Korean Potato Cheese Porridge
Quick answer
- Total time
- At least 52 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
With butter, milk and cheddar, this tastes closer to potato soup than to a typical rice porridge.
Read more
Starch from the finely chopped potato thickens it, and since the cheese is salty, taste before adding any salt at the end.
Ingredients
Instructions
- 1
Finely dice 220g potato and 60g onion into pieces no larger than 5mm.
Rinse the rice and soak it in cold water for 30 minutes, drain in a strainer, then measure 120g of the soaked rice.
- 2
Melt 10g butter in a pot over low heat, add the diced onion, and cook for 2 minutes until translucent to develop sweetness.
Skipping this step leaves a raw onion smell in the porridge.
- 3
Add the diced potato and 120g soaked rice, stirring in the butter for 1 minute to coat the surface.
Pour in 450ml water and cook uncovered over medium-low heat, stirring regularly.
- 4
Once the rice starts to break open (about 10 minutes in), pour in 250ml milk and continue cooking for 8 more minutes, scraping the bottom constantly to prevent sticking. Keep the heat low after adding milk or it will boil over.
- 5
Add 40g of cheddar cheese and stir until fully melted.
Season with 1/4 teaspoon salt and a pinch of white pepper.
- 6
Cook for 1 to 2 more minutes to reach the desired consistency.
Porridge thickens quickly as it cools, so ladle into a warm bowl while hot and finish with parsley or chili flakes to taste.
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