Fully cooked chicken, tender tomato and soft rice make a savoury, moist mash. Measure rice while dry, cook it with sufficient water and avoid compact rice clumps or chewy poultry strands.
Cook the measured dry white rice with sufficient water according to its package until every grain is tender; the rice liquid is separate from the small amount reserved for loosening the finished bowl.
Cook the raw chicken separately until the centre reaches 74°C (165°F), then finely shred, removing tough strands.
Wash tomato, peel and deseed if needed and simmer chopped flesh until completely tender.
Combine tender rice, chicken and tomato, moistening with a little safe water or unsalted broth, and mash until no dense rice clumps remain.
Stir in olive oil and cool before serving. Cool and refrigerate untouched cooked rice within one hour and reheat it only once.
Shred or mince fully cooked chicken finely and combine with thoroughly soft rice and cooked tomato into a moist, loose spoonable bowl. Never press rice into compact sticky balls; cool before serving.
Serve as a thicker mash with very soft small lumps, or offer softly clumped rice with finely shredded chicken.
No standard major allergen is intentionally included in the listed chicken, rice, tomato and oil; check the actual broth or stock ingredients and any additions.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
