When my mum first made the twins congee at 6 months, they hated it. In fact, they spat it out with force! My poor mummy must have been heart-broken and dismayed because no one has ever spat her food as she is a really good cook! hahahaha...Anyway, fast forward another 6 months and Charlotte and Daniel loves it. Perhaps, it's my cooking that they have gotten used to.
Rice Congee is similar to western style Risotto except it is much simpler. No sauteeing, no ladeling in of stock, etc. You get the point. Here's my super duper EASY recipe that the entire family will enjoy. You can use whatever meat and vegetables you desire. I chose the following because they were in my fridge + they are nutritious too!
Rice Congee of Chicken and Vegetables (serves 6 toddlers or a family of 4)
2 cups of jasmine rice
1 litre of chicken stock
1 medium size sweet potato, diced into cubes
1 medium celery stick, diced into cubes
2 handfuls of frozen green peas
4 handfuls of spinach
2 tbsps extra virgin olive oil
- In a deep stainless steel pot, add all the ingredients. Boil on high for 15 minutes. Simmer on low with lid for 45 minutes. Make sure you stir the mixture every few minutes to ensure that it is not stuck to the bottom of the pot. That's it!
- This meal is suitable to be frozen and re-heated in the microwave. In fact, all my recipes have to fulfill his criteria if not, I ain't making it.
- You may add a little soy sauce and crispy garlic - shallots on top for more flavour (for adults, that is)
- If your toddler has not mastered eating solids, use a potato masher to mash this mixture up when it is cooked. It will be semi-puree and the textures from the vegetables will encourage chewing!