Non-stic Traditional Stone Rice Cooker Cauldron Multi Cooker 15cm Nurungji,Crust of Overcooked Scorched Rice Korea

About Product The best tableware stone cooker-Provides the best taste of rice, and the gobdol cooker is the best when cooking rice and boiling soup. Well-being stone pot for health-Natural processing of harmless, non-coating. Excellent thermal insulation effect. Far-infrared wavelength emission-suppresses the destruction of nutrients in food, saves taste and nutrition. Natural stoneware materials. Notice 1. Since it is a natural stone, cracks may occur occasionally when heat is applied. This is a natural phenomenon. 2. Oil and water may leak through the cracks, but this is not a continuous phenomenon. The gap is filled with repeated use, so there is no problem with the use at all. Size: 7.1inch x 7.1inchx 3.5 inch/ 180x 180 x 90(mm) Inner size: 160(mm) Material: goblin Country of origin: South Korea How to Make Stone Pot Rice Delicious Wash rice with the correct capacity and soak for at least 30 minutes. After putting the soaked rice in a bowl, pour an appropriate amount of water. Heat it over low heat for about 40 minutes and turn off the heat when you smell the rice cooked. You can enjoy delicious stone-cooked rice in about 5-10 minutes. After scooping out the rice, pour water over the remaining rice and boil it for a while to taste the delicious old nurungji. You can use a spatula without adding water and peel off the nurungji and eat it like a snack.