Carrot-Rice Puree

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

Ingredients:

• 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)
  

Directions:

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.