- Brown rice – 1 ½ tablespoon
- White rice – 1 tablespoon
Note – You can use only white rice but using only brown rice is not advisable.
- Plantain – ¼ cup, cut into cubes
- Cumin seeds – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Curry leaves – 3-4
- Asafoetida – ½ teaspoon
- Turmeric powder – 1 teaspoon
- A pinch of rasam powder
- Salt to taste
- Wash and soak the brown rice for about 2 hours and white rice for about 30 minutes. Drain the water before cooking.
- Peel the plantain skin and cut in into small pieces.
- Take a pressure cooker and add these cubes along with the rice and allow it to cook it on medium flame for 2 whistles. When the pressure goes off, mash the mixture to make it a paste.
- For babies above 15 months, you can use cumin, mustard, curry leaves and aafoetida. For babies in between 8 and 15 months, you can use only curry leaves to add flavor to the rice. Discard it before feeding.
- Add the mashed rice, 1/4 cup to 1/2 cup more water, salt, turmeric and 2 to 3 pinches of rasam powder; see that the rasam powder that you are using is not very spicy for your baby. Mix all the ingredients well and allow it to bubble and cook on a low flame until the rice reaches your desired consistency.
100 grams of plantain has about 122 calories, 18.4 mg of vitamin C, 1127 IU of vitamin A and 499 mg of potassium. They are also rich sources of vitamin B-complex, particularly vitamin B6.