Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)
Korean baby food - Brown rice and pumpkin porridge
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 Tbsp brown rice
- 120 g pumpkin (seeded and skinned, (approx. 100g steamed pumpkin))
- 1 cup water
- 1 Tbsp brown rice
- 210 g pumpkin (seeded and skinned, (approx. 195g steamed pumpkin))
- 1 cup water
Instructions
- 1
Wash/rinse the brown rice. Soak the rice in some water for 30 mins. Drain the water after 30 mins.
- 2
While waiting, wash, cut and peel the skin of the pumpkin. Steam it on a boiling pot until it is cooked (20 to 25 mins). It can be quicker if the pumpkin is chopped thinner and smaller.
- 3
Add the rice, steamed pumpkin and the water into a blender then blend it. (1 to 2 mins)
- 4
Pour the mixture into a small pot then boil it on high heat for 2 mins. Reduce the heat to low then simmer for 5 mins. Stir constantly while simmering.
- 5
Sieve the boiled porridge. (Discard what is left on the sieve).
- 6
Cool it down for 10 to 20 mins then serve it (or distribute among pre-portioned containers for later consumption).