Korean Rice Porridge with Apple and Cinnamon Recipe
This is a thick, creamy rice porridge, slowly cooked with apple and cinnamon, combining the Korean idea of rice “juk” with the European flavors of apple pie. In Korea, rice porridges are often served for breakfast or a light dinner, especially to people who are tired or have a cold. This version is gently sweet and warming, perfect for a chilly morning.
This recipe combines the comforting Korean tradition of rice juk with familiar apple-and-cinnamon flavors, creating a nourishing bowl that feels both exotic and homely. Slow cooking turns simple rice into a silky, creamy porridge that is gentle on the stomach yet satisfying and naturally sweet.
Chef's tips
Use short-grain or medium-grain rice for the creamiest texture, similar to Korean juk or risotto. Stir often while cooking so the rice releases its starch and doesn’t stick to the bottom. Adjust the amount of liquid depending on how thick you like your porridge—add more water or milk if you prefer it looser. If you don’t want the raisins too soft, add them only for the last few minutes of cooking.
How to serve
Serve the porridge straight from the pot while it is still steaming hot. Top with chopped walnuts, a drizzle of honey and a little extra cinnamon. You can also add fresh fruit slices, such as apple or pear, or a spoonful of natural or Greek yogurt for extra creaminess. It pairs beautifully with hot ginger tea, green tea or warm milk.
Ingredients
- rice - 100 g
- water - 400 ml
- apple - 1 piece
- milk - 150 ml
- honey - 1.5 tablespoon
- cinnamon - 0.5 teaspoon
- salt - 1 pinch
- walnuts - 2 tablespoon
- raisins - 1 tablespoon
Preparation
- Rinse the rice several times under cold water until the water is almost clear. Drain in a sieve.
- Wash the apple, remove the core and cut it into small cubes. If the skin is tough, you can peel it.
- Put the rice into a pot, pour in the water and add a pinch of salt. Bring to a boil, then reduce the heat to low.
- Cook the rice over very low heat for 20–25 minutes, stirring often, until the grains are very soft and some of the water has been absorbed. If the rice starts to stick, add a little more water.
- Add the milk, apple, cinnamon and raisins to the pot. Stir and cook for another 10 minutes over low heat, stirring every few minutes, until the porridge is thick and creamy.
- Remove the pot from the heat, add the honey and mix thoroughly. Taste and sweeten more if needed to your liking.
- Roughly chop the walnuts. Transfer the finished porridge to bowls and sprinkle with the nuts and a little extra cinnamon.
Storage
No storage information available for this dish.
This rice porridge is inspired by Korean juk, which is often served when someone needs something gentle and nourishing. The apple-and-cinnamon twist makes it feel like a cozy bowl of apple pie for breakfast. It’s a great way to use up leftover rice as well—just shorten the cooking time and adjust the liquid.
