Pumpkin and coconut rice
- Age: 8–10 months (New textures)
- Texture: Mash
- Prep: 5 min
- Cook: 20 min
- Makes: 3 portions
Ingredients
- 3 tbsp white rice
- 150 g pumpkin, diced
- 100 ml coconut milk
- 100 ml water
- 1 pinch ground turmeric
Contains: None of the common allergens
Method
- Simmer the rice, pumpkin, coconut milk, water and turmeric, covered, 20 minutes until the rice is soft and the pumpkin collapses.
- Mash lightly.
- Cool to lukewarm.
Safety: Cool cooked rice quickly and eat within a day.
Storage: Fridge 1 day. Eat rice the day it is cooked.
Tip: Coconut milk is not a milk allergen and not a tree nut for most purposes — it is a fruit. A first taste of Southeast Asian flavours.
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