Chicken and Carrot Porridge

Method

1. 1 Simmer the rice in 250 ml of water over low heat for 30 minutes.
2. 2 Poach the chicken breast for 12 minutes, let it cool a little, then shred and blend it very fine — blended hot it clumps into a paste.
3. 3 Steam the carrot for 15 minutes and mash it.
4. 4 Stir the chicken and carrot into the porridge, give it three more minutes, and sieve again if anything is still gritty. No seasoning.