STEAMED WHITE RICE
Rice is a necessity for almost every Korean meal: it balances the intense, assertive flavors of the main dishes and "banchan" (side dishes). Chef Hooni Kim shows us the proper way to rinse, soak, and cook rice to get the best possible texture-sticky yet fluffy-every time.
Provided by Hooni Kim
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Wash rice: Place rice in a large bowl. Fill bowl with cold water to cover rice. Massage the rice a bit, then carefully pour out most of the water, reserving the rice with your hand. Repeat this process 7-10 times. At first the water will be cloudy with starch, but gradually the water will become less cloudy. You'll know the rice is sufficiently rinsed when the water is translucent (not completely clear). Strain the rice in a colander and let it air-dry, 15 minutes. The rice will absorb some of the water and the grains will be about 20% larger than their original size; the rice will also look whiter and more opaque. After the resting period, the rice should be almost dry.
- Cook rice (with electric rice cooker): Put rice and water in the rice cooker. Close the lid and let rest, 5 minutes. Then switch the rice cooker to "Cook." (If your rice cooker has a "Quick Cook" setting, use it; the regular setting incorporates a soaking period that is not necessary here.) The cooking should take 15-20 minutes. After the "On" button clicks off, it's done cooking, but leave the rice to steam in the cooker for another 15 minutes before lifting the lid.
- Cook rice (with pot): If you don't have a rice cooker, put the rice and water in a heavy-bottomed pot with a tight-fitting lid. Cover and place a heavy weight (such as a stone pestle) on top of the lid. Bring the water to a boil over high heat; then immediately reduce the heat to low. Let the rice cook until all the water is absorbed, about 20 minutes. Turn off the heat and let the pot rest and continue steaming for 10 minutes before lifting the lid.
- Serve rice: Once the rice is ready, use a flat wooden spatula or plastic rice scoop to gently fold and fluff the rice up from the bottom of the pot, avoiding any grains that may have stuck to the bottom. (This should not be a problem if you're using a rice cooker, since most are nonstick.) Gently continue fluffing so that the rice from the bottom of the cooker or pot is well mixed with the upper layers. You are releasing some of the excess moisture and cooling off the rice as you do this. The rice should be slightly sticky and each grain should be intact, cooked all the way through with a consistent texture. Serve right away, or put the lid back on to keep warm for up to one day.
- How to store rice: While the rice is still warm, place 1½ cup portions into separate zip-top bags and store in the refrigerator for up to 3 days. When ready to use, microwave for 1 minute to have steaming hot rice again.
STEAMED ASIAN WHITE RICE
Provided by David Chang
Categories Rice Side Vegetarian Dinner Lunch Gourmet Fat Free Sugar Conscious Low Sugar Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
- Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.
More about "delicious korean steamed white rice recipes"
HOW TO MAKE PERFECT KOREAN STEAMED RICE (STEP. 3 - MY …
From mykoreankitchen.com
5/5 (19)Total Time 25 minsCategory MainCalories 358 per serving
- Boil the rice with the lid on for 5-10 minutes on high heat (The water gets absorbed into the rice and the rice expands).
- Turn the heat down to medium and simmer it for 7-8 minutes (During this time we are accelerating the gelitinization process – making each rice grain sticky and resilient).
- As the water gets absorbed into the rice or evaporates, reduce the heat to low gradually. Do not open the lid at this point. When the water has nearly disappeared, turn the heat off.
GARAETTEOK - RICE CAKE RECIPE - MY KOREAN KITCHEN
From mykoreankitchen.com
HOW TO MAKE STICKY RICE (FOOLPROOF METHOD!) - THE WOKS …
From thewoksoflife.com
KOREAN-STYLE RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE POPULAR KOREAN RICE DISHES - THE SPRUCE EATS
From thespruceeats.com
PERFECT STEAMED RICE - COMPLETELY DELICIOUS
From completelydelicious.com
BIBIMBAP (MIXED VEGETABLE AND RICE BOWL WITH BEEF) …
From today.com
10 MOST POPULAR KOREAN RICE DISHES - TASTEATLAS
From tasteatlas.com
TARO SEAFOOD SALTY RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
9 KOREAN EGG RECIPES FOR EASTER! - KIMCHIMARI
From kimchimari.com
WIL YEUNG ON INSTAGRAM: "THIS RECIPE COULD DEFINITELY BECOME ONE …
From instagram.com
11 HEALTHY (AND DELICIOUS) CHICKEN THIGH RECIPES - CLEAN PLATES
From cleanplates.com
5-MINUTE MISO BUTTER NOODLES - SIMPLY DELICIOUS
From simply-delicious-food.com
WIL YEUNG ON INSTAGRAM: "HAVING THIS PLANTBASED VERSION OF …
From instagram.com
20 EASY RICE COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE THE BEST SEASONED WHITE RICE - ON TY'S PLATE
From ontysplate.com
STEAMED RICE - AHEAD OF THYME
From aheadofthyme.com
KOREAN BEEF STEAK RICE BOWL - AHEAD OF THYME
From aheadofthyme.com
KIMCHI FRIED RICE (READY IN 15 MINS) - RASA MALAYSIA
From rasamalaysia.com
HEALTHY VEGETABLE RICE BOWL - COOKING KOREAN FOOD WITH MAANGCHI
From maangchi.com
KARE SOTBAP (KOREAN CURRIED POT RICE) - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BIBIMBAP (KOREAN RICE BOWL) RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #5-ingredients-or-less #side-dishes #rice #asian #korean #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-in-something #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love