Delicious Korean Steamed White Rice Recipes

STEAMED WHITE RICE

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.

DELICIOUS KOREAN STEAMED WHITE RICE

Steps:

• Rinse the rice under cold running water for several minutes, or until water runs clear (It is very important to do this).
• Transfer cleaned rice to a bowl; cover with more very cold water (not ice water), and let soak for 2-3 hours.
• Drain rice, and transfer to a saucepan.
• Add 3 cups cold water, and bring to a boil; stir once and immediately reduce the heat to very low.
• Cover and steam for 20 minutes, or until all the water has been absorbed.

STEAMED WHITE RICE RECIPE RECIPE - (4.5/5)

Steps:

• Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Place rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add salt (if using), stir to incorporate, cover, and reduce heat to low. Simmer undisturbed until rice is tender, about 15 minutes. Remove from heat and let sit covered to steam, about 5 minutes. Fluff with a fork and serve.

STEAMED ASIAN WHITE RICE

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.

PERFECT WHITE RICE

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

STEAMED WHITE RICE

Steps:

• In a large pyrex pot, pour in every ingredient except for the rice. Turn it on high until the water starts to boil. This will take about 5 minutes.
• Once the water is boiling add the rice, stir it well and cover it. Set the burner at low (or medium low if your stove requires a higher setting to steam) for 40 minutes.
• Leave the rice alone! Do not stir it. If you see that it is starting to burn a bit on the bottom, then turn the burner off.
• Remove the lid and with a fork, check the rice to see if it is dry and soft. Then it can be served. Rice burns very easily so you should check it frequently without stirring, when it is soft and dry, then it is ready.

STEAMED WHITE RICE

Steps:

• Rinse rice well in a sieve under cold running water, then drain well. Transfer to a 2- to 3-quart heavy saucepan and add 3 cups water. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pan.