Fluffy White Rice-(Ssalbap)

Today most Koreans use electric rice cookers, which make perfect rice every time. But if you don’t make rice every day, you may not want to invest in this piece of equipment. Not to worry—it is easy to cook rice in a plain old saucepan

MAKES: about 5 cups, 4 servings

INGREDIENTS:

• 2 cups short-grain white rice
• 2 cups water

INSTRUCTIONS:

1. RINSE AND DRAIN THE RICE:
   • Put the rice in a medium heavy saucepan.
   • Cover it with cold water and stir with your hand.
   • Drain by tilting the pan as far as you can over the sink without pouring out any rice.
   • Stir the rice with your hand to release excess starch.
   • Continue to rinse and drain the rice until the water runs clear.
   • Add the 2 cups water to the pan, cover, and let stand for 30 minutes.
2. COOK THE RICE:
   
   • Set the covered pan of rice over medium-high heat for 7 to 8 minutes.
   • Turn the rice over when the surface is covered with abundant bubbles that are spluttering noisily and look like they are about to overflow the pan.
   • Take off the lid, turn the rice over with a spoon, and re-cover the pan.
   • Turn the heat to very low and continue to cook until the rice is tender, about 10 minutes longer.
3. FLUFF AND SERVE
   
   • Fluff the rice with a wooden spoon or rice scoop to release excess steam.
   • Serve immediately or let the fluffed rice stand, covered, at room temperature for 2 to 3 hours before serving.

NOTE:

• If you want to keep cooked rice longer, you can refrigerate it, covered, for up to 3 days.
• To serve, reheat it in a steamer basket in a pot of simmering water or in the microwave.