Jat jook (pine nut porridge)

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Korean Fusion

Ingredients

  • 2
    cups water
    or chicken broth, or vegetable broth
  • 1
    cup cooked rice
    preferably short-grain, such as Koshihikari or sushi rice
  • 1/4
    cup pine nuts
  • 1
    cup water
  • pine nuts
    garnish
  • salt
    to taste

Instructions

1
Pine nuts are considered one of the most luxurious ingredients in Korea. Here, we make silky and creamy porridge with leftover cold rice. A perfect predinner bite or a soothing meal for anyone who needs comfort. Try replacing half of the water with milk for an even richer version. Makes about 2 servings
2
In blender, combine 1 cup cooked rice (preferably short-grain, such as Koshihikari or sushi rice) with 2 cups water (or chicken broth, or vegetable broth). Pulse for a coarse texture or puree for a smooth texture.
3
Pour the mixture in a medium-size pot, bring the mixture to a boil over medium-high heat, cook, stirring occasionally, for 3-5 minutes, until the mixture thickens like gravy.
4
Meanwhile, pulse 1/4 cup pine nuts with 1 cup water to a consistency similar to that of the rice.
5
Pour the mixture into the porridge. Stir well. Cook for another 2 minutes. Add more water to attain your desired consistency. Garnish with pine nuts (garnish).
6
Serve with a side of salt (to taste) for individual seasoning and spicy banchan (such as oi muchim) for a savory experience. The porridge stores well in the refrigerator, in an airtight container, for up to 3 days.
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Korean Fusion's avatar
Pine nuts are considered one of the most luxurious ingredients in Korea. Here, we make silky and creamy porridge with leftover cold rice. A perfect predinner bite or a soothing meal for anyone who needs comfort. Try replacing half of the water with milk for an even richer version. Makes about 2 servings