Crispy Scorched Rice Chips (Nurungji)
This is a lighter, crispier version of scorched rice chips (nurungji), sprinkled with cinnamon sugar.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup Mahatma® Rice Ready to Heat Rice
- 1/4 cup water
- 1 tbsp sugar
- 1/8 tsp cinnamon
Instructions
- 1
Heat Mahatma® Rice Ready to Heat Rice according to package instructions then let it cool completely and mix with 1/4 cup of water. In another bowl, mix together cinnamon and sugar.
- 2
Spread the rice evenly and and thinly as possible on a non-stick pan. No need to use oil! After spreading, cook over medium heat for about 5-10 minutes. You will hear crackling/sizzling noises.
- 3
Shake the pan a few times until the rice loosens from it. Once it is able to slide around easily, you can flip it over using a spatula from underneath and your other hand on top.
- 4
Flip it over once more after a few minutes. Adjust the heat accordingly.
- 5
Cool completely then break the rice into small chips using your hands.
- 6
Fry the rice chips in oil for 1-2 minutes in batches (do not overcrowd)
- 7
Dry on paper towels to collect excess oil, then sprinkle over cinnamon sugar mix. I prefer to do this immediately after drying on paper towels- the sugar sticks better when the rice chips are still hot and have a little oil on them.