How to Cook Korean Rice on The Stove
Learn how to cook perfect Korean rice using the stovetop method. You can easily achieve soft, fluffy, and delicious short grain rice without a rice cooker.
Equipment
Ingredients
- 2 cup (480 ml) short grain or medium grain rice
- 2 1/2 cup (600 ml) water
Instructions
- Add enough tap water to the bowl to submerge all the rice. Swirl a couple of times and discard the water immediately to remove the milky water. Wash the rice thoroughly with your fingers in a swirling motion for about 10 seconds. This allows the rice grains to rub against each other and remove any impurities from the milky water.
- Pour more tap water, swirl around, and discard the cloudy water. Repeat the rinsing 4-5 times until the water runs almost clear.
- Drain the rice in a fine mesh strainer and shake off any excess water. Put the drained rice into a heavy-bottomed pot, such as a Dutch oven or cast iron pot, and measure water according to the desired rice-to-water ratio. Let it soak for 10 minutes.
- Cover the pot with the lid and bring it to a boil over high heat. Try not to open the lid completely since it can affect the texture of the rice. Peeking slightly to see if any steam is coming out should be fine. Once the water is boiling, reduce the heat to low and simmer for 10-12 minutes.
- Turn off the heat and let the rice sit for 5-10 minutes to allow it to steam and absorb any remaining moisture. Fluff the rice with a rice paddle or fork before serving.
Video
Notes
- The basic ratio for cooking short grain white rice is 1:1.25 (rice to water). However, this ratio can vary depending on personal preference and the age of the rice. Newly harvested rice may require less water, around 1:1 ratio, while rice that has been stored for over a year may require more water, around 1:1.5 ratio. If you prefer a softer and stickier texture, you may need to increase the amount of water accordingly.
- If you are using a regular pot, you may need to open the lid slightly while boiling. Without a heavy lid, the water can overflow as it boils, and to compensate for the steam escape, you will need to add slightly more water than the recipe suggests.
- You can add fresh beans or peas: To do this, when the water reaches to boil, add the beans or peas (use 1/4 amount of rice), and lower the heat to a simmer. Cover and cook for 10 minutes. After the resting period is over, fluff the rice to incorporate the beans or peas into the rice.
Nutrition
Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 47mg | Fiber: 2g | Calcium: 10mg | Iron: 1mg