Perfect Steamed Rice
Making a perfect pot of steamed rice on the stove is easy! This is my every day Korean rice- made with short grain rice, sweet rice, and barley.
Servings: 4 people
Ingredients
- 1 cup short grain rice
- 1/4 cup sweet rice (glutinous rice)
- 1/4 cup pressed barley or rolled barley
- water
Instructions
- Rinse your rice under cold water until it runs clear, about 3-4 times.
- When adding water, I place my hand flat on top of the rice and cover with enough water to just cover my knuckles. Let the rice soak for 30 minutes. *If using a rice cooker or pressure cooker, you can skip this step.
- Cook the rice COVERED on medium low heat for exactly 20 minutes. Heat settings may vary depending on the thickness of your pot and the strength of your stove. Please refer to the photo to see flame and heat setting on mine.
- After 20 minutes, turn off the heat and let the rice rest for 5 minutes with the lid still on. After 5 minutes, remove the lid and gently fluff the rice with a rice paddle.
- Rice is ready to serve once it has been fluffed and each grain of rice can be seen distinctly (not mushed together or broken).
