Korean Potato Cheese Porridge
Finely diced potato and onion are sauteed in butter to draw out their sweetness, then simmered with soaked rice, water, and milk until the potato starch thickens the base naturally. Cheddar cheese is melted in at the end, contributing salt and richness so little additional seasoning is needed. Partially mashing the potato while cooking produces an even creamier consistency, and adjusting salt last accounts for the varying saltiness of different cheeses. The mild, velvety result is gentle enough for young children and comforting as a light morning meal.
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Instructions
- 1
Finely dice potato and onion, and drain soaked rice.
- 2
Melt butter and sauté onion for 2 minutes to build sweetness.
- 3
Add potato and rice, stir 1 minute, then add water and simmer on medium-low.
- 4
When rice softens, add milk and cook 8 minutes, stirring to prevent sticking.
- 5
Melt in cheese, then season with salt and pepper.
- 6
Simmer 1-2 more minutes to desired thickness and serve warm.
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