Korean Walnut Rice Porridge

READY IN: 25mins
Recipe by Sharon123

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

Top Review by UmmBinat

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 ~

Ingredients Nutrition

Directions

  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.

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