Rinse rice in a strainer. Add 4 cups of water to a large pot and bring to a boil. Add rice and boil for 5 minutes. Strain the rice. Discard the water.
For the porridge
In a large pot add 1 tablespoon sesame oil. Add beef and cook over medium high heat for 2-3 minutes, breaking up large clumps, until no longer pink.
Add onion and garlic and cook for 2-3 minutes.
Add strained rice and cook for 3-4 minutes over medium heat, stirring frequently to prevent it from sticking to the bottom of the pan.
Add the rest of the vegetables and stir for about a minute or so.
Pour 4 cups of water into pot and bring to a boil. Lower heat to medium low and cook, stirring occasionally, for about 15-20 minutes. Be sure to keep scraping the bottom of the pot to prevent rice from sticking.
At this point, you can add more water if thinner consistency is desired. Before serving, add a drizzle of sesame oil. For older child and adults, can season to taste with salt and pepper, or add a splash of soy sauce.
It's important that you stir frequently. The more you do so, the more the rice will break down and become silky.While water is used in this recipe, you can use stock for more depth of flavor. Just be sure to use low-sodium or no-salt-added variety.Leftover porridge can be stored in an airtight container for up to 5 days. The longer it sits, the thicker it gets. Reheat in the microwave or on the stovetop. Stir in a little water, breastmilk, or formula to loosen it up, if necessary.Can also be frozen for up to 3 months. Thaw in the fridge overnight.