Perilla Seed Porridge
Blend 50 g toasted perilla seeds with 400 ml of the water for at least 1 minute and strain the liquid. Stir-fry the soaked, drained rice in 1 tsp sesame oil over low heat for 2 minutes, add the remaining 800 ml water, bring it to a boil, and cook on low for 20 minutes, stirring along the bottom. Pour in the perilla liquid for the last 2 to 3 minutes, season with 1/2 tsp salt, and take it off the heat when the porridge flows slowly from a spoon.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Perilla seeds are blended with water and strained before joining the pot, which gives the porridge a smooth, nutty body with no gritty hulls.
Ingredients
Instructions
- 1
Rinse 150 g rice, soak it in cold water for 30 minutes, then drain it in a strainer for 10 minutes.
- 2
Use 50 g toasted perilla seeds or warm raw seeds over low heat.
Blend them with 400 ml water for at least 1 minute, then strain the liquid.
- 3
Heat 1 tsp sesame oil in a heavy pot over low heat.
Add the drained rice and stir-fry for 2 minutes.
- 4
Pour in the remaining 800 ml water and bring it to a boil over medium heat.
Reduce the heat to low and cook for 20 minutes, stirring along the bottom of the pot.
- 5
When the rice has softened and the porridge has thickened, pour in the strained perilla liquid and stir over low heat for 2 to 3 minutes.
- 6
Add 0.5 tsp salt.
When the porridge flows slowly from a spoon, turn off the heat and divide it between two bowls.
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