Korean Pine Nut Porridge

Instructions

1. Prepare the pine nuts
   Soak 1 cup of pine nuts in cold water for 30 minutes. Drain well. Reserve 2 tablespoons for garnish. Place the remaining pine nuts in a blender with 1 cup of water and blend until smooth and creamy to create a pine nut milk.
2. Process the rice
   In a food processor or blender, blend the soaked and drained rice with 1 cup of water until it forms a smooth, thick paste. The consistency should be similar to pancake batter.
3. Cook the rice mixture
   In a heavy-bottomed pot, combine the rice paste with 4 cups of water. Bring to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Add the pine nut milk
   Pour the pine nut milk into the rice porridge and stir well. Continue to simmer on low heat for another 10-15 minutes until the porridge thickens to your desired consistency. Add more water if it becomes too thick.
5. Season the porridge
   Add salt and sesame oil to the porridge, stirring well to incorporate. If using, add honey or maple syrup for a touch of sweetness, adjusting to taste.
6. Serve and garnish
   Ladle the hot porridge into serving bowls. Garnish with the reserved pine nuts, toasted sesame seeds, chopped green onions, and seaweed strips if using. Serve immediately with a small dish of soy sauce on the side for those who prefer a saltier flavor.