How to Make Korean Rice Without a Rice Cooker (2024)

Naomi Imatome-Yun

Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.

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Updated on 02/24/21

Ingredients

2 cups short-grain white rice
2 1/2 cups water (or about 1 inch above the rice level in the pot)

Steps to Make It

Gather the ingredients.
Place the rice in a colander and rinse under running water, shaking the colander as you rinse until water runs clear.
Put the rinsed rice in a sturdy pot with a tight-fitting lid and cover with the 2 1/2 cups water. The water should be about 1 inch higher than the level of the rice, so add more if need be.
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Place the pot over high heat and bring the rice to a boil.
Turn down the heat immediately to a low simmer and cover the pot.
Without removing the lid, continue to steam therice for 12 to 15 minutes. If you're not sure how long to steam the rice, you can try taking a quick taste to assess its texture and doneness.
Turn off the heat but leave the lid on. Allow the rice to continue steaming for 5 minutes off the heat.
Taste the rice again and assess its texture, fluffing with a fork before serving.

Tips

When rinsing the rice, if you are finding it challenging to pour off the water without losing some grains, you can use a colander. If you'd like to monitor the cloudiness of the water, place the colander over a bowl; run the water over the rice, and dump out the bowl 2 or 3 times.
If the rice is soft and soggy, it is probably overcooked. There's really nothing you can do to salvage overcooked rice, but you can try again until you perfect your rice cooking skills.

What Makes the Rice Sticky?

Rice has two kinds of starch: amylose and amylopectin. Short-grain white rice is high in amylopectin (and low in amylose), giving the rice a sticky texture. When amylose is high and amylopectin is low (like in basmati), the rice doesn't stick together once cooked. Thus, it is important to use short-grain rice with high levels of amylopectin when making Korean-style rice.

Nutrition Facts (per serving)
103	Calories
0g	Fat
22g	Carbs
2g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	103
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 22g	8%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 2g
Vitamin C 0mg	0%
Calcium 12mg	1%
Iron 1mg	5%
Potassium 28mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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I've delved into the intricacies of Korean cuisine, particularly when it comes to the cornerstone of Korean meals—rice. The author, Naomi Imatome-Yun, is a recognized Asian food expert with a substantial background, having authored four Asian food cookbooks. Her expertise lends credibility to the information presented in the article.

Now, let's break down the key concepts discussed in the article:

Rice Cooking Method:
- The article emphasizes the use of a rice cooker in Korean households, but provides an alternative method using a pot on the stovetop.
- The steps involve rinsing short-grain white rice thoroughly and using a pot with a tight-fitting lid.
Ingredients:
- The recipe calls for 2 cups of short-grain white rice and 2 1/2 cups of water, maintaining a specific rice-to-water ratio.
- Short-grain white rice is highlighted as the preferred choice for Korean-style rice due to its high amylopectin content.
Cooking Process:
- The rinsed rice is combined with water in a pot, brought to a boil, then simmered with the lid on for 12 to 15 minutes.
- The importance of not removing the lid during the steaming process is stressed.
Texture Assessment:
- The article suggests assessing the rice's texture by tasting and fluffing with a fork before serving.
- Overcooked rice is addressed, recommending another attempt to perfect the cooking skills.
Starch Content and Stickiness:
- The science behind the stickiness of Korean-style rice is explained through the two types of starch—amylose and amylopectin.
- Short-grain white rice, high in amylopectin and low in amylose, is crucial for achieving the desired sticky texture.
Nutritional Information:
- The provided nutrition facts per serving include 103 calories, 0g fat, 22g carbs, and 2g protein.
- The importance of using a specific type of rice for the intended texture is subtly tied to the nutritional aspect.
Tips and Troubleshooting:
- Practical tips for rinsing rice efficiently using a colander and addressing overcooked rice are provided.
- The article encourages experimentation to perfect rice cooking skills.

By combining these elements, the article not only offers a practical recipe for Korean-style rice but also educates readers on the cultural and scientific aspects of rice preparation in Korean cuisine. It's a comprehensive guide catering to both novice and experienced cooks.