Korean Pine Nut Porridge (Creamy Nutty Nourishing Rice Porridge)
Pine nuts are blended with water into a smooth milk, then stirred into soaked rice that has been sauteed in sesame oil to bring out its starch aroma. The pine nut milk is added after the rice has already simmered for ten minutes, because prolonged boiling diminishes the nuts' volatile fragrance. The finished porridge has a pale cream hue and leaves a lingering resinous pine-nut note on the palate. Thinly sliced jujube garnish adds a pop of red color and gentle natural sweetness that complements the nuttiness.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes and drain; gently blot pine nuts with a paper towel.
- 2
Blend pine nuts with 200 ml water into a smooth pine nut milk.
- 3
Sauté soaked rice in sesame oil for 2 minutes to release starch aroma.
- 4
Add remaining water and simmer gently for 10 minutes, stirring often.
- 5
Pour in pine nut milk and cook 6 more minutes, stirring continuously.
- 6
Season with salt and garnish with sliced jujube.
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