Rice and Spinach Porridge

What to get ready

• Rice 80 g
• Spinach 120 g

Method

1. 1 Simmer the rice in 250 ml of water over low heat for 30 minutes.
2. 2 Blanch the spinach for 2 minutes, then blend it with a little of its cooking water.
3. 3 Stir the spinach in at the very end and take the pan off the heat — cooked longer it loses both its colour and its vitamins.
4. 4 Make what will be eaten now; spinach porridge should not be reheated again and again for a baby.