Have you ever cooked too much rice or left it out until it became stale? Well don’t throw it out! Instead make nurungji, 누룽지, and save it for a rainy day. Nurungji is cooked rice that is dried out. The steps are simple and it keeps for months. Rice porridge is usually made with the dried rice, however, you can always make some sweet munchies by frying them slightly in vegetable oil and sprinkling with sugar. My mom used to make that for my sister and me when we were little. They’re absolutely great for sharing in front of the TV, or maybe even speckled on top of ice cream…I’ll have to go try that and report back to you.
Nurungji porridge is perfect for cold and dreary winter days or even better for those sick days spent in bed. You can leave it on the stove and come back to it an hour or so later. Just make sure you keep the burner on low.
There are no exact measurements to making nurungji. Just spread a thin layer of rice in a stainless steel pan and cook it over low heat. Over time, the rice will brown and start pulling away from the edges. You can leave it until all the rice has turned brown, or until the bottom and sides are brown. I left mine for about 45 minutes.
To make the porridge, boil the nurungji with water. Or you can take a shortcut and just soak it in hot water for a few minutes. When you’re ready to eat, heat and bring to a boil. The rice kernels should be soft but still hold their individual shape. Don’t season with salt or pepper. Nurungji porridge is eaten with other side dishes. Tomorrow I’ll share with you what kinds of side dishes you could eat it with!