6–8 months
Rice and courgette porridge
Main mealPrep 6 minCook 25 minPortions: 2
Ingredients
- 2 tablespoons of rice
- 1 small courgette
- 250 ml water
Method
- Rinse the rice until the water runs clear. Peel the courgette and cut it into small cubes.
- Simmer them together in unsalted water.
- Cook until the rice grains break down completely and the courgette crushes with a fork.
- Mash with a fork or blend so no firm grain is left.
- Let it cool and check the temperature before serving.
Texture
Smooth and thick enough to stay on the spoon, with no whole grains of rice and no firm pieces of courgette left.
Serving
Serve warm. Do not leave cooked rice standing — its storage rules are stricter than the other recipes.
Preparing for choking safety
Neither a whole grain of rice nor a firm piece of courgette is served; both must cook until they fall apart.
Key nutrients
CarbohydrateVitamin C
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.