#tarakjuk #milkporridge #joseoncuisine
Ingredients:
1/2 cup rice
2 cups water
2 cups milk
2 tbsp honey
1/2 tsp salt
12 gingko nuts
Start by heating up 2 cups milk in a saucepan until it is just warm without being hot. This is to prevent it from boiling and milk solids being formed.
Steam 12 gingko nuts for 20 minutes until they are soft. Set aside for garnish later.
Soak 1/2 cup rice in 2 cups water for 30 minutes. After half an hour, blend the rice in the same water until you get a milky rice water mixture.
Pour the rice mixture into a pot and bring it to a slow simmer at low heat. As the rice mixture cooks, keep stirring in one direction for around 5 minutes until it turns into a gluey paste.
Once the rice mixture is pasty, slowly drizzle the milk into the rice paste and continue to stir in one direction to incorporate the milk into the rice paste.
Keep drizzling and stirring until the entire amount of milk is used up. It will eventually turn into a porridge like consistency, and a smooth and velvety texture.
Add the gingko nuts and season with 2 tbsp honey and 1/2 salt. Stir well and the milk porridge is done.
Pour into bowls and garnish with goji berries and you will have a nutritious and delicious milk porridge that will look like a soothing congee.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish