Korean Scorched Rice Latte
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Nurungji-latte is a Korean grain latte built from scorched rice that is dry-toasted an extra minute in a pan to intensify its roasted aroma before being simmered in water to extract a deeply nutty infusion, which is then blended with milk.
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The toasting step caramelizes residual starch on the rice crust, generating a toasty depth that persists even after milk is added. Rice syrup provides sweetness with a rounder, more subdued quality than refined sugar, and a pinch of salt sharpens the overall flavor profile and brings the grain notes into focus. A small measure of vanilla extract weaves a subtle fragrance that complements rather than competes with the base. A brief pass with an immersion blender leaves fine rice particles suspended in the drink, giving it a slightly grainy texture that sets it apart from a conventional latte; blending longer produces a smoother, creamier result. A dusting of ground cinnamon over each cup adds a warm aromatic layer on top. The latte works equally well served warm in a mug or poured over ice for a chilled version.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Toast 50g of scorched rice in a dry pot over medium heat for approximately 1 minute, stirring constantly until the aroma becomes deeply nutty and any remaining moisture is completely evaporated from the grains.
- 2Control
Add 220ml of water to the pot and simmer the rice over medium heat for 6 minutes until the grains soften and the water transforms into a flavorful, concentrated scorched rice broth.
- 3Control
Pour in 420ml of milk and reduce the heat to low, warming the mixture for 4 minutes while stirring constantly with a spatula to prevent the milk from scorching on the bottom of the pot.
- 4Season
Stir in 1.5tbsp rice syrup, a pinch of salt, and 0.25tsp vanilla extract, mixing thoroughly until the sweetness is balanced and the flavors are integrated before removing the pot from the heat source.
- 5Prep
Process the mixture with a hand blender for exactly 10 seconds to break down the rice grains slightly, creating a unique texture that is smooth yet retains some pleasant, nutty bits for drinking.
- 6Step
Pour the hot latte into serving mugs and dust the surface with 0.25tsp cinnamon powder, serving immediately while warm to fully appreciate the comforting and aromatic qualities of the scorched rice drink.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Re-roasting scorched rice grains intensifies the toasted aroma of this Nurungji-latte.
- Finish cue
- Pour the hot latte into serving mugs and dust the surface with 0.25tsp cinnamon powder, serving immediately while warm to fully appreciate the comforting and aromatic qualities of the scorched rice drink.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- Use honey instead of rice syrup for a lighter sweetness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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