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    You are in: Home / Recipes / Korean Walnut Rice Porridge Recipe
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    Korean Walnut Rice Porridge

    Average Rating:

    3 Total Reviews

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    • on September 16, 2011

      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 ~

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    • on September 20, 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.

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    • on January 07, 2010

      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.

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    Nutritional Facts for Korean Walnut Rice Porridge

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 366.8
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 86.1 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 2.6 g
    Sugars 0.7 g
    Protein 7.6 g


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