Fish and Vegetable Porridge

Recipe by Amy Beh

Ingredients

1/2 cup rice, washed and soaked for 30 minutes
2½ cups water
75g fish fillet, diced
40g shredded potato
40g broccoli, coarsely chopped
40g carrot, shredded

Method

Put rice in a saucepan, add in water and simmer until rice grains are soft and mixture is fairly dry.  Steam fish, potato, carrot and broccoli until cooked and soft.  Pour steamed ingredients into the soft cooked porridge. Remove porridge out and puree according to your desired consistency then serve.

Note
This porridge is ideal for babies 6–10 months old. For babies 12 months onwards, the porridge need not be pureed.