Step 1

Traditional Nurungji: Cook the rice.Place the white rice and water in a small saucepan (ensure the pot has a lid).Bring the mixture to the boil and simmer over med heat till the water has almost evaporated and is bubbling on the surface of the rice (about 10-12 mins).Cover the rice and turn to the lowest heat, turning heat off after 4 more minutes.Leave the covered pot undisturbed for a further 5-10 minutes.

Step 2

Make the burnt rice. Heat a nonstick or cast iron pan over low heat. Add enough cooked rice to form a thin layer on the bottom of the pan, adding a tablespoon or two of water (or more depending on the size of the pan) to smoothen the process.Toast over lowest heat till the water is evaporated and the rice is browned and fragrant on the bottom, this can take up to 20 minutes. When almost done, drizzle or brush sesame oil around the edges of the rice ‘pancake’. Allow to cook for a further 5 minutes.Flip the ‘pancake’ over onto a plate.Repeat with remaining rice.

Step 3

Purple Rice Nurungji: Cook the rice.Place the white rice mixed with black rice and 200g water in a small saucepan (ensure the pot has a lid).Bring the mixture to the boil and simmer over med heat till the water has almost evaporated and is bubbling on the surface of the rice (about 10-12 mins).Cover the rice and turn to the lowest heat, turning heat off after 4 more minutes.Leave the covered pot undisturbed for a further 5-10 minutes.

Step 4

Make the burnt rice.Heat a nonstick or cast iron pan over low heat. Add enough cooked rice to form a thin layer on the bottom of the pan, adding a tablespoon or two of water (or more depending on the size of the pan) to smoothen the process.Toast over lowest heat till the water is evaporated and the rice is browned and fragrant on the bottom, this can take up to 20 minutes. When almost done, drizzle or brush sesame oil around the edges of the rice ‘pancake’. Allow to cook for a further 5 minutes.Flip the ‘pancake’ over onto a plate.Repeat with remaining rice.