I have been feeding Baby G porridge since he was about 5 months old. He still eats porridge every day, twice daily, and he just loves it. He can finish 1 cup to 1.5 cups of porridge every meal!
I started introducing porridge to him a few weeks after feeding him sweet potato puree. Knowing that he loves sweet potato, I know exactly what he wants in his porridge so my basic baby porridge is the combination of rice, sweet potato, and water.
This baby porridge is very versatile. You can be very creative and replace the sweet potato with regular potato, carrot, pumpkin, kabocha (aka Japanese pumpkin), or butternut squash. If your baby has just started on solid food, you want to slowly introduce him to new ingredients so as to avoid food allergy. Start by testing one ingredient, and then move on to the next. This way, you can also find out which combination he likes the most.
As Baby G doesn’t like formula, my pediatrician told me to add an egg yolk to his food after he was six months old. Please take note that some babies develop allergy reactions to egg whites so consult your doctor when to introduce eggs to your baby.
I am going to share my deluxe baby porridge recipe with you in the next post—it tastes so good that I don’t mind eating it.
Serving: 2 bowls | Prep Time: 5 minutes | Cook Time: 45 minutes
1/4 cup rice
3 cups water
3-4 oz sweet potato, cut into small pieces
1 egg yolk, optional
Put the rice into a small pot and rinse with cold water a few times. Discard the cloudy water and add 3 cups of filtered water into the rice. Add the sweet potatoes and bring it to on medium heat. Lower the heat to simmer, cover the pot, and let cook for 45 minutes or until the rice breaks down completely. If using egg yolk, lightly beat the egg yolk and add to the porridge. Stir a few times, and let cook for about 1-2 minutes. Before serving, use a blender or stick blender to puree the porridge. Serve it cool to avoid burning your baby.
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