Rice water
The cloudy water left from rinsing raw rice, used as a base for stews and soups.
Rice water is the milky, cloudy water produced when washing raw rice; in Korean cooking it is a common base for soybean paste stews and clear soups. The dissolved starch gives the broth a little body, softens sharp and salty notes and leaves a gentle, slightly sweet taste. It is not bought but made at home: the first rinse, which mainly removes dust and bits of husk, is poured away, and the water from the second or third rinse is kept. It is best used fresh and keeps for about a day in the fridge.
Substitute:
Plain water works, but the broth will be thinner and a little harsher in taste; a teaspoon of rice flour stirred into a litre of water comes fairly close to the original's body.