A Recipe From the Kitchen of Laura Joh Rowland

Mul Bop (Korean Burned Rice Soup)

In a heavy pot, cook 1 cup plain white rice in 2 cups water.  When done, turn the heat to high and cook until a crust forms and turns brown.  Turn off heat.  Add enough room-temperature water to cover the rice.  Stand back while it sizzles madly.  Scrape rice away from the sides of the pot and stir.  Done!  (Makes 2 servings.)

This is my favorite comfort food.  It soothes upset stomachs and emotional stress.  If it seems too minimal by itself, you can eat it with a scrambled egg and some steamed spinach or sliced raw cucumber marinated in a little vinegar and sesame oil.

Note:  Eating like this has helped me stay skinny for my entire life.