9–11 months
Chard and rice porridge
Main mealPrep 10 minCook 28 minPortions: 2
Ingredients
- 3 tablespoons of rice
- 4 chard leaves
- 250 ml water
Method
- Wash the chard leaves thoroughly and cut out the thick central stalks.
- Chop the leaves finely.
- Rinse the rice until the water runs clear and cook it in the water until the grains are completely soft.
- Add the chard for the last 8 minutes and cook until the leaves are completely soft.
- Mash lightly with a fork and let it cool.
Texture
A thick porridge with finely chopped soft chard, and no firm rice grain and no piece of stalk left.
Serving
Serve warm. Do not leave cooked rice standing — its storage rules are stricter than the other recipes.
Preparing for choking safety
The thick chard stalk is fibrous and is not used; only the leaves, chopped fine and fully cooked. Raw leaves are never served.
Key nutrients
CarbohydrateFolate
Storage
Cooked rice has its own stricter rule: cool it within 1 hour, refrigerate it and eat it within 24 hours. Never reheat rice more than once; when you do reheat it, heat until steaming hot all the way through, then let it cool before serving. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.