Lim Sung-geun's Carrot Porridge

Name: Lim Sung-geun's Carrot Porridge
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 carrot (about 200–250g); 3 cups water; 1 serving of leftover or instant rice; a pinch of salt; a small amount of honey (to taste)

A nutritious and ultra-simple carrot porridge made by boiling leftover rice and carrots, then blending them smoothly with a hand blender.

5 min Difficulty Easy Rice bowls

Main ingredients

carrot honey

Ingredients needed 1 servings

1 carrot (about 200–250g)

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carrot honey

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3 cups water

1 serving of leftover or instant rice

a pinch of salt

a small amount of honey (to taste)

Recipe

Wash the carrot thoroughly and cut it into manageable pieces. Place it in a pot and add 3 cups of water.
Simmer for about 3 to 5 minutes until the carrot becomes soft.
Add 1 serving of leftover or instant rice directly into the pot with the cooked carrot.
Use a hand blender (magic wand) to blend the carrot and rice until smooth and lump-free.
Season to taste with a pinch of salt or a bit of honey, then gently simmer for a moment to finish.

Boil chopped carrot in 3 cups of water for 3 to 5 minutes.
Add 1 serving of leftover rice to the pot.
Blend the carrot and rice with a hand blender until smooth and creamy.
Adjust seasoning with salt or honey, then lightly simmer to finish.

Cooking tips

Carrots are rich in nutrients even in their skin, so it’s recommended to wash them well and use them without peeling.
For a creamier, richer flavor, substitute milk for water when cooking—it turns into a smooth, savory carrot soup style.
Using leftover or instant rice saves time on prep—no need to soak or prepare rice flour, making this porridge ready in minutes.

Recommended for

Those looking for a fast, filling, and nutritious breakfast during a busy morning.
People wanting to make a simple, smooth porridge using leftover or instant rice.

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