All recipes

Chicken, carrot and rice mash

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Chicken thigh fillets100 g
  • Carrots80 g (~1 medium)
  • Raw rice (sona masoori)40 g

You need

  • Sharp knife and chopping board
  • Vegetable peeler
  • Sieve or colander
  • Pressure cooker (3–5 L)
  • Mixer-grinder with small and large jars
  • Potato masher or fork
  • Ice-cube trays with lids

Method

  1. Trim the fat off 100 g chicken and cut into 1–2 cm pieces on the raw-meat board. Wash your hands and the board well.
  2. Peel 80 g (~1 medium) carrot and dice small. Rinse 40 g rice in a sieve.
  3. Put everything in the pressure cooker with 600 ml (about 2½ cups) water. Cook on medium for 4 whistles (about 15 minutes), then let the pressure drop by itself.
  4. Break open a piece of chicken. It must be white right through, with no pink.
  5. Blend smooth for 6 months, mash with soft lumps for 8 months, or shred finely for 10–12 months. No salt.
  6. Cool and test on your wrist. Freeze extra in a lidded ice-cube tray for up to 1 month. Thaw in the fridge, reheat until steaming and never refreeze.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.