Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)

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Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)

Feeding solid food to my daughter Ara is going really well. I first started off with Korean Style Rice Porridge (Ssal-Mium) then I added some blended steamed carrots into this plain rice porridge, then some grated apple. I think her least favourite so far is grated apple and white rice combination because the apple was a bit sour for her taste. Regardless, she still took them well.

A few weeks ago, I decided to introduce her to some brown rice, which is supposedly more nutritious than white rice. I was a bit weary that brown rice is harder to digest, so I decided to use half less than the white rice I had been using to start off with. The combination I paired this brown rice with was pumpkin, so I am making Brown rice and pumpkin porridge (현미 단호박 미음, Hyunmi Danhobak Mium). The response I got from Ara was beyond my expectation. She seems to be thoroughly enjoying it every time she has this. It must be the sweetness from the pumpkin that she enjoys so much. She really made me pleased too. Well, I hope your baby likes it too.

Note: I list two different sets of ingredients below to accommodate the different solids intake status of your baby. The first one is more suitable for younger babies and the later one for older babies. There’s no difference in cooking steps or techniques. You can also experiment with the portions as you please to suit your baby’s needs.

Ingredients for 5 to 6 servings

(Prep time: 30 mins, Cooking time: 5 to 7 mins)

*For up to 6 months old babies (Or who still need runny textured solids)

  • 1/2 Tbsp brown rice
  • 120g seeded, skinned pumpkin (approx. 100g steamed pumpkin)
  • 1 cup water

*For babies older than 7 months (Or who are used to taking more solid food)

  • 1 Tbsp brown rice
  • 210 seeded, skinned pumpkin (approx. 195g steamed pumpkin)
  • 1 cup water

1.Wash/rinse the brown rice. Soak the rice in some water for 30 mins. Drain the water after 30 mins.

Step 1.wash&soaking rice.
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.

Step 2. Clean & cut pumpkin and steam it
3.Add the rice, steamed pumpkin and the water into a blender then blend it. (1 to 2 mins)

Step 3. Blending
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.

Step 4. Boiling porridge
5.Sieve the boiled porridge. (Discard what is left on the sieve).

Step 5. Sieve
6.Cool it down  for 10 to 20 mins then serve it (or distribute among pre-portioned containers for later consumption).

Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)

Note: Pumpkin seeds appearing on the picture above are for decoration only. They would not be suitable for baby’s consumption as they can be a choking hazard.

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Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)
 
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 6
Ingredients
For up to 6 months old babies (Or who still need runny textured solids)
  • ½ Tbsp brown rice
  • 120g seeded, skinned pumpkin (approx. 100g steamed pumpkin)
  • 1 cup water (250ml)
For babies older than 7 months (Or who are used to taking more solid food)
  • 1 Tbsp brown rice
  • 210 seeded, skinned pumpkin (approx. 195g steamed pumpkin)
  • 1 cup water (250ml)
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).

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. hi Sue! thank you for sharing this great recipe. Do you have more korean baby food recipes? i am fascinated how big Korean babies are! I am sure they eat well as my babies love this pumkin porridge!

  2. Using brown rice seems like a really good idea as a thickener as well as adding more nutrition. I am so going to do this for MY adult version. :-D

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