Korea's baby porridge tradition, yebbeun juk, is made by slow-cooking finely ground rice with carrot and courgette over low heat for a long time. With its salt-free, low-fat content, this porridge is a heart-friendly first solid food option.
Rinse the rice until the water runs clear, then grind it finely in a grinder.
Dice the carrot and courgette into small cubes.
Sauté the carrot and courgette in oil for a few minutes, then add the ground rice and water and bring to a boil.
Lower the heat and simmer, stirring often, for 60 minutes, until the rice and vegetables are completely soft.
Stir the porridge often while it cooks so it doesn't stick to the bottom of the pot, and stir more frequently in the last 20 minutes.
Grinding the rice in a coffee grinder gives the smoothest result; pounding it in a mortar also works but takes longer.
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