Soft cooked rice and tender carrot make a moist spoonable mash. Start with fully cooked rice and ensure the carrot crushes without firm pieces.
Wash, peel and dice the carrot; steam until it crushes easily under a fork.
Prepare rice thoroughly according to the packet until fully soft, or use safely cooled previously cooked rice. The measured quarter cup is cooked rice.
Blend or mash carrot with the cooked rice, adding a little safe water if needed to avoid hard or sticky compacted clumps.
Stir in olive oil, check texture and cool to serving temperature. Cool any untouched rice portion within one hour and refrigerate promptly.
Serve as a smooth or finely mashed cohesive bowl, not dry clumped rice. Add an appropriate iron-rich food alongside; this rice-and-vegetable mixture is not a protein meal.
Smooth, moist rice-carrot mash without compacted rice clumps.
Soft, moist rice with thoroughly mashed carrot.
Plain rice, carrot and olive oil contain no intentionally added major common allergens; check rice products and any optional additions.
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:
