In a deep saucepan, bring rice and water to a boil over high heat.

Boil uncovered for 2 to 3 minutes.

Cover the pan, reduce heat to low, and simmer the rice for 20 to 25 minutes, or until all the water is absorbed.

Remove the pan from heat, keep it covered, and let the rice steam for 10 minutes.

Fluff the rice with a fork and serve hot.

Makes 6 cups.

Notes: For centuries, Koreans have cherished white rice at every meal, either alone or combined with grains like barley, millet, corn, beans, or wheat.

This recipe features the preferred short-grain white rice, known for its tenderness and slight stickiness.

The resulting drier rice is perfect for absorbing meat juices and soups.

For a moister rice, refer to the directions on the rice package.