For fluffy, glossy Korean steamed white rice (bap), rinse and soak short‑grain rice, then cook with 1:1.05–1.1 water‑to‑rice by volume (or about 1.1:1 by weight) in your rice cooker. This guide shows the exact ratios, timings, and steps for consistently perfect bap at home.
What Is Bap (and Why Ratio Matters)
Bap is Korea’s everyday steamed white rice, slightly sticky, tender, and shiny. Because short‑grain rice absorbs water readily, small changes in rinsing, soaking, and the cooker’s programme can swing your results from underdone to mushy; getting the baseline ratio right keeps the texture spot on.
The Texture Target
Bap should be plump with separate, tender grains that gently cling—never chalky or waterlogged.
The Best Rice for Bap
Use polished short‑ or medium‑grain white rice (often labelled “Korean rice,” “sushi rice,” or “Calrose”). Avoid parboiled or pre‑flavoured varieties for this base recipe.
Ingredients & Equipment
Before you start, gather the essentials so the process is smooth and repeatable.
Ingredients
Here’s what you need and why each item matters:
- 300 g short‑grain white rice (about 2 rice‑cooker cups / 1½ standard cups): the ideal amount for an average 4–6 cup cooker.
- 315–330 ml water (soaked rice) or 330–345 ml water (no‑soak): keeps texture fluffy, not wet.
- Optional: ¼–½ tsp fine salt: enhances flavour; traditional bap is often unsalted.
Equipment
These tools make the method consistent:
- Rice cooker (basic on/off or fuzzy‑logic/multicooker).
- Fine‑mesh sieve and bowl for rinsing and soaking.
- Digital scale (recommended) or measuring cups.
Water Ratios, Rinsing, and Soaking
A little prep gives you a lot of control over texture. Here’s how the variables affect water needs.
Water‑to‑Rice Ratio (Quick Reference)
Choose the line that matches your prep:
- Rinsed + soaked 20–30 min: 1 : 1.05–1.1 (volume) or 1 : 1.1 (weight). Example: 300 g rice + 330 g/ml water.
- Rinsed, no soak: 1 : 1.1–1.15 (volume) to compensate for less pre‑hydration.
- Using the cooker’s water lines: Fill to the “WHITE RICE” line for your cup count, then fine‑tune ±1–2 tbsp next time based on texture.
Rinsing the Rice
Rinsing removes surface starch that can cause gumminess.
- Swirl rice in plenty of cold water, drain through a sieve; repeat 3–5 times until the water runs just slightly cloudy.
- Drain thoroughly for 1–2 minutes so you don’t throw off the ratio.
Soaking for Better Texture
Soaking hydrates the grain evenly for a tender centre.
- Soak 20–30 minutes in fresh cold water, then drain well and add measured cooking water.
- If you’re short on time, skip soaking and use the higher end of the water ratio.
Step‑by‑Step: How to Cook Bap in a Rice Cooker
Follow these numbered steps for repeatable success.
Method
- Measure & Rinse: Weigh 300 g rice (or measure cups), rinse 3–5 times, and drain well.
- Optional Soak: Cover with cold water and soak 20–30 minutes; drain thoroughly.
- Add Water: Transfer rice to the cooker bowl. Add 315–330 ml water if soaked (1.05–1.1x), or 330–345 ml if not soaked.
- Level the Surface: Shake the bowl gently so grains sit in an even layer for uniform cooking.
- Select Programme: Choose White/Regular. On multicookers, avoid “Quick” for best texture.
- Cook: Close the lid and start. Resist opening during the cycle.
- Rest (Crucial): When it switches to Keep Warm, rest 10–15 minutes to finish steaming.
- Fluff: Using a rice paddle, fluff with gentle slicing motions to release steam without smashing grains.
- Serve or Store: Serve immediately or portion for later (see Storage).
Cook Times & Yield
Timings depend on cooker type and batch size, but these ranges are reliable.
Typical Timings
- Basic on/off cookers: 22–30 minutes cook + 10–15 minutes rest.
- Fuzzy‑logic/multicookers: 35–55 minutes cook (more gentle) + 10–15 minutes rest.
Yield Guide
- 300 g uncooked ≈ 4–5 bowls (about 900–1,000 g cooked), enough for 3–4 servings as a main starch.
Tips & Common Mistakes
These quick wins prevent the most frequent pitfalls.
Key Tips
A brief explanation helps you apply each tip effectively:
- Rest before fluffing so residual steam equalises moisture throughout the pot.
- Adjust by tablespoons next time: if slightly firm, add 1–2 tbsp more water; if soft, reduce by 1–2 tbsp.
- Use weight for precision; volume varies with grain shape and cup differences.
- Keep the bowl clean: wipe the outside so the cooker heats evenly and doesn’t error out.
Common Mistakes
Avoid these issues with a few mindful checks:
- Not draining after rinse (adds unmeasured water and softens rice).
- Skipping the rest (leads to wet surface and firm cores).
- Over‑stirring (mashes grains; fluff with slicing, not stirring).
Troubleshooting
If your texture isn’t quite there, use these targeted fixes.
Rice Too Wet or Mushy
Start with small, controlled adjustments:
- Reduce water next time by 1–2 tbsp per cup of rice.
- Shorten soak by 10 minutes, or use the “Regular” rather than “Soft” setting.
Rice Too Dry or Hard
Correct dryness without overhauling your method:
- Add 1–2 tbsp water, cover, and steam on Keep Warm for 10 minutes, then fluff.
- Next batch, increase water by 1–2 tbsp per cup or extend soak to 30 minutes.
Gummy or Clumpy
Improve grain definition while keeping stick:
- Rinse more thoroughly (aim for 4–5 changes of water).
- Fluff with quick cutting motions; don’t stir.
Serving Suggestions
Bap is wonderfully versatile; pair it simply or make it the base for a meal.
- Everyday table: Serve with kimchi, stir‑fried veg, and grilled meat or tofu.
- Rice bowls: Top with fried egg, seasoned spinach, sesame oil, and gochujang for a quick bibimbap‑style bowl.
Storage & Reheating
Correct handling keeps bap soft and pleasant even on day two.
Storage
A short note on best practice helps avoid dryness:
- Same day: Keep on Warm for up to 6 hours; for longer, portion and cool.
- Fridge: Portion into shallow containers, cool fast, and refrigerate up to 3 days.
- Freezer: Spoon into portions, press flat in bags, and freeze up to 1 month.
Reheating
Moisture and gentle heat bring rice back to life:
- Microwave (best): Sprinkle each portion with 1–2 tsp water, cover, and heat 60–90 sec; fluff.
- Steamer: Steam 5–8 minutes from chilled, 8–12 minutes from frozen.
Nutrition Snapshot (Per 150 g Cooked Serving, Approx.)
This estimate helps with menu planning; actual values vary by brand and ratio.
- Energy: ~190–210 kcal
- Carbohydrates: ~44 g
- Protein: ~3–4 g
- Fat: ~0.3 g
- Fibre: ~0.5 g
- Sodium: ~0 mg (unless salted)
Rice‑Cooker Compatibility
Different machines reach similar results; tailor settings to yours.
Basic On/Off Cookers
They’re fast and reliable with this ratio; just be diligent about resting 10–15 minutes.
Fuzzy‑Logic/Multicookers
Use White/Regular for the most even texture; avoid “Quick” unless you accept slightly firmer rice.
Pressure Multicookers (e.g., electric pressure cookers)
If using a pressure rice setting, reduce water slightly (closer to 1:1.05) and allow natural release 10 minutes before fluffing.
FAQs
Here are some questions and answers about Bap (Steamed White Rice) in a Rice Cooker.
What is the exact ratio for rinsed, soaked short‑grain rice?
Use 1 : 1.05–1.1 by volume or 1 : 1.1 by weight (e.g., 300 g rice + 330 g/ml water). Start at 1:1.1 and adjust by a tablespoon the next time.
Do I have to soak the rice?
No, but 20–30 minutes of soaking gives a more even, tender texture. If you skip it, use the higher end of the water range (about 1:1.1–1.15).
Can I cook jasmine or basmati with this method?
Yes, but they prefer long‑grain ratios and less stick: jasmine ~1:1.1–1.2, basmati ~1:1.25 by volume, with minimal soaking. For authentic bap, stick to short‑grain.
How do I scale the recipe?
Keep the same ratio and avoid overfilling past your cooker’s max line. Larger batches may need 1–2 extra tablespoons water overall due to thicker grain depth.
Should I add oil or salt?
Traditional bap is plain. A pinch of salt can enhance flavour; oil isn’t typical and can slightly reduce stickiness.
How long can rice sit on Keep Warm?
Up to 6 hours is common. For best quality beyond 2–3 hours, fluff once, then portion and chill or freeze.
Why is my rice still wet after cooking?
It likely needs the 10–15 minute rest. If it’s still wet after resting, reduce water slightly next time and ensure you drain well after rinsing.