밥 Rice Recipe

Measure and Rinse

Measure 2 cups short-grain white rice into a large bowl or rice-cooker inner pot. Fill the bowl with cold water and swirl the rice gently with your hand; drain the cloudy water. Repeat rinsing and draining 3–5 times until the water is mostly clear. This removes excess surface starch and prevents overly sticky rice.

Soak

After the final drain, add the rice back to the pot and pour 360 ml (about 1.8 cups) of fresh cold water (use the rice-to-water ratio appropriate for your rice; 1:1.1–1.2 by volume for short-grain) so the grains are submerged. Let the rice soak for 20–30 minutes at room temperature (longer in cooler weather). Soaking hydrates the grains for even cooking.

Cook

If using a rice cooker: close the lid and select the white rice setting; start cooking. If using a stovetop pot: cover the pot with a tight-fitting lid, bring to a gentle boil over medium-high heat. Once it boils, reduce heat to low and simmer for 12–15 minutes without lifting the lid. After 12 minutes, check for tiny holes on the surface and ensure no water remains; if water remains, cook 1–2 more minutes on low.

Steam (Rest)

When cooking is complete, turn off the heat and leave the covered pot (or keep rice cooker closed) to steam for 10–12 minutes. This resting period lets the moisture redistribute and yields tender, separate grains.

Fluff

Remove the lid and use a rice paddle or fork to gently fluff the rice, cutting through and lifting the grains to release steam. Fluffing prevents clumping and gives a glossy texture.

Season to taste: sprinkle up to 1 tsp salt over the fluffed rice and gently mix if desired. For a subtle nutty finish, drizzle 1 tsp sesame oil and fold through. Garnish with 1 tbsp toasted sesame seeds and 1 tbsp thinly sliced scallions if serving as a side. Serve hot alongside main dishes.