Rice on the Stove

I know that cooking rice on the stove is the basic of basics and probably everyone knows how to do it. But for me, today was the first time. I've cooked rice in rice pressure cookers, like most Koreans do, but I never tried rice in the pot. But now that I've tried it, I can't believe how easy it is.

This rice is Korean style rice. To describe the consistency, it is slightly sticky but not mushy at all. There are no flavours added to the rice, so it is plain but still great that way. Also, because Korean rice is not like long rice, it doesn't fly everywhere.

Rice on the Stove (Yields enough for 1 person for 1 day)

Ingredients

-1 1/2 cups white rice (Korean style)

-2 cups drinking water

Steps

1. Wash the rice and drain it in a sieve; repeat this process three times.

2. In a small saucepan, add the rice and drinking water.

3. Bring the rice to a boil over high heat and give a stir with a wooden spoon.

4. Place the lid back on and let the rice simmer at low heat for about 12-14 minutes.

5. Turn off the heat and let the saucepan sit for a few minutes with the lid on.

6. Fluff the rice and enjoy it hot. :)

Recipe adapted from Asian at Home: http://seonkyounglongest.com/perfect-white-rice/

#korean