6–8 months
Chicken and rice porridge
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 60 g of skinless chicken breast
- 2 tablespoons of rice
- 1 small carrot
- Water
Method
- Remove the skin and visible fat from the chicken and cut it into small pieces.
- Cook in unsalted water until no pink remains, even at the thickest part.
- Add the rinsed rice and the chopped carrot.
- Cook until the rice grains break down completely, then blend.
- Let it cool and check the temperature before serving.
Texture
Smooth and thick enough to stay on the spoon, with no chicken fibres and no whole grains of rice left.
Serving
Serve warm. Do not leave cooked rice standing — its storage rules are stricter than the other recipes.
Preparing for choking safety
Chicken is never served in pieces; skin, fat and bone are removed and it is blended until no strands remain. No whole grain of rice may be left.
Key nutrients
ProteinVitamin B12Carbohydrate
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. 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.
Collections this recipe appears in
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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.