Rice Starch Water: Rice Water

Rice water (or rice starch water) is commonly used in Korean soups and stews as a natural thickening agent, thanks to its starch content. It’s direct to cook simply by rinsing rice.

Rice water in Korean cooking

Occasionally you may find an interesting ingredient called “rice starch water (ssal-tte-mul, 쌀뜨물)”, or some calls it rice water, in our Korean soup or stew recipes, such as in Doenjang Jjigae.

Rice water is basically the water that you used to rinse the rice. Due to its starch component, it is often used as a natural thickener in stews or other dishes. It also adds depth to the flavor of the dish.

Not only as a thickener, rice water also helps get rid of fish odor. We can’t explain scientifically how rice starch water reduces fish odor, but many Koreans use it to treat the fish smell. For example, see our Grilled Mackerel recipe to learn more.

Besides using in cooking, did you know that rice water is also widely known for conditioning beautiful hair? In Korea, it has been used as a old-style beauty treatment for centuries. How nice!

How the dish comes together

A good news is that you can easily and inexpensively make rice water at home.

• Pour some water over uncooked rice in a bowl.
• Run your fingers through the rice a couple times to rinse the rice, then drain the water. Discard this first rinsed water.

• Swirl the rice around for 15 seconds vigorously with your fingers to loosen the starch coating on the rice grains.
• Add the amount of water the recipe needs (or triple the volume of your rice) and rinse the rice. You will see the water turn milky. This is your rice water that you will need to reserve.
• Pour the second rinsed water into another bowl and reserve it for your cooking needs.
• Continue to rinse your rice a couple more times before cooking it by your usual rice cooking method.

How to Store

Rice starch water can be stored in the refrigerator for up to a week. Over time, the starch will settle at the bottom, so be sure to give it a good shake before using it. This versatile water is steady for thickening soups, stews, and sauces, or as a base for old-style recipes.

• Yield: 4 cups
• Cook: 5 minutes
• Total: 5 minutes

Ingredients

• 1 1/2 cup rice
• about 3 cup water, to rinse off
• 4 cup water, to reserve

Method

1. Pour some water (about 3 cup) over uncooked rice in a bowl. Run your fingers through the rice a couple times to rinse the rice, then drain the water. Discard this first rinsed water.
2. Swirl the rice around for 15 seconds with your fingers to loosen the starch coating on the rice grains.
3. Add the amount of water the recipe needs (or about 4 cups)and rinse the rice. You will see the water turning milky. This is your rice water that you will need to reserve.
4. Pour the second rinsed water (rice water) into another bowl and reserve it for your cooking or beauty needs.
5. Continue to rinse your rice a couple more times before cooking it by your usual rice cooking method.