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Rice Puree

Rice Puree

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    55 m
Krista B

Krista B

Simple and well-received baby food.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 to 40 minutes, until very well cooked. Remove from heat and let stand, covered, 5 minutes.
  2. In a food processor or blender, combine mushroom soup, broccoli and cooked rice. Puree until smooth. Store, tightly covered, in refrigerator.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MISS_SCARLET
19

MISS_SCARLET

11/30/2005

Condensed cream soups have WAY too much sodium for adults, let alone young children.

kmennie
7

kmennie

1/24/2007

Oh, dear.

VeggieLovinHippie
4

VeggieLovinHippie

5/1/2008

Change the soup to breastmilk or formula.

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