAIN.
♪
DANG!
BEFORE SETTLING ON
A COOKING METHOD,
I THOUGHT I'D BETTER CHECK
OUT THE RICE-COOKER SCENE
WITH MY EQUIPMENT
SPECIALIST, "W."
I THOUGHT YOU WEREN'T
GOING TO COME AROUND SO OFTEN.
HELLO, "W."
I NEED EVERYTHING
YOU'VE GOT
ON RICE COOKERS.
COME ON.
THE EVER HELPFUL "W"
STRUTTED HER WARES.
THE COOKERS RANGED FROM SIMPLE
HEATED POTS, OR BUCKETS, EVEN,
TO A FUZZY-LOGIC MODEL THAT NOT
ONLY COOKED RICE TO PERFECTION
BUT SCARED THE HECK OUT OF
THE DOGS WHILE DELIVERING IT.
MYSTERIOUSLY, ALL THESE
MACHINES
SEEMED TO GRASP SOME
PIECE OF KNOWLEDGE
THAT HAD ELUDED ME.
(robot)
THANK YOU, MASTER.
RICE COOKERS
WORK SO WELL
BECAUSE THEY
KNOW SOMETHING YOU CAN'T.
THE KERNEL'S
SECRET ELEVEN HERBS AND SPICES.
NO.
NO.
THE TEMPERATURE
INSIDE THE POT. YEAH?
WHEN ALL THE WATER'S
BEEN ABSORBED BY THE RICE,
THE TEMPERATURE
BEGINS TO INCREASE.
SENSORS THEN
BEGIN TO PICK UP ON THE CHANGE,
TELL THE MACHINE
TO LET THE RICE REST,
AND KEEP IT WARM
UNTIL SERVICE.
WOW, SENSORS!
I'LL TAKE IT.
NOT THIS ONE.
WE'RE GOING TO
KEEP IT SIMPLE,
FOR YOU.
HUH.
(Alton)
WE GAVE A FEW OF THE MODELS A SPIN.
AND SEVERAL DID AN EXCELLENT
JOB, ESPECIALLY WITH BROWN RICE,
TRADITIONALLY TRICKY BECAUSE OF
ITS LONGER COOKING TIME.
MANY MODELS DOUBLED
AS STEAMERS TOO.
WE EVEN MADE SOME PRETTY
DECENT JAMBALAYAS.
SO IF YOU COOK RICE A LOT,
DON'T MIND SPENDING 50
TO 100 BUCKS OR MORE,
AND HAVE COUNTER OR
CABINET SPACE TO SPARE,
YOU HAVE OUR BLESSING.
NOW THE MICROWAVE COOKER WE
TESTED DIDN'T SAVE ANY TIME,
BUT IT PERFORMED CONSISTENTLY
AND FREED UP VALUABLE
STOVE AND OVEN SPACE.
THE PROBLEM IS... YOU CAN'T
MAKE RISOTTO IN A RICE COOKER,
AND WHAT'S WORSE, YOU
CAN'T MAKE PILAF.
SEEMS THE WORD PILAF IS
FROM THE PERSIAN, PILAU...
MEANS RICE DISH.
WELL, THERE'S A LITTLE
MORE TO IT THAN THAT.
A PILAF ALWAYS STARTS
WITH LONG-GRAIN RICE,
AND IT'S ALWAYS SAUTéED IN A
BIT OF FAT, USUALLY BUTTER,
BEFORE ANY LIQUID IS
ADDED TO THE PAN.
NOW LIKE MOST OF OUR
FAVORITE DISHES,
PILAFS MAKE EXCELLENT FREEZER,
FRIDGE AND PANTRY VELCRO.
TODAY'S PILAF WILL FEATURE
THINGS WE'VE JUST SCARED UP FROM AROUND THE KITCHEN.
WE'VE GOT SOME GREEN PEAS--
FROZEN'S FINE, BUT
WE'LL THAW THEM...
AND THERE MIGHT BE ONE MORE
INGREDIENT, BUT IT'S A SECRET...
KIND OF A PERSONAL THING.
EXCUSE ME.
SAFFRON.
I'M JUST GOING TO GET HOLD
OF A FEW OF THESE
PRECIOUS LITTLE STRANDS,
AND BLOOM THEM IN HOT WATER.
MORE ON THIS LATER.
ONE OF THE TWO SECRETS TO RICE
COOKERY IS HEAT MANAGEMENT.
NOW SINCE THIS IS ONE OF
THE FEW HEATED ENVIRONMENTS
WE CAN REALLY CONTROL AND TRUST,
IT'S MY FAVORITE PLACE
FOR COOKING PILAF.
WE'LL START OVER ON
THE COOKTOP,
BUT FINISH IN HERE AT 350 .
OKAY, LET'S LIGHT THIS CANDLE.
TWO TABLESPOONS OF BUTTER
MELTED OVER WHATEVER MEDIUM
HAPPENS TO BE ON YOUR RANGE.
NOW I LIKE A PAN THAT'S
WIDER THAN IT IS TALL,
BUT YOU CAN USE ANY
HEAVY SAUCEPAN,
AS LONG AS ITS GOT A
TIGHT-FITTING LID.
NOW WHEN THE BUTTER MELTS, ADD
YOUR ONION AND YOUR BELL PEPPER,
ALONG WITH A COUPLE OF
PINCHES OF KOSHER SALT.
STIR TO COAT,
THEN TURN DOWN THE HEAT.
WE WANT THIS TO SWEAT,
NOT TO BROWN OR SAUTé.
YOU WANT TO COOK IT SLOWLY,
UNTIL THE AROMATICS
BECOME SOFT AND FRAGRANT.
NOW THESE INGREDIENTS DO
NOT A PILAF MAKE.
PILAF IS A METHOD.
EVEN IF NOTHING
ENDED UP IN THIS PAN
BUT RICE, A LITTLE FAT,
AND WATER, IT WOULD STILL BE A PILAF.
NOW THE SECOND
SECRET TO HAPPY RICE
IS FINDING THE RIGHT
RATIO OF RICE TO LIQUID.
THE INSTRUCTIONS ON YOUR
AVERAGE BAG OF RICE
ALWAYS SAYS THE SAME THING--
ONE CUP RICE, TWO CUPS WATER.
IF THAT WERE RIGHT, AND
I DON'T THINK IT IS,
ONE COULD DEDUCE THAT A TWO-
TO-ONE WATER/RICE RATIO
WOULD ALWAYS BE THE WAY TO GO,
NO MATTER HOW MUCH
RICE WAS INVOLVED.
WELL, IT ISN'T THAT WAY.
NOT ONLY ARE TWO CUPS OF WATER
MORE THAN ANY RESPECTABLE CUP
OF LONG-GRAIN RICE NEEDS,
BUT THE PROPORTION OF WATER
TO RICE ACTUALLY GOES DOWN
THE MORE RICE YOU COOK.
HERE'S HOW WE SEE IT.
NOW FOR THE SAKE OF ARGUMENT, WE
WILL RESTRICT OUR DEMONSTRATION
TO AMERICAN LONG-
GRAIN WHITE RICE.
ONE CUP OF RICE WILL COOK
VERY NICELY, THANK YOU,
IN ONE AND A HALF CUPS OF WATER.
SEEMS PRETTY SIMPLE, RIGHT?
BUT THE PLOT THICKENS.
TWO CUPS OF RICE
WILL COOK PERFECTLY
IN TWO AND THREE-QUARTER
CUPS OF WATER.
WAIT, IT GETS EVEN WEIRDER.
THREE CUPS OF RICE CAN
BE COOKED TO PERFECTION
IN THREE AND A HALF
CUPS OF WATER,
WHICH OBVIOUSLY MAKES
IT SEEM APPARENT
THAT THE MORE RICE YOU COOK,
THE LESS WATER YOU NEED.
NOW IF YOU HAVE A SLIDE RULE,
AND YOU KNOW HOW TO USE IT,
YOU COULD PROBABLY FIGURE OUT
SOME KIND OF HANDY FORMULA,
OR THE VERY LEAST, COME UP
WITH A GOOD COMEDY ROUTINE.
(goofy voice)
HEY, ABBOT, WHEN WE GOING TO HAVE MORE RICE THAN WATER?
♪
OKAY, OUR VEGGIES ARE
SOFT AND FRAGRANT,
SO IT'S TIME TO ADD THE RICE.
I'M GOING WITH TWO CUPS
OF AMERICAN LONG-GRAIN POLISHED
RICE, NOT CONVERTED.
♪
I'M GOING TO STIR TO COAT
AND TURN UP THE HEAT.
I WANT THE BUTTER TO
GET HOT ENOUGH
TO KIND OF CARAMELIZE
SOME OF THE SUGARS
THAT ARE ON THE OUTSIDE
STARCH OF THE RICE KERNEL.
THAT'S GOING TO GIVE THE PILAF
ITS CHARACTERISTIC NUTTY FLAVOR.
HOW LONG TO COOK?
WELL, UNTIL YOU SMELL NUTS.
EVERY GOOD COOK I KNOW
IS CONSTANTLY TASTING AND SMELLING THINGS.
WHY TRUST YOUR NOSE?
IT GREW WHERE IT IS,
SPECIFICALLY TO HELP YOU
FIND STUFF TO EAT.
SO TAKE A LESSON FROM YOUR
DOG AND LISTEN TO YOUR NOSE.
(sniff, sniff)
I SMELL NUTS.
SURE THING--THREE
AND A HALF MINUTES.
AND OUR RICE HAS TAKEN
ON A BEAUTIFUL GOLD COLOR,
AND DEFINITELY A NUTTY AROMA.
SO WE'RE READY TO ADD THE
REST OF THE INGREDIENTS.
WE'RE GOING TO START
WITH THE LIQUID.
WE'VE GOT A TOTAL OF TWO
AND THREE-QUARTERS CUP,
BECAUSE WE'VE GOT
TWO CUPS OF RICE.
NOW A QUARTER CUP OF THAT HAS
BEEN USED TO STEEP THE SAFFRON,
AND YOU CAN TELL THAT IT'S
ALREADY LET GO OF A LOT OF ITS GORGEOUS COLOR.
IT'S GOING TO PERFUME AND
COLOR THE WHOLE BATCH.
SO IN IT GOES, ALONG WITH
THE REST OF THE STOCK.
I'M GOING TO WASH OUT
THE SAFFRON BOWL
TO GET ALL THAT COLOR OUT.
GREAT... GIVE IT A STIR.
I'M GOING TO TOSS
IN A BAY LEAF...
AH... WHAT THE HECK,
TWO BAY LEAVES,
AND ABOUT A ONE-INCH-WIDE
STRIP OF ORANGE ZEST.
NOW THE MOST
IMPORTANT INGREDIENT--
SALT.
RICE, LIKE ANY STARCH, HAS
GOT TO BE COOKED WITH SALT,
OR IT WON'T MATTER HOW
MUCH YOU ADD LATER.
IT WILL NEVER TASTE RIGHT.
NOW I LIKE TO GET
THIS UP TO ABOUT,
I DON'T KNOW, SEAWATER FLAVOR.
SO I'M GOING TO ADD A
TEASPOON AND A HALF OF SALT.
GIVE IT A STIR,
AND THEN TASTE IT...
NOT WITH THE FINGERS
THAT I HAD IN THE SALT.
GOOD.
BRING THE HEAT UP TO
HIGH, STIR IT ONCE,
AND THEN THROW AWAY THE SPOON.
NEVER AGAIN WILL A SPOON...
NO, NEVER AGAIN WILL THE
SPOON TOUCH THIS RICE.
LET IT COME TO A BOIL.
I LOVE THAT TIME-FOLDING TRICK.
WE HAVE A BOIL.
SO IT'S TIME TO TALK ABOUT
LIDS.
WE NEED A TIGHT COVER THAT WON'T
LET STEAM SNEAK OUT OF THE PAN.
HERE'S A COOL TRICK.
SAY YOU'VE GOT A
BOIL, WHICH WE DO,
TURN OFF THE HEAT,
AND THEN SPREAD A BARELY MOIST
DISHTOWEL OVER THE PAN.
THEN COVER AND
FOLD UP THE EDGES.
THIS IS ALSO GOING TO
KEEP CONDENSATION
FROM DRIPPING OFF THE
LID, BACK INTO THE PAN.
OKAY, IN THE OVEN.
NOW YOU MAY HAVE TO
REARRANGE THE RACKS
TO GET THE HANDLE IN A BIT.
SET YOUR TIMER FOR 15 MINUTES,
AND WALK AWAY.
NOW I FEEL GOOD
ABOUT THE 15 MINUTES,
BECAUSE I KNOW MY
OVEN'S AT A COZY 350 .
HOW DO I KNOW?
'CAUSE I GOT A THERMOMETER
IN THERE TO TELL ME SO.
NOW RICE-BAG INSTRUCTIONS
HAVE TO BE A LITTLE BIT
VAGUE FOR COOKING TIMES,
BECAUSE THEY CAN'T BE SURE
ABOUT YOUR RANGE HEAT
ANYMORE THAN THEY CAN
MICROWAVE WATTAGE.
SO THEY HAVE TO AVERAGE A GUESS.
THE FALL-FLOWERING CROCUS
IS GROUND ZERO FOR SAFFRON.
EACH TINY FLOWER CONTAINS THREE
LITTLE THREAD-LIKE STIGMA,
WHICH HAVE TO BE PICKED BY HAND.
NOW IF YOU PICK THIS PATCH AND
ABOUT 43,000 MORE JUST LIKE IT--
THAT'S ABOUT FIVE OF
THESE INFIELDS' WORTH--
YOU'D HAVE A POUND OF SAFFRON,
WITH A MARKET VALUE OF
ABOUT $1,000,
MAKING SAFFRON THE MOST
EXPENSIVE FOOD ON EARTH.
NOW CASHMERE SAFFRON
IS THE BEST.
IT'S EASILY RECOGNIZED BY
ITS SOLID RED THREADS.
THE SPANISH AND TURKISH
SAFFRON, LIKE THIS,
CAN CONTAIN UP TO TEN
PERCENT YELLOW STAMENS,
SO THEY'RE A WEE BIT
LESS INTENSE.
PERSONALLY, I DON'T NOTICE
THE DIFFERENCE IN FLAVOR
AS MUCH AS THE DIFFERENCE IN
PRICE, WHICH CAN BE SUBSTANTIAL.
NOW LUCKILY, A LITTLE
GOES A LONG WAY.
WE ONLY USED ABOUT A
QUARTER'S WORTH FOR OUR PILAF.
NOW WE SUGGEST YOU BUY SAFFRON
FROM A SPECIALTY SPICE CATALOG,
NOT FROM A STORE WHERE IT
MAY HAVE BEEN LAYING AROUND
LOSING ITS PUNCH.
NEVER SETTLE FOR CRUSHED
OR POWERED SAFFRON--
IT'S ALMOST ALWAYS BEEN
CUT WITH TURMERIC.
NOW KEEP YOUR SAFFRON IN A
HEAVY PLASTIC BAG OR A JAR
WITH AN AIR-TIGHT LID.
THE SAFE IS OPTIONAL.
(beep beep beep beep)
WHAT'S THAT?
FIFTEEN MINUTES, ALREADY?
FIGHT WITH ALL YOUR MIGHT
THE URGE TO OPEN THAT LID
FOR AT LEAST TEN MINUTES.
FIFTEEN WOULD BE BETTER,
TWENTY WOULD BE OKAY.
SEE, THERE'S STILL A LOT
OF HEAT IN THERE.
THAT RICE IS STILL COOKING.
YOU OPEN THAT LID NOW,
THAT RICE WILL MISS ITS ONE
SHOT AT BEING ALL IT COULD BE.
AND BELIEVE ME, A GRAIN IS
A TERRIBLE THING TO WASTE.
AND DON'T WORRY, IF SOMETHING
DID GO WRONG IN THERE,
ODDS ARE WE CAN FIX IT.
OKAY, BREAKTIME'S OVER.
YOU CAN LOOK AT YOUR RICE,
IF YOU'RE READY WITH A
BOWL OR A SERVING PLATTER
TO TURN IT OUT INTO.
AHH... LOOKS GREAT.
BUT DANGER LURKS JUST
BELOW THE SURFACE.
SEE, THE STARCH IS A
LITTLE UNSTABLE.
STIRRING COULD TURN THE WHOLE
THING INTO A GUMMY MESS.
SO TURN IT OUT ONTO
A LARGE PLATTER.
JUST LET THE GRAINS FALL
WHERE THEY WANT TO GO.
NOW YOU MAY FLUFF THE RICE.
USE A LARGE SERVING
FORK OR A PASTA FORK.
AND GO AHEAD AND TAKE OUT
THE ZEST AND THE BAY LEAF.
THEY HAVE GIVEN THEIR ALL.
NOW IT'S TIME TO
GO WITH THE PEAS.
THE RICE IS PLENTY HOT
ENOUGH TO WARM IT THROUGH.
IF YOU WANT TO GET FANCY,
CONSIDER MAYBE GOLDEN RAISINS,
OR MY FAVORITE--
CHOPPED PISTACHIOS.
THAT IS A FINE-LOOKING PILAF.
NOW RICE IS NOT MANUFACTURED.
IT'S A NATURAL PRODUCT, AND
EVERY GRAIN IS DIFFERENT,
EVERY CROP IS DIFFERENT.
BECAUSE OF THAT,
YOU CAN'T VERY WELL EXPECT EVERY
POT OF RICE TO BE THE SAME.
WHAT I'M GETTING TO, IS EVEN
IF YOU DO EVERYTHING RIGHT,
OCCASIONALLY THERE'S
GOING TO BE AN ACCIDENT.
BUT MOST OF THEM ARE FIXABLE.
FOR INSTANCE, IF YOU COOK
YOUR RICE, AND IT'S DONE
BUT A LITTLE WATERY, JUST
DRAIN IT IN A COLANDER,
PUT IT BACK ON A SHEET PAN
OR A JELLY ROLL PAN.
PUT IT IN THE OVEN FOR
ABOUT FIVE MINUTES.
IT'LL DRY UP.
IF IT'S A LITTLE ON
THE UNDERDONE SIDE,
JUST DROP, SAY... A CUP--
WELL HALF A CUP EVEN--
OF HOT WATER IN THE PAN.
SLAP ON THE LID.
WAIT FIVE MINUTES.
THE STEAM WILL COOK IT
THE REST OF THE WAY.
IF, ON THE OTHER HAND, YOUR RICE
IS GOOEY AND GUMMY AND MUSHY,
WELL, CONSIDER FINDING YOURSELF
A GOOD RICE PUDDING RECIPE.
OR DO WHAT I DO...
FEED IT TO THE DOG.
♪
CONSIDERING ITS
HISTORY, VERSATILITY,
CULTURAL SIGNIFICANCE, AND
THE FACT THAT IT'S CULTIVATED
ON EVERY CONTINENT ON
EARTH, EXCEPT FOR ONE,
YOU MIGHT SAY THAT WE'VE JUST
BARELY CRACKED THE BOOK ON RICE.
BUT WE HOPE THAT YOU KNOW MORE
THAN YOU DID A HALF AN HOUR AGO.
JUST REMEMBER...
AND CONSIDER THIS FUN FACT...
OF ALL THE RICE
CULTURES ON EARTH,
EVERY ONE OF THEM CONSIDERS RICE
TO BE A SYMBOL OF FERTILITY,
WHICH IS WHY WE'VE BEEN
THROWING THIS AT WEDDINGS
FOR THE LAST FEW MILLENNIUM,
AND NOT CORNCOBS, SMALL
WATERMELONS, OR LIVE FISH.
SEE YOU NEXT TIME,
ON "GOOD EATS."
♪
THE PEOPLE ON THIS PLANET
FUEL UP ON RICE.
AND WHY NOT?
IT'S NUTRITIOUS, VERSATILE,
DELICIOUS, ECONOMICAL.
IT'S EVEN HYPOALLERGENIC.
YET STILL, THERE ARE
A LOT OF AMERICANS
WHO DON'T KNOW PILAF
FROM PAELLA,
ANYMORE THAN THEY CAN
TELL THE DIFFERENCE
BETWEEN TEXMATI AND ARBORIO.
IN SHORT, RICE IS STILL A
LITTLE BIT MYSTERIOUS,
AND SINCE WE ARE DOGGEDLY
DETERMINED
TO DECIPHER ALL CULINARY
CONUNDRUMS,
WE HAVE NO CHOICE
BUT TO FLING OURSELVES
IN THIS TINY, VULNERABLE,
WOEFULLY UNDERPOWERED AIRCRAFT
INTO THE HEART OF CAJUN
COUNTRY.
THAT'S RIGHT, WE'RE GOING
TO FIND OUR ANSWERS
AT THE INTERNATIONAL RICE
FESTIVAL IN CROWLEY, LOUISIANA.
OH, AND BY THE WAY, THIS IS
DEFINITELY "GOOD EATS."
♪
HALF AND HOUR WEST OF LAFAYETTE
SITS CROWLEY, LOUISIANA,
RICE CAPITAL OF THE WORLD.
ONCE WE HAVE OBTAINED LODGING,
IT WAS TIME TO CRACK
THE RICE MYSTERY.
SO WE STARTED AT GROUND ZERO.
WE'RE NOT SURE WHEN RICE
WAS FIRST CULTIVATED,
BUT WE'RE PRETTY SURE
THAT IT HAPPENED
AROUND THE KARRAT REGION
OF NORTHERN THAILAND,
ABOUT 5000 B.C.
WE KNOW THAT THE CHINESE WERE
CULTIVATING RICE BY 2800 B.C.,
BECAUSE WE'VE GOT
WRITTEN RECORDS OF IT.
BY THE FOURTH CENTURY B.C.,
THE INDIANS WERE ACTUALLY
SHIPPING RICE TO GREECE.
FROM THERE, IT WAS JUST A HOP,
SKIP AND A JUMP TO PERSIA,
OVER THE NILE RIVER DELTA,
INTO AFRICA,
WHERE RICE JUST LOVED
THE SAVANNAH WETLANDS,
AND RICE WENT REALLY
WELL WITH THE GUMBOS THERE.
NOW AMERICAN COLONISTS
WOULDN'T TASTE RICE
UNTIL ABOUT 1625,
WHEN LUCK WOULD HAVE IT,
A STORM-BEATEN GALLEON,
BOUND FOR MADAGASCAR,
LIMPED INTO CHARLESTON HARBOR.
NOW A LOCAL PLANTER
LENT ASSISTANCE
AND WAS REWARDED BY THE CAPTAIN
WITH A SMALL BAG
OF GOLDEN SEEDS.
NOW ODDS ARE HE WOULD'VE
RATHER HAD THE GOLD,
BUT THINGS WORKED OUT
PRETTY WELL FOR HIM.
SEE, THE CAROLINA LOWLANDS WERE
THE PERFECT PLACE TO GROW RICE.
BUT THE MUD WAS SO SOFT,
THE MACHINERY, EVEN OXEN,
JUST SANK INTO IT.
SO IT HAD TO BE
WORKED BY HAND,
HENCE... SLAVERY.
IT WAS RICE, NOT COTTON,
THAT BEGAN THE PLANTATION
ERA IN THE SOUTH.
NOT ONLY COULD THE AFRICAN
SLAVES DO THE WORK,
THEY HAD THE KNOWLEDGE OF THE
RICE FROM THEIR HOMELAND.
BY THE EARLY 1800s,
CHARLESTON WAS SHIPPING
OUT SOME 50,000 TONS
OF CAROLINA GOLD RICE PER YEAR,
AND IT WAS CONSIDERED TO BE SOME
OF THE FINEST RICE IN THE WORLD.
WELL, THE END OF THE CIVIL WAR
BROUGHT THE END OF SLAVERY,
AND IT ENDED THE RICE
CULTIVATION IN THE CAROLINAS.
BUT BY THEN, SOMEBODY HAD
ALREADY FIGURED OUT
THAT THE LOW RIVER AREAS
AROUND LOUISIANA, EAST
TEXAS AND ARKANSAS
NOT ONLY COULD SUPPORT RICE,
BUT THE HEAVY MACHINERY NEEDED
TO CULTIVATE IT IN MODERN TIMES.
SO TODAY, MOST OF AMERICA'S RICE
IS CULTIVATED IN STATES LIKE
ARKANSAS, MISSISSIPPI,
MISSOURI, TEXAS, LOUISIANA AND CALIFORNIA.
THE FOLKS AT THE MILL GAVE
ME THE GRAND TOUR...
SHOWED ME HOW THE HUSK IS
REMOVED TO MAKE BROWN RICE,
AND HOW THE BRAN IS REMOVED
TO MAKE WHITE RICE.
THEY EVEN SHOWED ME THE LASER
THAT SORTS OUT THE BROKEN BITS.
THEN I WENT OVER AND CHECKED
OUT THE RICE COOKING COMPETITION,
THE RICE EATING COMPETITION,
AND EVEN THE RICE THRESHING
COMPETITION.
BUT I STILL HADN'T FOUND
WHAT I WAS LOOKING FOR.
WHY IS RICE LIGHT AND
FLUFFY ONE DAY,
AND A SOLID BLOCK
OF GOO THE NEXT?
FINALLY, A LONG-TIME RICE
COOKER BROKE THE SILENCE.
A RICE COOKER!
IMAGINE MY SURPRISE.
THE SELF-APPOINTED RICE
CAPITAL OF AMERICA,
CROWLEY'S BEEN THROWING THIS
LITTLE OCTOBER HARVEST PARTY
FOR, I DON'T KNOW, 60 YEARS.
DURING THE DAYTIME,
IT'S ALL RICE--
GROWING RICE, THRESHING
RICE, COOKING RICE,
AND A LOT OF EATING RICE.
BUT COME NIGHTTIME, IT'S
JUST A BIG PARTY.
COMPLICATED MACHINERY AND
SECRET METHODOLOGIES ASIDE,
THERE'S JUST NO SUBSTITUTE
FOR KNOWING YOUR INGREDIENTS.
THERE ARE LITERALLY THOUSANDS
OF VARIETIES OF RICE.
FROM THE FOOTHILLS
OF THE HIMALAYAS
COME THE LONG, LIGHTLY
PERFUMED BASMATI GRAINS,
TAR BABY-LIKE STICKY RICES
FROM THE PADDIES OF JAPAN,
THE AMAZING SELF-SAUCING
ARBORIO RICES FROM NORTHERN ITALY.
THAILAND'S JASMINE OFFERS
ITS HEADY PERFUME
AT A FRACTION OF
BASMATI'S PRICE.
AND NOW APPEARING IN A PAELLA
NEAR YOU, SPAIN'S VALENCIA.
WE HAVE WEHANI TEXMATI, DELLA,
BLUE, RED, BLACK JAPONICA,
WILD RICE--WHICH ISN'T EVEN
REALLY RICE TO BEGIN WITH...
IT'S AN AQUATIC GRASS--
AND EVEN WHITE RICE.
WHEN IT COMES TO RICE COOKING,
THERE ARE ONLY TWO
QUESTIONS YOU GOTTA ASK...
FIRST, WHAT'S THE GRAIN LENGTH?
AND SECOND, HOW IS IT PROCESSED?
EACH OF THE 10,000-PLUS
DIFFERENT VARIETIES OF RICE
FALL WITHIN 3 COMMERCIAL
CLASSIFICATIONS--
LONG GRAIN, MEDIUM GRAIN, AND--
YOU GUESSED IT--SHORT GRAIN.
SHORT-GRAIN RICES ARE GROWN
MOSTLY IN ASIA AND CALIFORNIA,
AND WHEN COOKED, THESE STUBBY
LITTLE GUYS ARE STICKY ENOUGH
TO BE FORMED INTO SUSHI,
OR PICKED UP EASILY WITH CHOPSTICKS.
IN A STRANGE, DOUBLE
MALAPROPIAN TWIST,
SHORT-GRAIN RICES ARE OFTEN
CALLED SWEET OR GLUTINOUS RICES,
DESPITE THE FACT THAT THEY
DON'T TASTE SWEET AT ALL,
AND THEY CONTAIN NO
GLUTEN WHATSOEVER.
THE STARCH COAT ON
MEDIUM-GRAIN RICES,
LIKE ITALY'S FAMED ARBORIO,
CAN BE COAXED RIGHT
OFF OF THE GRAIN,
PRODUCING THE CHARACTERISTIC
CREAMINESS OF RISOTTO AND RICE PUDDING.
ALTHOUGH FLUFFY
WHEN FIRST COOKED,
MEDIUM-GRAIN RICES GET
STICKY AS THEY COOL DOWN.
BUT SINCE THEIR STARCH
DOESN'T CRYSTALLIZE,
THEY'RE A GOOD CHOICE
FOR SALADS AND COLD DISHES.
AT FOUR TO SIX TIMES LONGER
THAN THEY ARE WIDE,
LONG-GRAIN RICES DON'T RELEASE
STARCH INTO THEIR SURROUNDINGS
THE WAY MEDIUM- OR SHORT-
GRAIN RICES DO.
SO WHAT DO YOU GET?
BEAUTIFUL, FLUFFY, INDIVIDUAL,
RELATIVELY DRY GRAINS...
IN OTHER WORDS, AMERICAN RICE.
NOW LONG-GRAIN RICES ARE
GREAT ALL-PURPOSES RICES,
EXCEPT WHEN IT COMES
TO COLD DISHES.
SEE, THE STARCH IN THESE
GRAINS CRYSTALLIZES WHEN COOKED AND COOLED,
WHICH RESULTS IN ROCK-HARD
LITTLE GRAINS.
WHEN REHEATED, THOUGH, THE
CRYSTALS DO DISSOLVE AGAIN.
SO WHAT IS BAD FOR, SAY, SALAD
IS GOOD FOR FRIED RICE.
♪
ONCE IT'S THRESHED OFF THE EAR,
EACH GRAIN IS STILL
ENCASED IN A HUSK.
REMOVE THE HUSK, AND
VOILà, BROWN RICE.
SEE, LIKE MOST GRAINS,
THE INNER PART OF THE
KERNEL, OR ENDOSPERM,
IS SURROUNDED BY A
THIN LAYER OF BRAN,
WHICH IS WHERE MOST OF
THE NUTRIENTS ARE.
SINCE IT'S A TOUGH
LITTLE CUSS,
BROWN RICE NEEDS ABOUT
THREE TIMES AS MUCH WATER
AND TIME TO COOK,
AS THE SAME AMOUNT
OF WHITE RICE.
THE HASSLE'S WORTH IT
THOUGH, BECAUSE BROWN RICE
HAS A GREAT NUTTY FLAVOR AND
A STRONGER NUTRITIONAL PUNCH
THAN ITS BUFFED-UP BROTHER.
IT CAN BE SOLD AS IS, OR
THE BRAN CAN BE RUBBED OFF
TO REVEL THE PEARLY
WHITE UNDERNEATH.
WHITE AND CONVERTED RICE WILL
KEEP FOR YEARS ON THE SHELF
AS LONG AS YOU KEEP THEM IN
AIR-TIGHT CONTAINERS WITH LIDS.
I LIKE THESE KIND OF BIG-MOUTH
JOBBIES... EASY SCOOPING.
NOW BROWN RICE, ON THE
OTHER HAND, IS A COMPLETELY DIFFERENT MATTER,
BECAUSE REMEMBER, IT'S
STILL GOT THE BRAN ON IT,
AND BRAN MEANS OIL.
AND OIL WILL GO RANCID IN JUST
SIX MONTHS ON THE SHELF.
THE ANSWER IS THE FREEZER.
IN HERE YOU CAN KEEP IT
FOR ONE TO TWO YEARS.
BUT SINCE FATS OXIDIZE
AND PICK UP OFF FLAVORS,
THE THING TO DO IS TO KEEP
IT INSIDE A ZIPLOC BAG
AND THEN KEEP THAT INSIDE
ANOTHER SEALED CONTAINER.
SPOILAGE FOILED AGAIN.
♪
DANG!
BEFORE SETTLING ON
A COOKING METHOD,
I THOUGHT I'D BETTER CHECK
OUT THE RICE-COOKER SCENE
WITH MY EQUIPMENT
SPECIALIST, "W."
I THOUGHT YOU WEREN'T
GOING TO COME AROUND SO OFTEN.
HELLO, "W."
I NEED EVERYTHING
YOU'VE GOT
ON RICE COOKERS.
COME ON.
THE EVER HELPFUL "W"
STRUTTED HER WARES.
THE COOKERS RANGED FROM SIMPLE
HEATED POTS, OR BUCKETS, EVEN,
TO A FUZZY-LOGIC MODEL THAT NOT
ONLY COOKED RICE TO PERFECTION
BUT SCARED THE HECK OUT OF
THE DOGS WHILE DELIVERING IT.
MYSTERIOUSLY, ALL THESE
MACHINES
SEEMED TO GRASP SOME
PIECE OF KNOWLEDGE
THAT HAD ELUDED ME.
(robot)
THANK YOU, MASTER.
RICE COOKERS
WORK SO WELL
BECAUSE THEY
KNOW SOMETHING YOU CAN'T.
THE KERNEL'S
SECRET ELEVEN HERBS AND SPICES.
NO.
NO.
THE TEMPERATURE
INSIDE THE POT. YEAH?
WHEN ALL THE WATER'S
BEEN ABSORBED BY THE RICE,
THE TEMPERATURE
BEGINS TO INCREASE.
SENSORS THEN
BEGIN TO PICK UP ON THE CHANGE,
TELL THE MACHINE
TO LET THE RICE REST,
AND KEEP IT WARM
UNTIL SERVICE.
WOW, SENSORS!
I'LL TAKE IT.
NOT THIS ONE.
WE'RE GOING TO
KEEP IT SIMPLE,
FOR YOU.
HUH.
(Alton)
WE GAVE A FEW OF THE MODELS A SPIN.
AND SEVERAL DID AN EXCELLENT
JOB, ESPECIALLY WITH BROWN RICE,
TRADITIONALLY TRICKY BECAUSE OF
ITS LONGER COOKING TIME.
MANY MODELS DOUBLED
AS STEAMERS TOO.
WE EVEN MADE SOME PRETTY
DECENT JAMBALAYAS.
SO IF YOU COOK RICE A LOT,
DON'T MIND SPENDING 50
TO 100 BUCKS OR MORE,
AND HAVE COUNTER OR
CABINET SPACE TO SPARE,
YOU HAVE OUR BLESSING.
NOW THE MICROWAVE COOKER WE
TESTED DIDN'T SAVE ANY TIME,
BUT IT PERFORMED CONSISTENTLY
AND FREED UP VALUABLE
STOVE AND OVEN SPACE.
THE PROBLEM IS... YOU CAN'T
MAKE RISOTTO IN A RICE COOKER,
AND WHAT'S WORSE, YOU
CAN'T MAKE PILAF.
SEEMS THE WORD PILAF IS
FROM THE PERSIAN, PILAU...
MEANS RICE DISH.
WELL, THERE'S A LITTLE
MORE TO IT THAN THAT.
A PILAF ALWAYS STARTS
WITH LONG-GRAIN RICE,
AND IT'S ALWAYS SAUTéED IN A
BIT OF FAT, USUALLY BUTTER,
BEFORE ANY LIQUID IS
ADDED TO THE PAN.
NOW LIKE MOST OF OUR
FAVORITE DISHES,
PILAFS MAKE EXCELLENT FREEZER,
FRIDGE AND PANTRY VELCRO.
TODAY'S PILAF WILL FEATURE
THINGS WE'VE JUST SCARED UP FROM AROUND THE KITCHEN.
WE'VE GOT SOME GREEN PEAS--
FROZEN'S FINE, BUT
WE'LL THAW THEM...
AND THERE MIGHT BE ONE MORE
INGREDIENT, BUT IT'S A SECRET...
KIND OF A PERSONAL THING.
EXCUSE ME.
SAFFRON.
I'M JUST GOING TO GET HOLD
OF A FEW OF THESE
PRECIOUS LITTLE STRANDS,
AND BLOOM THEM IN HOT WATER.
ONE OF THE TWO SECRETS TO RICE
COOKERY IS HEAT MANAGEMENT.
NOW SINCE THIS IS ONE OF
THE FEW HEATED ENVIRONMENTS
WE CAN REALLY CONTROL AND TRUST,
IT'S MY FAVORITE PLACE
FOR COOKING PILAF.
WE'LL START OVER ON
THE COOKTOP,
BUT FINISH IN HERE AT 350 .
OKAY, LET'S LIGHT THIS CANDLE.
TWO TABLESPOONS OF BUTTER
MELTED OVER WHATEVER MEDIUM
HAPPENS TO BE ON YOUR RANGE.
NOW I LIKE A PAN THAT'S
WIDER THAN IT IS TALL,
BUT YOU CAN USE ANY
HEAVY SAUCEPAN,
AS LONG AS ITS GOT A
TIGHT-FITTING LID.
NOW WHEN THE BUTTER MELTS, ADD
YOUR ONION AND YOUR BELL PEPPER,
ALONG WITH A COUPLE OF
PINCHES OF KOSHER SALT.
STIR TO COAT,
THEN TURN DOWN THE HEAT.
WE WANT THIS TO SWEAT,
NOT TO BROWN OR SAUTé.
YOU WANT TO COOK IT SLOWLY,
UNTIL THE AROMATICS
BECOME SOFT AND FRAGRANT.
NOW THESE INGREDIENTS DO
NOT A PILAF MAKE.
PILAF IS A METHOD.
EVEN IF NOTHING
ENDED UP IN THIS PAN
BUT RICE, A LITTLE FAT,
AND WATER, IT WOULD STILL BE A PILAF.
NOW THE SECOND
SECRET TO HAPPY RICE
IS FINDING THE RIGHT
RATIO OF RICE TO LIQUID.
THE INSTRUCTIONS ON YOUR
AVERAGE BAG OF RICE
ALWAYS SAYS THE SAME THING--
ONE CUP RICE, TWO CUPS WATER.
IF THAT WERE RIGHT, AND
I DON'T THINK IT IS,
ONE COULD DEDUCE THAT A TWO-
TO-ONE WATER/RICE RATIO
WOULD ALWAYS BE THE WAY TO GO,
NO MATTER HOW MUCH
RICE WAS INVOLVED.
WELL, IT ISN'T THAT WAY.
NOT ONLY ARE TWO CUPS OF WATER
MORE THAN ANY RESPECTABLE CUP
OF LONG-GRAIN RICE NEEDS,
BUT THE PROPORTION OF WATER
TO RICE ACTUALLY GOES DOWN
THE MORE RICE YOU COOK.
HERE'S HOW WE SEE IT.
NOW FOR THE SAKE OF ARGUMENT, WE
WILL RESTRICT OUR DEMONSTRATION
TO AMERICAN LONG-
GRAIN WHITE RICE.
ONE CUP OF RICE WILL COOK
VERY NICELY, THANK YOU,
IN ONE AND A HALF CUPS OF WATER.
SEEMS PRETTY SIMPLE, RIGHT?
BUT THE PLOT THICKENS.
TWO CUPS OF RICE
WILL COOK PERFECTLY
IN TWO AND THREE-QUARTER
CUPS OF WATER.
WAIT, IT GETS EVEN WEIRDER.
THREE CUPS OF RICE CAN
BE COOKED TO PERFECTION
IN THREE AND A HALF
CUPS OF WATER,
WHICH OBVIOUSLY MAKES
IT SEEM APPARENT
THAT THE MORE RICE YOU COOK,
THE LESS WATER YOU NEED.
NOW IF YOU HAVE A SLIDE RULE,
AND YOU KNOW HOW TO USE IT,
YOU COULD PROBABLY FIGURE OUT
SOME KIND OF HANDY FORMULA,
OR THE VERY LEAST, COME UP
WITH A GOOD COMEDY ROUTINE.
(goofy voice)
HEY, ABBOT, WHEN WE GOING TO HAVE MORE RICE THAN WATER?
♪
OKAY, OUR VEGGIES ARE
SOFT AND FRAGRANT,
SO IT'S TIME TO ADD THE RICE.
I'M GOING WITH TWO CUPS
OF AMERICAN LONG-GRAIN POLISHED
RICE, NOT CONVERTED.
♪
I'M GOING TO STIR TO COAT
AND TURN UP THE HEAT.
I WANT THE BUTTER TO
GET HOT ENOUGH
TO KIND OF CARAMELIZE
SOME OF THE SUGARS
THAT ARE ON THE OUTSIDE
STARCH OF THE RICE KERNEL.
THAT'S GOING TO GIVE THE PILAF
ITS CHARACTERISTIC NUTTY FLAVOR.
HOW LONG TO COOK?
WELL, UNTIL YOU SMELL NUTS.
EVERY GOOD COOK I KNOW
IS CONSTANTLY TASTING AND SMELLING THINGS.
WHY TRUST YOUR NOSE?
IT GREW WHERE IT IS,
SPECIFICALLY TO HELP YOU
FIND STUFF TO EAT.
SO TAKE A LESSON FROM YOUR
DOG AND LISTEN TO YOUR NOSE.
(sniff, sniff)
I SMELL NUTS.
SURE THING--THREE
AND A HALF MINUTES.
AND OUR RICE HAS TAKEN
ON A BEAUTIFUL GOLD COLOR,
AND DEFINITELY A NUTTY AROMA.
SO WE'RE READY TO ADD THE
REST OF THE INGREDIENTS.
WE'RE GOING TO START
WITH THE LIQUID.
WE'VE GOT A TOTAL OF TWO
AND THREE-QUARTERS CUP,
BECAUSE WE'VE GOT
TWO CUPS OF RICE.
NOW A QUARTER CUP OF THAT HAS
BEEN USED TO STEEP THE SAFFRON,
AND YOU CAN TELL THAT IT'S
ALREADY LET GO OF A LOT OF ITS GORGEOUS COLOR.
IT'S GOING TO PERFUME AND
COLOR THE WHOLE BATCH.
SO IN IT GOES, ALONG WITH
THE REST OF THE STOCK.
I'M GOING TO WASH OUT
THE SAFFRON BOWL
TO GET ALL THAT COLOR OUT.
GREAT... GIVE IT A STIR.
I'M GOING TO TOSS
IN A BAY LEAF...
AH... WHAT THE HECK,
TWO BAY LEAVES,
AND ABOUT A ONE-INCH-WIDE
STRIP OF ORANGE ZEST.
NOW THE MOST
IMPORTANT INGREDIENT--
SALT.
RICE, LIKE ANY STARCH, HAS
GOT TO BE COOKED WITH SALT,
OR IT WON'T MATTER HOW
MUCH YOU ADD LATER.
IT WILL NEVER TASTE RIGHT.
NOW I LIKE TO GET
THIS UP TO ABOUT,
I DON'T KNOW, SEAWATER FLAVOR.
SO I'M GOING TO ADD A
TEASPOON AND A HALF OF SALT.
GIVE IT A STIR,
AND THEN TASTE IT...
NOT WITH THE FINGERS
THAT I HAD IN THE SALT.
GOOD.
BRING THE HEAT UP TO
HIGH, STIR IT ONCE,
AND THEN THROW AWAY THE SPOON.
NEVER AGAIN WILL A SPOON...
NO, NEVER AGAIN WILL THE
SPOON TOUCH THIS RICE.
LET IT COME TO A BOIL.
I LOVE THAT TIME-FOLDING TRICK.
WE HAVE A BOIL.
SO IT'S TIME TO TALK ABOUT
LIDS.
WE NEED A TIGHT COVER THAT WON'T
LET STEAM SNEAK OUT OF THE PAN.
HERE'S A COOL TRICK.
SAY YOU'VE GOT A
BOIL, WHICH WE DO,
TURN OFF THE HEAT,
AND THEN SPREAD A BARELY MOIST
DISHTOWEL OVER THE PAN.
THEN COVER AND
FOLD UP THE EDGES.
THIS IS ALSO GOING TO
KEEP CONDENSATION
FROM DRIPPING OFF THE
LID, BACK INTO THE PAN.
OKAY, IN THE OVEN.
NOW YOU MAY HAVE TO
REARRANGE THE RACKS
TO GET THE HANDLE IN A BIT.
SET YOUR TIMER FOR 15 MINUTES,
AND WALK AWAY.
NOW I FEEL GOOD
ABOUT THE 15 MINUTES,
BECAUSE I KNOW MY
OVEN'S AT A COZY 350 .
HOW DO I KNOW?
'CAUSE I GOT A THERMOMETER
IN THERE TO TELL ME SO.
NOW RICE-BAG INSTRUCTIONS
HAVE TO BE A LITTLE BIT
VAGUE FOR COOKING TIMES,
BECAUSE THEY CAN'T BE SURE
ABOUT YOUR RANGE HEAT
ANYMORE THAN THEY CAN
MICROWAVE WATTAGE.
SO THEY HAVE TO AVERAGE A GUESS.
THE FALL-FLOWERING CROCUS
IS GROUND ZERO FOR SAFFRON.
EACH TINY FLOWER CONTAINS THREE
LITTLE THREAD-LIKE STIGMA,
WHICH HAVE TO BE PICKED BY HAND.
NOW IF YOU PICK THIS PATCH AND
ABOUT 43,000 MORE JUST LIKE IT--
THAT'S ABOUT FIVE OF
THESE INFIELDS' WORTH--
YOU'D HAVE A POUND OF SAFFRON,
WITH A MARKET VALUE OF
ABOUT $1,000,
MAKING SAFFRON THE MOST
EXPENSIVE FOOD ON EARTH.
NOW CASHMERE SAFFRON
IS THE BEST.
IT'S EASILY RECOGNIZED BY
ITS SOLID RED THREADS.
THE SPANISH AND TURKISH
SAFFRON, LIKE THIS,
CAN CONTAIN UP TO TEN
PERCENT YELLOW STAMENS,
SO THEY'RE A WEE BIT
LESS INTENSE.
PERSONALLY, I DON'T NOTICE
THE DIFFERENCE IN FLAVOR
AS MUCH AS THE DIFFERENCE IN
PRICE, WHICH CAN BE SUBSTANTIAL.
NOW LUCKILY, A LITTLE
GOES A LONG WAY.
WE ONLY USED ABOUT A
QUARTER'S WORTH FOR OUR PILAF.
NOW WE SUGGEST YOU BUY SAFFRON
FROM A SPECIALTY SPICE CATALOG,
NOT FROM A STORE WHERE IT
MAY HAVE BEEN LAYING AROUND
LOSING ITS PUNCH.
NEVER SETTLE FOR CRUSHED
OR POWERED SAFFRON--
IT'S ALMOST ALWAYS BEEN
CUT WITH TURMERIC.
NOW KEEP YOUR SAFFRON IN A
HEAVY PLASTIC BAG OR A JAR
WITH AN AIR-TIGHT LID.
THE SAFE IS OPTIONAL.
(beep beep beep beep)
WHAT'S THAT?
FIFTEEN MINUTES, ALREADY?
FIGHT WITH ALL YOUR MIGHT
THE URGE TO OPEN THAT LID
FOR AT LEAST TEN MINUTES.
FIFTEEN WOULD BE BETTER,
TWENTY WOULD BE OKAY.
SEE, THERE'S STILL A LOT
OF HEAT IN THERE.
THAT RICE IS STILL COOKING.
YOU OPEN THAT LID NOW,
THAT RICE WILL MISS ITS ONE
SHOT AT BEING ALL IT COULD BE.
AND BELIEVE ME, A GRAIN IS
A TERRIBLE THING TO WASTE.
AND DON'T WORRY, IF SOMETHING
DID GO WRONG IN THERE,
ODDS ARE WE CAN FIX IT.
OKAY, BREAKTIME'S OVER.
YOU CAN LOOK AT YOUR RICE,
IF YOU'RE READY WITH A
BOWL OR A SERVING PLATTER
TO TURN IT OUT INTO.
AHH... LOOKS GREAT.
BUT DANGER LURKS JUST
BELOW THE SURFACE.
SEE, THE STARCH IS A
LITTLE UNSTABLE.
STIRRING COULD TURN THE WHOLE
THING INTO A GUMMY MESS.
SO TURN IT OUT ONTO
A LARGE PLATTER.
JUST LET THE GRAINS FALL
WHERE THEY WANT TO GO.
NOW YOU MAY FLUFF THE RICE.
USE A LARGE SERVING
FORK OR A PASTA FORK.
AND GO AHEAD AND TAKE OUT
THE ZEST AND THE BAY LEAF.
THEY HAVE GIVEN THEIR ALL.
NOW IT'S TIME TO
GO WITH THE PEAS.
THE RICE IS PLENTY HOT
ENOUGH TO WARM IT THROUGH.
IF YOU WANT TO GET FANCY,
CONSIDER MAYBE GOLDEN RAISINS,
OR MY FAVORITE--
CHOPPED PISTACHIOS.
THAT IS A FINE-LOOKING PILAF.
NOW RICE IS NOT MANUFACTURED.
IT'S A NATURAL PRODUCT, AND
EVERY GRAIN IS DIFFERENT,
EVERY CROP IS DIFFERENT.
BECAUSE OF THAT,
YOU CAN'T VERY WELL EXPECT EVERY
POT OF RICE TO BE THE SAME.
WHAT I'M GETTING TO, IS EVEN
IF YOU DO EVERYTHING RIGHT,
OCCASIONALLY THERE'S
GOING TO BE AN ACCIDENT.
BUT MOST OF THEM ARE FIXABLE.
FOR INSTANCE, IF YOU COOK
YOUR RICE, AND IT'S DONE
BUT A LITTLE WATERY, JUST
DRAIN IT IN A COLANDER,
PUT IT BACK ON A SHEET PAN
OR A JELLY ROLL PAN.
PUT IT IN THE OVEN FOR
ABOUT FIVE MINUTES.
IT'LL DRY UP.
IF IT'S A LITTLE ON
THE UNDERDONE SIDE,
JUST DROP, SAY... A CUP--
WELL HALF A CUP EVEN--
OF HOT WATER IN THE PAN.
SLAP ON THE LID.
WAIT FIVE MINUTES.
THE STEAM WILL COOK IT
THE REST OF THE WAY.
IF, ON THE OTHER HAND, YOUR RICE
IS GOOEY AND GUMMY AND MUSHY,
WELL, CONSIDER FINDING YOURSELF
A GOOD RICE PUDDING RECIPE.
OR DO WHAT I DO...
FEED IT TO THE DOG.
♪
CONSIDERING ITS
HISTORY, VERSATILITY,
CULTURAL SIGNIFICANCE, AND
THE FACT THAT IT'S CULTIVATED
ON EVERY CONTINENT ON
EARTH, EXCEPT FOR ONE,
YOU MIGHT SAY THAT WE'VE JUST
BARELY CRACKED THE BOOK ON RICE.
BUT WE HOPE THAT YOU KNOW MORE
THAN YOU DID A HALF AN HOUR AGO.
JUST REMEMBER...
AND CONSIDER THIS FUN FACT...
OF ALL THE RICE
CULTURES ON EARTH,
EVERY ONE OF THEM CONSIDERS RICE
TO BE A SYMBOL OF FERTILITY,
WHICH IS WHY WE'VE BEEN
THROWING THIS AT WEDDINGS
FOR THE LAST FEW MILLENNIUM,
AND NOT CORNCOBS, SMALL
WATERMELONS, OR LIVE FISH.
SEE YOU NEXT TIME,
ON "GOOD EATS."
♪