Korean Rice Porridge with Apple and Cinnamon Recipe
This is a thick, creamy rice porridge, slowly cooked with apple and cinnamon, combining the Korean idea of rice “juk” with the European flavors of apple pie. In Korea, rice porridges are often served for breakfast or a light dinner, especially to people who are tired or have a cold. This version is gently sweet and warming, perfect for a chilly morning.
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
2
Ingredients
- rice - 100 g
- water - 400 ml
- apple - 1 piece
- milk - 150 ml
- honey - 1.5 tablespoon
- cinnamon - 0.5 teaspoon
- salt - 1 pinch
- walnuts - 2 tablespoon
- raisins - 1 tablespoon
Main Ingredient:
rice
Preparation
- Rinse the rice several times under cold water until the water is almost clear. Drain in a sieve.
- Wash the apple, remove the core and cut it into small cubes. If the skin is tough, you can peel it.
- Put the rice into a pot, pour in the water and add a pinch of salt. Bring to a boil, then reduce the heat to low.
- Cook the rice over very low heat for 20–25 minutes, stirring often, until the grains are very soft and some of the water has been absorbed. If the rice starts to stick, add a little more water.
- Add the milk, apple, cinnamon and raisins to the pot. Stir and cook for another 10 minutes over low heat, stirring every few minutes, until the porridge is thick and creamy.
- Remove the pot from the heat, add the honey and mix thoroughly. Taste and sweeten more if needed to your liking.
- Roughly chop the walnuts. Transfer the finished porridge to bowls and sprinkle with the nuts and a little extra cinnamon.
Storage
In fridge:
2 days
Freezing:
Yes
Owsianka gęstnieje po wystudzeniu, więc przy podgrzewaniu dodaj trochę mleka lub wody, aby znów była kremowa. Przechowuj ją w lodówce w szczelnym pojemniku, bez orzechów na wierzchu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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