North Korean Rice Pudding

Ingredients

In this North Korean adaptation of Budino di Riso, the traditional Italian rice pudding, we incorporate North Korean spices and flavors to create a unique fusion dish. The addition of traditional North Korean spices adds a savory twist to the original sweet dessert, resulting in a delightful blend of flavors that is distinctively North Korean. We alse have the original recipe for Budino di riso, so you can check it out.

• 1 cup (200g) short-grain rice 1 cup (200g) short-grain rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds, for garnish 1 tablespoon toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized saucepan, bring the water to a boil. Add the rice and cook for 10 minutes, or until the rice is partially cooked. Drain and set aside.
3. 3.
   In the same saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the partially cooked rice back to the saucepan and stir well to combine with the onion mixture.
5. 5.
   Pour in the chicken broth and bring to a simmer. Reduce the heat to low and cover the saucepan. Cook for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
6. 6.
   Stir in the soy sauce, sesame oil, black pepper, salt, and chili flakes (if using). Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Remove the saucepan from heat and let the rice pudding cool slightly.
8. 8.
   Serve the North Korean Rice Pudding warm or chilled, garnished with sliced green onions and toasted sesame seeds.

Treat your ingredients with care...

• Rice — Use short-grain rice for its creamy texture when cooked.
• Chicken broth — If you prefer a vegetarian version, you can substitute vegetable broth for chicken broth.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or cream to the rice pudding.
• Experiment with different North Korean spices such as gochugaru (Korean chili flakes) or doenjang (fermented soybean paste) to add more depth of flavor.
• Serve the rice pudding as a side dish with grilled meats or vegetables for a complete North Korean meal.

Serving advice

Serve the North Korean Rice Pudding warm or chilled as a side dish or dessert. It pairs well with a variety of North Korean main dishes and can also be enjoyed on its own.

Presentation advice

Garnish the North Korean Rice Pudding with a sprinkle of toasted sesame seeds and a few slices of green onions for a visually appealing presentation. Serve it in individual bowls or as a family-style dish.