Congee for baby
Suitable for 9 months
Makes 2 cups
Rice congee is simple boiled rice porridge. Rice is slowly cooked in plenty of water until it is very soft and soupy. Short grain rice is best. Do not rinse it before cooking. Starch from the rice thickens the “porridge” but rice grains still hold some shape.
Cooked chicken or other meat can be added towards the end of cooking.
This variation of congee, including chopped cooked chicken or minced pork and fresh spinach, is pleasantly tasty and easy for baby to eat.
No added egg
No added milk
Ingredients:
• 2 cups water
• 1/3 cup short or medium-grain rice
• ½ cup diced, cooked chicken or cooked pork mince
• ½ cup washed, chopped fresh spinach leaves (stalks removed)
• Optional: Sprinkle of salt or a few drops of light soy sauce
Method:
Bring the water to the boil in a small deep saucepan (in a shallow pot it can froth over during cooking). Add rice and bring back to the boil.
Stir and reduce heat to low and cook with lid on or lid tilted for 30 to 35 minutes. Stir occasionally. Add the chicken or pork mince and simmer for 5 minutes. Add chopped spinach and simmer for another 5 minutes. Stir often. Add a dash of water if it gets too thick.
Cool until suitable for baby.
Variation: Replace spinach with the green part of silver beet or with Asian greens such as bok choy.
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