Hi guys!
I’ve received so many questions about cooking white rice Korean/Japanese style.
Which is using medium/short grain rice and the result is kinda sticky – not as sticky as the sticky rice(sweet rice), but it consider a type of sticky rice.
To be honest with you, it was kind of surprised to me that so many people want to know how to make this rice properly.
So, finally I’m sharing my tips to how to cook the perfect (every time!) white rice on the stove at home.
If you have rice cooker, you can definitely use this recipe it by following same ingredients, preparations. Not the cooking method, because your rice cooker will do all the job for you after you click a button.
So, hopefully you can enjoy all other delicious Asian at Home Recipes with this perfect white rice! 😀
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Perfect White Rice on the Stove for Korean/Japanese Cuisine
Ingredients
- 1 1/2 cup White rice (Medium grain/short grain rice)
- 2 cups cold water
Instructions
- In a thick bottom pot, add rice; wet rice with enough cold water and drain. Rubbing rice with your hand and you will see water turns into white milky color. Rinse off milky water and drain. Repeat this process 4 to 5 times or until when you add water, it doesn’t cloudy or milky anymore.
- At last rinse, drain water as much as possible.
- Add 2 cups water and cover. Bring it to boil over high heat; as soon as it starts boil, stir with a spoon. Put lid back on, reduce heat to medium low and simmer for 10 to 12 minutes.
- Remove from heat and let it rest for 10 minutes. Don’t open lid right now, so rice will observe steam and finish cooking. Mix rice bottom to top with a spoon. Enjoy!
10 comments
nice video. so how do you measure the water?
do koreans use pressure cookers? i know that would not be traditional but it might be useful in the bali bali way of life.
[…] ⅔ cup Cooked and cooled white rice […]
I love that you realistically adjust the water to rice ratio. Most recipes insist that it’s a 2 to 1 ratio of water to rice. Which is way too much water. It also depends on what point above sea level you live as well as regional humidity.
I found your method of cooking, then resting the rice, so interesting. I was floored after trying as to how well it worked. It’s not something I’ve ever seen done before with rice.
One tidbit I would add is that the easiest way to wash the rice, rather than fill the pot, drain, fill the pot, drain, would be to put the rice in a fine mesh strainer and rinse under running water using your same method of working the rice with your hand.
Great my recipe was helpful! You can was rice however you want to and works for you! 🙂 I like to doing it in the pot, so I can see the water color changes and I know when to stop washing. 🙂
I too love this recipe. Especially since I had not successfully cooked a pot of rice up until I saw this recipe/technique.
I found that washing the rice as you [Timothy] suggested prevents me from spilling rice into the sink while draining the water. Great tip.
Hi Seonkyoung! Can this technique be used for Jasmine rice?
Hi Seonkyoung! Can this technique be used for Jasmine rice too?
Only measure and cooking part, you don’t want to wash jasmine rice like that. I normally don’t wash Jasmine rice because I love the fragrance it has, but if you want to you can rinse just one time lightly.
Can you use long grain rice?
Hi,
When you use cups for measurements, am I ok to just use a large mug, as long as the ratio is 2 – 1.5? I am from the UK!