Crispy Scorched Rice Chips (Nurungji)

Today I have a fun & SUPER easy recipe for one of my favorite childhood snacks- nurungji aka crispy scorched rice chips! 

You all should know by now how much I love nurungji, I talk about it all the time (haha) This time I am making a lighter, crispier version of it sprinkled with cinnamon sugar. 

One of the things I love most about nurungji is that it is a GLOBAL food! Tons of cultures around the world have their own version of it and I love all of them! A few examples are tahdig (Persian), Concon (Dominican), and Guoba (Chinese). 

To celebrate Día de Muertos and honor my late grandfather, Pipo, I am adding a tiny Mexican flair by adding cinnamon to my sugar. It reminds of churros or buñuelos but instead of fried dough, its fried rice chips and much easier to make!

Ingredients

  • Cooked rice- I recommend using short grain or jasmine rice. Sometimes I crave nurungji but don’t have rice already made, so today I’m using Mahatma® Rice Ready to Heat Rice. It’s ready in just 90 seconds in the microwave and works so well for making nurungji! 

  • Water- adding a little water to the rice helps with spreading it on the pan and making it crisp up without burning it.

  • Oil for frying- this is an optional step for making nurungji. You can eat it as-is after crisping on the pan, but frying it gives it a different taste & texture. It’s a lighter crisp so its much easier on your teeth. My mom usually makes it like this when she wants to make a sweet treat, and adds sugar to it. 

  • Cinnamon sugar- this is also optional! The addition of cinnamon is my fusion take on it- in honor of Día de Muertos, I am adding a Mexican flair to this traditional Korean snack in remembrance of my late grandfather, Pipo. Think of it as churros but instead of fried dough, it’s rice 🙂

Scorched rice from other countries

If you’re a scorched rice lover like myself, check out these versions from countries around the world! There are so many and they are all very unique.  

  • Tahdig (Iran)

  • Pegao (Puerto Rico/Colombia)

  • Concon (Dominican Republic/Colombia)

  • Kanzo (Gana)

  • Tutong (Phillipines)

  • Guoba (China)

  • Indonesia (Intip)

  • Hikakeh (Iraq)

  • Okoge (Japan)

  • Graten (Haiti)

  • Raspa/Raspado (Cuba)

  • Cucayo (Ecuador)

  • Socarrat (Spain)

  • Com Chay (Vietnam)

  • Bun Bun (Jamaica)

I’m sure there are more but these are the ones I am aware of! Feel free to comment below if you don’t see yours here and I will add it 🙂 

*This recipe is kindly sponsored by Mahatma® Rice. I carry their products in my kitchen at all times!
 

Crispy Scorched Rice Chips (Nurungji)

Ingredients
  

Instructions
 

  • Heat Mahatma® Rice Read 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.
  • 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.
  • 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.
  • Flip it over once more after a few minutes. Adjust the heat accordingly.
  • Cool completely then break the rice into small chips using your hands.
  • Fry the rice chips in oil for 1-2 minutes in batches (do not overcrowd)
  • 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.
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