Measure and wash 1/2 cup of short-grain rice. Then, soak it in cold water for 1-2 hours or overnight.

Drain the soaked rice completely using a strainer.

Wash 1/4 cup of pine nuts under running water.

Add the drained rice, washed pine nuts, and 2 cups of water to a blender.

Blend the mixture for about 1 minute until it is completely smooth.

Pour the blended mixture into a pot. Rinse the blender with 1 more cup of water and add it to the pot.

Bring the porridge to a boil over medium-high heat, stirring constantly to prevent it from sticking.

After about 5 minutes, when the porridge has thickened, reduce the heat to medium-low.

Stir in 1/2 teaspoon of salt and continue cooking for another minute until smooth.

For the optional garnish, carefully slice the flesh off the jujube seed.

Stuff the hollowed-out jujube flesh with a few pine nuts.

Squeeze the stuffed jujube tightly into a log shape and slice it into small, flower-like pieces.

Ladle the hot porridge into a serving bowl and top with the jujube garnish.