Korean Walnut Rice Porridge

Total Time
Prep 15 mins
Cook 10 mins

This is a traditional Korean breakfast cereal adapted from the California Walnut folks. It’s delicious topped with some maple syrup or honey.


  1. In blender or food processor, grind walnuts, drained rice and 2 cups of water.
  2. Pour blended mixture into a medium sauce pan and add remaining water.
  3. Cook, stirring constantly, until mixture boils. Add salt and stir.
  4. Serve in bowls garnished with walnuts. Top with maple syrup or honey if desired.
Most Helpful

DD (toddler) and I love this and it is easy! Since we are dairy free this is perfect on a chilly morning. It reminds me of creamed rice cereal. This makes more than 4 servings, more like 6-8. I used Indian white Basmati rice which I soaked more than usual, sea salt & the chopped walnuts. I liked the additional crunch of the chopped walnuts on top along with raw, organic, local honey. I did cook the mixture longer than I feel the recipe calls for, to make the rice more cooked. I would make this again during Autumn and Winter. Made for Veggie Swap 38 ~ September ~

UmmBinat September 16, 2011

The flavor was most unusual but I liked it-~Tasty~ however did not. I felt the ratio of grain to water may be off. The cereal was very soupy at the end of cooking time. Is that the way it is supposed to be? I did use long grain brown rice and had to increase the cooking time. Also, wasn't sure how long to soak the rice. Barley would make a good sub for the rice, I think. The next day after having refrigerated a full day, the cereal had thickened considerably. Topped with local honey and a splash of half and half. Made for Veg Tag/September.

COOKGIRl September 20, 2011

Easy and tasty! I just really wish I had maple syrup go to with coz it would have been perfect.Even DD2 tried a little,just a little coz she's not one yet and never had any nuts. Also ,for her I made a sugar syrup.I'll make it again for her once she's one.

littlemafia January 07, 2010