Introduction

Nurungji

Nurungji is one of my favorite childhood snacks and I can’t wait to share this easy and fun recipe with you all! Nurungji also known as crispy scorched rice chips is a global food enjoyed in many cultures. From tahdig in Persian cuisine to Concon in the Dominican Republic and Guoba in China this simple yet delicious treat is loved by many.

To add a unique twist I am incorporating a Mexican flair to celebrate Día de Muertos and honor my late grandfather Pipo. By sprinkling the crispy scorched rice chips with cinnamon sugar it brings to mind the taste of churros or buñuelos. This version is lighter and crispier, perfect for those looking for a gluten-free snack.

Making nurungji is straightforward. If you have some leftover rice and a heavy bottomed stainless steel sauce pan, you’re all set. The key to achieving the perfect crisped texture is very low heat, uncovered, for 10-20 minutes.The marble coated pot also works wonders in ensuring the rice does not stick and detaches easily once it has dried and crisped.

This guide will walk you through the steps to make nurungji whether you are using a traditional marble coated pot or a stainless steel sauce pan.It’s a versatile recipe that requires only a few ingredients and is ideal for a quick everyday snack. it’s an option that allows you to enjoy a taste of global food culture right at home.

 ingredients

• 1 cup Mahatma® Rice Ready to Heat Rice (cooked rice)
• 1/4 cup water
• 1 tbsp sugar
• 1/8 tsp cinnamon

Instruction

Begin by heating a pan and preparing some leftover rice. Start by fluffing the rice and spreading it in a thin layer along the sides of the pan.If there are any open patches, fill them with more rice and tamp it down nicely with a rice paddle.Optional but for a treat sprinkle sugar over the rice.Place the pan on the burner over low heat leaving it uncovered.

This section takes patience and attention.Setting a timer for 15 minutes can be beneficial.The timing may vary depending on the strength of your stove and the pan you use.

Making nurungji

As the nurungji cooks, it will dry and become exquisite.Halfway through, the nurungji should start to curl and you should be able to wiggle it. When it slides easily, it is nearly ready. Keep an eye on it to avoid burning.

Once the nurungji is completely crunchy you can lift it out of the pan. At this point! you can enjoy it is  turn it into Sungnyung by adding water and barley tea to the pan and letting it infuse for a few min.Store any left tover nurungji in a ziplock bag for up to a week.

Alternative Method with Mahatma Rice

If you’re using Mahatma Ready to Heat Rice follow the package instructions to heat it. Once it’s ready let it cool completely and mix it with 1/4 cup of water. In another bowl or combine cinnamon and sugar. Spread the rice evenly on a non stick pan without any oil. Cook over medium heat until you hear crackling and sizzling noises.

Shake the pan occasionally until the rice loosens. Use a spatula to flip the rice over and cook the other side. Adjust the heat as needed. Once the rice is cool and break it into small chips and fry them in oil for 1-2 minutes. Dry on paper towels and sprinkle with the cinnamon sugar mix. Enjoy immediately or store for later.