Korean Rice – today is a tutorial on how to make Korean white rice.
Now cooking rice may look easy no? Pour rice into a pot, with a few scoops of water and just let it cook.
But question: How consistently do you make perfect, fluffy rice?
Cooking rice is tricky – especially if you’re new to Korean cooking.
Today, I will teach you an easy way to get delicious results, consistently!
KOREAN RICE VS OTHERS
Koreans eat short-grain white rice.
Yes, it’s the same type of rice that the Japanese eat (aka sushi rice).
But it’s different to Chinese rice – which is a medium-grain rice. And different to Thai rice (Jasmine Rice) and Indian rice (Basmati Rice) which are long-grain rices.
Short-grain rice release a larger amount of starch when cooked. This extra starch makes the short-grain rice feel sticky and a lot easier to eat with side dishes.
Or in the case of sushi, helps stick well to the raw fish slices.
There are a few steps that most Korean homecooks do when cooking rice. Let me explain why:
WHY RINSE THE RICE?
For practical reasons – we want to flush out any small bugs or bad grains from our mix.
WHY SOAK RICE IN WATER BEFORE COOKING?
Soaking the grains in water allows rice to start swelling without any heat. This swelling reduces the actual cooking time.
And a shorter cooking time mean less of the aromatic compounds (and nutrients) are volatilized and lost in the cooking process.
Note: For short-grain rice, you’ll only need to soak in cold water for 30 minutes.
DOES THE AMOUNT OF WATER CHANGE DEPENDING ON THE RICE TYPE?
Yes it does! For short-grain white rice, a 1:1 ratio of water-to-rice is perfect.
If you want to cook brown rice or multi-grain rice, you’ll need to pre-soak the rice for longer and add more water to the pot before cooking. Same applies to medium-grain or long-grain rices.
HOW CAN I MAKE MY BROWN RICE TASTE BETTER?
If you are making brown rice or other multi-grain, mix in some white rice!
You can start with a mix of white rice (50%) + brown rice/multigrain rice (50%). The smooth white rice will smooth out the texture a lot!
Alright, I hope you try out our technique. Let us know if it’s increased your success rate!
-Daniel Out! 🕺
Perfect Sticky Rice Everytime
- Short-grain white rice (1 cup)
- Water 1 cup
- Note: 1 cup of rice will be enough for a 2-person serving. Use more if you need - just remember a 1:1 ratio rice to water.
- Use any cup and fill it up to the brim with rice.
- Pour rice into a small pot (or rice cooker bowl). Rinse and stir around the rice in cold water. Then pour out the residual water. Repeat 4-5 times or until the residual water becomes clear.
- Then re-fill the pot with cold water and let it sit for 30 minutes (This is a key step!)
- After 30 minutes, pour out the residual water - try your best not to lose any rice.
- Then use the same cup (from Step 1) and fill it to the same level. Pour it into the pot (or rice cooker bowl)
- If you have a rice cooker, place the bowl in the cooker and turn it on. You're finished.
- If you do not have a rice cooker, simply place a lid on the pot (important!). Then put it on the stove - on high heat and bring it up to a boil.
- When you hear the pot boiling, reduce the heat to a medium. Let it cook for 5 minutes (keep lid on).
- Then reduce heat to a low. Let it cook for 10 more minutes (keep lid on).
- Then turn off the heat. Let it rest for 5 more minutes (keep lid on).
- Total cooking time should be roughly 20-25 minutes.
- 1 cup of rice = 2 person serving
- The residual rice water from Step#2 can be saved in a plastic bottle as stock base for Korean stews. It is a good alternative to anchovy-dashima stock. You can use it to cook Kimchi Jjigae or Korean Beef and Radish Soup.
- If you are cooking sticky brown rice, let the rice sit in cool water for 4-5 hours (rather than 30 minutes). Then use a 1 to 1.25 ratio (1 cup of rice, use 1 & 1/4 cup of water)