Hi all - I have been searching high and low and can't find directions for cooking rice the way that Maangchi does. Also, should I be using short grain, medium grain, or long grain? The last dish I cooked from here (bibimbap) I used medium and it was nice but I am not sure if the texture is right. Can someone please give me directions for cooking rice so I end up with the crunchy bits at the bottom? I prefer to use the stove top method as I don't have a rice cooker.
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