Recipe by Simon Song
"A traditional Korean recipe. Since it is a very elegant, flavorful recipe, it is said that only high class was able to enjoy this in the olden days. Our family enjoys this soup for a meal - especially for a breakfast with pickle and salad."
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cooked long-grain white rice
dates, pitted and chopped
salt to taste
once again, the kids are not used to the foreign foods, they like it, but it is different, still good thoufh.
just yummy. I liked it with extra dates.
It didn't get thick enough, but you can add rice flour to make it thicker. Also, honey makes it tasty.
Really interesting flavor on this - I used chicken stock for the first run but I think I might try water for the second. I put my rice and pine nuts through the food processor since I'm currently sans blender and liked the texture of the final mix so I think I'll just stick with that. I shared with a friend who kind of likened the flavor to something close to oatmeal. I'm not sure I quite agree - this is subtley sweet in a way similar to oatmeal, but it's also something quite a bit different. I will definitely be enjoying this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pine Nut Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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