Kanin is life! Kaya kahit masakit sa bulsa, gagawan natin ng paraan ‘yan! Paano nga ba natin masusulit ang bigas? Hatid namin sa inyo ang ilang rice hacks sa video na ito!#UnangHirit
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
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FunTranscript
00:00 Hey guys!
00:02 Rice is life for us Filipinos.
00:05 So even if we have a stomach ache, we'll find a way to get some rice.
00:10 That's right. Every grain of rice is important.
00:13 That's why we have hacks to make sure that there's no wasted rice.
00:16 Really?
00:17 Yes. Some netizens shared with us that they make this with their rice.
00:23 Mylynne Lianza said that she never used to cook rice in a pot.
00:29 The secret is that she learned it from her mother.
00:32 She boiled the pot with water for 3-5 minutes, let it cool, and then washed it.
00:39 I spend more on LPGs.
00:42 It's like you don't have a rice cooker.
00:44 There's always something you can do.
00:45 Because the rice is expensive, you have to think about what you're going to do.
00:51 But I think you have more tips.
00:54 Yes.
00:55 Arlina De La Cruz said that she also boils the pot, but she adds salt.
01:02 She also adds vinegar when it's cooked so that it won't spoil the next day.
01:08 You know what I do to prevent the rice from spoiling?
01:10 What?
01:11 You put it in the refrigerator.
01:12 That's true!
01:13 So that the next day, you can still eat it.
01:15 Correct.
01:16 And before you put it in the refrigerator, make sure that it's not hot.
01:20 So that it won't get spoiled.
01:21 So that it won't get spoiled.
01:22 So that it won't get sweat.
01:23 So that the rice won't get spoiled.
01:24 But if you don't have a refrigerator, you can add vinegar.
01:29 But if you only have a little, the rice might taste like rice adobo.
01:31 Vinegar, not vinegar!
01:34 Adobong bigas!
01:36 So that it will taste better,
01:39 Yoloja Alaras said that before you cook the rice, rest the rice for 15 minutes.
01:48 What do you mean rest?
01:49 Are you tired?
01:50 She's tired of the rice.
01:52 She's giving you tips.
01:55 But we're here to share some hacks with you.
01:58 Let's start with washing the rice.
02:01 Most people choose the cheaper type of rice nowadays.
02:05 So we should wash it properly so that it will still taste good.
02:10 Let's start with 45 because it has smaller grains.
02:14 It's half of the rice.
02:16 45?
02:17 You're a well-milled rice.
02:18 I didn't think that the cheaper type of rice is cheaper.
02:24 It's cheaper because it's half of the rice.
02:28 After this, mine is 60.
02:30 For me, it's 45.
02:32 Why not?
02:34 We should use the strainer method.
02:39 The strainer should be the most suitable.
02:43 This is what we'll use for washing.
02:45 We'll use this strainer to wash the rice.
02:48 Some people use the strainer with the rice cooker.
02:51 Which means that the rice will be wasted.
02:56 But this one is not wasted.
02:59 But if the rice is good, you can just use one strainer.
03:03 The soup that you washed is used to make the soup in Sinigang in Bayabas.
03:08 Really?
03:09 Yes.
03:10 But they also make the soup in Sinigang in Bayabas.
03:12 They put the rice in Sinigang in Bayabas.
03:14 So there's no waste.
03:16 Good idea.
03:17 There's no waste.
03:18 So you'll strain this and then?
03:20 There's no waste.
03:22 There's no waste.
03:24 It's a must.
03:26 And this is a must-have for those who love rice.
03:30 So the tip is to put a little bit of vinegar.
03:35 A little bit.
03:36 It's hard to make the rice packed.
03:38 Yes, you should actually put just one spoon.
03:41 Just one spoon.
03:43 Not a cup.
03:45 It's like the shelf life is too long.
03:48 Just one spoon.
03:50 And don't worry, your rice won't be salty.
03:54 Try it.
03:56 Our mommies are proven and tested.
03:59 The rice is fluffier and whiter when it's cooked.
04:02 The vinegar is like a white coat.
04:06 She uses it.
04:08 And it's a vinegar for cleaning.
04:10 Yes, so that you won't smell bad in the kitchen.
04:12 It's a vinegar so that it won't be smelly.
04:15 Especially when you cook smelly food.
04:18 And another important thing to know is the right storage of rice so that it won't be clotted.
04:23 There should be no waste.
04:24 Our tip here is to put bay leaves.
04:27 That's what they say.
04:29 We have a budget.
04:30 Let's try it.
04:31 It's expensive, Laurel.
04:32 That's a lot.
04:33 Is it?
04:34 It's like adobo.
04:36 It's expensive.
04:37 It's like a rice cake.
04:39 It's like adobo.
04:41 I'll tell you a little bit.
04:43 Sorry, sorry.
04:44 It's expensive, Laurel.
04:46 It's expensive.
04:47 I'll buy it for you in a day.
04:48 How much is it?
04:49 It's expensive.
04:50 We can't afford it.
04:51 We'll buy it.
04:52 We'll come back.
04:53 They say insects will get in here.
04:58 We'll just put it here.
05:00 It should be in a good place.
05:02 It should be tight.
05:05 It smells like adobo.
05:08 Sorry, sorry.
05:09 It should be tight.
05:12 There you go.
05:15 I hope it helps.
05:16 Give her a tip.
05:17 You put it wrong here, Laurel.
05:19 Sorry, sorry.
05:20 I'm just excited because there's a lot of rice.
05:23 I hope it helps you.
05:26 I learned this from Konting Laurel.
05:30 Just a little.
05:31 These are the hacks to make our rice worth it in this time.
05:35 Do you know that this is like adobo?
05:38 The insect is just outside.
05:40 It's already there.
05:41 It's already there.
05:42 It's already there.
05:44 It's already there.
05:45 It's already there.
05:46 It's already there.
05:47 It's already there.
05:47 [BLANK_AUDIO]