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1
Drain the soaked pine nuts and, working in small batches, rub them between your fingertips under a trickle of cold water so that the papery skin — source of a bitterness incompatible with jatjuk's character — lifts away and floats off rather than clinging to the nut. Continue until every nut is ivory and bare. The cook is done when no trace of brown skin remains on any nut.
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2
Place the skinned pine nuts in a blender with roughly half the measured water and process to a smooth, milky liquid, stopping to scrape down the sides as needed, so the fat and solids are fully emulsified before any heat touches them — the silky body of the finished porridge depends entirely on this emulsion being built now, not later. The liquid should pour in a uniform, opaque stream with no visible grit or separating oil.
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3
Drain the soaked rice and place it in the blender with enough of the remaining water to allow the blades to move freely, then process to a loose, slightly granular paste — not a flour slurry — so it will integrate gradually with the pine nut liquid over heat rather than clumping. The mixture should coat a spoon in a thin, opaque layer.
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4
Combine the pine nut liquid and the rice paste in a heavy-based pot over the lowest possible heat, stirring constantly and slowly with a wooden spoon or flat spatula and tracing the full base of the pot in every pass, so the pine nut fat never has the chance to gather and separate to an oily film and the rice never scorches against the bottom. This is where the dish lives or dies: maintain a bare simmer — the surface should tremble, never bubble hard.
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5
Continue stirring over low heat until the porridge thickens to a pale, ivory gruel that falls from the spoon in a slow, cohesive ribbon and holds a brief trace on the surface before settling flat — at this point the aroma shifts from raw starch to a warm, faintly resinous sweetness, telling you the rice is fully cooked through. Season with fine salt only.
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6
Ladle into warmed bowls and place one whole, skinned pine nut precisely in the centre of each bowl, the mark of court-level presentation. Serve immediately, while the porridge holds its uniform, emulsified consistency.