Ingredients
- 2 cups Korean short-grain rice
- 2 cups cold water
- 1/2 teaspoon kosher salt
- 1 teaspoon toasted sesame oil (optional)
First, Wash and Soak the Rice
This is the most important step for getting rid of excess starch, which prevents the rice from being gummy. Place the rice in a large bowl and cover it with cold water. Swirl the rice with your hands; the water will immediately become cloudy.
Drain the cloudy water and repeat the process ~3-4 more times, until the water runs mostly clear.
Drain the rice completely and place it in the pot you’ll be cooking it in. Add the 2 cups of fresh, cold water and let the rice soak for at least 30 minutes. This step is critical for ensuring the grains cook evenly.
Next, Cook the Rice
After the rice has soaked, add the kosher salt and the toasted sesame oil, if you’re using it, to the pot.
Place the pot over medium-high heat and bring it to a boil, uncovered. As soon as it reaches a rolling boil, immediately turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.
Let the rice simmer on low heat for exactly 15 minutes. Do not lift the lid at any point during this time.
Finally, Rest and Fluff the Rice
After 15 minutes, turn off the heat completely, but leave the pot on the burner. Let the rice rest, still covered, for another 10 minutes. This allows the residual steam to finish cooking the grains perfectly.
After the rest, remove the lid. You will see that the rice has absorbed all the water. Use a rice paddle or a spatula to gently fluff the rice, scooping from the bottom and folding it over to separate the grains. Serve immediately.
Perfect Steamed Rice
Ingredients
- 2 cups Korean short-grain rice
- 2 cups cold water
- 1/2 teaspoon kosher salt
- 1 teaspoon toasted sesame oil optional
Instructions
- Place rice in large bowl and rinse with cold water, swirling until water runs clear (3-4 rinses).
- Transfer rinsed rice to cooking pot and add 2 cups cold water. Soak 30 minutes.
- Add salt and sesame oil to pot.
- Bring to boil over medium-high heat, uncovered.
- Reduce heat to lowest setting, cover with tight lid, and simmer 15 minutes without lifting lid.
- Turn off heat, keep covered, and let rest 10 minutes.
- Fluff rice gently with paddle or spatula, folding from bottom up.
