Icheon Rice
The star of the Icheon Rice Meal.
Served in an earthernware pot, I was advised to scoop out the content and then to add hot water into the remnants (rice crusts), place the lid back on and return to enjoy the taste of the rice crust dissolved in the hot water.
As rice goes, they are fragrant and sweet to the taste. They are slightly more sticky compared to say Chinese or Thai rice, but not as sticky as Japanese rice. I wouldn't count myself as a rice connoisseur, but it sufficed aplenty as the 'star' of the meal.
Icheon Rice
The star of the Icheon Rice Meal.
Served in an earthernware pot, I was advised to scoop out the content and then to add hot water into the remnants (rice crusts), place the lid back on and return to enjoy the taste of the rice crust dissolved in the hot water.
As rice goes, they are fragrant and sweet to the taste. They are slightly more sticky compared to say Chinese or Thai rice, but not as sticky as Japanese rice. I wouldn't count myself as a rice connoisseur, but it sufficed aplenty as the 'star' of the meal.