Milk-Free Rice Porridge for Baby Food

1. 1 Short-grain ricepack 800 g ≈ $2.17 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse rice, dry thoroughly, then blend into fine flour for 1–2 minutes.

2. Stir 150 ml cold water into the flour until smooth, bring to a boil, then simmer on low heat for 10–15 minutes, stirring constantly, until the porridge thickens to the consistency of thin sour cream.

3. Blend the porridge smooth or strain through a fine sieve until completely lump-free.

4. Cool until warm and check temperature by dabbing a drop on your inner wrist—it should not burn. Thin with breast milk or formula if needed.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions; reheat once only.

In short

• A child's portion for ages 1–3; suitable from 4 months. For younger kids, halve it and purée.