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Carrot-rice puree 
 
 
Yield: 1 Servings  
 
 
2 tb Brown rice uncooked      
6 Carrots scrubbed and -chopped in small pieces 
1 1/3 c Water (or broth or leftover ooking liquid from cooking vegetables)
1 teaspoon sweet butter (optional)

From "Baby's First Helpings" by Chris Casson Madden 
ISBN:      0-385-19143-X  
 
 A nutritious smooth dish with a bit of texture for older infants. 

  Place rice and carrots in a saucepan with the water and cover. 
Simmer until the water is absorbed--about 30 to 40 minutes. 
When cool enough to handle puree in blender or food processor with butter until smooth 
Refrigerate or freeze leftovers in ice cube tray. 

Makes 1-1/ cups