Korean milled rice is typically short-grain, which means the grains are plump and stick together when cooked. This sticky texture is ideal for eating with chopsticks and is preferred in Korean dishes. More
Preparation Wash the rice with water,. Add water to the rice 1:1 ratio. Soak the rice for 30 minutes. Cook the rice for 15 minutes. Let the rice rest 10 minutes.
Average nutritional values per 100 g: Energy: 1394 kJ/333 kcal Fat: 0 g of which saturates: 0,1 g Carbohydrates: 77 g of which sugars: 0 g Protein: 6 g Salt: 0 g
