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Steamed Spinach Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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STEAMED SPINACH RICE

INGREDIENTS :

454g spinach, 2 cups of korean short-grain rice, 1/2 cup of sesame seeds, some salt, 2 cups of hot water, 3 cups of lukewarm water, 4.5 cups of water.


SEASONINGS:
1T distilled white vinegar, a pinch of salt.

PREPARATION :

1. Wash rice under cold running water till the water through it is completely clear; Soak in 3 cups of lukewarm water for 30 minutes; Leave in the strainer to drain for 60 minutes.
2. Discard any wilted leaves of spinach; Cut off any roots; Soak in water with some salt for 30 minutes; Lift the spinach up; Rinse and drain.
3. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
4. Pour 4.5 cups of water to a pot; Add seasonings; Bring to the boil over a high heat; Blanch the spinach for 2 minutes; Lift the spinach up and immediately soak in ice water for 1 minute; Lift the spinach up and drain; Chop.
5. Pour 2 cups of hot water to a heavy-based non-stick pot; Add the rice; Bring to the boil over a medium-high heat; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 10 minutes; Uncover; Add most of the spinach; Stir to mix; Turn to a low heat; Arrange the remaining spinach on the top of the rice; Cook over a low heat for 15 minutes; Cover the pot with its lid again; Turn to a very low heat; Cook for 15 more minutes; Turn off the heat; Carefully remove the spinach on the top; Arrange the rice mixture in serving bowls; Top each with the remaining spinach; Sprinkle with the sesame seeds.