Sweet Rice Flour Porridge from 'The Kimchi Cookbook

Name: Sweet Rice Flour Porridge from 'The Kimchi Cookbook
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 2 Tbsps sweet rice flour; 237 milliliters water, divided

Sweet Rice Flour Porridge from 'The Kimchi Cookbook is a gluten free, fodmap friendly, and vegan side dish. This recipe makes 4 servings with 14 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. A couple people really liked this Korean dish. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

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.

Ingredients you will need

Sweet Rice Flour

Water

Ice

Equipment you will use

Sauce Pan

Whisk the flour mixture into the boiling water and stir for 15 to 30 seconds until the mixture thickens and resembles white school glue.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

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.

Ingredients you will need

Hot Cereal

All Purpose Flour

Rice

Ice

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

2Tbsps

sweet rice flour 237milliliters

water, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.