Scorched Rice Porridge recipe - ingredients, nutrition and when to eat it
Scorched rice porridge is made by browning rice until nutty, then adding water and simmering it until soft.
Scorched rice porridge is made by browning rice until nutty, then adding water and simmering it until soft. It's a mild choice for lunch or dinner on a day when you want something light or don't have time for breakfast.
Rice bowls · 15 minutes to cook
Nutrition (per 511.2g serving): 306.6 kcal · protein 5.7g · carbohydrate 66.6g · fat 0.6g · sodium 403.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don't stir the rice too often at first so a nutty layer of scorched rice forms on the bottom.
Tips: For a softer texture, add 50 ml more water and simmer for another 2–3 minutes.
Tips: Using an earthenware pot helps it stay warm long after cooking.
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Ingredients (1 serving)
- White rice — 1 bowl
- Water — 300 ml
- Salt — 0.2 tsp