Bamboo Steamed Rice: A Guide to Making It with Cheolgi Kawaji No. 1 Rice
Bamboo Steamed Rice Infused with Aroma: How to Make It with Cheolgi Kawaji No. 1 Rice
Create bamboo-steamed rice brimming with a subtle aroma and nutrients, using Kawaji No. 1 rice, which is moderately glutinous. This rice requires less soaking time than regular white rice and has a chewy texture, making the rice stick delightfully in your mouth. Enjoy a unique and satisfying meal.
Ingredients- 1 cup Kawaji No. 1 rice
- 1 cup glutinous rice
- Salt
- Peas or chestnuts, as desired
- Ginkgo nuts, as desired
- Jujubes, as desired
Cooking Instructions
Step 1
Mix white rice and glutinous rice in a 1:1 ratio and rinse thoroughly. Soak the rice in water for at least two hours. Kawaji No. 1 rice has a texture between white rice and glutinous rice, so you can use less glutinous rice and still achieve a chewy result.
Step 2
Clean the bamboo containers, which are easily purchased online. Use a brush or a scrubber to wash both the inside and outside thoroughly. You might notice ‘jukyeo’ (bamboo pith) coming off, which is edible and can even be used medicinally, but you can discard it if you prefer.
Step 3
After washing, bring 1 teaspoon of salt dissolved in water to a rolling boil. Pour this boiling saltwater into the bamboo containers and let it sit for about 20 minutes. Then, pour out the water. This preparation step enhances the bamboo aroma and cleans the containers.
Step 4
For the added ingredients, we’ve prepared peas and chestnuts. Feel free to substitute with any ingredients you have on hand or prefer. Adjust the additions based on your refrigerator’s contents and your taste.
Step 5
Drain the soaked rice well in a colander. Mix in the peas and 0.5 teaspoon of salt. This step seasons the rice before steaming.
Step 6
Fill about two-thirds of each bamboo container with the seasoned rice. Place the chestnuts on top of the rice. Then, add water until it reaches the same level as the rice.
Step 7
Fill a large pot with water, add half a tablespoon of salt, and bring to a boil over medium heat. The water level in the pot should be about half the height of the bamboo containers, preventing water from seeping into the rice during cooking. Once the water is boiling rapidly, carefully place the bamboo containers into the pot. Cover the pot tightly with two layers of clean cloth (like muslin) to trap the steam, then close the lid. Steam the rice this way for 30 minutes.
Step 8
After 30 minutes, turn off the heat and let the rice steam for another 10 minutes. This resting period allows the rice to finish cooking perfectly. Your bamboo-steamed rice is ready! Instead of a muslin cloth, you can use parchment paper or aluminum foil soaked in water, or individually wrap each bamboo container.
Step 9
As the rice steams, a wonderful, subtle bamboo aroma fills your home. It’s reminiscent of a humid, green environment – a fresh, leafy scent that is truly delightful.
Step 10
The rice has a gentle sweetness and the characteristic chewy texture of Kawaji No. 1 rice, making it incredibly satisfying to eat. When the rice is this delicious, simple side dishes like fresh kimchi or seasoned vegetables are more than enough to complete the meal.
Step 11
Enjoy this special bamboo-steamed rice, infused with the aroma and nutrients of bamboo and the delightful chewiness of Kawaji No. 1 rice. Its unique texture and subtle fragrance will elevate your dining experience.
