Doctor's Review: Medicine on the Move

December 12, 2017
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Black Sesame Porridge (Ggae Jook)

Eaten as a light breakfast or a warm snack, rice porridges can be made either savoury or sweet

1 c. (250 ml) short-grain rice
4 c. (1L) water, plus more as needed
½ c. (125 ml) black sesame seeds
Pine nuts for garnish
Sugar or honey for serving
Salt for serving

Soak the rice in water to cover for at least 2 hours or overnight. Drain.

In a blender or food processor, grind the rice with 1 cup (250 ml) of the water, adding more water a tablespoon at a time if needed. Add the sesame seeds and process until the mixture becomes a chunky paste, adding more water if needed.

Put the black rice mixture in a medium pan and stir in about 3 cups water. Let simmer over medium heat for about 20 minutes, stirring occasionally and breaking up any lumps as needed.

Reduce the heat and let simmer an additional 10 to 15 minutes, stirring more frequently as the porridge thickens. It should be the consistency of oatmeal. If the porridge seems to be taking a long time to thicken, add a teaspoon or two of rice flour to thicken.

Divide the porridge among 4 individual bowls and sprinkle with pine nuts. Serve warm with sugar or honey and salt on the side.

Makes 4 servings

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