Smooth Korean Walnut-and-Rice Porridge (Hodujuk, 2 servings)

Rinse the rice, soak in cold water for about 30 minutes, then drain.

Briefly dip the walnuts in hot water and peel off the bitter thin skins where possible. Leaving some skin is fine but can taste slightly astringent.

Blend the soaked rice with 250 ml water until fine. Separately blend the walnuts with 200 ml water.

Combine the rice mixture and remaining 200 ml water in a heavy pot. Stir over medium-low heat until the rice starch cooks through and the base thickens.

Add the walnut mixture and stir continuously over low heat until evenly smooth and thick. Season with salt; thin with a little hot water if needed.