Korean Scorched Rice Tea (Toasted Rice Grain Brew)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Rice pressed into the bottom of a pot until it forms a golden crust, then simmered with water, brown rice, and glutinous rice, gives a cloudy, toasty grain drink.
Read more
Everything depends on how far the crust goes: golden means nutty depth, but any burnt patch spreads bitterness through the whole pot.
Ingredients
Instructions
- 1
Spread 120 grams of cooked rice thinly and evenly across the bottom of a pot, then toast over low heat for 5 minutes until it becomes golden brown and crispy.
- 2
Place 20 grams of brown rice and 15 grams of glutinous rice in a bowl, rinse them lightly under running water to remove impurities, and drain thoroughly using a sieve.
- 3
Pour 900 milliliters of water into the pot with the scorched rice, add the washed brown and glutinous rice, then bring the entire mixture to a boil over medium heat.
- 4
Reduce the heat to low once boiling and simmer for 15 minutes, allowing the grains to soften completely and release a deep, nutty aroma into the toasted rice liquid base.
- 5
Add 1 gram of salt to season very lightly, then simmer for another 2 minutes to enhance the savory flavor and ensure the milky grain liquid reaches a perfect consistency.
- 6
Pour the finished tea into serving cups, garnish with 4 grams of pine nuts, and serve immediately while warm to enjoy the soothing, nutty flavor of this traditional brew.
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