Asian Pear Rice Congee Purée

Ingredients

• 2 tablespoons short grain white rice, rinsed
• 1/2 cup ripe Asian pear, peeled, cored, and chopped
• 1 1/2 cups water

Method & Instructions

1. 1

   Wash hands, rinse rice in a fine mesh strainer until water looks mostly clear, and peel and chop the pear.

2. 2

   Place rice, pear, and water into a small saucepan.

3. 3

   Bring to a gentle boil over medium heat, stirring once to prevent rice from sticking to the bottom.

4. 4

   Reduce heat to low, cover with a tight lid, and simmer for 25 to 30 minutes, stirring every 8 to 10 minutes.

5. 5

   Cook until rice grains split and look soft and pear pieces mash easily with the back of a spoon; the mix should look like thick soup.

6. 6

   Remove from heat and allow to cool for 10 minutes so steam reduces.

7. 7

   Transfer to a blender or use an immersion blender directly in the pot.

8. 8

   Blend on high for 45 to 60 seconds until the purée looks creamy and smooth with no whole grains or pear pieces.

9. 9

   If you want a thinner consistency, add 1 tablespoon of warm boiled water at a time and blend again until the purée slowly pours from a spoon.

10. 10

    For younger babies around 6 to 7 months, strain through a fine mesh sieve for an extra smooth finish.

11. 11

    IMPORTANT: Check temperature before serving by placing a small amount on your wrist; food should feel warm, not hot.

12. 12

    Place baby in an upright seat and offer small spoonfuls, watching for swallowing rather than pushing food out.

Allergen Information

Storage & Preparation Notes