Korean Barley Tea Rice Porridge

Instructions

1. Step 1

   Rinse the rice under cold running water until the water is mostly clear. Soak it in fresh water for 20 minutes, then drain thoroughly.

   Timer: 20 min (fixed)

   Cookware: fine mesh strainer

2. Step 2

   Combine the water and roasted barley in the saucepan. Bring to a boil over high heat.

   Ingredients used: 40.0 gr Roasted Barley, 1600.0 ml Water

   Cookware: saucepan

3. Step 3

   Reduce to low heat, partially cover, and simmer the barley tea for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Strain the barley tea into the heatproof bowl and discard the spent barley. Return the tea to the saucepan.

   Cookware: fine mesh strainer, Heatproof Bowl, saucepan

5. Step 5

   Bring the barley tea back to a boil over high heat. Add the drained rice and stir once to separate the grains.

   Ingredients used: 200.0 gr Short-Grain White Rice

   Cookware: saucepan, wooden spoon

6. Step 6

   Reduce to low heat and partially cover. Simmer for 30 minutes, stirring every 5 to 10 minutes, until the grains are very soft and the porridge is creamy.

   Timer: 30 min (fixed)

   Cookware: saucepan, wooden spoon

7. Step 7

   Stir in the salt and simmer over low heat for 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: saucepan, wooden spoon

8. Step 8

   Remove from the heat, cover, and rest for 5 minutes before serving warm.

   Timer: 5 min (fixed)

   Cookware: saucepan