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Nurungji [14] (Korean: 누룽지) or scorched rice [14] is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as nureun (눌은) in Korean; nurungji derives from this adjective. [15]
The IRRC is currently active in 11 countries: Bangladesh, Cambodia, China, India, Indonesia, Laos, Myanmar, the Philippines, Sri Lanka, Thailand, and Vietnam. It aims to strengthen NARES-driven interdisciplinary research, link research and extension, facilitate rice farmers ' uptake of technological innovations , and enable environmentally ...
Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. [2] Making sungnyung would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's ...
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Established in 1998, the company is known to manufacture varieties of nurungji (누룽지); which is a traditional Korean food made of scorched rice. [ 1 ] Trade
IRRI's headquarters in the Philippines is located on a 252 hectares (620 acres) experimental farm with modern laboratories and glasshouses, and a training center. The land is owned by the University of the Philippines Los Baños and is leased to the institute. It also houses the International Rice Genebank and Riceworld Museum.
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