Rice porridge (congee)
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 2 min
- Cook: 30 min
- Makes: 3 portions
Ingredients
- 2 tbsp white rice
- 250 ml water
- 1–2 tbsp your baby's usual milk
Contains: None of the common allergens
Method
- Rinse the rice, then simmer it in the water, covered, for 25–30 minutes until it has broken down into a thick porridge.
- Blend or push through a sieve for the first tastes, loosening with milk.
- Cool to lukewarm.
Safety: Cool cooked rice quickly and eat within a day.
Storage: Fridge 1 day. Eat rice the day after cooking at the latest.
Tip: Congee is the first food across much of Asia, and for good reason: bland, soft and endlessly mixable. Vary the rice — do not serve rice every day, to keep arsenic intake low.
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