Pine Nut Rice Soup Recipe
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Pine Nut Rice Soup

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."

This Kitchen Approved Recipe has an average star rating of 3.6 Rate/Review | Read Reviews (4)

What to Drink?
Wine Riesling
Cocktail Smirnoff Lemon Drop Martini
Chilled Non-Alcoholic Tart Grapefruit Cooler
 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup pine nuts
  • 2 cups cooked long-grain white rice
  • 6 cups water
  • 1 tablespoon pine nuts
  • 1 cup dates, pitted and chopped
  • 1/2 teaspoon white sugar
  • salt to taste

Directions

  1. Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
  2. Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
  3. Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 275 | Total Fat: 12.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 3, 2004 by DUCKIE1989   view full review
once again, the kids are not used to the foreign foods, they like it, but it is different,...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Nov. 18, 2006 by dresther   view full review
just yummy. I liked it with extra dates.
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 28, 2009 by lis   view full review
It didn't get thick enough, but you can add rice flour to make it thicker. Also, honey makes...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 1, 2010 by The_Intolerant_Chef   view full review
Really interesting flavor on this - I used chicken stock for the first run but I think I might...

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