Korean Lotus Root Rice (Steamed Rice with Crunchy Lotus Root Slices)
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 4
About this dish
The rice itself stays unseasoned, and a simple soy and sesame oil sauce comes on the side, mixed into each bowl a little at a time to keep it from getting too salty.
Read more
Thin lotus root slices steam on top of the rice instead of being stirred in. They stay whole, turn translucent at the edges, and keep a light crunch.
Ingredients
Instructions
- 1
Peel 200 g lotus root and slice it thinly so it cooks evenly with the rice.
Soak the slices in acidulated water for about 5 minutes to prevent browning and loosen a little surface starch.
- 2
Rinse 360 g rice until the water runs mostly clear.
Drain it briefly in a sieve before cooking, which helps keep the grains separate and reduces the chance of the finished rice turning heavy or mushy.
- 3
Spread the drained lotus root evenly over the rice.
Do not stir it deeply into the grains, so the slices stay intact and steam evenly on top as the rice cooks below.
- 4
Cook the rice until strong steam has built up.
Avoid opening the lid often; it is ready when the rice grains are tender and the lotus root edges look slightly translucent while the centers still feel firm.
- 5
After the heat turns off, let the rice rest for about 10 minutes.
Fluff gently from the bottom with a rice paddle, distributing moisture evenly while keeping the lotus root slices crisp and unbroken.
- 6
Mix 1 tablespoon soy sauce with 1 teaspoon sesame oil and serve it on the side.
Stir in a little at the table, so the rice does not become too salty and the sesame aroma stays clear.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Lotus Root Shrimp Pot Rice
rice, lotus root
Korean Lotus Root Shiitake Pot Rice
rice, lotus root
Korean Lotus Root Chicken Porridge
rice, lotus root