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Carrot-Rice Puree


A nutritious, smooth dish with a bit of texture for older infants.


  • 2 tb Brown rice, uncooked
  • 6 Carrots, scrubbed and chopped in small pieces
  • 1 1/3 c Water (or broth or leftover cooking liquid from cooking vegetables)
  • 1 teaspoon sweet butter (optional)


  1. Place rice and carrots in a saucepan with the water and cover.
  2. Simmer until the water is absorbed--about 30 to 40 minutes.
  3. When cool enough to handle, puree in blender or food processor with butter until smooth.
  4. Refrigerate, or freeze leftovers in ice cube tray.

Makes 1-1/ cups.

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X.

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