How to make rice water (rice starch water)
Rice water, also known as rice starch water, is a natural thickening agent commonly used in Korean soups and stews. It’s simple to make—just rinse rice and save the water!
Ingredients
- 1 1/2 cup rice
- about 3 cup water, to rinse off
- 4 cup water, to reserve
Instructions
- Pour some water (about 3 cup) over uncooked rice in a bowl. Run your fingers through the rice a couple times to rinse the rice, then drain the water. Discard this first rinsed water.
- Swirl the rice around for 15 seconds with your fingers to loosen the starch coating on the rice grains.
- Add the amount of water the recipe needs (or about 4 cups)and rinse the rice. You will see the water turning milky. This is your rice water that you will need to reserve.
- Pour the second rinsed water (rice water) into another bowl and reserve it for your cooking or beauty needs.
- Continue to rinse your rice a couple more times before cooking it by your usual rice cooking method.
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