Tarakjuk: Korean Court-Style Milk and Rice Porridge (2 Servings)

Rinse 80 g short-grain rice, soak in water in the refrigerator for about two hours, and drain. Discard soaking water and separately measure 240 mL clean water for cooking.

Blend the soaked rice with 240 mL water until finely ground. If grainy, pass through a fine sieve and pour into a heavy-bottomed saucepan.

Stir the rice slurry continually over medium-low heat, scraping the bottom, until thickened and slightly translucent. Cook until the raw-rice taste disappears, controlling the heat to prevent boiling over.

Reduce to low heat, add 400 mL milk in three or four batches, fully stirring each addition. Cook for about 5–7 minutes, stirring to prevent scorching, until gently bubbling at the edges.

Season with a pinch of salt and serve warm. Add optional honey or pine nuts; never serve honey to infants younger than 12 months.