1. In a pot, bring the rice to a boil with 60 ml water and cook for about 12 minutes. Meanwhile, peel the carrot, cut off the ends and cut into small cubes. Rinse the chicken under cold water, pat dry and also cut into cubes.
2. In another pot, bring the carrot cubes to a boil with enough water and cook for approx. 5 minutes over low heat. Then add the chicken and cook for a further approx. 10 minutes.
3. Then drain everything and reserve the cooking water. In the pot, puree the carrots, rice, chicken, some juice, oil and 2–3 tbsp of the cooking water well. Pour the chicken-carrot-rice puree into containers, let cool and serve.
Nutrition per serving
kcal: 67
Protein: 4 g · Fett/Fat: 3 g · Carbs: 8 g
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