Jatjuk (Pine Nut Porridge)

Method7 steps

1. 1

   Step 1: Rinse the rice, soak for an hour or longer, and drain.

   Soak rice at least an hour · 60 minUses 1 cup short grain rice · Water for soaking/rinsing rice and rinsing pine nuts

   
2. 2

   Step 2: Rinse the pine nuts (1 cup) under cold water. Toast them in a dry pan over medium low heat, shaking the pan often, for 3 to 4 minutes for a light toasting. Don't brown them. You can skip this process if you like.

   Lightly toast pine nuts, optional step · 4 minUses 1 cup pine nuts (more for optional garnish) (You can use 1/2 or 2/3 cup if you like. ) · Water for soaking/rinsing rice and rinsing pine nuts

   
3. 3

   Step 3: In a blender, blend the soaked rice and pine nuts with 2 cups of water until it turns like milky liquid, about 30 seconds. It can be longer, depending on the blender.

   Uses Soaked and drained rice · Rinsed, optionally toasted pine nuts · 2 cups water

   
4. 4

   Step 4: Pour the rice and pine nut water into a pot. Use the remaining 1 cup of water to swish out the remaining rice and pine nut sediments and add to the pot.

   Uses Blended rice and pine-nut liquid · Remaining 1 cup water

   
5. 5

   Step 5: Turn the heat to medium. Stir gently but frequently along the bottom of the pot for about 6 minutes. The mixture will clump and thicken significantly.

   Stir porridge until thickened · 6 minUses Rice and pine-nut mixture

   
6. 6

   Step 6: Reduce the heat to medium low. Let it simmer, stirring occasionally, for 15 minutes or longer. The clumps will gradually break apart, and the porridge will develop a smooth, thick texture, eventually becoming thinner with a nice, flowy consistency. Don’t cut down the cooking time. Wait until the last 3 or 4 minutes to add more water to thin the porridge, if needed.

   Simmer porridge · 15 minUses Thickening porridge · Extra water only if needed to thin porridge near the end

   
7. 7

   Step 7: If serving the whole pot immediately, salt the finished porridge to taste at the last minute. Otherwise serve salt on the side. Garnish with the optional sliced jujube (1) and extra pine nuts if desired.

   Uses Cooked pine-nut porridge · salt · 1 jujube, optional garnish · Extra pine nuts for optional garnish