Ingredients
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1
-
1
-
7
-
1/8
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-
-
-
-
-
-
-
-
-
-
Directions
Korean Walnut Rice Porridge, This is a traditional Korean breakfast cereal adapted from the California Walnut folks Its delicious topped with some maple syrup or honey , The flavor was most unusual but I liked it-~Tasty~ however did not I felt the ratio of grain to water may be off The cereal was very soupy at the end of cooking time Is that the way it is supposed to be? I did use long grain brown rice and had to increase the cooking time Also, wasn’t sure how long to soak the rice Barley would make a good sub for the rice, I think The next day after having refrigerated a full day, the cereal had thickened considerably Topped with local honey and a splash of half and half Made for Veg Tag/September , 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 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 ~
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Steps
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1
Done
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In Blender or Food Processor, Grind Walnuts, Drained Rice and 2 Cups of Water. |
|
2
Done
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Pour Blended Mixture Into a Medium Sauce Pan and Add Remaining Water. |
|
3
Done
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Cook, Stirring Constantly, Until Mixture Boils. Add Salt and Stir. |
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4
Done
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Serve in Bowls Garnished With Walnuts. Top With Maple Syrup or Honey If Desired. |
