Korean Rice Side 2

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Begin by rinsing 400 g of rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky. Drain the rice well and set it aside.
2. Prepare your vegetables by cutting them evenly. This ensures they cook uniformly and blend seamlessly with the rice. Choose vegetables like carrots, zucchini, or mushrooms, and aim for small, bite-sized pieces.
3. In a medium-sized pot, heat 50 g of butter or oil over medium heat. Once the butter has melted or the oil is shimmering, add the chopped onion. Stir frequently and cook until the onion becomes soft and translucent, which should take about 3-4 minutes.
4. Add the rinsed and drained rice to the pot with the onions. Stir to coat the rice grains with the butter or oil, allowing them to absorb the flavors. This step helps toasting the rice slightly, enhancing its nutty flavor.
5. Pour 600 ml of water into the pot with the rice and onions. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer.
6. Cook the rice until it is tender and has absorbed all the water. This should take about 15-20 minutes. Check the rice by tasting a few grains; they should be soft but not mushy.
7. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5 minutes. This resting period allows the rice to finish steaming and become fluffy.
8. Finally, season the rice with 1 tsp of fine sea salt, stirring gently to distribute evenly. Serve the rice warm, as part of a shared meal, allowing the flavors to meld and complement the other dishes on the table.