Soft rice and fully cooked chicken make a thick, spoonable mash. Rice must be prepared and stored safely; the chicken should be finely blended rather than leaving chewy fragments.
Cook boneless chicken until the thickest part reaches 74°C (165°F) on a food thermometer.
Use freshly cooked tender rice, or previously cooked rice cooled and refrigerated correctly. Combine with cooked chicken and safe water.
Blend into moist smooth porridge, checking for hard grains or chewy meat fibres. Serve promptly or follow the strict rice cooling and reheating guidance.
Offer soft moist porridge without compacted rice or stringy chicken. Add safe water gradually to keep a spoonable consistency.
Fully smooth.
Soft mash.
Plain chicken and rice contain no intentionally added major allergens; check stocks or seasonings if used.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
This guide is informed by current guidelines from leading health organizations:
