BCD Tofu House
17 W 32nd St
(between 5th Ave & Broadway)
New York, NY 10001
I love Korean rice. It is sticky, extremely fragrant, and has a beautiful shine to it. Unlike Thai rice, which is also very yummy, Korean rice grains are individually small, bulbous and slightly gelatinous. Thai rice is long and thin, usually very good for making fried rice because they do not tend to stick to each other. It is fragrant in a different way…
To make perfect Korean rice, you first have to choose the right kind of grain. It has to be small and round and be absent of any black parts. The rice should also be more recently milled as it begins to lose moisture after awhile. Another way to increase moisture is to soak the rice for about 30 minutes in the summer and 1-2 hours in the winter before you are about to steam it. If you soak it for too long, the grains can become brittle and lose some nutrition. Soaking the rice perfectly can help to make the rice sticky and resilient.
Obviously, don’t just come to BCD for their rice. They have AMAZING Sundubu Jigae (tofu stew) and offer a large variety of banchan (appetizers – always free at Korean restaurants!).