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 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.
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.
PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
DELICIOUS KOREAN STEAMED WHITE RICE
If you the best-tasting and the most perfect rice that you will ever taste, then try this method, and you will have it, I promise. Tip: It must be Korean OR Japanese style white rice in order to achieve this quality, you can find it in any Asian section of your supermarket.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h20m
Yield 3 cups cooked rice (approx)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 468, Fat 0.8, SaturatedFat 0.2, Sodium 6, Carbohydrate 103.1, Fiber 1.8, Protein 8.6
STEAMED WHITE RICE
Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time
Provided by Judy Joo
Categories Side dish
Time 35m
Number Of Ingredients 1
Steps:
- In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
- Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.
Nutrition Facts : Calories 239 calories, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein
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