Yakshik (Sweet Spiced Rice)

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Yakshik (Sweet Spiced Rice)

 

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In Korea, rice is the main dessert ingredient. This one combines creamy

short-grain rice with chestnuts, caramel sauce, pine nuts, raisins, and a

dash of soy sauce for tang to balance the sweetness. Serve with fresh fruit.

Do not substitute long-grain rice for short-grain rice; its starch content

is too low to produce the creaminess needed for this dessert.

 

Cuisine: Korea

Prep Time: 30 Minutes

Cooking Time: 55 Minutes

Yield: 8 Servings

Source: EthnicGrocer

 

 

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Ingredients -

 

20 Chestnuts

1 cup(s) Raisins

4 cup(s) Short-grain rice

2 tablespoon(s) Soy sauce

1/2 teaspoon(s) Cinnamon, ground

4 tablespoon(s) Sesame oil

1 cup(s) Brown sugar

1/2 cup(s) Heavy cream

 

1/4 cup(s) Granulated sugar

 

 

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Instructions

 

Wash and soak rice in a generous amount of water; drain.

Cut chestnuts in half. Steam rice in a heavy pot for about 25 minutes, or

until cooked. Sprinkle with a little cold water 2–3 times during steaming.

In a large bowl, combine hot rice, soy sauce, brown sugar, sesame oil, and

cinnamon; reserve.

To make caramel, mix granulated sugar with a bit of water in a small, heavy

saucepan. Stir until it reaches a deep amber color. Add cream, being very

careful, as the mixture will sputter; stir until smooth.

Combine caramel sauce, chestnuts, and raisins with rice.

Rice should turn into a " doughy " mixture. Place rice back in the heavy pot

and cook for 30 minutes over medium heat. When rice becomes very soft and

sticky, it is done.

Garnish with pine nuts.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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