Most Korean people have to have a bowl of rice at least once a day so Korean families have got a special rice cookers that keep rice fresh for 2-4 days after its made. Therefore steamed rice is like bread so we can have any time we want.

One thing that surprised me about England is that when I wanted to buy a rice cooker in Cambridge I found that  the stores are selling very old versions of cookers that we used have in Korea a long time ago. Hopefully, I can find a new model of rice cooker to make my life much easier here!

Ingredients (4-6 people)

  • 2 cups short grain rice (500ml)
  • 2.25 cups water (600ml)

Equipment

  • A big bowl
  • 24cm or bigger and deep saucepan with a lid
  • A wooden spoon for stirring
Rice2a
Prepare 2 cups of uncooked and unwashed rice in a big bowl.You need to rinse your rice before cooking.  Run the cold tap water until it covers the rice.

Swish the rice with your hand a couple of times and change the water a couple times until the water comes out clear.

When the water is clear then drain all the water completely from the bowl.

Rice3The rice cooking process goes from boiling (at the highest heat) to simmering (medium low heat) and finally to steaming (the lowest heat).

I have a gas hob at home. First put the drained rice into the sauce pan and add the 600ml of water to the rice.

I put my saucepan of rice on the highest heat for around 10 minutes with the lid on until the water is boiling (if the water begins to boils over then open the lid a little bit). After 5 minutes your rice water will start to boil and after 10-12 minutes  from the start (depending on your heat), your rice water will be absorbed by the rice.

Then turn down the heat to between medium and low and simmer it for 8-10 minutes.

Finally put your saucepan over the lowest heat then steam for 7-10 minutes with the lid on. When it is ready, stir the rice with a wooden spoon lightly to prevent the rice grains sticking to each other and to evaporate any excess moisture