Den første skemad - dansk-engelsk - Flipbook - Side 7
The first spoon food - continued
Rice porridge
½ dl rice flour, i.e. approx. 30 g
1½ dl cold water
1 tsp. butter, margarine or vegetable oil
½ dl breast-milk or prepared infant formula
Optional: 1 tbsp. pear purée and 1 tbsp. banana purée
1. Whisk the rice flour with the water in a small saucepan.
2. Stir the porridge, while bringing it to the boil, then, continue to cook it at
low heat for about 2-3 min. Remember to stir the porridge occasionally.
3. Turn off the heat and add the fat and milk, while continuing to stir.
4. If desired, add some fruit purée and stir.
5. Serve the porridge for the child, when it has cooled sufficiently.
Tip: For a thicker porridge, use more rice flour. The above recipe is also
suitable for buckwheat porridge. Instead of rice flour, use the same quantity of
buckwheat flour.
Millet Porridge
1 dl millet flakes, i.e. approx. 40 g.
2 dl water
1 tsp. butter, margarine or vegetable oil
½ dl breast-milk or prepared infant formula
1-2 tbsp. fruit purée
1. Whisk the millet flakes with the water in a small saucepan.
2. Stir the porridge, while bringing it to the boil. Then, turn down the heat.
Let it simmer for 2-3 minutes. Remember to stir the porridge
occasionally.
3. Turn off the heat and add the fat and milk, while continuing to stir.
4. Add the fruit purée, while continuing to stir.
Tip: If the porridge is too thick, you can add a few extra tablespoons of breastmilk or infant formula