Korean Stone Pot Rice and Crust Soup~

Name: Korean Stone Pot Rice and Crust Soup~
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 measuring cups Northeast Rice; Some Plain Water; 1~2 drops sesame oil

by syclhy

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Stone pot rice (돌솥밥) is rice stewed in a traditional Korean stone pot. It tastes soft and elastic. It is more like the rice that was simmered on the stove in a steamer at home when I was a child, but it is easier to be cooked than the latter. It will be simmered, and there is a fragrant scent of rice crust after the stew~
The steamed rice soup () is simmered with the hugaba left over from the bottom of the rice pot. Yuan Yuan said that in the past, it was only enjoyed by the elders of the Chao family~! ^^ Anyway, it is really fragrant when drinking it, like barley tea, with a scent of mashed grain~"

Ingredients

2 measuring cups Northeast Rice
Some Plain Water
1~2 drops Sesame Oil

Buy on JD Buy on Amazon

Korean Stone Pot Rice and Crust Soup~

1. Prepare a clean Korean stone pot.

2. Put 2 measuring cups of rice.

3. Put another sip of millet.

4. Wash the rice twice with clean water, and finally the clean water can be made without the palm of your hand (my hand is small, if the water from the big hand does not reach the root of the middle finger), also pay attention to finally picking the millet from the bottom of the pot to the surface.

5. Add 1 to 2 drops of sesame oil to the washed rice, so that the simmered rice will be more fragrant and sticky~ Then soak for half an hour.

6. Dry the bottom of the stone pot, sit on the fire, and bring to a boil on medium heat.

7. When the pot is turned on, there will be airflow soup, then turn off the heat, simmer for about 5-6 minutes, the rice is basically cooked.

8. Turn off the heat, and simmer for a while, about 5 minutes. The heat preservation of the stone pot is very good, even if the fire is turned off, it can continue to heat.

9. Open the lid and have a look, the rice is fragrant and flicks very vigorously~

10. Alright~ I'm done with the stone pot rice, and there is still the rice crust at the bottom of the stone pot, what should I do? Let's make the rice crust soup!

11. Pour boiling water into the pot.

12. The boiled water is enough to cover the rice crust.

13. Then close the lid and simmer for a few minutes.

14. Uncover the lid, use a spoon to gently scrape the wall of the pot, and the soft soaked rice crust will come down. Then you can enjoy the fragrant rice crust soup~~~

Tips:
1. When washing rice, just wash the rice twice with clean water. If it is 3 times, the nutrition of the rice will be lost a lot.

2. The water for the braised rice should be less than the palm of your hand, and the water should be less than the root of the middle finger for the children's shoes with big hands.

3. After washing the rice, pay attention to the millet from the bottom of the pot and then to the surface, because the small size of millet is easy to sink below, if you want to eat millet crisps, you can try it~^^

4. Step 7 The sign that the rice is basically simmered is that it is not bubbling as before, and basically not steaming!

5. Before making the steamed rice soup, shave all the rice except the steamed rice~