Photo: Unsplash
Age: Around 6 months and up, once solids have started.
Rice congee, sometimes called rice porridge or jook, is a traditional first food across many East and Southeast Asian households — cooked low and slow with plenty of water until the rice breaks down into a soft, easy-to-swallow porridge.
Ingredients
- 1/4 cup white rice, rinsed
- 2 cups water (adjust for a thinner or thicker congee)
Instructions
- Combine rinsed rice and water in a small saucepan.
- Bring to a boil, then reduce heat to low and simmer, partially covered, for 35-45 minutes, stirring occasionally.
- The rice should break down into a soft, thick, porridge-like consistency — add more water if it gets too thick.
- Cool completely and check the temperature before serving.
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Making it in a rice cooker
Many rice cookers have a dedicated congee or porridge setting, which makes this recipe nearly hands-off — just add rice and water in the same ratio and let it run.
Building it up as baby grows
For younger babies, keep the congee thin and smooth. As your baby gets older and more comfortable with texture, you can cook it thicker and eventually stir in soft, well-cooked vegetables or finely shredded meat.
