Cook the Rice: Rinse the rice under cold water until the water runs clear. In a small pot, add the rinsed rice and 200 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool slightly.
2. Prepare the Green Beans: While the rice is cooking, bring a small pot of water to a boil. Add the chopped green beans and cook for about 5-7 minutes, or until they are tender. Drain and rinse with cold water to halt the cooking process.
3. Boil the Egg: In another small pot, place the egg and cover it with water. Bring to a boil, then remove from heat and cover the pot. Let it sit for about 10-12 minutes. Once done, cool the egg under cold running water, then peel it.
4. Blend the Ingredients: In a blender or food processor, combine the cooked rice, tender green beans, and peeled egg. Blend until smooth, adding a little warm water if needed to achieve the desired consistency.
5. Serve: Pour the puree into a bowl and ensure it is at a suitable temperature for your baby to eat.
Summary: This Green Bean, Egg, and Rice Puree is suitable for babies between 4-10 months due to its soft texture and blend of nutritious ingredients. The green beans provide essential vitamins, the egg offers protein and healthy fats, and the rice serves as a gentle carbohydrate source. Store any leftovers in an airtight container in the refrigerator for up to 48 hours or freeze for up to one month. Always check for allergies before introducing new foods and consult with a doctor if you have any concerns.
