Nutritious Nurungji Porridge: A Delicious Morning Meal for Toddlers
Nutritious Nurungji Porridge: A Delicious Morning Meal for Toddlers
Nurungji Porridge Recipe for Toddlers: A Gentle and Savory Option for Sick Days or Everyday Breakfast
Mornings are a crucial start to the day, and for little ones, a nutritious and delicious breakfast is key to their health and growth. This Nurungji (scorched rice) porridge, with its rich nutty flavor and smooth texture, has been a savior for my kids’ mornings and a simple yet satisfying meal for me. Especially when a sore throat from stomatitis or hand, foot, and mouth disease makes swallowing difficult, this cooled Nurungji porridge was a precious food that got them through the day. Today, I’ll share how to make this delightful toddler Nurungji porridge extra savory with some handy tips!
Ingredients- 3 handfuls of Nurungji (scorched rice)
- 2 Tbsp rice flour
- 2 Tbsp soybean powder (for 1 adult and 2 children)
Cooking Instructions
Step 1
Gather your ingredients: 3 handfuls of Nurungji, 2 Tbsp rice flour, and 2 Tbsp soybean powder.
Step 2
Let’s start making this simple yet delicious baby porridge! I’m using store-bought Nurungji. Place 3 handfuls of Nurungji into a pot. Add a generous 1 liter of water to allow the rice to soften thoroughly. We’ll be simmering it for a long time, so don’t hesitate to add plenty of water; you can always add more later if needed.
Step 3
Before the porridge starts to boil, measure out the soybean powder and rice flour.
Step 4
In a separate bowl, combine the soybean powder and rice flour with a little water. Whisk until smooth and free of lumps. This step is crucial! If you add the powders directly to the pot, they can clump together, resulting in an uneven texture. Although it might seem like an extra step, dissolving the powders in water first ensures a smooth, creamy porridge. The soybean powder enhances the nutty flavor, while the rice flour adds a lovely thickness to the Nurungji porridge.
Step 5
Slowly pour the dissolved flour mixture into the pot with the Nurungji. Stir gently with a spoon to combine everything evenly.
Step 6
Continue to simmer over medium-low heat, stirring constantly, until the porridge thickens to your desired consistency. It’s important to stir frequently to prevent the bottom from scorching. Once it’s nicely thickened and the Nurungji has broken down into soft, individual pieces, turn off the heat. Transfer the porridge to a bowl and let it cool slightly before serving, especially for a toddler who can eat it right away. Ensuring it’s not too hot is key.
Step 7
For a bit of texture and visual appeal, I sprinkled some fresh Nurungji on top. If your little one enjoys more flavor, a sprinkle of dried seaweed flakes (gim-garu) can transform this into a complete and satisfying breakfast. The kitchen will fill with a wonderful nutty aroma! Adding soybean powder makes the porridge much richer and more savory than using Nurungji alone. It also boosts the protein content, making it a more substantial meal for your baby.
Step 8
So there you have it – a guide to making delicious and savory Nurungji porridge, perfect for toddlers, especially when they’re feeling under the weather with conditions like stomatitis or hand, foot, and mouth disease. It’s easy to prepare, packed with nutrients, and makes a fantastic breakfast option. Thanks to its smooth and nutty taste, even two and three-year-olds eat it without fuss. Meal planning can be challenging, so I hope this recipe provides helpful inspiration for your weekly menu!
