The staple food in Korean is cooked, white, short-grain rice. It is soft and easily digestible, and it pairs well with various side dishes.
Ingredients (serve 4)
2 cups (1 lb, 450g) short-grain white rice, 2½ cups water (625ml)
In a medium bowl, rinse the white rice several times until water runs clear. Otherwise, the grains will be sticky when cooked. After rinsing add enough water to cover and soak the rice for 30 minutes and then drain.
1. In a medium pot, place the soaked rice and 2½ cups water and cover the pot with the lid. Bring the pot to a boil over high heat.
2. Once the pot boils, reduce the heat to medium and simmer until cooked thoroughly for 20 minutes. Reduce the heat to very low and let it settle for 5 minutes.
3. Remove the pot from the heat and gently stir the rice with a wooden spoon. Serve in a bowl.