Pine Nut Porridge

Pine nut porridge (jatjuk 잣죽) is my favorite Korean porridge. Pine nuts are high in protein, and can help strengthen immune system and digestion.

I love love love its subtle nutty flavor and aftertaste. It’s an upgrade of Chinese plain white rice congee that I like as breakfast, or as a substitute for rice. Plain congee is my go to food when feeling under the weather, loss of appetite, or a crave for gooey food. To me, pine nut porridge tastes slightly heavier and more nutritious than plain congee.  I’m craving it more now that it’s getting cold!

Serve this simple porridge as is, or with other Asian dishes. I love the original flavor of this porridge, but feel free to season with salt to taste. Enjoy!

*Here’s where to find the Clay Pot Hot Pot Casserole I used.

Servings: 2

Ingredients:

1 cup Asian short-grain rice

½ cup pine nuts

3 cups water

Instructions:

1. Wash the rice 3-4 times then soak in water for 1-2 hours. Drain.

2. Blend the rice and pine nuts with 3 cups of water in a blender. (I used hand held blender).

3. Cook the rice purée in a heavy-bottomed pot. Bring to boil over high heat, then simmer over medium low heat until porridge thickens, usually in a few minutes. Stir continuously with a wooden spoon the entire time to avoid any lumps from forming.

4. Transfer the porridge to serving bowls and garnish with some pine nuts on top.