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.

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.