By Chef Jo Ann Kim

July 2021

Serves 2-3


  • 1 cup short grain rice, soaked
  • 1/4 cup quinoa, soaked
  • 1/4 cup barley or millet, soaked
  • 1/2 cup pine nuts, well toasted
  • 4 1/2 cup water
  • 1/2 - 1 tsp salt
  • Matcha furikake or crushed toasted nori to serve


  • Rinse grains together and set aside.
  • Add toasted pine nuts and 3 cups of water into a blender.
  • Blend until smooth.
  • Add the rinsed grains to the pine milk and pulse to process into a coarse ground texture, about 5-10 seconds.
  • Pour into a large pot along with 1 1/2 cups of water and bring to a low simmer, stirring regularly to prevent sticking. Season with salt to taste.
  • Simmer on low for about 20 minutes until porridge is thick, and grains are well-cooked.
  • Top with matcha furikake granola (see previous recipe) to serve.
  • Enjoy!