A rice porridge from Chinese cuisine suited to early solid foods, congee is made by simmering rice in plenty of water for a long time and blending it with boiled chicken breast and grated vegetables. It is cooked without salt, offering a gentle start for a baby's palate.
Bring the rinsed rice to a boil in plenty of water, then simmer over low heat, stirring often, for 25 minutes until the grains break down into a porridge.
Add the grated carrot and zucchini to the porridge and cook for another 8-10 minutes until the vegetables soften.
Stir in the shredded boiled chicken breast, heat through for one more minute, and remove from the heat.
Let the congee cool to a safe temperature for your baby, testing it before serving.
Always test that the congee is lukewarm before giving it to your baby; rice porridge holds heat longer at its center than its surface suggests, and the middle can still burn even when it looks cool enough. This recipe does not contain a known allergen group.
Never add salt to this recipe while your baby hasn't been introduced to it yet; using water instead of stock also removes any hidden salt that store-bought stock might carry.
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