How to Cook Perfect Naju Rice without Rice Cooker

No rice cooker? No worries! In this recipe, we’ll guide you through the steps of cooking Naju rice on the stovetop, from preparing the rice to achieving the perfect texture and flavour. Learn how to cook perfect Naju Rice using the stovetop method.

You can easily achieve soft, fluffy, and delicious premium Korean rice without a rice cooker by following these step-by-step instructions. Whether you’re new to Korean cooking or a seasoned pro, mastering this fundamental technique will elevate your dishes and bring you closer to the heart of Korean cuisine.

Nutrition Information:Calories: 228kcal,  Carbohydrates: 50g,  Protein: 4g, Fat: 0.3g,Saturated Fat: 0.1g,  Polyunsaturated Fat: 0.1g,  Monounsaturated Fat: 0.1g,  Sodium: 9mg,Potassium: 47mg,  Fiber: 2g,  Calcium: 10mg,  Iron: 1mg

• Prep 40 Minutes

• Cooking 20 Minutes

• 6 Portions

  
  

Ingredients

• 2 cups (480 ml) Naju Rice

• 2 1/2 cups (600 ml) water

  
  

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Method

Preparation Time (35~40 Mins)

1. Washing Time: 5 Mins

2. Soaking Time: 10 Mins

   
   

Cook Time: 20 Mins

1. Add enough tap water to the bowl to submerge all the rice. Swirl a couple of times and discard the water immediately to remove the milky water. Wash the rice thoroughly with your fingers in a swirling motion for about 10 seconds. This allows the rice grains to rub against each other and remove any impurities from the milky water.

2. Pour more tap water, swirl around, and discard the cloudy water. Repeat the rinsing 4-5 times until the water runs almost clear.

3. Drain the rice in a fine mesh strainer and shake off any excess water. Put the drained rice into a heavy-bottomed pot, such as a Dutch oven or cast iron pot, and measure water according to the desired rice-to-water ratio. Let it soak for 10 minutes.

4. Cover the pot with the lid and bring it to a boil over high heat. Try not to open the lid completely since it can affect the texture of the rice. Peeking slightly to see if any steam is coming out should be fine. Once the water is boiling, reduce the heat to low and simmer for 10-12 minutes.

5. Turn off the heat and let the rice sit for 5-10 minutes to allow it to steam and absorb any remaining moisture. Fluff the rice with a rice paddle or fork before serving

6. If you are using a regular pot, you may need to open the lid slightly while boiling. Without a heavy lid, the water can overflow as it boils, and to compensate for the steam escape, you will need to add slightly more water than the recipe suggests.

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You can add fresh beans or peas: To do this, when the water reaches to boil, add the beans or peas (use 1/4 amount of rice), and lower the heat to a simmer. Cover and cook for 10 minutes. After the resting period is over, fluff the rice to incorporate the beans or peas into the rice.

Naju rice is used in a variety of dishes, such as Kimbap (Korean sushi rolls), bibimbap (mixed rice bowl), Juk (rice porridge), and bokkeumbap (fried rice), and others traditional Korean foods.