Porridge for all occasions

I still remember the months I had to cook porridge day in day out for my son when he first started out on solid food. Not one to resort to packaged or bottled food which I find kinda tasteless, too high in sugar and salt and lacking in nutrition and vitamins in comparison to home cooked food.

It is also one of the easiest meals to cook because you only need to dump all the ingredients into the rice cooker and then press ‘on’. Easy, simple and importantly healthy and wholesome for baby and the family!


Chicken and Beans Porridge


1 large carrot, cubed / sliced thinly

1/2 cup dried wolfberries

4cm ginger, sliced thinly

1/2 cup black beans, soaked

1/2 cup peanuts, soaked

2 cups rice

5 cups water

1 small piece of chicken breast meat, minced



1. Season the minced chicken meat with a tsp of light soya sauce and a dash of pepper (pepper is optional but not recommended if this is being prepared for babies or patients).

2. In a wok, heat up a tbsp of oil and saute the garlic till fragrant. Add in the other ingredients including the chicken meat. Stir over low heat.

3. Add in the rice and saute for about a minute. Remove from heat and pour it into a rice cooker.

4. Add the appropriate amount of water and switch it on.

Do note that most of the measurements here are all estimates so you will have to improvise if the water is too much or too little or the rice is not enough. Since this is for baby, I do not recommend adding salt or more seasoning as it is not good for young babies. You will also need to blend this, after it is cooked, for a smoother texture if it is for babies below one.

If for adults, you can add a bit for taste. Again, you will need to estimate how much you really need.

This is also suitable for those who are feeling sickly and has low appetite.

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1 comment

  1. […] and takes longer to digest. All of my recipes for rice (burdock rice & mixed bean rice) and porridge are using brown […]

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