Traditionally a dish eaten in China and the rice growing regions of Southeast Asia. Rice Congee, an unseasoned and unsweetened rice pudding is eaten much like a slice of toast – for breakfast and as a filler between meals. Light and digestible, it is the perfect baby food. Grownups eat it hot; for babies let it cool to finger temperature.
Tip: All rice, even the rice labeled “glutinous” is gluten-free, making it non- allergenic. It is also free of extrinsic sugar, the sticky stuff which leads to tooth decay!
- ½ cup short grain rice (Thai fragrant is perfect)
- 2 ½ cups of water
If you have time, soak the rice for 2 hours in plenty of cold water, then drain. If not, no matter.
Put the rice in a roomy pot and add the water (proportions do matter though: for a rice to make pudding, the grains must absorb 4 times their own volume of liquid). Bring to a boil, reduce the heat, loosely cover and simmer gently for a least 30 minutes, stirring occasionally, until you have a soft soupy pudding. It freezes well – just pop a supply in the ice cube tray and defrost portions as needed.
From Adventures in Baby Food, Elisabeth Luard and Frances Boswell