Korean Scorched Rice Latte

Name: Korean Scorched Rice Latte
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: scorched rice 50 g; milk 420 ml; water 220 ml; rice syrup 1.5 tbsp; salt 1 pinch; vanilla extract 0.25 tsp; cinnamon powder 0.25 tsp

Dry-toast 50 g scorched rice over medium heat for about 1 minute, then simmer it in 220 ml water for 6 minutes until the grains soften. Add 420 ml milk and warm over low heat for 4 minutes, stirring constantly so the milk does not scorch on the bottom. Stir in 1 1/2 tbsp rice syrup before taking the pot off the heat, and blend for about 10 seconds so some nutty bits remain.

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Nurungji, the scorched rice from the bottom of the pot, is toasted again and simmered into a nutty water much like sungnyung, the drink Koreans make from it after a meal, and milk turns that into a grain latte.

How long you run the blender changes it most: a short pulse leaves bits of rice to chew, a longer one makes it smooth.

Ingredients

servings

IngredientAmount

salt1 pinch

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

Process the mixture with a hand blender for about 10 seconds to break down the rice grains slightly, creating a unique texture that is smooth yet retains some pleasant, nutty bits for drinking.
6

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.