White Rice

How to Make Perfect Stovetop Rice

If you love Korean food, you have to know how to make stovetop rice! It’s a basic but essential skill.

To be honest, before moving to the U.S., I couldn’t cook at all. Making rice? Yeah, not a chance. But now? I can cook stovetop rice with my eyes closed! And once you get the hang of it, you can make all sorts of delicious Korean-style pot rice with different toppings.

There are people who don’t have a rice cooker, so I thought I’d share my super simple stovetop rice recipe. Seriously, it’s so easy!

It’s also budget-friendly, and comforting. And if you’re someone who’s just starting out in the kitchen, learning how to make perfect stovetop rice is the first step to unlocking a whole world of homemade food ideas - bibimbap, rice bowls, fried rice, and more.

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Ingredients

• Rice – 2 cups (short-grain preferred, but any kind works!)
• Water – 2 cups (same volume as the rice)

… That’s it!

But if you want to get fancy later, you can add: But, you should try simple one first. Simple is the best!

• A dash of sesame oil for aroma
• A sprinkle of salt for seasoning
• Seasonal toppings like mushrooms, chestnuts, or peas

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How to Make It

1. Rinse the rice thoroughly in cold water until the water runs clear.

   • This removes excess starch and helps make the rice fluffy, not gummy.
   • Usually takes 3–4 rinses.

2. Soak the rice for at least 30 minutes (up to 1 hour if you have time).

   • This is super important for an even cook and that soft, slightly sticky texture that makes Korean rice so good.

3. Add the rice and water to a heavy-bottomed pot (lid-on cooking is key).

   • Use a 1:1 ratio of rice to water if you’ve soaked the rice.
   • For unsoaked rice, use slightly more water (about 1.1:1).

4. Bring to a boil on high heat.

   • As soon as the water boils, stir the rice once or twice to ensure it’s not sticking to the bottom.

5. Reduce the heat to low, cover the pot tightly, and simmer for 10 minutes.

   • Don’t lift the lid! Let the steam do its magic.

6. Turn off the heat but keep the lid on.

   • Let the rice rest and steam for another 10 minutes.
   • This step ensures that each grain is cooked through and fluffed up.

7. Fluff with a rice paddle or spoon, and serve!

   • You’ll get perfectly steamed rice - tender, warm, and just a little sticky in the best way.

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What to Serve with Stovetop Rice

Now that you’ve got a pot of perfect rice, what should you eat with it?

Lowkey, any dishes are go well with a steamed rice Here are some classic and easy food ideas that pair beautifully:

• Fried egg and soy sauce (a Korean childhood favorite)
• Kimchi + spam stir-fry (aka kimchi bokkeumbap without the rice!)
• Stir-fried vegetables or tofu
• Grilled fish or bulgogi
• Stews like doenjang jjigae or sundubu jjigae
• Or, go minimalist: just rice and a spoonful of seasoned pollock roe or spicy gochujang

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Tips for Leveling Up

• Add toppings before cooking: mushrooms, thinly sliced carrots, chopped zucchini, or even small cuts of meat can go in at the beginning and cook along with the rice. This turns your basic pot of rice into a one-pot meal.

• Use anchovy-kelp broth instead of water for added flavor if you’re making Korean-style pot rice.

• Crispy scorched rice (nurungji): Leave the pot on for 1–2 more minutes after cooking (on low heat) to form a golden crust at the bottom. Add hot water later and enjoy it as a mild rice tea!

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In Korean cuisine, rice isn’t just a side dish - it’s the dish. A typical Korean meal always begins with rice and builds from there. It’s the foundation for stews, grilled meats, fermented vegetables, and savory sauces.

Knowing how to make good rice is almost like a rite of passage in Korean households. And once you’ve got this stovetop method down, you’ll be amazed at how many food ideas you can explore: from bibimbap and gyeran-bap (egg rice) to elaborate hot pot rice with all kinds of toppings.

You don’t even need a rice cooker - just a pot, water, and a little time.

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• No rice cooker needed
• Great for beginners
• Only two ingredients
• Customizable
• Naturally gluten-free
• The perfect side for every Korean meal

Honestly, once you’ve mastered this method, you’ll never go back. It’s one of those basic recipes that every home cook should know, especially if you love Korean flavors. And more than that, it opens the door to building all sorts of creative food ideas.

From weekday meal prep to hosting friends, homemade stovetop rice is the blank canvas you can build on with endless possibilities.

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Coming Soon

I often make fancy versions of this rice when guests come over—like:

• Steak pot rice with garlic butter
• Pollock roe and shrimp rice with sesame oil
• Mushroom chestnut rice in the fall
• Soy sauce egg rice for a cozy solo dinner

And if you’re just starting your home cooking journey, remember: if you can make good rice, you’re already halfway there.