What is it about plain stone pot rice that makes it different from normal rice and so fluffy and delicious? The kind that is served with soondubu like in the picture. I have a cuckoo rice cooker and I've used it on the nurungi setting, but it just doesnt taste the same. Is there something added, like sesame oil or the peas in the picture, or is it just the high heat ofthe stone pot that makes the difference?
by Theirah
2 Comments
If you want really good rice get the pots where you can stick a pressure cooker on top. I think it’s the best rice.
They’re not making it to order
So it’s sitting in the stone pot steaming a good while before it gets served