Red Bean Porridge

February 13, 2012 § Leave a comment

Things I love about porridge: it’s creamy (sort of), it’s soft, no need to chew, it fills you up, and it’s light! Here are some facts about porridge that I’d like to share with you dear readers. If you cook rice the normal way, in a rice cooker, you’ll need about 2 cups of rice for 3 people. When you cook rice the porridge way, you’ll need exactly 1,5 cups of rice to feed 4 people!!! How awesome is that?! So for people who are concerned about their weight and if you’re trying to loose a few kilos here and there, try eating different kinds of porridge for every meal for a week and you’ll be surprised!!!

Today, I’m going to share with you my personal favorite porrige. The red bean rice porridge. Korean style, of course~

Ingredients (4 servings)

  • 1,5 cups of rice (short grained)
  • 1 cup dried red beans (azuki beans)
  • water
  • salt


(The night before)

Soak your dried red beans in a bowl of water over night.

(The next day)

Wash your rice in a large bowl a couple of times and soak the rice in the water. Drain off the water from the soaked red beans, place the beans in a large pot, add 0,5 litres of water and bring the beans to a boil over medium heat. The water will reduce after some time, so keep adding water and make sure the beans don’t stick to the bottom of the pan. Cook the beans for about 15 minutes and then add  the rice to the boiling beans. Add more water and simmer. Keep stiring once the water reduces because the rice will start sticking to the bottom of the pan. Keep adding water until the rice has lost it’s shape and become soft. You will also notice that the water will turn into a thick saucy kind of consistency. This is what you’re aiming for. In the end, your rice and beans should be soft and well combined! This is when you add the salt. I added around 2 teaspoons full of salt but the amount may vary depending on your taste. I also like to add a little bit of sugar to my bowl of porridge right before eating… But not everyone likes sweetness in their porridge so don’t add the sugar in advance!

Voilà! Your porridge is ready to be served!

If you have kimchi or other Korean side dishes, serve them together with the porridge and it’ll make a wonderfull meal for young and old!


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