Sweet Rice Flour Porridge from 'The Kimchi Cookbook'

Updated August 30, 2018

This rice flour porridge is a staple in traditional kimchi seasoning pastes. Adding a viscous texture to the mixture, rice flour porridge acts as a binder. Use it in the Mother-in-Law Signature House Kimchi from The Kimchi Cookbook recipe as well as any other home kimchi experiments.

Reprinted with permission from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. Available wherever books are sold.

Recipe Details

Sweet Rice Flour Porridge from 'The Kimchi Cookbook'

Active 5 mins

Total 20 mins

Serves 8 servings

Makes 1 cup

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Ingredients

1 cup water, divided
2 tablespoons sweet rice flour

Directions

Prepare an ice bath. In a small saucepan, bring 3/4 cups of water to a boil. Meanwhile, dissolve the sweet rice flour in the remaining 1/4 cup of cold water. Whisk the flour mixture into the boiling water and stir for 15 to 30 seconds until the mixture thickens and resembles white school glue. Remove from heat, set in ice bath to cool and allow to come to room temperature, stirring, 5 to 10 minutes. If making ahead, transfer the mixture to a container and refrigerate until needed. Sweet rice-flour porridge will keep for up to 3 days, refrigerated.

Nutrition Facts (per serving)
60	Calories
0g	Fat
12g	Carbs
2g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	60
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 12g	5%
Dietary Fiber 0g	2%
Total Sugars 0g
Protein 2g
Vitamin C 0mg	0%
Calcium 3mg	0%
Iron 1mg	4%
Potassium 17mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.