흰밥 – Perfect Sticky Rice (Everytime)

English: Sticky Rice (Sushi Rice)
Difficulty: Easy
Tagline: 
“You should know how to cook rice (SMH)”
Serving Size: Up to you

Do you sometimes look at the rice you have cooked and think, “How in the world do I still not know how to cook rice properly”? Well, you are not alone. Actually, there are lot of misplaced #protips and unproven “mother’s wisdom”that passes through the grapevine on how to get perfect sticky, fluffy rice. Here is one simple method we have been using over the years, which produces consistent results everytime!

Note, this method is for short-grain, white rice. This type of rice (also referred to as “sticky rice”, “Japanese Rice”, “Sushi Rice”) is typically eaten at home by Koreans and Japanese. It is different to the long-grain rice which is typically used in Indian or Thai cuisines). What is the difference? Short-grain rice release large amounts of starch at a low(er) temperature than long-grain rices. So when you cook “sticky rice”, it will give off much more starch, giving it that chewiness and stickiness. Long-grain rice releases starch as well, but it requires a higher temperature (one which is not reached in most cooking processes)

Ingredients:

  • White sticky rice (Short-grain, white-rice)
  • Water

Instructions:

  1. Use any cup and fill the cup up to the brim with rice
  2. Pour the rice into a small pot (or rice cooker bowl) and rinse the rice with cold water. Massage the rice and pour out the residual water. Repeat this process 4-5 times or until the residual water becomes clear.
  3. Pour the pot up with cold water and let the rice sit in there for 30 minutes (This is a key step!)
  4. After 30 minutes, pour out the residual water – try your best not to lose any rice.
  5. Then take the same cup that you used in the first step and fill the cup to the same amount with water (1:1 ratio) For example, if I poured 1 cup of rice *to the brim* in the first step, then you should fill up the cup *to the brim* with water. Then pour the water into either the pot (or rice cooker bowl)
  6. If you are using a rice cooker, just turn it on! If you do not have a rice cooker, you can use your stove top. Put the pot (with the rice and water) on the stove and turn on high heat. Bring it up to a boil with the lid on.
  7. Once the pot is boiling, reduce to medium heat for 5 minutes (keep lid on).
  8. After 5 minutes, reduce to low heat for 10 minutes (keep lid on).
  9. After 10 minutes, turn off the heat and let it sit on the residual heat for 5 minutes (keep lid on)

Additional comments:

  • 1 (coffee) cup of rice will be more than enough to serve 2 people
  • The residual rice water(쌀뜨물) in step#2 can be saved as a stock base for Korean stews – it is a good alternative to anchovy stock base
  • If you are cooking sticky brown rice (현미밥), you will want to let the rice sit out for 4-5 hours (rather than the 30 minutes). Also, use as 1 to 1.2 ratio (For a cup of rice, 1.2 of water)

 

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