Rice porridge is a comforting and nutritious, packed with wholesome ingredients and mild flavors. Its creamy texture and versatility make it ideal for young ones, while simple adjustments can transform it into a delicious dish for older children and adults.
Ingredients Overview
This recipe combines soft, tender rice with fresh vegetables and lean ground beef, creating a balanced and nourishing meal. The sesame oil adds a subtle nutty aroma, while garlic and onions provide depth of flavor. For variety, you can substitute ground beef with minced chicken or tofu for a vegetarian twist. Kale offers a hearty dose of greens, but spinach works equally well for a softer texture.
Step-by-Step Preparation
Begin by preparing the rice to achieve a smooth and creamy consistency. Rinse the rice thoroughly under cold running water to remove excess starch. This step prevents clumping and ensures a silky texture in the final dish. Boil 4 cups of water in a large pot, add the rice, and cook for 5 minutes. Strain the rice and discard the water, setting the parboiled rice aside.
To build the porridge’s base, heat sesame oil in a large pot over medium-high heat. Add the ground beef, breaking it into small pieces with a spatula, and cook until it is no longer pink. Stir in the finely chopped onions and minced garlic, letting them sauté for 2–3 minutes until fragrant and translucent.
Incorporate the parboiled rice into the pot, stirring continuously to coat it with the flavors. Add the finely chopped zucchini, carrots, and kale, ensuring even distribution of the vegetables. Pour 4 cups of water or low-sodium broth into the pot and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 15–20 minutes, stirring occasionally to prevent sticking. If the consistency becomes too thick, add more water in small increments.
Finishing Touches
Before serving, drizzle a small amount of sesame oil over the porridge to enhance its aroma. For older children and adults, season with a splash of soy sauce or a pinch of salt and pepper. Adjust the seasonings to taste, ensuring the flavors remain mild and comforting for younger diners.
Recipe Tips & Frequently Asked Questions
Achieving the right consistency:
Adjust the water levels to make the porridge thinner or thicker, depending on the age and preference of the eater.
Preventing sticking:
Stir frequently and scrape the bottom of the pot to avoid burning or sticking.
Customizing the protein:
Swap ground beef with chicken, turkey, or even plant-based options for dietary preferences.
Can I use brown rice instead of white rice?
Yes, but it will require a longer cooking time and may have a coarser texture.
How can I make this recipe vegetarian or vegan?
Replace the beef with tofu or lentils and use vegetable broth instead of water.
What’s the best way to freeze and reheat rice porridge?
Freeze in portion-sized airtight containers. Reheat gently with added water to restore the creamy consistency.
What to Serve With This Recipe
Pair rice porridge with soft-boiled eggs for a protein boost or serve alongside steamed vegetables for added nutrients. For older children, a small portion of grilled chicken or fish complements the dish beautifully. Baby-friendly sides like mashed sweet potatoes or pureed peas make it a complete meal.
Storage and Reheating Tips
To store leftovers, transfer the porridge into an airtight container and refrigerate for up to three days. When reheating, add a splash of water or broth to maintain its creamy texture and warm gently over low heat. Avoid high heat to prevent sticking or burning.
This rice porridge is a simple yet versatile recipe that grows with your family. From babies to adults, it’s a dish that can be easily adapted to suit different tastes and preferences. Customize the ingredients, experiment with seasonings, and enjoy this wholesome meal as a family favorite.
Ingredients
1 tablespoon sesame oil
1 cup (220g) sushi or jasmine rice
4 cups water or low-sodium broth of choice
1/2 pound lean ground beef
1/2 cup (70g) finely chopped zucchini
1/2 cup (70g) finely chopped carrots
1/2 cup (15g) finely chopped kale
1/2 cup (70g) finely chopped yellow onion
2 teaspoons minced garlic
Instructions
Parboil the Rice
Rinse the rice thoroughly using a strainer under cold running water to remove excess starch. In a large pot, bring 4 cups of water to a rolling boil. Add the rinsed rice and boil for 5 minutes to partially cook. Drain the rice and discard the water, setting the strained rice aside.
Prepare the Porridge
In a large pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground beef, breaking it into small pieces, and cook for 2–3 minutes until no longer pink.
Add the finely chopped onion and minced garlic to the pot and cook for an additional 2–3 minutes, stirring frequently to release their flavors.
Incorporate the parboiled rice into the pot, stirring continuously for 3–4 minutes over medium heat to ensure it doesn’t stick to the bottom.
Stir in the chopped zucchini, carrots, and kale, cooking them for about 1 minute until they are well combined with the rice mixture.
Pour 4 cups of water into the pot and bring it to a boil. Reduce the heat to medium-low and let it simmer for 15–20 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Use a spatula to scrape the base of the pot while stirring.
For a thinner consistency, gradually add more water as needed. Before serving, drizzle a small amount of sesame oil over the porridge for added flavor.
For older children or adults, you can enhance the dish by seasoning it with salt, pepper, or a splash of soy sauce to suit individual tastes.
Rice Porridge Recipe
Ingredients
- 1 tablespoon sesame oil
- 1 cup 220g sushi or jasmine rice
- 4 cups water or low-sodium broth of choice
- 1/2 pound lean ground beef
- 1/2 cup 70g finely chopped zucchini
- 1/2 cup 70g finely chopped carrots
- 1/2 cup 15g finely chopped kale
- 1/2 cup 70g finely chopped yellow onion
- 2 teaspoons minced garlic
Instructions
Parboil the Rice
- Rinse the rice thoroughly using a strainer under cold running water to remove excess starch. In a large pot, bring 4 cups of water to a rolling boil. Add the rinsed rice and boil for 5 minutes to partially cook. Drain the rice and discard the water, setting the strained rice aside.
Prepare the Porridge
- In a large pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground beef, breaking it into small pieces, and cook for 2–3 minutes until no longer pink.
- Add the finely chopped onion and minced garlic to the pot and cook for an additional 2–3 minutes, stirring frequently to release their flavors.
- Incorporate the parboiled rice into the pot, stirring continuously for 3–4 minutes over medium heat to ensure it doesn’t stick to the bottom.
- Stir in the chopped zucchini, carrots, and kale, cooking them for about 1 minute until they are well combined with the rice mixture.
- Pour 4 cups of water into the pot and bring it to a boil. Reduce the heat to medium-low and let it simmer for 15–20 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Use a spatula to scrape the base of the pot while stirring.
- For a thinner consistency, gradually add more water as needed. Before serving, drizzle a small amount of sesame oil over the porridge for added flavor.
- For older children or adults, you can enhance the dish by seasoning it with salt, pepper, or a splash of soy sauce to suit individual tastes.
Notes
- Stir frequently: Regular stirring helps break down the rice, creating a smooth and silky texture.
- Use stock for flavor: Replace water with low-sodium or no-salt-added stock for a richer, more flavorful porridge.
- Store leftovers properly: Keep leftover porridge in an airtight container in the refrigerator for up to 5 days. It may thicken over time, so reheat with a splash of water, breastmilk, or formula to adjust the consistency.
- Freezing option: Freeze the porridge for up to 3 months. Thaw overnight in the refrigerator before reheating.
