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Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)

How to cook brown rice and pumpkin porridge for babies.

Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium) | MyKoreanKitchen.com

Feeding solid food to my daughter 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 my daughter 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. 🙂

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 Brown Rice and Pumpkin Porridge, 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

How to Make Brown Rice and Pumpkin Porridge

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.


Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium) | MyKoreanKitchen.com

Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)

Korean baby food - Brown rice and pumpkin porridge
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 6
Calories: 9kcal
Author: Sue | My Korean Kitchen

Ingredients

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

  • 1/2 Tbsp brown rice
  • 120 g pumpkin seeded and skinned, (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 g pumpkin seeded and skinned, (approx. 195g steamed pumpkin)
  • 1 cup water

Instructions

  • Wash/rinse the brown rice. Soak the rice in some water for 30 mins. Drain the water after 30 mins.
  • 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.
  • Add the rice, steamed pumpkin and the water into a blender then blend it. (1 to 2 mins)
  • 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.
  • Sieve the boiled porridge. (Discard what is left on the sieve).
  • Cool it down for 10 to 20 mins then serve it (or distribute among pre-portioned containers for later consumption).

Notes

1 Cup = 250 ml

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Sodium: 2mg | Potassium: 68mg | Vitamin A: 1705IU | Vitamin C: 1.8mg | Calcium: 4mg | Iron: 0.2mg
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

6 thoughts on “Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)”

  1. My korean mil was furious to know that i fed my son brown rice (son is 14m). She said it is hard to digest (i cooked it very long and very soft in pressure cooker) and i rinse and wash thoroughly, she said for baby brown rice needs to be soak at least 24hr in fridge before cooking to baby and need to be grind… is this common korean way or mil is quite hardcore?

    • If you cooked it for a long time and also in a pressure cooker, I wouldn’t worry about it. 🙂 Brown rice is known as hard to digest, but I think it all depends on how you prepare and cook it.

  2. 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!

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