Save Burnt Rice From the Trash by Making This Simple Soup

Scorched rice—sticky yet crispy, nutty, with a delightfully aggressive chew—is called nurungji in Korean, and it’s the frugal Korean home cook’s way of using up every last grain of rice from the pot. Head to any Korean restaurant where the rice comes out in a hot stone bowl, and chances are your server will come by after you’re finished to pour hot tea or water into the bowl. The milky soup the scorched rice and tea create is nothing short of magical.

Source: In Praise of Scorched Rice, the Best Kitchen Mistake You Can Make

Know that green tea is safe for us on blood thinners – just don’t consume the leaves.