This recipe brings Korea’s rice porridge tradition together with pumpkin for an unsalted consistency suited to babies. Cooking the rice while stirring constantly until it becomes porridge takes care to prevent it from sticking to the bottom.
Add a 200 ml measure of water to the pumpkin cubes and simmer over low heat for 15 minutes, until soft.
Process the cooked pumpkin in a food processor until smooth.
Add the rinsed rice to the remaining water. Cook over low heat for 30 minutes, stirring constantly, until it becomes porridge.
Stir the pumpkin puree into the rice porridge and serve lukewarm.
Do not leave the stove after bringing the porridge to a boil; even a few minutes of inattention can make it stick to the bottom and burn.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
