Before the rice cooker became a "must have" kitchen appliance in Korean households, people cooked their rice on the stove. I remember my grandmother always used her carbon iron pot, which was permanently installed in her kitchen. Even when the rice cooker was available and affordable, she insisted her rice be cooked in the old-fashioned way. I can show you how easily you can cook rice in a pot with fresh green peas. We call this "wandukong-bap, 완두콩밥." My mother made this rice over the stove when the fresh peas were abundant in the spring and summertime. It is my childhood favorite, and I now feed my it family often.

Cooking rice in a pot over the stove is not that difficult. I like the taste of freshly cooked rice in a pot. It does have a slightly different texture and taste than the rice cooked in a rice cooker. 

I often cook my rice purposely in a pot if I want to add fresh legumes or vegetables to be cooked with rice. Yes, you can put them all together with the rice at the beginning, but fresh legumes and vegetables cook a lot faster than rice. So if you cook them all together at the same time they will get mushy and unpleasant. And a rice cooker won't work that way.

I recommend to cook your rice in a heavy bottomed pot, such as le crueset or staub for the best result. Cast iron pot would work great, too.

Rinse your rice several times and soak for 10 minutes. Drain the water.

If your rice is old, you will need to lengthen the soaking time, but not exceeding 30 minutes.

Add same amount of water that you used for rice in volume. I used 2 cups of rice, so I added 2 cups of water.

When it comes to a full boil (You will want to open the lid so it doesn't overflow),

Turn the heat to med-low and partially cover the pot so the steam can escape. Cook until most water is absorbed, about 5 minutes.

Scatter the fresh peas over the rice.

Lower the heat to low and cover with a lid completely. Let it simmer for another 5 minutes. Now, turn off the heat and let the pot rest for another 5-7 minutes. We call this resting, "Ttem, 뜸". This will help the steam inside of the pot evenly distribute so the rice will cook evenly all the way to the top. 

When done, fluff the rice gently with a rice scoop to evenly distribute the peas to the rice.

Here is perfectly cooked rice with peas in a pot. You will love the texture and the flavor of the rice. The rice will be very fluffy and tastes good, too.

I served my rice with Korean watercress salads. One watercress made into 2 different ways. I will share the recipes next week.

It was so light and tasty. I emptied out a bowl of rice in no time. This is a great way to enjoy a meatless meal occasionally. 

~ Holly

Rice with Peas cooked in a Pot

serves 4-6

Ingredients :

  • 2 cups rice
  • 2 cups water
  • 1 cups fresh peas

Directions :

  1. Rinse rice several times first, then soak them in water for 10 minutes. Drain the water. Place rice in a heavy bottom pot and add 2 cups water.
  2. Bring it to boil without the lid over the high heat. When it comes to a full boil, reduce the heat to med-low and cover the pot with a lid but leave a small space for the steam to escape. When the water is mostly absorbed, about 5 minutes, add the fresh peas and reduce the heat to low. Cover the pot completely and simmer for 5 minutes. Turn off the heat and let the pot to rest on the stove for another 5-7 minutes. This resting will help the existing steam inside the pot to cook the rice evenly to the top.
  3. When done, fluff the rice with a rice scoop so that the peas will be evenly mixed with rice. Serve warm with other dishes of your choice.

Click the images below to learn more about how to cook rice with legumes and vegetables and enjoy in Korean ways.

Multi Grain Rice  Radish Beef Rice Bowl  Swiss Chard with Brown Rice