My grandparents ate only rice with a lot of vegetables as a tamil bramin but were never overweight and remained mostly healthy. Actually my grandmother passed away at 92 with no B P or diabetes but due to age . Chappati was made only when we visited them that too maybe once a week . 😅

@krishashok

9 ай бұрын

Overall meal matters more than the rice. As you said, a lot of vegetables really help! But beyond all of that, genetics and lifestyle also plays a huge role.

@jagatchaitanyaprabhala8668

8 ай бұрын

Also Lalita has survival bias in her argument. In our grandparents generation each family used to have upto 10-12 kids out of which only 5-6 survived till adulthood so obviously the survived people without medical interventions are healthiest of the lot n are expected to survive till near 100yrs

@1985priyadarsini

8 ай бұрын

i think u r gradmother used to do all means all cooking by herself i think including with out mixer, washing matchine, maid, gas, vacume cleaners but now a days we r eating the same like gps but chores?

@krishashok

8 ай бұрын

@@jagatchaitanyaprabhala8668 Indeed. A very common cognitive bias

@fannyissac7398

8 ай бұрын

Good health and longevity is a by product of multiple reasons: Stress levels, Family environment ( socio economic status) food habits and above all God's plan.

This is awesome!! Such detailed information about all types of rice and your wonderful way of explaining things!! Thanks so much! 🙏🙏

Well one point missed is sequence of eating has great effect of how blood sugar spikes...eating veggies first not just along with will ensure there will be a coating of fibre on intestines also adding ghee or fat to rice eating it along with Dall will reduce sugar spike further 😊

@krishashok

7 ай бұрын

Yes, it's an important point, one that I will cover in subsequent videos

@jamievarni1530

3 ай бұрын

Logical.

Sir, your content is excellent. I always enjoy the way you explain food. You explain a lot of information about history, science, myths, and health. One location for all food content. Please continue to post such videos as they will benefit all generations.

@krishashok

9 ай бұрын

Thank you Arun!

Love the way you structure your content. Bought your book by the way, and that's excellent too.

@krishashok

9 ай бұрын

Thank you!

Incredible Video with Stunning Graphics! I wanted to express my gratitude for your amazing videos. I'm genuinely thrilled that I stumbled upon your channel! Without fail, I find myself bringing up your channel at family and friend gatherings whenever someone starts spreading false information about food. Thank you

@krishashok

9 ай бұрын

Thank you!

Great explaination sirjee

fantastic video! really love your informative content Krish.

I feel lucky to have stumbled upon your channel. Thank you so much for making all this information available for us.

@krishashok

7 ай бұрын

Thank you!

Fantastic INTRODUCTION

Wonderful presentation with technical explanation. I appreciate your hardwork . bless you

I just love your content. Looking forward to more such interesting videos.

@krishashok

9 ай бұрын

Thank you Sanket

Love this content sir. Also, reading your book. :) Thank you for sharing all the insights.

@krishashok

9 ай бұрын

Thank you!

Such an amazing content ❤

Well explained. Thanks for sharing. love your videos.

@krishashok

4 ай бұрын

Glad you like them!

Very happy to see videos from you which gives very scientific view on food that we eat. We require more people like you in India where myths are more prevalent.

Lovely video and such a wonderful poem at the end. A culture of food surely writes poems and songs about food. Beautiful! Thank you!

@krishashok

4 ай бұрын

The number of food related metaphors in Tamil is quite staggering. Made more fascinating by the fact that the written/formal language has remain unchanged for the most part of the last 3000 years!

It was very informative. Thank you, sir, for a wanderful vlog

That is an OMG information about grass!! Awesome!!

Very good introduction!

You are an eye opener. Thank you for all your efforts.

@krishashok

9 ай бұрын

Thank you

Excellent content. Thank you

@krishashok

9 ай бұрын

Thank you!

I love parboiled rice and I find it very versatile. One can use it effectively for daal chawal, biryani or risotto. I like rice soft (not al dente) so here is a little trick I have learnt. I roast the rice with a tablespoon of ghee in the cooker, till it gives its nutty fragrance and slightly brown color. I then add water and a pinch of salt, and let it cook on low-medium flame for 3-5 whistles. This recipe is very forgiving if one adds a little extra water too. Rice always comes out soft and fluffy, with each grain separated.

@krishashok

9 ай бұрын

Perfect!

@yakshashreyas

9 ай бұрын

Another trick - if you don't have time.. or don't want to roast. Just add a teaspoon of coconut oil/ any oil and salt. Close the lid and let it cook. The lipids do the Job..! *Option 2 :- Just squeeze half a lemon into it and let it cook.

You are so good... i hope your channel reaches great success The way you address the topics is exceptional.

@krishashok

8 ай бұрын

Thank you!

Brilliant detail.

@krishashok

9 ай бұрын

Thank you

Interesting as ever, thank you :)

Hi.. love your content... We in Assam consume Rice as our staple so much so that the Assamese word for Lunch and Dinner is "Bhaat" or rice😊...

Love this series ❤💫

@krishashok

9 ай бұрын

Thank you!

Wonderful insights on rice. 🙌

@krishashok

9 ай бұрын

Thank you

Ending with tiruppavy is mind blowing 🎉

His videos are just addicting 😅 But its so hard to convince family members and husband to take a more scientific approach to cooking 😂😢😅

@krishashok

6 ай бұрын

Don’t worry about the older generation. Focus on the current one 😅

Namaskaram, starting from Aliens and finishing to Tamil proverb about Rice is interesting. The way u tell about everything in micro is knowledgble. Seen only 2 to 3 videos of urs and became a fan. May Perumal bless u with more Knowledge and continue to educate us more and more. 🙏

@krishashok

6 ай бұрын

Thank you!

Excellent 👌. I think you have mentioned the same in your book as well.

I’ve only recently seen your videos popping up for me. I’m very much enjoying them! So I’ve subscribed. Science and cooking go so excellently together! I think you provide a nice balance of material for people of all levels of knowledge. I think you may have even outshined my old favourite Alton Brown :)

@krishashok

3 ай бұрын

Ah! High praise!

Stunning video. I just wish you had shone some light on black rice as well. Maybe in another video. I love your approach to food.

Nice Information, Thank you

@krishashok

6 ай бұрын

thank you!

What a great video for a rice lover like me! :D Thank you Krish for the amazing content and please keep making such nice videos.

Love these lengthy videos of yours❤

@krishashok

9 ай бұрын

Thank you!

Brilliant Content and extraordinary presentation Krishashok - amazing narration.

@krishashok

9 ай бұрын

Thank you!

My grandmother from Jaffna, drained the rice and used the rice kanji as hair conditioner or threw it out. She also made many side dishes to go with the rice. I am looking back at Traditions for health.

In Odisha we consume Usuna rice(parboiled rice) daily using the draining method of cooking. Sitabhog and arua(polished rice) is consumed during festive occasions.

@maniaphobia4719

2 ай бұрын

Yes true ; Odisha rice preparations with spices are good ( jeera rice for eg ) , Dhall alongwith Bindi fry is terrible ; I lived next to Odisha family ; Very healthy also ; I never hesitate to go whenever they invite me ;

love watching your videos!

@krishashok

2 ай бұрын

Thank you

As always incredible content ❤ big fan

@krishashok

9 ай бұрын

Thank you!

Brillant video. I like this highly detailed content much more than the reels.

@krishashok

9 ай бұрын

Thank you!

@shridhivyasadagopan9853

2 ай бұрын

​@@krishashok Thanks yet again for this extremely informative video! And the ending with Thiruppavai made it even better! 😊 It made me feel happy as recently, I chose to give away rice packs as return gift for my wedding! :)

Wanted to add how korean rice cookers help in removing a lot of the guess work due to the incredible tech that's packed in. They even have a small container in the back to help collect any amount of excess water.

@krishashok

9 ай бұрын

Absolutely

I wonder how much time does it take to make such a detailed video, I imagine it's at the very least a couple of weeks. Great work!

@krishashok

9 ай бұрын

I write as and when and then record it one shot

@MadeInAndhra-rk5mw

9 ай бұрын

@@krishashok I am not a professional KZreadr, but I started some conversations recently - too very impressed with your presentation style - and exceptional content. Kudos sir.

Krish (Should I refer to you as Krish or Ashok?) I think rice is only the 3rd most produced food due to a technicality. We measure food production differently for different commodities. Sugarcane is harvested and measured whole but most of it is just cellulose to be thrown away or turned into paper/cardboard. Sugarcane yields only about 7-10% sugar. Maize is also harvested and measured with the cob, most of which is thrown away. Maize grains make up minority of the weight. Whereas rice/paddy yeild is measured with the husked grain. After milling it still retains majority of the weight, which is almost all starch.

@krishashok

13 күн бұрын

(Ashok). Yes, the technicality is noted

Amazing video!!

@krishashok

9 ай бұрын

Thank you!

Well done video.

@krishashok

7 ай бұрын

Thank you!

I love your story telling.

@krishashok

9 ай бұрын

Thank you!

Superb.❤❤

@krishashok

Ай бұрын

Thanks 🤗

Love this as always Krrish. I loved your podcasts with Amit Verma. Very enlightening. And also glad that you're wearing LOS POLLOS T-shirt :)

@krishashok

7 ай бұрын

Hehe thank you

Rice & curry with lots of seasonal veggies, buttermilk❤😋👌

Debunked so many myths, especially about eating refrigerated rice. Thank you so much. Curd-rice after every meal is religion for most South Indians like me.

We still cook paraboiled rice in a pot of water and then drain out the water once cooked. This makes good fluffy rice. The water drained out is used as drinking water or used next day as hair wash :)

@redbaron9029

5 күн бұрын

What effet it has on hair?

@srijit999

4 күн бұрын

@@redbaron9029 its supposed to be a grandma recipe for hair growth in India and china

The "koodarai vellumseer Govinda" (Thiruppavai) reference was a nice topping for this wonderful video on rice!!!

@krishashok

2 ай бұрын

Thank you

Thanks

@krishashok

3 ай бұрын

Thank you

This is by far one of the great contents on the internet ❤

@krishashok

9 ай бұрын

Thank you!

My grandma used to have different rice to water ratio based on the age of the rice. If it was harvested recently, it’d be more sticky. Old rice needed more water.

Food Science 101 , what a teacher!!!

Excellent research!! I became a big fan of your videos.. I checked for your book at the Bangalore airport bookstore before boarding..but they didn’t have it. Please sell there too..

@krishashok

9 ай бұрын

Just been published, so it will take some time to get to all bookstores! You can get it on amazon right away - www.amazon.in/Masala-Lab-Illustrated-Beautiful-Bestselling/dp/0670098566/

Wounderfull naration

@krishashok

9 ай бұрын

Thank you!

wow yelladu very nice video sar, ille

hey @krishnashok,I remeber reading your book in early 2023,it was great! I enjoyed it a lot Hope you write more!

Loved the content as usual. Any tricks when it comes to cooking brown rice in pressure cooker?

@jchittoor

6 ай бұрын

Soak brown rice overnight, cook usually in at least three x water, or 5 x if you want to slow cook in pressure cooker. Once it comes to three whistles, simmer for another 10 min. let the pressure come down naturally. filter out excess water(starch) before forking the rice.

Nicey presented.

@krishashok

9 ай бұрын

Thank you!

Question: some people say that cooking rice in a rice cooker is less healthy than boiling it and then throwing away the water (which contains starch). Is this true ?

Thanks. Is the cooking time and water addition same for brown rice also? Do we soak brown rice before cooking? Please answer.

Very deep thinking 🤔🤔🤔

@krishashok

9 ай бұрын

Hehe

Being a Food Technologist I would appreciate the effort for making this video.

@krishashok

9 ай бұрын

Thank you!

Tetap ilmu padi eeee 🌾🌾🌾

Creating really good content 👍👍

@krishashok

9 ай бұрын

Thank you!

Lovely thiruppaavai

It takes me about 15 mins to cook 1 cup of matta rice in a pressure cooker on gas(medium heat).

Can you make videos of Traditional varieties and Hybrid Varieties of Rice, wheat, fruits , vegetables etc?

Sir very informative video, excellent, sir in my daily dinner I only eat rice with any pulses, is it good ?

as a student this is a good source of facts and gk

While we might have bever eaten brown rice, historically we might have never eaten fully polished rice. Husk was removed by hand pounding (/ kai kuthal/ dampudu) raw paddy or para boiled paddy. Hand pounding raw paddy will result in rupturing of bran and we might have ended up with rice with some bran in it. Paraboiled rice will have little bran in it but lot of nutrients supposedly get in to the kernel from bran during soaking and boiling.

In french rice is , called" riz"

make a video of types of food like grains,legumes,pulses,nuts,millets etc....

@krishashok

9 ай бұрын

Will do!

Liked and subscribed.

Brilliantly explained. Can you tell about rice soaked in water overnight ?

@krishashok

9 ай бұрын

Cooked rice soaked in water overnight will ferment and it is healthy

Please discuss PALHALA ( ପଖାଳ) i.e. fermented rice ,which has been a staple food in Odisha.

Why can't we make idly with raw rice? Why only boiled rice is used?

That's why in South India in every religious occasion priests sprinkle rice grains on the heads blessings to live long. Actually those are called "akshath" meaning there is no end or un destructive.

❤ I always thought Ponni and Sonamasoori are the same variety grown in different regions in different names. They also look and taste very similar and their names also somewhat means the same? Wheat also is a grass.

Can over washing lead to loss of vitamins in rice?

does putting 1 cup brown rice in 4 cups boiling water and discarding that water reduce arsenic con...as mentioned by Menon et al

The sixth kind of grass?

@Santiago.Fernando

9 ай бұрын

Bamboo

Answer to question 3 missing in video?

Brilliant content! Thank you for being so thorough! One quick question (probably a silly one) - so should one re heat the refrigerated rice or not? Will it bring back the starch to normal or it won't matter?

@krishashok

9 ай бұрын

Not that much. You will still benefit

Very well articulated.thx food doctor.May I know if rice bhakri and pressure cooked rice have same glucose spikes .

@krishashok

9 ай бұрын

Yes. What will change this is typically presence of fat (if the bhakri is cooked with oil/ghee, then it will cause a more gentler spike)

@vaishaligore6818

9 ай бұрын

Thankyou . appreciate your efforts to reply back. 🙏

respected sir, pls make a video on a rice from Asam which only soked gets cooked do not need fire to do so

So do we eat the refrigerated rice cold to keep the caloric reduction, or will re-heating the rice reverse the retrogradation?

@krishashok

8 ай бұрын

It won’t.

Isn't the undigested resistance starch from overnight rice feeding the bad bacteria in the gut.

Thank you so much for curing my paranoia 😂 Could you do one on cage free and free range eggs?

What a finishing to the video! Excellent!

@krishashok

9 ай бұрын

Thank you!

Is potato a type of grass?

How potato and all 4 other are related... Potato is a modified root/tuber ..of a plant that is dicotyledon in nature. The rest four are monocotyledon plants.

@krishashok

9 ай бұрын

Not sure you heard the video right - I said 4 out of 5 most widely grown agricultural crops are grasses. Potato is the exception.

We used to eat only govindo bhog rice since childhood. I didn't know any other type of rice really. Till my teenage, I had only eaten this variety of rice. When I went to college hostel, I was disgusted by the rice served there. Though it was still a good variety of rice, it was not fragrant like Govindo bhog. Now I am grown up and the whiff of govind bhog is sufficient to make me salivate. It is the yummiest rice, even better than long grain basmati.