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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups cooked rice (approx) 367g Recipe makes 3 cups cooked rice (approx)) |
||
| Calories 468 | ||
| Calories from Fat 6 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 103.1g | 34% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 0.0g | ||
| Protein 8.6g | 17% | |
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By: KITTENCAL
Jan 25, 2004
If you the best-tasting and the most perfect rice that you will ever taste, then try this method, and you will have it, I promise. Tip: It must be Korean OR Japanese style white rice in order to achieve this quality, you can find it in any Asian section of your supermarket.
3 cups cooked rice (approx)
Ingredients
- 2 cups medium grain rice (Korean OR Japanese style)
- 3 cups cold water
Directions
1
Rinse the rice under cold running water for several minutes, or until water runs clear (It is very important to do this).2
Transfer cleaned rice to a bowl; cover with more very cold water (not ice water), and let soak for 2-3 hours.3
Drain rice, and transfer to a saucepan.4
Add 3 cups cold water, and bring to a boil; stir once and immediately reduce the heat to very low.5
Cover and steam for 20 minutes, or until all the water has been absorbed.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Hopesjellybeans95
On Feb 8, 2007
I dont like this recipe! It is well...plain! It is easy, Oridinary and... I got an F in my cooking class!!!!!!!!!!!!!!!!!!
From: mama's kitchen
On Jun 30, 2006
Easy to follow but I didnt feel like it was amuch different from plain steamed rice- which takes much less time. Went great with the Asian meal I prepared. Thanks!
From: NcMysteryShopper
On Jun 19, 2006
Very easy to follow and produced quality rice for my Empress Chicken! Thanks Kitz!
From: Chef #480832
On Apr 9, 2007
I haven't made it quite like this yet but it sounds very similar to what my Korean mother-in-law used to do. She of course used a rice cooker as do we. The key to her rice & yours is the rinsing at the beginning & the soaking. She only soaked hers for 15-20 minutes before starting the rice cooker.
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