How to make Korean steamed rice on the stove
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
-
Total Time
25 mins
-
Servings
2
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
Korean
How to make Korean steamed rice on the stove
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How to Make Perfect Korean Steamed Rice
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Ingredients
- short or medium grain rice
- water
Instructions
- Boil the rice with the lid on for 5-10 minutes on high heat (The water gets absorbed into the rice and the rice expands).
- Turn the heat down to medium and simmer it for 7-8 minutes (During this time we are accelerating the gelitinization process – making each rice grain sticky and resilient).
- As the water gets absorbed into the rice or evaporates, reduce the heat to low gradually. Do not open the lid at this point. When the water has nearly disappeared, turn the heat off.
- Let the rice sit (thoroughly steam) for 10-15 minutes with the lid on.
- Then stir the rice around (top to bottom, side to side) lightly with the rice scoop (It is to evaporate extra moisture, even out the rice taste, and keep the good shape).
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
79g
(26%)
Protein
6g
(12%)
Sodium
10mg
(0%)
Potassium
76mg
(2%)
Fiber
2g
(8%)
Calcium
6mg
(1%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Sodium | 10mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Calcium | 6mg | 1% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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