koreancookery1-2, Challenge 3: Rice, crust and tea

Model answer (a sample note; yours will differ):

"I used 1 cup of rice and 1 cup plus 2 tbsp water after soaking 30 minutes. The rice was tender with a little bite. I left it on low for 4 minutes after the water had gone and got a thin golden crust. Poured on 2 cups of hot water, simmered 5 minutes, and drank the tea: plain, slightly toasted. Next time I would try less water."

Manners followed (from the sujeo article): chopsticks never stood in the rice; spoon laid on the rice bowl when not in use; spoon and chopsticks not held in one hand.

The quantities and times are the course author's untested starting points.