English Name: Cooked White Rice
Korean Name: 밥
Romanized: Bop, bob.
Storage: Can be refrigerated or frozen for prolonged storage. Simply microwave it for 1-2 minutes for refrigerated rice, or 3-4 minutes for frozen rice.
Classified Under: Rice
If you have a rice cooker, making rice is pretty straightforward. But if you don't, you may find that everyone suggests different cooking times, water-to-rice ratios, and more.
After testing out dozens of ways to cook rice, I think I've found the quickest and easiest way to cook Korean white rice (a.k.a. short grain white rice or sushi rice).
This method takes just 25 minutes and makes the fluffiest rice ever! So much quicker and better texture wise than making it in a rice cooker.
Give this method a try when making your next Korean meal! :)
Makes: 3 cups cooked rice (for every cup of uncooked rice)
Prep Time: 3 minutes
Cook Time: 25 minutes
*Note: If your measuring cups are not the same size as mine, don't worry. Just make sure you use the same cups to scoop the rice and measure the water and it'll turn out good!
You'll also need:
1. Place rice in a thick, heavy bottomed pot. Rinse rice in cold water and drain.
2. Massage the rice with your hands for around 10-15 seconds till the remaining water in the pot becomes milky.
3. Then, rinse and drain your rice 5 to 6 times till the drained water runs clear.
4. On the last rinse, tilt your pot and drain as much water as possible.
5. Then, pour 1 1/3 cups water for every cup of rice you added to the pot.
To make it easy for you, here are the measurements:
1 cup rice = 1 1/3 cups water (315 ml)
2 cups rice = 2 2/3 cups water (630 ml)
3 cups rice = 4 cups water (945 ml)
4 cups rice = 5 1/3 cups water (1260 ml)
6. Close the lid and bring to a boil on high heat.
7. As soon as it starts to boil, turn the heat down to medium low. Open the lid and gently stir rice with a spoon. Then cover the lid and simmer for 12 minutes.
8. Then, turn off the heat and let it sit with the lid closed for another 10 minutes. The rice should still look wet in the beginning. But don't worry, the rice will absorb the remaining water and become fluffy as it sits.
9. Then, open the lid, mix rice with spoon from bottom to top, and serve!
Optional: Add a handful or two of frozen peas after 10 minutes of sitting and mix thoroughly for a protein boost! :) The peas will defrost instantly with the heat from the rice.
Please give this a try and let me know what you think!
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After going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
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