Traditionally this porridge is made with short grain white rice but I used short grained brown rice, available at Korean grocery stores. Also for extra creaminess I added cashews.
- 5 oz sweet brown rice, soaked for 2 hours
- 2 cups water, divided
- 1.5 oz pine nuts, tops discarded (start with 5 tbsp)
- 1.5 oz cashews
- 2.5 tbsp sugar
- 1/4 tsp salt
After soaking rice for 2 hours drain completely. Add rice and 1 cup water into a high powered blender. Blend for about 3 minutes til rice is very fine. Push thru a fine mesh sieve and pour contents into a large pot. Add 1.5 cups of water to the pot.
If there is a lot of big chunks of rice, put it in a spice blender til ground fine. Swirl in a bit of water and push their sieve.
Add pine nuts and cashews with 1/2 cup water in blender. If there are big chunks proceed same as rice. Push thru a fine mesh sieve into a bowl. Set next to the stove.
Over medium high heat bring the porridge to a boil. Stir constantly and vigorously, scraping the bottom and sides. After about 10-15 minutes when the porridge begins to sputter, stir in the pine nuts. Scrape the bottom occasionally so the bottom doesn't stick. Cook for an additional 3 minutes. Turn off heat and stir in sugar and salt.