Korean · Dessert
Korean Brown Rice Milk Pudding
A quietly comforting Korean rice pudding made by slow-simmering cooked short-grain rice in whole milk until it turns thick, creamy and faintly sweet, finished with honey and a scatter of toasted pine nuts. It sits closer to a loose congee-style milk pudding than a Western rice pudding, prized for its gentle sweetness and silky, spoonable texture.
$1
5 minsPrep
17 minsCook
82 minsTotal
EasyLevel
Nutrition per serving
183Calories
4.9gProtein
5.8gFat
28.7gCarbs
18.5gSugar
0.3gFiber
242mgSodium
11mgChol
2.2gSat Fat
198mgPotassium
129mgCalcium
0.6mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Combine the cooked rice and whole milk in a small heavy-bottomed pot and set over medium-low heat.
2
Bring to a gentle simmer, stirring frequently with a wooden spoon to stop the rice catching on the base.
3
Once simmering, reduce heat to low and cook uncovered for 12-15 minutes, stirring often, until the mixture visibly thickens and reduces by about 15%.
4
Stir in the sugar, honey and salt, and continue cooking for 2-3 minutes until fully dissolved and the pudding coats the back of the spoon.
5
Remove from heat and divide the warm pudding evenly between 2 small pots (180ml each).
6
Let the pots cool at room temperature for 10 minutes, then scatter the toasted pine nuts over the top.
7
Chill in the fridge for at least 1 hour before serving, either cold or gently warmed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g cooked short-grain rice white rice cooked
- 7.8 oz220g whole milk
- 0.6 oz18g sugar white
- 0.4 oz10g honey
- 0.2 oz6g toasted pine nut
- 0 oz1g salt
