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Yakshik (Sweet Spiced Rice)
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.
 
Base SKU: 649
Cuisine: Korean
Prep Time: 30 Minutes
Cooking Time: 55 Minutes
Yield: 8 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

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
1/4 cup(s) Granulated sugar
1/2 cup(s) Heavy cream
1/2 cup(s) Raisins
Pine nuts for garnish

Instructions:
1. Wash and soak rice in a generous amount of water; drain.
2. 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.
3. In a large bowl, combine hot rice, soy sauce, brown sugar, sesame oil, and cinnamon; reserve.
4. 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.
5. Combine caramel sauce, chestnuts, and raisins with rice.
6. 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.
7. Garnish with pine nuts.
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