If you understand Korean food culture or Asian food culture, you know how important rice is to our daily life. Ask yourself. How often do you cook rice? I cook it everyday. Yeah, it is a very critical part of my daily life. But more importantly how often do you make a success with it?
Obviously “putting rinsed rice into a pot or a rice cooker, add some water, and boil it” isn’t as simple as it sounds, or at least not to everyone. To tell you the truth, I am not a rice expert. I don’t make perfect steamed rice all the time either. However, I wouldn’t mind eating perfectly cooked rice all the time, wouldn’t you? So I decided to start a discussion about this topic, so we can experience better eating life.
Successfully cooked Korean rice (in other words delicious Korean rice) is sticky rice that shines and has a tasty fragrance. Can you image it? (If you can’t, sorry, my English isn’t as good as I want it to be). But you can’t really taste the rice before you buy it, can you? So here is a check list, recommended by the Rural Development Administration (part of the Korean Government),which might help us to choose some good rice.
-V check list -
- Good rice grain has a white, clean, clear and shining look.
- The grain shouldn’t have partial black (brown) or white parts in the middle.
- The grain should be even in shape and shouldn’t have chips or half crushed parts.
- The Rice package should have milled date on it (Most recently milled rice is the best. Because 2 weeks after milling, the grain starts to lose its moisture).
If the rice basically meet these requirements, it is more likely “head rice” (which means good quality rice). After finding out about these, I checked my rice package and I found a lot of chips and white or black parts on the grains. Also there wasn’t a milled date on it (but Korean rice does). I use Sunrice brand and as far as I know this company is very well known in Australia. Yes, I am quite disappointed about it. Michael suspects that it might possibly be more than one year old – there is no way to tell (I’ve never had more than 1 year old rice in my life).
Apparently Japan has one of the highest standards and yield on “head rice” whereas Australia and Korea don’t have as high standards or yield than Japan (but this depends on the brand). Have you checked your rice yet? Are you eating good quality rice?
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