Perfect Steamed Rice
Korean-style rice needs to be washed until the water runs clear, soaked for 30 minutes, then cooked with the lid on and never lifted - not even to peek. The 10-minute rest after cooking is just as important as the cooking itself; that's when the steam redistributes and makes every grain perfect.
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.
Notes
Use Korean short-grain rice for best results. Maintain 1:1 rice to water ratio.