Baby food recipes
Congee, a Chinese rice porridge suitable as an early solid food, is made by simmering rice in plenty of water until very soft, then mixing it with boiled chicken breast and grated vegetables. It is cooked without salt for a gentle introduction to new flavors.
Put the rinsed rice and plenty of water in a pot and bring to a boil. Reduce the heat and cook for 25 minutes, stirring often, until the grains break down and the mixture becomes porridge-like.
Add the grated carrot and zucchini to the porridge and cook for 8–10 more minutes, until the vegetables are soft.
Add the shredded boiled chicken breast and stir for 1 more minute to heat through, then remove from the heat.
Let the congee cool to a temperature suitable for the baby, test it, and serve.
Always check that the congee is lukewarm before serving it to a baby. Rice porridge can stay hot in the center longer than on the outside and may burn the mouth even when it looks cool. This recipe contains none of the major allergens listed here.
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