Nurungji, Scorched Rice Tea

Nothing wasted, everything cosy. Nurungji is the toasted rice crust from the bottom of the pot, and it makes a warm, nutty tea that Koreans sip after a meal. Your stone pot makes it almost by accident.

Ingredients

  • The rice crust left in the pot, or 1/2 cup cooked rice
  • 3 cups hot water

Instructions

  1. After scooping out cooked rice, leave the crust in the stone pot.
  2. If starting fresh, press cooked rice into the pot and toast over low heat until golden.
  3. Pour in the hot water and let it simmer for 5 minutes.
  4. Sip the tea warm, and eat the softened rice at the bottom.

Tip: Toast the rice a shade darker for a deeper, almost coffee like flavour.

Cook it in the real thing: Shop the Captain Cranberry Korean Stone Pot Set.

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