Korean “Sticky” Rice

Servings: 2

Ingredients

1 or more

cups

short or medium grain white rice

1 1/4

cups

water per 1 cup of rice

(1 cup uncooked rice yields approximately 2 cups cooked rice)

Product
Visual
Where to Buy
Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Pound
WE RUB YOU Korean BBQ Marinade & Sauce Variety Pack, Original, Spicy, Gochujang, 3 CT
100% Premium Korean Origin Red Pepper Powder Chili Flakes
Korean Traditional 100% Perilla Oil 12oz
bibigo Gochujang Sauce, Hot & Sweet, Korean-Style, 11.5 Ounce, Squeezable Bottle

Procedure

Choose Rice:

Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium grain plain (unflavored) white rice will work. Some types of rice are covered with talc and will need to be rinsed thoroughly prior to use. Others are vitamin enriched and do not require rinsing. Be sure to read the manufacturers label.

DO NOT USE INSTANT OR MINUTE RICE!!!.

Prepare Rice:

Rinse thoroughly if needed. (Talc coated)

Place rice in a large pot or bowl and completely cover with cold water. The water level should be about 3 inches higher than the rice level.

Soak for 1/2 to one hour, then drain.

Cooking:

RICE COOKER:

Follow manufacturers instructions.

STOVE TOP:

Place soaked rice in a nonstick cooking pot.

Add water (1 1/4 cup water per 1 cup rice).

Bring to a full boil over high heat and cook for about 8 minutes.

Reduce heat to medium-low (drop to a simmer), cover, and cook about 10 more minutes. Do not remove the cover or otherwise disturb the rice.

Remove from heat and let stand for 10 minutes with the cover on, then fluff gently(stir from bottom to top) just prior to serving.

Yield: Approximately 2 cups of cooked rice per 1 cup of uncooked rice.