Dry rice may need longer than the stated 12–15 minutes to soften completely; cook carrot until fork-tender.
Rinse measured dry rice and peel and finely dice carrot.
Simmer rice and carrot with the water, adding more safe water if required, until every rice grain is completely tender and carrot crushes easily.
Stir in unsweetened coconut milk and warm gently; add optional ground ginger only if suitable.
Blend into a thick cohesive spoonable soup without dry grains or lumps.
Cool to feeding temperature and use strict cooked-rice handling for untouched portions.
Blend to a thick spoonable soup with no hard rice grains or carrot pieces.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, blend into a smooth, runny soup; add water if a thinner texture is needed and check every rice grain is soft.
Serve as a thicker soup with very soft rice grains and mashed carrot; ensure no firm pieces remain.
Unsweetened coconut milk is not dairy milk; check packaged ingredients for other allergens.
Cool untouched cooked rice within one hour, refrigerate promptly and use within 24 hours. Reheat once until steaming hot throughout, stir and cool before feeding; discard feeding-bowl leftovers.
Cool untouched cooked rice within one hour, refrigerate promptly and use within 24 hours. Reheat once until steaming hot throughout, stir and cool before feeding; discard feeding-bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
