Korean Riceand Nurungji (Scorched Rice)

Rinse the rice twice, then drain completely.

Place the rinsed rice in a pot with the appropriate amount of water (about 1 ⅓ cups water per cup of white rice, or 1 ½ cups water per cup of mixed rice).

Cover the pot with a tightly sealed lid and bring to a boil over medium heat.

When it starts boiling, reduce the heat to low and let it simmer without opening the lid.

After the rice has absorbed the water (approximately 15–20 minutes for white rice, longer for mixed rice), turn off the heat and let it sit, covered, for at least 10 minutes.

To make scorched rice (nurungji), keep the pot on low heat after the rice is cooked, sprinkle a little water on the bottom, and let the bottom layer crisp up.

For nurungji‑tang (rice soup), add the same amount of water as used for cooking the rice, bring to a boil, and scrape the crispy rice from the bottom into the broth.