Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)
Korean baby food - Brown rice and pumpkin porridge
Prep Time30 minutesmins
Cook Time5 minutesmins
Total Time35 minutesmins
Course: Main
Cuisine: Korean
Servings: 6
Calories: 9kcal
Author: Sue | My Korean Kitchen
Ingredients
For up to 6 months old babies (Or who still need runny textured solids)
1/2Tbspbrown rice
120gpumpkinseeded and skinned, (approx. 100g steamed pumpkin)
1cupwater
For babies older than 7 months (Or who are used to taking more solid food)
1Tbspbrown rice
210gpumpkinseeded and skinned, (approx. 195g steamed pumpkin)
1cupwater
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).