How is Korean rice different from other rice (Chinese)? What causes it to be more sticky, soft, moist, etc?

Answer 1

Well, you've heard from a Korean and a Chinese, and as an American who lived in Japan and was once married to a Korean, I can say the 3 really are pretty different. Chinese is as described, and Korean, and Japanese is washed a bit more and left to soak more than Korean, hence it is whiter and sticky. I like all three, because each has a different quality for different dishes. I agree with the person who said that the American fashion of non-sticky rice is bad -- I don't understand the goodness of loose rice.

Answer 2

I am unaware of any particular difference in rice produced in Korea versus rice from China, Japan, or other Asian nations. However, the rice used in most Asian dishes is sticky, soft, and moist because it is Short Grained Rice. Both Short Grained Rice and Long Grained Rice are commonly available in the West. But Long Grained Rice is more typically used in the West and is dryer, fluffier, looser, and has a bit more "tooth".

Answer 3

Korean rice is usually a mixture of rice grain mix it contains brown rice, wild rice, , red beans. Normally before you cook you have to let it soak in water for at least 1 hr before cooking. Rice from Korea is short grain rice that becomes sticky when cook it.

Chinese White rice is the outer portion of the grains polished away. Is more longer and you dont need to soak it ahead of time in cooking. Its more dryer and doesnt contain any mixutre of anything.

Normally the gain rice are a lot more healthier than white rice.

Answer 4

I simply made this for the primary time, and it grew to become out ultimate. You'll recognize that you simply obtained the correct rice if it is rounder in form than consistent rice. First, rinse the rice with bloodless water. Put as so much rice as you suppose you can want within the rice cooker. For measuring water in a rice cooker, do that: fill water till you'll be able to positioned the top of your thumb on the most sensible of the rice and the water reaches the primary joint. While the rice is cooking for your rice cooker, you can wish to organize the "seasoning". Add 4 materials rice vinegar to two facet sugar and one million facet salt to a sauce pan and prepare dinner till the whole thing melts in combination. Sprinkle this combo over your rice, making use of one million - two tsp seasoning in step with cup of rice. VIOLA! eating place high-quality sticky rice.

Answer 5

I love to eat Korean Sticky rice with seawed. I prefer sticky rice because it's easier to eat with chopsticks.. Lol

It's just a specific type of rice, just like Jasmine rice and arrobio rice are different.

I like jasmine rice because the smell reminds me of Bangkok. I love traveling!

Answer 6

korean, japan and parts of china mostly northern part uses the same kind of rice witch r called in korean but is a japanese word is called akinoba rice and the other side of china (southern) and south east asisian countries use whats called in korean alang me rice. the difference is that the akinoba is a short rice with no particular scent and is used for u'r commen sushi and the above mentioned region. alang me rice in english is called jasmine rice is the long grain rice with a little bit of scent to it and is used in dinner table of the southern asian countries and the southern side of china. so the difference is northern asia and sothern asia differ to the rice they put on thier dinner tables

Answer 7

korean rice is short grain rice like what people call "sushi rice" and chinese rice is more like long grain rice. and it's so sticky because of the starch content. short grain rice has a lot more starch than long grain

Answer 8

Its the type of rice. I am filipino and we like jasmine (sticky). Most american brands like uncle Ben's suck because they don't stick. Koreans use jasmine, I think...

Answer 9

we cook it with a little more water and also its shorter grain rice

Answer 10

I think it's how they cook it.