Maangchi on YouTube Maangchi on Facebook Maangchi on Twitter Maangchi on Instagram Maangchi on TikTok

!HELP! Cooking/Storing Rice Porridge for 30!!

Home › Forums › Korean food discussion › !HELP! Cooking/Storing Rice Porridge for 30!!

Viewing 1 reply thread
  • Author
    Posts
    • July 27, 2017 at 1:40 pm #74391
      fitzkittens101
      Participant

      Hi guys,

      In a bit of a panic here. I am due to cook rice porridge (recipe based on Maangchi pine nut porridge) for a crowd of 30 on Saturday evening.

      How much prep work can I do without poisoning everyone?

      It is a lot of work to blend down rice and strain and then thicken/cook on the night (I am serving 13 dishes already!).

      Can I cook this all up in the morning so I have the finished product, cool in fridge and then reheat that night?

      It would save so much trouble and worry.

      If not, can I take the strained liquid and then just heat and thicken that night?

      Does anyone have experience of cooking rice porridge for a huge quantity of people???

      Any help would be FAB.

      Thanks,
      Fitz

    • October 14, 2017 at 3:26 am #75333
      Cutemom
      Participant

      Hi, the easiest way to do prep is cook rice ahead of time. You can cook it up to 3 days before you use it to make porridge and refrigerate it for up to 3 days or freeze up to 3 months. Then just cut the water by half when making porridge w/ it.

  • Author
    Posts
Viewing 1 reply thread
  • You must be logged in to reply to this topic.