Rice

Taste and Texture

Cooked rice carries a gentle sweetness and a toasty grain aroma, and its own aroma is not strong, so it pairs broadly with both savory seasonings and light broths. The chewiness varies with the variety, water amount, and resting time, becoming firm and granular or soft and sticky. If the center of a rice grain feels too hard when chewed, it may indicate insufficient moisture absorption or heating, so adding a little water and letting it rest can help. Conversely, if the grains crumble easily and the surface is too sticky, there may have been too much water or over-stirring; in the next cook, reduce the water or stir less to adjust the texture.

Main uses

• Rice is cooked with water to be eaten as a base for dishes and served with flavorful side dishes like soups, stews, grilled foods, and greens.
• If soaked rice is boiled for too long, it becomes porridge, and crushing or grinding some rice grains can create a smoother, thicker texture.
• Chilled rice is good for fried rice, rice balls, and sushi; freshly cooked rice has high moisture and stickiness, so it may clump when fried, and if a separated grain texture is desired it may not be suitable for immediate use.
• Rice can be boiled with vegetables, stock, seafood, or meat to make a one-bowl meal, and the starch released during cooking adds natural body to the broth.

Preparation tips

• Before rinsing, check for pebbles, foreign matter, or broken grains. If the washing water becomes cloudy, it may be due to surface starch and fine powder being released; for light, clear rice or porridge, rinse several times lightly.
• If you rub the grains too hard for too long, the grain surface can be damaged, causing the rice to clump or spread easily. Rinse briefly with changing water, and there is no need to become completely transparent.
• Soaking helps the grains absorb moisture inside so heating is even. However, for rice that already has a soft texture or for fried rice where a sloppy result should be avoided, long soaking is not always advantageous.
• After cooking, fluff lightly in a warm state and then fold from top to bottom. If there is moisture at the bottom or the grains stick too much, spread out to vent steam rather than flipping hard to adjust moisture.

Cooking characteristics

• Rice absorbs water during heating as starch dissolves and volume increases, becoming softer. If there is not enough water, the center may stay white and hard, so add hot water and continue cooking over low heat.
• Covering the pot traps steam inside, cooking more evenly. Opening the lid frequently allows heat and moisture to escape, so check the status only when needed.
• In porridges or risottos where a thick consistency is desired, stirring helps starch diffuse and thicken quickly. However, stirring vigorously for long periods can break the grains and create a porridgy texture, so to keep the grain form intact stir gently and intermittently.
• For fried rice, cooling rice with low surface moisture helps separate the grains. If the pan is not sufficiently hot before adding, moisture will evaporate less and the grains may cling; it's better to first dry the moisture from the ingredients in a wide pan, then add the rice.

Good combinations

• Plain rice goes well with soy-based seasonings, miso and brothy dishes, and savory grilled fish or meat that provide umami and saltiness.
• Toasted sesame oil, sesame seeds, and seaweed complement the rice’s gentle sweetness, and they balance with spicy or fatty side dishes as well.
• For porridge, pair with clear broth, soft vegetables, and finely shredded meat or seafood. If strong aromatic spices are used, they can overwhelm the rice’s neutrality, so adjust quantities to keep the flavor delicate.
• For fried rice, manage with ingredients that are not too watery, like eggs, scallions, and garlic. If using mushrooms or zucchini that release water, sauté first to reduce moisture before combining with the rice.

Points to consider when substituting

• General substitutes for rice depend on the desired texture. If separated grains are needed, brown rice is a close substitute, and if a chewy, cohesive texture is needed, you can mix in some glutinous rice, but using only glutinous rice can make it more sticky than expected.
• For porridge or thick rice dishes, oats, barley, or millet can be used, but the absorption rate and chewing texture differ, so adjust water and cooking time accordingly.
• In fried rice, quinoa or couscous can be used instead of rice, but they won’t have the same chewiness or starchiness. They work more naturally with strongly flavored fried dishes, but the result may differ when the rice texture is important for things like kimbap or rice balls.
• If using regular rice instead of glutinous rice for rice cakes or chewy porridge, the cohesion and chewiness may be lacking. In such cases, substitute only partially and adjust the starch ingredients separately for that dish.