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Japanese Viral KFC Ricecooker Chicken Recipe

February 3, 2020


(light upbeat music) – Greetings, my beautiful lovelies. It’s Emmy, welcome back. Today’s video is sponsored
by Bright Cellars the monthly wine club that
brings you wine to your doorstep based on your personal preferences. You take the seven question quiz and find out what your preferences are and Bright Cellars will send
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receive 50% off your first box of six bottles of wine. Big thanks to Bright Cellars
for sponsoring this video. Today I’m gonna be tackling a
recipe that went kinda viral in Japan around Christmas time. And it is for KFC rice cooker chicken. Which is pretty descriptive. And pretty much tells you
what I’m gonna be doing today. I’m gonna be taking KFC fried chicken and putting it in the
rice cooker with raw rice and allowing the rice
cooker to cook the rice along with the fried chicken. And that sounds absolutely
fabulous, doesn’t it? So let me step back and give you a little bit more background
about why KFC, why chicken, why Christmas time. So in Japan it’s become a
relatively recent tradition, since about 1974 where chicken,
particularly fried chicken is eaten around Christmas time. Now in Japan, only about one
percent of the population is Christian, so the holiday of Christmas isn’t really celebrated in the same way that it is in the West. So in 1974, Kentucky
Fried Chicken, or KFC, did this big promotion
of having fried chicken as a Christmas dinner. Legend has it that this idea was sparked when a conversation was overheard, of foreigners having a
turkey dinner for Christmas. And since then it’s become
a bit of a tradition to have fried chicken in
Japan around Christmas time. So in that tradition, I’m going to be testing out this recipe. But first I had to go to KFC (laughs) and purchase a bucket of
Kentucky Fried Chicken. I am so happy that they
still sell buckets of chicken and I have to say this was
the first time I ever bought a bucket of chicken. Now my mom used to take me
to Kentucky Fried Chicken on the days that my dad would work late and we could share a
two piece chicken meal, always extra crispy. And she would always eat my biscuit. So I have very fond memories
of Kentucky Fried Chicken. But never did we ever purchase a bucket. And from what I’ve gathered,
this recipe originated from leftover Christmas chicken dinner, so let me to grab my
chicken from last night. ♪ Di di di ♪ Where are you chicken? Here you are. Now this is the bowl of my rice cooker. My beloved Zojirushi rice cooker. I’ve had this for many many years. Let me think how many years. Over 10 years. This thing is a champion. Love this. When I first bought this I’m
like, oh my gosh 100 dollars for a rice cooker? Worth every single penny. We use this multiple
times during the week. If you eat a lot of rice,
this is the way to go. People have asked me, “I
don’t know how to cook rice. “How do you cook rice?” And I say I have no idea
because I have a rice cooker. And that’s how it was growing up too. We had a rice cooker in our family. And we never cooked rice on the stove top. It was always with a rice cooker. And it always came out perfectly. Here’s my container of rice. All rice cookers will come with a special designated rice cup. And this is important when
you read a cup of rice, this isn’t really a cup
of rice if you measure it to Western cups. It’s more about 3/4 of a cup. So, gotta have this. One, two level cups. So this might seem like an unusual step because what, the rice
is already clean right? Yes, it is. But we wanna remove, kind of the excess starch on the outside. So take some water. I normally would do this in the sink, but for demonstration
purposes, I’m doing it here. So add some water. And then you’re gonna agitate the rice. Just with your fingers. And you’ll notice that the water
gets kind of milky colored. And then you drain that off,
leaving the rice behind. And then do that again. More water. More agitation. (water trickling) Rice experts, rice washing experts. Chime in in the comments. Let me know why we do this. I do this because my mother told me to. This was my job as a child. So I still do it. So the water’s still cloudy. And I usually do this about three times. So I will just put water to the two mark. Now rice is finicky. It’s not a one to one
proportion of water to liquid. Particularly if you scale it up. So this is how you would make
a typical pot of white rice. For this recipe, you use
broth for the water portion. And I’m going to be making
broth by using this. One teaspoon of chicken boullion, instant. Right in that. Mix that in there. And then I’m gonna add one
tablespoon of soy sauce. I’m using this soy sauce, this is Highly Delicious Soy Sauce. This was just recently introduced to me by my Asian Market here in Providence. I bought a bunch of groceries. They gave me a bottle of this for free. And I said what kind of soy sauce is this? And when I posted this on social media, a few of you chimed in saying oh yes, this I actually a knock off
brand and it’s highly delicious because MSG has been added to it. And I can confirm that
it is highly delicious. So I’m gonna add one
tablespoon of that to my rice. Now I’m gonna give this broth a taste. That’s pretty tasty. I can always add more later. I don’t want this to be too salty. Because then we can’t take the salt out. Plus we’re gonna be adding
flavored chicken as well. So we wanna be able to taste
our 11 herbs and spices, right? We’ve got a thigh piece and
we’ve got a giant breast piece. Okay, look at that. And my mom always said that
make sure you dry the bottom of your pot before you set it in here. Close it up and then hit cook. (rice cooker beeps) That’s it. Nothin’ to it. This will take about 40 to 45 minutes. So I will come back once
this is all steamed up and ready to go and
we’ll give this a taste. Okay? See you in a bit! All righty, my lovelies. I am back. My rice cooker has beeped, so
the rice should be complete. Let’s see. Ooh. Look at that. (chuckles) The chicken looks like it’s
plunked up quite a bit. Smells good. So now what we’re supposed
to do is take a couple forks and just kind of shred the chicken up. Ooh, and look at that. It shreds very easily. Smells great. And give this a stir. The rice has a beautiful
brown color to it. And while we’re at it,
let’s have some Chardonnay. This is Cactus Park. Beautiful label from Paso
Robles in California. Santa Rosa. Oh I love that sound. Cheers! Aha, mm. Based on the card, I
actually let this warm up just a little bit. I typically have white wines
right out of the refrigerator, but I find it’s actually
quite nice having it a little bit warmer. And it’s dry as a Chardonnay should be. And kind of oak-y, but I can
taste some citrus in there. All righty. Now, let’s have our KFC rice. All righty. (speaks in foreign language) Mhmm. And this is great. It’s a very simple and humble meal, but what I really like about this is that it’s a great way of
reheating leftover chicken. I found in my experience when
I reheat leftover chicken, particularly fried chicken, it just doesn’t have the same flavor. Something about reheating chicken, it just doesn’t taste all that great. But in this case, it totally is wonderful. Something about the
braising in that liquid and cooking with the rice makes it taste like you just cook it. Not like you had leftovers
and stuck it in a pot of rice. Which you did. (laughs) And now it’s about to be kicked up with my favorite hot sauce right here. Ah yeah. Now let’s have that. Yeah. Boom! A little bit of heat,
little bit of acidity. Mm. All righty, my lovelies. There you have it. KFC rice cooker rice absolutely delicious. Very very simple, humble meal. Highly recommend it. Great way to use leftovers. Thank you so much for
watching and big thanks to Bright Cellars for
sponsoring this video. Click the link down below. Take the wine test and
get started with 50% off your first box of six bottles of wine. Please share this video with your friends. Follow me on social media. Like this video, subscribe, and I shall see you in the next one. Toodaloo! Take care, bye! (light upbeat music) – Make your chicken rice, so good yum.

100 Comments

  • Reply bertnearnie February 3, 2020 at 5:44 am

    Is that highly delicious soy sauce like Maggie?

  • Reply Jen M February 3, 2020 at 5:50 am

    I wish I didn't hate this lady

  • Reply Jay Y February 3, 2020 at 5:55 am

    Different countries and types and brands of rice have rice that was handled differently and changes if you rinse it or not, so I just hope the bag tells me what to do! And sometimes it depends on the recipe you're making too.

  • Reply Sarah Hills February 3, 2020 at 5:56 am

    What us your favorite hot sauce?

  • Reply Tonya Scarlett February 3, 2020 at 5:56 am

    Damn Emmy is so beautiful and intelligent.

  • Reply dindog22 February 3, 2020 at 6:02 am

    I remember hearing a story about the KFC for Christmas in Japan on a podcast. I think the guy who had the franchise wasn't doing so well at first and he came up with the chicken for Christmas idea out of desperation and it took off. Ok I checked on Stitcher and the Podcast is called Brought to you by….. and it's episode 19 Kentucky Fried Christmas

  • Reply Sundowndusk February 3, 2020 at 6:08 am

    Me, personally, a nice dollop of natto on top

  • Reply InsolubleToaster February 3, 2020 at 6:10 am

    thank you to whoever captioned this

  • Reply David Rose February 3, 2020 at 6:11 am

    I have that Exact Rice Cooker in my home I've had it for almost 20 years now.

  • Reply Ms Poetical February 3, 2020 at 6:13 am

    Hmm did anyone else think that this recipe was gonna be to make KFC from raw chicken?

  • Reply Gripit L February 3, 2020 at 6:18 am

    "It has MSG" Lol I remember the days when we were told to avoid MSG.

  • Reply Marc Jourdain February 3, 2020 at 6:19 am

    Hi Emmy, do you have a twin sister? I want someone like you to cook food! You're fantastic. p.s. I love your glasses.

  • Reply Angela Baker-Shipp February 3, 2020 at 6:25 am

    Emmy. The reason why you wash the rice before you cook it is because the extra starch on it we'll gather together and make your rice clumpy and mushy. By rinsing rice until the water turns clear which might take five to eight times, I use warm water and when you cook it the kernels don't stick together and all the water is absorbed.

  • Reply POSITIVE CHICK February 3, 2020 at 6:25 am

    That looks yummy! ❤️❤️❤️

  • Reply Aria February 3, 2020 at 6:26 am

    I hate your nose

  • Reply Heather B February 3, 2020 at 6:27 am

    Like most cheap meals, this is absolutely loaded with sodium. I applaud Emmy's willingness to try different things. I am repulsed by the look and the sound (description) of it.

  • Reply Chuck Seeger February 3, 2020 at 6:28 am

    All that Starch turns to sugar in your body

  • Reply Luigi Azura February 3, 2020 at 6:44 am

    when you called for rice washing experts to drop comments, all the filipinos watching this thought you were referring to them in particular.

  • Reply Jenna A February 3, 2020 at 6:52 am

    Emmy you have a good point….. Why do we wash the rice?? Cuz that's just how I grew up….. I was also told to wash it at least 3 times or until the water is semi clear and add water up to the first line of your finger… 🤷‍♀️ #GrowingUpAsian ?

  • Reply Philip February 3, 2020 at 6:54 am

    We use the cast off water from washing the rice into soups and such. Because all that starch

  • Reply Diana45251 February 3, 2020 at 6:58 am

    I do it because my mom told me to also lol

  • Reply Aria Eireen February 3, 2020 at 7:05 am

    Why we are washing rice? Idk but in my country the farmer usually process the rice on the field and it is dirty (you can find some little pebbles in it) I usually save the water from washing rice and let it sit for a day then use it as a fertilizer for my plants~

  • Reply Keko Sunny February 3, 2020 at 7:09 am

    happy new year cake screams or happy world day cake

  • Reply Tex Rexy February 3, 2020 at 7:12 am

    That cloudy water is good for plants 😉

  • Reply frequentfiler February 3, 2020 at 7:22 am

    You're washing off the pesticides, so I was told.

  • Reply Gabriel Ramos February 3, 2020 at 7:25 am

    this is adobo without vinegar LMFAOO

  • Reply Santiago Gurrola February 3, 2020 at 7:28 am

    OMG!! my hometown, Paso Robles.👽✨

  • Reply Shawn Su February 3, 2020 at 7:29 am

    What a waste of perfectly fried chicken

  • Reply Peter Thorburn February 3, 2020 at 7:33 am

    Terrible food KFC is !!

  • Reply Fruitarian February 3, 2020 at 7:36 am

    Wherw do you buy rise and how?

  • Reply Missing all my Marbles February 3, 2020 at 7:37 am

    I’ll definitely need to try this once I get a decent rice cooker…my current one is the cheapest Target had… I wouldn’t be able to use kfc (I’m celiac) but it would be great with my leftover chicken

    Edit: I am planning on getting a Zojirushi rice cooker-my sister has one and it’s amazing!

  • Reply Captain Casey Jones February 3, 2020 at 7:51 am

    Video starts at 1:44

  • Reply mizanamiezah February 3, 2020 at 7:53 am

    Are you married? Lol i like you

  • Reply Gbemy Quadry February 3, 2020 at 7:53 am

    That rice doesn’t look well cooked.

  • Reply Lecksb February 3, 2020 at 7:54 am

    Emmy, can you review eating a horseshoe crab. Please and thank you!

  • Reply Cyn O February 3, 2020 at 8:02 am

    I just started using a rice cooker last year and I have not gone back to cooking rice of the stove top unless its fried rice… I don't know why it took me so long to get one cause I love it! I personally like using a coffee cup to measure. I already know that one full coffee cup of rice and 1 and 1/4 of water is the perfect measurement for my family of three!

  • Reply Don Wald February 3, 2020 at 8:08 am

    Is Emmy even old enough to drink? 😂 I stopped going to KFC after they cancelled the extra tasty crispy. Damn health nuts.

  • Reply Nigel Lobo February 3, 2020 at 8:12 am

    I'm born and raised in India and the reason for the washing of the rice is for these 2 reasons.
    1) If you buy rice loose from the local grocery store, chances are its dirty or also adulterated (coated with talc).
    2) Removes the excess starch to prevent clumpy rice.

    PS: If you buy packaged rice, then you just need to wash it if you don't want clumpy rice.

  • Reply sleepofgiants February 3, 2020 at 8:31 am

    i just love how quiet you are

  • Reply kokoro nagomu February 3, 2020 at 8:42 am

    i cook rice on the stove. 1:2 rice to water, turn the stove on high until you start to see a couple little bubbles, turn the hob to low, put the lid on and set a timer for 30 minutes. do not remove the lid even when the timer goes off, just turn off the stove and leave it sit for ten minutes with the lid on. after that, fluff it.
    i usually add cumin seeds, turmeric, black pepper, kalonji, mint or other herbs, switch one cup of the water with a can of low fat coconut milk, the possibilities are endless… when it's done and ready to be fluffed mix it with a bag of frozen cauliflower rice and other chopped raw veggies. i usually make 4 cups of dry brown, red, black, wild rice with 8 cups liquid in a big pot to be used throughout the week with asian/indian flavored meals.

  • Reply Malea jefferson February 3, 2020 at 8:48 am

    Ayeee I’m from providence too ヽ(*^ω^*)ノ

  • Reply Thalia February 3, 2020 at 8:57 am

    I thought the rice cooker was going to be the shape of the kfc bucket!! But I’m more intrigued about putting the already fried chicken in there

  • Reply Jimmy L February 3, 2020 at 9:17 am

    Oh my God you got a huuuggeeeee rice bucket!!

  • Reply Jeremy Ceniza February 3, 2020 at 9:21 am

    While in our house we use our rice cooker for every single meal 😅

  • Reply Matthew Cody February 3, 2020 at 9:33 am

    Just needed shallots or scallions on top ,,,, i dont even know why i watched this as im a vegetarian

  • Reply Maisarah Firuz February 3, 2020 at 9:40 am

    Seeing all the comments here about how rice is washed and measured to cook, it's cool to know what southeast asians have in common? I'm a Malaysian, and that's how I've been taught to prep rice too. I was told that it's basically to remove impurities or 1 or 2 floating weevils (just to be safe). 😀

  • Reply Zanahoria Love February 3, 2020 at 9:51 am

    Washing your rice makes it less starchy, removes debris and dirt and can lower the arsenic content of your rice which is good because arsenic is toxic. 🙂

  • Reply Sarah Murray February 3, 2020 at 9:57 am

    Can some one tell me why every video (or most) Emmy puts up on the screen what’s in the background in the bench above the dishwasher ? Haha today’s it’s a teapot ? Lol

  • Reply ғυтυre eye February 3, 2020 at 10:14 am

    some wash the rice in order to make sure no small stones have managed to get through when it was packaged, you DON'T want to bite your teeth on a small stone! also the excess water can be reusable as an ingredient for a soup…because the water already has starch i.e. you have an instant thickener 🤗🤗🤗

  • Reply Titan Raccoon February 3, 2020 at 10:35 am

    Rice should be washed several times before cooking because the rice will get slimy and gummy as it cooks.

  • Reply Casey Thompson February 3, 2020 at 10:40 am

    I just love your videos! MSG is good!! I have always used Accent because my mother used it. My kids are adults now and they know what it is and the hype that surrounds it. My dad’s cardiologist said it’s fine in moderation. My friend went to find it in her grocery store and I had to tell her it’s with the meat tenderizers. I don’t have a rice cooker as I use my grandmas recipe she taught my dad who taught me. I don’t wash the rice either. Thanks for all your great videos!!

  • Reply Victoria Parker February 3, 2020 at 10:53 am

    I wash my rich 7 times. It gets rid of the starch, I guess it stops the rice from sticking together.

  • Reply John Spade February 3, 2020 at 10:59 am

    It's not necessarily clean so theirs that too I should know we eat rice 3 times a day and some times their is small rocks in their so…

  • Reply Alterofit February 3, 2020 at 11:08 am

    I will try it for sure! Thanks for nice recipe and explanations. Are there any bones in KFC chicken? If so then how to handle it?

  • Reply bookaltd February 3, 2020 at 11:28 am

    It gets rid of excess starch which makes the rice clump together and become gummy.

  • Reply KimJongWins February 3, 2020 at 11:33 am

    My mother never trusted rice cookers, always used the stove

  • Reply Rahul Khamamkar February 3, 2020 at 11:36 am

    Just cook the shit. Why talk so much.

  • Reply Ilai February 3, 2020 at 11:40 am

    I love your videos Emmy! You’re so lovable! ❤️

  • Reply Critical Eats Japan February 3, 2020 at 11:44 am

    Leftover KFC? Does it exist? 😉 But yeah, my students are very surprised when I tell them that chicken is not really eaten for Christmas in Western countries…

  • Reply heyy13 February 3, 2020 at 11:50 am

    Of every channel i watch on youtube your channel has the most obtrusive and obstructive ads. I really like your content and have been watching you for a couple of years but they have gotten so incredibly long and disconnected with your content that i hesitate to click your videos.

    It's really escalated. 🙁

  • Reply Its NicoleFactor February 3, 2020 at 11:55 am

    💙

  • Reply ace1262 February 3, 2020 at 12:27 pm

    tips for cooking rice: depends on your rice, and how you cook it. General equation is: total water volume = water volume for rice + water volume evaporated

    (1) for the most part, you use equal water : rice ratio because its white rice (i.e. less fibre); you add a little extra for less polished rice (e.g. brown) because it's more 'thirsty' to achieve the same consistency. short vs long grains also matter for the amount of starch you need to hydrate.

    (2) rice cookers give consistent results because they control temp + evaporation rate, so measurements (& results) turn out the same every time. try cooking rice in a stone bowl, or iron pot, in their various lids with various levels of air-tightness, and rice comes out different every time.

    from another food-obsessed Asian; hope this helps!

  • Reply Kevin Jiang February 3, 2020 at 12:28 pm

    Emmy to cook perfect rice add a 1 to 1 ratio of rice to water then add a extra half cup of water to evaporate during the cooking process. Basically 1 cup of rice add 1 1/2 cups of water, 2 cups of rice add 2 1/2 cups of water.

  • Reply Alur February 3, 2020 at 12:33 pm

    Hey Emmy, you should try deep friend cabbage. You'll be surprised how good it tastes

  • Reply Courtney__1998 February 3, 2020 at 12:47 pm

    My mom always told me not to reheat chicken… is that just a UK thing

  • Reply Paula Gallant February 3, 2020 at 12:55 pm

    "🍗" *EMMY* hahaha

  • Reply Blackness Wirefly February 3, 2020 at 1:11 pm

    Rinsing the rice gets rid of the starch between grains so you can get a better sticky rice consistency

  • Reply Brenda Krieger February 3, 2020 at 1:26 pm

    I don't have a KFC nearby. We do have Popeye's🍗🍖. I have an Aroma rice cooker

  • Reply Maxyourscrappydoo February 3, 2020 at 1:37 pm

    What about bones

  • Reply Russell E Simonetta February 3, 2020 at 1:44 pm

    KFC, sushi and a strawberry , whipped cream cake!! Martha Stewart sez,,, 1 to 1 and a 1/8 of water!

  • Reply GRVΛES February 3, 2020 at 1:49 pm

    I'll be honest, I only watch her videos because shes very Entertaining and very chill and calm. It's oddly therapeutic

  • Reply Karen Parker February 3, 2020 at 1:49 pm

    Rinsing = "fluffy" And I do something similar to make plain old chicken and rice. But with carrot, onion and celery added.

    I did a cost/benefit analysis and figured that, if I kept buying cheapo rice cookers, I'd end up spending a LOT more money in the long run. (we were burning them out about every 18 months and paying $20 to replace in the early 2000's) I ventured into the uber pricey (for an artist) William Sonoma and found a "scratch and dent" rice cooker for about 30 dollars off. So, I got my 100.00 rice cooker, with a lifetime guarantee, and it's still working great. And I just keep that big old dent turned to the wall.

  • Reply MizzPretty Huston February 3, 2020 at 1:52 pm

    I rinse the rice so it's not sticky

  • Reply Jeni10 February 3, 2020 at 2:05 pm

    Washing the rice also removes some of the arsenic that's in rice from the soil.

  • Reply Pad February 3, 2020 at 2:07 pm

    Video "starts" at about 3:31

  • Reply athaiguy February 3, 2020 at 2:13 pm

    far too much unneeded yaking could not watch with all the needed talking

  • Reply Jackie Lupian February 3, 2020 at 2:26 pm

    I thought it was to prevent burning the rice? 🍗

  • Reply Abe Olivares February 3, 2020 at 2:40 pm

    I need to make this but I don’t have a rice cooker :/

  • Reply Kan Biiru February 3, 2020 at 2:54 pm

    That looks like a knock off of Maggi. It's not exactly soy sauce but it does add MSG which makes it extra delicious with that umami flavor.

  • Reply Jennifer Ramos February 3, 2020 at 2:54 pm

    I just wish cooking made me this happy or happy at all lol 🥴

  • Reply Rafael Jimenez February 3, 2020 at 3:00 pm

    People wash the rice so they don't stick together and are fluffier. I don't wash the rice. I simply let the rice sit after the rice cooker stops. I take the cover off and get rid of the steam water on the cover, stir the rice and leave it on warm until it finishes steaming off the rice. Then I drain the lid again and the rice is perfect.

  • Reply Lorraine Gutierrez February 3, 2020 at 3:03 pm

    MY STEP FATHER IS JAPANESE HAWAIIAN SO I TOO GREW UP MAKING THE RICE!! HE ALWAYS SAID "WASH THE RICE 3X" 🙂

  • Reply Raphael Sylla February 3, 2020 at 3:18 pm

    I remember my Mom actually does this when we were kids. She uses kikoman soy sauce instead and adds hald a bullion chicken cube. And she debones the chicken before adding to the pot of rice. And she cooks over a stove, even if we have rice cooker.

  • Reply America Marie February 3, 2020 at 3:21 pm

    Isn't it amazing how much we learn and believe to be true and the only way to do things growing up? My 20's became a mishmash of learning experiences especially culturally. I was taught to "never " rinse the rice. Then using basmati rice it's a necessity. Some recipes you need starch for structure and others the fluffy texture. ❤

  • Reply Vishal Rana February 3, 2020 at 3:22 pm

    I'll always check water level by my fingers my mom tell me this tip and it always work

  • Reply Sour Bunni February 3, 2020 at 3:34 pm

    I think she left one on the street and accedently put an explosive in it

  • Reply Akemi Wells February 3, 2020 at 3:49 pm

    Love that you are rinsing the Talc off of the Rice. That was always my job too. I don't know if it is still Talc like when we were kids, but it is the drying agent/powder that they coat it in to keep it from clumping in transport.

  • Reply toaniethetiger February 3, 2020 at 3:59 pm

    My mom taught me that rinsing rice will make it fluffier

  • Reply Yannick Recanatini February 3, 2020 at 4:05 pm

    I wash the rice to make it less sticky

  • Reply Asif OXO Ahmed February 3, 2020 at 4:10 pm

    Is it just me or does this look like biriyani

  • Reply FBI President February 3, 2020 at 4:21 pm

    Spends a third of her video advertising. I’m getting sick of her bullshit. She’s going downhill on quality.

  • Reply Christina Anastasia February 3, 2020 at 4:22 pm

    What is your hot sauce?

  • Reply Matt Hunter February 3, 2020 at 4:23 pm

    Check out Wuhan for the Chinese viral craze…

  • Reply Toria Olive February 3, 2020 at 4:37 pm

    Can you make omurice

  • Reply ChurrosAreSexy February 3, 2020 at 5:07 pm

    Rice is so easy to make but also so easy to mess up. If you didn’t grow up in a family that constantly eats rice, you’re probably gonna have to trial and error lol

  • Reply Mark Maurer February 3, 2020 at 5:10 pm

    I use a wire sieve and run it under cold water. You can wiggle the sieve to provide agitation. I find this faster and that it gives better results especially if you prefer fluffy rice.

  • Reply Steven Universe February 3, 2020 at 5:18 pm

    Y'all reheat KFC chicken? Bruh! Leftover KFC chicken is best eaten cold! FACT!

  • Reply Cody Lim February 3, 2020 at 5:22 pm

    Rinse the rice so that you remove most of the starch and when you cook them, they dont stick much to each other and its easier to scope out. starch makes them stick and clump together when cooked.

  • Reply Just Browzin February 3, 2020 at 5:27 pm

    That rice container. Wow, how big is your pantry?

  • Reply yunnyq February 3, 2020 at 5:35 pm

    That hot sauce 🥰🌶️❤️ could you please share the recipe?

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