Korean Milk Rice Porridge
Tarakjuk is a traditional Korean milk rice porridge made by coarsely blending soaked rice, simmering it in water first, then gradually stirring in milk over medium-low heat. The milk is added in two or three portions over 10 minutes of constant stirring to prevent curdling and achieve a velvety consistency. Seasoning with a small amount of salt and sugar ties together the toasty grain flavor and the mild dairy sweetness, and an additional three minutes of simmering brings the porridge to a thickness that flows slowly off a spoon. Pine nuts on top provide a rich, oily nuttiness, and a pinch of ground cinnamon adds a warm spiced note that rounds out the bowl.
Adjust Servings
Instructions
- 1
Drain soaked rice, then blend briefly with 100 ml water for a coarse texture.
- 2
Cook blended rice with remaining water over medium-low heat for 8 minutes, stirring.
- 3
Add milk in portions and simmer for 10 more minutes, stirring constantly.
- 4
Season with salt and sugar, then simmer 3 minutes to reach desired consistency.
- 5
Serve warm, topped with pine nuts and a pinch of cinnamon.
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