Korean Corn Rice Porridge

Instructions

1. Prepare the rice
   Soak the short-grain rice in cold water for about 30 minutes, then drain well. This helps the rice cook faster and results in a creamier texture.
2. Process the corn
   Take 1 cup of corn kernels and blend in a food processor or blender until smooth. Leave the remaining cup of corn kernels whole for texture.
3. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Cook the porridge
   Add the drained rice to the pot and stir for 1-2 minutes. Pour in the water or broth, bring to a boil, then reduce heat to a simmer. Cook for about 15 minutes, stirring occasionally to prevent sticking.
5. Add the corn
   Stir in both the blended corn and whole corn kernels. Continue to simmer for another 10-15 minutes until the porridge reaches a creamy consistency and the rice is fully cooked. Add more liquid if needed.
6. Season the porridge
   Season with salt and pepper to taste. Stir in the sesame oil for a nutty aroma and flavor.
7. Serve and garnish
   Ladle the hot porridge into bowls. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.