Korean Milk Rice Porridge
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The rice is ground only coarsely and cooked in water first, and the porridge keeps a little more texture than a smooth gruel.
Read more
Milk goes in two or three additions, and only after the rice starch has thickened the pot, or it may split. Topped with pine nuts and a pinch of cinnamon, this milk porridge appears in Joseon-era court records.
Ingredients
Instructions
- 1
Drain 120 g soaked short-grain rice well in a sieve.
Blend it with 100 ml water for only 10 to 15 seconds, stopping when no whole grains remain but the texture is still slightly coarse.
- 2
Put the ground rice and remaining 150 ml water in a pot over medium-low heat.
Stir by scraping the bottom for about 8 minutes, until the starch loosens and the mixture starts to thicken.
- 3
When heavy bubbles rise, add the 500 ml milk in 3 portions.
Stir each portion in completely before adding the next, keeping the heat medium-low so the dairy does not separate.
- 4
After all the milk is added, keep stirring for 10 minutes.
Scrape the edges and bottom often to prevent scorching, while the rice softens and the porridge becomes evenly creamy.
- 5
Add 0.25 teaspoon salt and 1.5 tablespoons sugar, then stir until evenly dissolved.
Simmer on low heat for 3 more minutes, until the porridge falls from a spoon in a slow ribbon.
- 6
For a smoother texture, strain the porridge once before ladling it into warm bowls.
Top with 2 tablespoons pine nuts and 0.25 teaspoon ground cinnamon, then serve immediately while hot.
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