Korean Rice (Stovetop Method)
Make soft, fluffy Korean short-grain rice on the stove in about 30 minutes. This simple pot method gives you glossy, tender rice perfect for everyday Korean meals.
Equipment
Ingredients
- 2 cup (480 ml) short grain or medium grain rice
- 2 1/2 cup (600 ml) water
Instructions
- Add enough water to cover the rice, swirl once or twice, and drain immediately to remove the milky water. Rinse 3–4 more times until the water looks mostly clear. Drain well in a fine-mesh strainer.
- Transfer the drained rice to a heavy-bottomed pot. Add the measured water (based on your rice-to-water ratio) and let it soak for about 10 minutes.
- Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10–12 minutes, keeping the lid closed as much as possible.
- Turn off the heat and let the rice steam for 5–10 minutes. Fluff gently 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’re using a lightweight pot, crack the lid slightly as it boils to prevent overflow. Because more steam escapes, you may need a touch more water than the base ratio.
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