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rice congee

Homemade Baby Rice Congee

baby, EAT By September 16, 2011 Tags: , , , , , No Comments

This savoury rice porridge contains many of the ingredients that baby needs to get through the day. Adding scant amounts of ginger, garlic and chicken to mild rice is a great way to introduce new flavors to your baby. The oil in this recipe is a good source of fat, which supplies energy and aids in the absorption of fat-soluble vitamins. The carbohydrates found in rice provide another source of energy and assists in the utilization of fats.

1 tsp                         oil                                                                                                   5 mL
2 tbsp                      minced shallots                                                                           30 mL
1                                 small clove garlic, minced                                                        1
1 tsp                         minced ginger                                                                              5 mL
1 cup                        cooked white or brown rice                                                       250 mL
2 cups                     water                                                                                               500 mL
1/4 cup                   finely chopped cooked chicken                                                  50 mL
2 tbsp                      finely chopped carrots                                                                 30 mL
1 tbsp                      finely chopped celery                                                                    15 mL

In a deep skillet, heat oil over medium high-heat. Cook shallots, garlic and ginger for one minute. Stir in rice. Add water and bring to boil. Reduce heat and stir in chicken, carrots and celery. Cook until rice is very soft and vegetables are tender, about 30 minutes.

Makes 6 to 8 servings.

Per 1/4 cup (50 mL) serving: about 45 cal, 7 g carbs, 0 g fat, 2 g protein.

Source: www.riceinfo.com

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Rice Congee

baby, EAT By November 6, 2006 Tags: , , , , , , No Comments

baby food recipe for new babiesTraditionally 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!

Rice Congee

  • 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

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Rice Congee for Baby

Uncategorized By September 19, 2006 Tags: , , , , , No Comments

baby food recipe for new babies

Traditionally a dish eaten in China and the rice growing regions of Southeast Asia. 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

See also our Baby’s First Foods.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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