Short grain white rice is a versatile and popular side dish, especially in Korean cuisine. Whether you want to enjoy it with meat, eggs, vegetables, or kimchi, cooking this sticky rice is a breeze with our easy stovetop method. No pressure cooker is needed!

I love this rice paired with Kimchi – Korean fermented cabbage.

How to Cook Short Grain White Rice: An Easy Stovetop Method

Ingredients:

• 1 cups of Organic Short-grain White rice
• 2 cups of Filtered water*
• 1/2 tsp Himalayan Sea Salt
• 1 Tbsp Butter or 1 tsp Toasted Sesame oil

* This will result in moist cooked rice. If you are cooking rice for Korean sushi, it’s best to use less water (1.25 cup of water to 1 cup of short grain rice).

How to cook short grain white rice:

1. Rinse 1 cup of short-grain rice in a medium pot. Add 2 cups of filtered water and 1/2 teaspoon of sea salt. Bring to a boil.

2. Let the rice boil on medium heat without stirring until the liquid has significantly reduced.

3. Once the liquid has reduced and the rice is visible on the surface, lower the heat to the minimum and cover the pot with a lid. Allow it to cook for 7 minutes, then turn off the heat and let it sit for another 10-15 minutes without opening the lid.

4. Once the rice has cooled down, remove the lid and taste it. Add more salt if necessary and gently mix it. This step is optional.

5. Add 1 tablespoon of butter or 1 teaspoon of toasted sesame oil if you plan to make kimbap.

6. Fluff the rice with a wooden spoon or rice spoon, and it’s ready to serve!

How to Cook Short Grain White Rice: An Easy Stovetop Method

Ingredients:

• 1 cups of Organic Short-grain White rice
• 2 cups of Filtered water (1.25 cup of water if it’s for Korean sushi)
• 1/2 tsp Himalayan Sea Salt
• 1 Tbsp Butter or 1 tsp Toasted Sesame oil

Instructions:

1. Rinse 1 cup of short-grain rice in a medium pot. Add 2 cups of filtered water and 1/2 teaspoon of sea salt. Bring to a boil.
2. Let the rice boil on medium heat without stirring until the liquid has significantly reduced.
3. Once the liquid has reduced and the rice is visible on the surface, lower the heat to the minimum and cover the pot with a lid. Allow it to cook for 7 minutes, then turn off the heat and let it sit for another 10-15 minutes without opening the lid.
4. Once the rice has cooled down, remove the lid and taste it. Add more salt if necessary and gently mix it. This step is optional.
5. Add 1 tablespoon of butter or 1 teaspoon of toasted sesame oil if you plan to make kimbap.
6. Fluff the rice with a wooden spoon or rice spoon, and it’s ready to serve!

Enjoy your deliciously cooked short grain white rice with your favorite dish.