1. Rinse 50 grams of rice thoroughly.
2. Cook the rice in water until very soft (use minimal water as needed, then drain off excess water if necessary).
3. Wash, trim, and chop 50 grams of asparagus into small pieces.
4. Steam the asparagus until tender, about 5 minutes.
5. Boil one egg for approximately 9 minutes until fully cooked, then peel and chop once cooled.
6. Combine the cooked rice, steamed asparagus, and egg in a blender and puree until smooth; add a little of the rice cooking water if a thinner consistency is desired.
7. Allow the puree to cool to a baby-safe temperature before serving.

Summary

This baby-friendly puree is a nutritious lunch option designed for babies aged 4-10 months, offering a smooth texture and gentle flavors.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 24 hours and reheat gently before serving.

Allergies

Egg is a common allergen; introduce it gradually and consult your pediatrician if there is any family history of egg allergies.

Side Effects

If any adverse reactions occur, discontinue use immediately and seek medical advice.