Let's Make Nong!

Hi again! This post will feature the yummy snack that my family calls “nong,” or “nong nong” if you’re a youngster or “crispy critters” if you’re my dad. It’s basically the cooked on rice that’s stuck to the pot that, instead of scraping off and throwing away, you salt and brown them for a crunchy snack. Sound familiar? That’s because this is the same rice used in sizzling rice soups in restaurants around the world. It’s a great way to make sure every last grain of rice is used. I’ve grown up eating it for years and look forward to it almost every night (we’re big rice eaters at my place). It’s super easy to make, so let’s get started!

A/N-this only works when the rice is cooked stovetop. I’ve tried it multiple times in my rice cooker, but to no avail. If anyone out there wants to give it a go or has had success using a rice cooker, please let me know! :)

Ingredients:

• leftover rice at the bottom of the pot, scraped until there’s just a thin layer remaining (see above photo)
• sprinkling of olive oil
• salt to taste

Directions:

1. Scrape the rice pot until a thin layer of rice remains on the bottom and along the edges. (see above photo)
2. Sprinkle olive oil over rice (roughly a tablespoon) and add salt according to taste preferences (A/N-you may want to salt after it’s cooked, as you’ll be able to taste it better and then season again if need be)
3. Cover pot and place on simmer for 10-15 minutes. You’ll know when the rice is done when it starts to make crackling sounds and the rice has taken on a golden brown colour.   
4. Let the pot cool for a few minutes (if you have the patience. I usually don’t hehe). Using a metal spoon, scrape the edges or pierce from the centre and start breaking apart pieces of the nong. 
5. Break off as much of the nong as you can and season more, if necessary (some rice will just be stuck to the pot; let soak in hot soapy water for a few minutes and it’ll come off easily).
6. Enjoy your nong nong! (and this embarrassing photo of me eating it >.<)