Often used in Argentina to introduce babies to vegetables, this puree is made by slowly cooking pumpkin and rice in unsalted chicken broth until soft. The long cooking time breaks down the rice and helps create a smooth texture.
Lightly sauté the pumpkin cubes in olive oil.
Add the rice and chicken broth. Cover and cook over low heat, stirring occasionally, for 55 minutes, until the rice has completely broken down.
Transfer the mixture to a blender and blend for 5 minutes, until smooth. Thin with a little more chicken broth if needed.
Mash a spoonful to check whether the rice has fully broken down. If you can still feel grains, continue cooking for a few more minutes.
Pirinç tarifte yazan 55 dakikaya rağmen tam dağılmadı, blenderden geçirince de hafif pütürlü kaldı; kullandığım pirinç türü uzun taneli olduğu için daha inatçı çıktı galiba. Bebeğim bu dokuyu pek sevmedi, bir dahaki sefere yuvarlak taneli pirinçle deneyeceğim.
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