How to make Korean steamed rice on the stove

Boil the rice with the lid on for 5-10 minutes on high heat (The water gets absorbed into the rice and the rice expands).

Turn the heat down to medium and simmer it for 7-8 minutes (During this time we are accelerating the gelitinization process – making each rice grain sticky and resilient).

As the water gets absorbed into the rice or evaporates, reduce the heat to low gradually. Do not open the lid at this point. When the water has nearly disappeared, turn the heat off.

Let the rice sit (thoroughly steam) for 10-15 minutes with the lid on.

Then stir the rice around (top to bottom, side to side) lightly with the rice scoop (It is to evaporate extra moisture, even out the rice taste, and keep the good shape).