Gyeon-gwa-juk || Nut Porridge, 견과죽 Leave a comment

Ingredients:

• 1 cup rice (short-grain rice works best for a creamier texture)
• 5 chestnuts (or other nuts of your choice, such as walnuts or hazelnuts)
• 1/3 cup pine nuts
• 7 cups water
• Salt to taste
• Sugar or honey to taste

Instructions:

1. Prepare the rice: Rinse the rice thoroughly and soak it in plenty of water for about 30 minutes. Drain the rice and grind it into a fine powder using a rice grinder.
2. Prep the nuts: Peel the chestnuts and chop them into small pieces. Remove the hulls from the pine nuts.
3. Cook the porridge: Combine the ground rice, chestnuts, and pine nuts in a large pot. Pour in the water and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the porridge has thickened and the rice is tender. Stir occasionally to prevent sticking.
4. Season and serve: Remove from heat and season with salt and sugar or honey to taste. Serve hot.

Tips:

• For a richer flavor, you can toast the nuts in a dry pan before adding them to the porridge.
• If you don’t have a rice grinder, you can use a blender to grind the rice.
• For a gluten-free option, use gluten-free rice flour.