Chicken & Rice

Ingredients

• 100 gboneless, skinless chicken breast
• 40 gwhite rice (uncooked)
• 60–75 ml (4–5 tbsp)water or cooking liquid

Instructions

1. 1

   Rinse the rice

   Rinse the white rice thoroughly under cold water.

2. 2

   Cook the rice

   Cook the rice over a medium heat in twice its volume of water for 15–18 minutes, until very soft and well done.

3. 3

   Cook the chicken

   Steam or poach the chicken breast in water for 15–18 minutes, until it is fully cooked through with no pink remaining.

4. 4

   Cool and combine

   Let the cooked rice and chicken cool slightly, then put them together in a blender.

5. 5

   Blend until smooth

   Add 60–75 ml (4–5 tablespoons) of water or cooking liquid and blend until completely smooth.

What is chicken and rice?

This is a simple baby-food purée combining chicken breast with white rice. It has no specific regional origin; it is a straightforward preparation built around two familiar ingredients.

Cooking both components until very soft and blending them with liquid makes this version smooth and easy to portion. The recipe is intended for a baby who is ready for solids and for whom a smooth texture is suitable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 25g protein, 32g carbs, 4g fat.

Most of the carbohydrates come from the rice, while the chicken supplies most of the protein; both ingredients contribute a little fat. To balance a meal, serve an age-appropriate amount alongside a suitable vegetable purée, following the texture your baby is ready for.

Choosing the ingredients

Chicken breast: Boneless, skinless breast blends readily and keeps the mixture mild. Check carefully for any bones before cooking and blending.

White rice: Uncooked white rice is cooked in this recipe, rather than using leftover rice. Rinsing it first removes loose surface starch.

Liquid: Water or the chicken's cooking liquid loosens the purée. Add it gradually so you can stop when the texture is right.

Cooking the rice until soft

The rice cooks for 15–18 minutes in twice its volume of water. Keep it on a medium heat and check that it is very soft and well done before blending.

If the pan dries before the rice is tender, check the cooking progress and avoid letting the rice catch on the base.

Checking the chicken

Steam or poach the chicken for 15–18 minutes, as directed, and make sure it is fully cooked through with no pink remaining. Cooking time can vary with the thickness of the piece, so check the centre rather than relying on the clock alone.

Let the chicken cool slightly before blending, and handle it with clean utensils.

Getting a smooth texture

Blend the rice and chicken together, adding the 60–75 ml of liquid as needed. The finished mixture should be completely smooth for this recipe.

If it is too thick to blend evenly, add a little more suitable cooking liquid; if it is looser than you want, blend in the mixture for longer rather than adding extra ingredients.

Timing and serving

The stated total time is 30 minutes, with the rice and chicken each taking 15–18 minutes to cook. You can cook them at the same time in separate pans or steamer sections, then blend once both are ready.

Serve an age-appropriate texture and temperature, checking that the food has cooled enough before offering it. For a broader meal, it can be served alongside an appropriate vegetable purée.

Recipe notes & tips

• Rinse the rice thoroughly before cooking.
• Cook the rice until very soft rather than stopping when it is merely tender.
• Cut a thick chicken breast into smaller pieces if needed for even cooking.
• Add the blending liquid a little at a time to control the consistency.
• Check the purée carefully for a completely smooth texture before serving.

Variations

• Use cooking liquid: Replace plain water with suitable chicken cooking liquid for blending.
• Add vegetables: Blend in a cooked vegetable that is appropriate for your baby's stage and texture.
• Adjust the texture: Use less liquid for a thicker purée if that suits your baby's feeding stage.
• Make a batch: Multiply the ingredients to prepare more portions, keeping the same cooking cues.
• Use brown rice: Try brown rice, allowing for its different cooking time and checking that it is very soft.

Common mistakes to avoid

• Undercooking the rice: Continue cooking until it is very soft and well done before blending.
• Leaving pink chicken: Cook until fully done throughout and check the thickest part.
• Adding all the liquid at once: Add it gradually so the purée does not become thinner than intended.
• Blending while very hot: Allow the ingredients to cool slightly before putting them in the blender.
• Serving before cooling: Check the temperature before offering the food.

How to store

Cool promptly, transfer to a clean covered container and refrigerate for up to 2 days. Reheat only the portion to be served until steaming hot throughout, then let it cool to a suitable temperature; do not reheat the same portion more than once.

Frequently asked questions