Korean short grain rice Ssaljip - 450g

This short-grain Korean rice is a marvel in terms of texture and flavors. This rice is grown and polished exclusively in Boseung District, South Jeolla Province. It is an aromatic rice, slightly moist, which will give it good hold when cooked. It should be washed several times before cooking, in order to remove some of its starch. This prevents it from sticking and softening during cooking. For rice lovers, this is a must to taste. Usage tips : For cooking this rice, the recipe I recommend is as follows: Wash the rice several times (4 or 5 times) by rubbing it vigorously. Let it soak for about 10 to 30 minutes in clear, cold water. Then drain. Put it in a saucepan, place your hand flat in the saucepan and pour water halfway up your hand. Cover the pan and start cooking by bringing to a boil over high heat. When it boils, reduce the heat to low and cook until the water is absorbed (after 8 to 10 minutes for 450 g of rice). Turn off the heat, and keep covered for about 10 more minutes. This cooked rice ("bap") will be perfect for making Bibimbap or Gimbap. Conservation advice: Store in a cool, dry place before opening. Store in the refrigerator in an airtight container after opening. The date indicated on the package refers to the date the product was packaged. It is appropriate to add 1 year to this date to obtain the expiration date. Composition : Rice Nutritional values ​​: For 100g: Energy: 366 kcal; Fat: 1 g; of which saturated fatty acids: 0.3 g; Carbohydrates: 78.7 g; including sugars: 0.05 g; Protein: 6.8 g; salt: >0.01 g