Scorched Rice Pot Rice recipe - ingredients, nutrition and when to eat it
Scorched rice pot rice is cooked in a pot, with the toasty layer that sticks to the bottom enjoyed along with the rice.
Scorched rice pot rice is cooked in a pot, with the toasty layer that sticks to the bottom enjoyed along with the rice. Fluffy freshly cooked rice pairs with the crisp, nutty scorched rice, making it a comforting choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 453.3g serving): 327.8 kcal · protein 5.7g · carbohydrate 66.6g · fat 2.9g · sodium 336mg
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: For crisp scorched rice, scoop out the rice, spread a thin layer over the bottom of the pot, and leave it over low heat.
Tips: Soaking the rice before cooking helps it cook evenly. Adjust the water to suit the rice and pot.
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Ingredients (1 serving)
- Rice (white rice) — 1 cup
- Water — 240 ml
- Salt — 0.2 tsp
- Sesame oil — 0.5 tsp