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A small puree to be enjoyed as early as 9 months as a garnish of meat or fish or, in the evening, as a single dish.
- 30 g of rice
- 15 g of corn salad
- 1 knob of butter
- 1 pinch of salt.
Wash the rice well and cook for 25 minutes in a pan of slightly salted water.
Wash the mash carefully to remove small grains of sand.
Throw it in the rice pan 3 min before the end of cooking.
Drain and mix everything in puree.
Add the butter, mix and serve hot.