Korean cuisine's rice porridge tradition meets pumpkin here, brought to an unsalted consistency safe for babies. Cooking the rice to a porridge texture while stirring constantly takes skill to keep it from sticking to the bottom.
Boil the pumpkin cubes with a cup of water over low heat for 15 minutes until soft.
Blend the boiled pumpkin until smooth.
Cook the rinsed rice with the remaining water over low heat, stirring constantly, for 30 minutes until it reaches a porridge texture.
Stir the pumpkin purée into the rice porridge and serve warm.
Don't leave the stove once it starts boiling; a few minutes of inattention can cause it to stick and burn on the bottom.
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