1. Carrot congee with spring onion

The thinly julienned carrot is cooked till soft and goes very well in plain rice porridge.

Carrot is a very nutritious root vegetable. High in Vitamin A means it is good for the eyes and skin. It also relieves bloating caused by eating too much wheat-based products and soy products.

Ingredients

• 1 carrot
• 1 cup of rice
• 8 cups of water
• 1 stalk spring onion
• 1/2 tsp salt

Directions

1. Wash the spring onion and chop finely
2. Wash and peel the carrot
3. Julienne the carrot
4. Wash and soak the rice for 30 minutes
5. Place the rice in a pot and add the water
6. Bring to a boil, add the carrot and lower heat to a simmer
7. Simmer till porridge and carrot are done
8. Add the salt and sprinkle the chopped spring onion before serving (optional)

2. Carrot congee with pork ribs and ginger

To make this recipe suitable for babies, remove or reduce the amount of ginger. Remove the pork ribs before feeding.

To make it suitable for the elderly, overcook the carrot slightly. It should be easier to chew. The carrot will cook faster in the congee if it is parboiled first.

Do not throw the water used to parboil the carrot. Use it as part of the soup stock to cook the rice porridge.

Ingredients

• 300g prime pork ribs
• 50g carrot
• 2 pieces of ginger
• 1 cup of rice
• 8 cups of soup stock
• Salt and pepper

Directions

1. Clean the pork ribs, trim off most of the fat and cut into smaller pieces
2. Parboil the pork ribs
3. Wash, peel and cut the carrot into smaller pieces
4. Wash and soak the rice for 30 minutes
5. Bring the water to a boil add the pork ribs and ginger
6. Lower heat to a simmer for about 15 minutes
7. Remove the ginger and add the rice
8. When the porridge is done, add the carrot
9. Add the salt and pepper