Creamy Zucchini Rice Porridge for Early Weaning
Making Zucchini Rice Porridge: A Simple Recipe for First Foods
This zucchini rice porridge boasts a beautiful, soft green hue reminiscent of early summer. It has a subtle sweetness that babies often prefer over plain rice porridge, making mealtime enjoyable. A gentle and nutritious start for your little one.
Ingredients
- 15g Rice Flour
- 300g Filtered Water
- 15g Zucchini
Cooking Instructions
Step 1
Wash the zucchini thoroughly and peel off the skin. For early stage baby food, the fibrous parts of the zucchini are often omitted as they can be difficult to digest.
Step 2
Place the prepared zucchini into boiling water and cook until it becomes tender. This usually takes about 5-7 minutes.
Step 3
Remove the cooked zucchini from the water and let it cool slightly. Then, slice it lengthwise and carefully scoop out the seeds. You can use the back of a knife or a spoon for this.
Step 4
It’s important to remove the zucchini seeds, as they contain fiber and can sometimes cause allergic reactions in babies. Be thorough in this step.
Step 5
Measure out approximately 15g of the zucchini flesh after removing the skin and seeds. Place this into a blender or baby food maker and purée until very smooth. If needed, add a small amount of the cooking water to help achieve a smooth consistency.
Step 6
In a pot, combine the measured 15g of rice flour with 200g of filtered water. Whisk well with a balloon whisk to ensure there are no lumps. Once the rice flour is fully dissolved, add the puréed zucchini. Cook over low heat, stirring constantly to prevent sticking. Continue stirring as the porridge thickens. Once it reaches your desired consistency, simmer for another 1-2 minutes.
Step 7
Your delightful zucchini rice porridge is ready! Its gentle sweetness and lovely early-summer green color are sure to please your baby. Enjoy watching your little one savor this nutritious meal! 🙂
