Have you ever tried Korean rice? I would say Korean style rice is more sticky and chewy(?). It goes really well with all different kinds of Korean Banchans/Sidedish. Love Korean steamed rice but don't have an expensive Korean cooker? (I sound like a commercial LOL) Well here's the cheap quick solution for you. You just need some Korean rice, water, and a pot!
Ok Let's start!
First of all, buy Korean Rice! There are other kinds of rice too, so be careful. We have this kind right now, but there are other kinds of Korean Rice too, so don't feel like you have to buy what we have. As long as it says Korean somewhere it should be fine. Oh and watch out for sweet rice since they come in smaller packages. Don't buy those. Stick with KOREAN RICE. Ok? After opening just store rice as it is in a cool dry place. Don't need to do anything special. Just leave it in the corner.
Following recipe makes about 4 servings (according to my mom): Get 2 cups of rice. Wash and soak in water for about 15 minutes. After soaking, wash rice for about 3 times and put washed rice in the pot. Put 3 cups of water. If you don't like it too sticky put 2.5 cup water. More water means more sticky it will be...just don't over do it. It may turn out too watery or like a rice cake. LOL.
Put the stove on high heat first and let it boil covered. Boil for about 5-6 minutes. Open the cover/lid slightly like so, to prevent any overflow and boil for another 2 minutes. Lower the stove to medium heat (about 4 on our stove knob.) CLOSE the lid on medium heat. This is the final steaming process and a very important one. Cook on medium heat for about 15 minutes and turn the stove off. Let it sit for about 5 minutes and then open and stir nicely and serve.
Yay! Your very first bowl of rice! You know, not many Koreans can cook by pot too. Most people tend to rely on cookers these days but this is more traditional way. So you are a pro Korean cook now! Hooray! Oh if you have leftovers, put them in a container and store in the freezer and microwave for couple minutes. That's the single's way of storing cooked rice or it will go bad.
Bonus: Do you see the the bottom layer of rice sticking to the pot that looks too hard to call it steamed rice? Don't throw it away. We usually call those Nooroongji (left over dried rice?) Just pour 4 cups of water and boil it and it becomes a quick porridge for you. It will be a good snack or good breakfast whatever you call it. Easy to swallow and steaming hot that will warm up your belly!
If you cook Korean rice VERY often you might consider purchasing a Korean cooker. You can cook fast and have them store for couple days without letting it go bad.
The easiest way to cook Korean style rice is to buy a Korean cooker...this one in the picture is actually a large size and a pressure cooker (rice tastes better..or so it seems). There are different sizes and different companies. We recently got a new smaller size (4 cups) from Cuckoo. It seems like it's pretty popular among Koreans here. Everything is labeled in English as well so don't be scared to use it. Oh and too lazy to 'cook' rice? Just get Ready to go rice (HatBahn).
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