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