How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at
in Washington, DC.
There are a few kinds of rice I'm thinking about as examples:
1. The rice typically found in bibimbap - it's soft/chewy, which helps it soak up the egg yolk nicely and provides a great counterpoint to the crunchy bean sprouts/kimchee.
2. This one really great little Mediterranean take-out place I used to go to in Washington, DC called Astor (here's a pic of their rice
, although it's probably not that helpful).
The consistency is less chewy than sticky rice or sushi rice, but more than the rice you typically would get at a Chinese restaurant.
I'm guessing I need to buy a certain kind of rice, maybe something Korean. Is there something more specific that I should be looking for? And is there a certain way I should make it to get that consistency? More/less water?
I do have a cheapo rice maker, and I've already discovered that cooking rice in good broth does make it a bit more chewy.