Cream of rice with zucchini

Ingredients

• Instant rice cream22 g
• Zucchini100 g
• Potato50 g
• Extra virgin olive oil5 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly wash the vegetables, peel the potato, and trim the zucchini ends.
2. Cut the potato and zucchini into small cubes (approx. 1 cm) to ensure even cooking.
3. Place the vegetables in a small pot with about 300 ml of low-mineral water and bring to a boil.
4. Cook over medium heat for about 15-20 minutes, until the vegetables are very tender.
5. Strain the resulting broth, collecting 200 ml into a deep plate or a thermal baby bowl.
6. Puree or blend a portion of the cooked vegetables (approx. 30 g) until a smooth, lump-free consistency is achieved.
7. Whisk the instant rice cream into the hot broth (approx. 70°C), stirring vigorously to prevent lumps.
8. Incorporate the vegetable puree into the rice cream and mix thoroughly.
9. Check the temperature of the meal and add the raw extra virgin olive oil as the final step.
10. Serve immediately, ensuring the consistency is velvety and safe for the infant to swallow.