Korean Scorched Rice Tea (Toasted Rice Grain Brew)
Sungnyung is a traditional Korean drink made by scorching cooked rice in a pot until a golden crust forms, then simmering that crust with water, brown rice, and glutinous rice for 15 minutes. The toasting step develops a deep, roasted grain aroma that infuses into the water as it boils, producing a tea-colored liquid with a distinctly nutty, toasty character. A bare pinch of salt is added to heighten the grain flavor without making it taste seasoned, and pine nuts floated on top lend a mild oily richness. The key is maintaining low heat during the initial toasting to avoid bitterness, yielding a clean, comforting drink.
Adjust Servings
Instructions
- 1
Spread cooked rice in a pot and toast on low heat for 5 minutes to form scorched rice.
- 2
Rinse brown rice and glutinous rice lightly, then drain well.
- 3
Add water, brown rice, and glutinous rice to the pot and bring to a boil over medium heat.
- 4
Reduce to low heat and simmer for 15 minutes to extract a nutty flavor.
- 5
Season very lightly with salt and simmer for 2 more minutes.
- 6
Pour into cups, garnish with pine nuts, and serve warm.
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