This Korean Milk Porridge (tarakjuk) is a traditional royal rice porridge made with milk. It’s great for cold weather or sick days!
Korean milk and rice porridge is smooth & creamy; sweetened with a dash of honey to make it mildly floral and fruity. You only need three key ingredients for tarak juk: glutinous rice, milk and water. Add honey/sugar and salt to taste.
It’s a great budget breakfast or brunch recipe if you have all the ingredients on hand.
Ingredients (serves 2-4) * ½ cup glutinous rice (100g) * 3 cups water (720ml) * 2 cups milk (480ml) (whole/full fat milk) * salt * honey/sugar
Instructions 1. Rinse ½ cup glutinous rice in a large pot, twice. Drain well. Pour in 3 cups water and bring to a boil (until gently bubbling and simmering). Immediately turn the heat down to the lowest setting and cook for 30 minutes, with the lid leaving a small gap (as pictured above). 2. After 30 minutes, take the rice porridge off the heat. Blend the rice juk using a hand-blender (immersion blender) until smooth. 3. Return the rice porridge to the stove. Turn the heat to low. Slowly pour in 2 cups milk, while stirring the juk continuously in one direction. 4. Serve the milk porridge in bowls with a pinch of salt and a sweetener (honey or sugar). Decorate with rose petals, or nuts and seeds if desired.
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RECIPE LINK: https://londonishungry.com/tarakjuk-korean-milk-porridge/
This Korean Milk Porridge (tarakjuk) is a traditional royal rice porridge made with milk. It’s great for cold weather or sick days!
Korean milk and rice porridge is smooth & creamy; sweetened with a dash of honey to make it mildly floral and fruity. You only need three key ingredients for tarak juk: glutinous rice, milk and water. Add honey/sugar and salt to taste.
It’s a great budget breakfast or brunch recipe if you have all the ingredients on hand.
Ingredients (serves 2-4)
* ½ cup glutinous rice (100g)
* 3 cups water (720ml)
* 2 cups milk (480ml) (whole/full fat milk)
* salt
* honey/sugar
Instructions
1. Rinse ½ cup glutinous rice in a large pot, twice. Drain well. Pour in 3 cups water and bring to a boil (until gently bubbling and simmering). Immediately turn the heat down to the lowest setting and cook for 30 minutes, with the lid leaving a small gap (as pictured above).
2. After 30 minutes, take the rice porridge off the heat. Blend the rice juk using a hand-blender (immersion blender) until smooth.
3. Return the rice porridge to the stove. Turn the heat to low. Slowly pour in 2 cups milk, while stirring the juk continuously in one direction.
4. Serve the milk porridge in bowls with a pinch of salt and a sweetener (honey or sugar). Decorate with rose petals, or nuts and seeds if desired.
RECIPE LINK: https://londonishungry.com/tarakjuk-korean-milk-porridge/