Apricot, Carrot & Nutmeg Rice Baby Food Recipe
Apricot, Carrot & Rice Baby Puree (6+ months)
Gentle • Naturally sweet • Easy to blend smooth or mash thicker as baby grows
A simple, tummy-friendly puree that feels like “I can do this” on the nights you’re second-guessing everything.
Quick confidence check
- Age: Great from around 6 months.
- Texture: Blend smooth for younger babies; mash thicker as they grow.
- How much: Even 1–3 tablespoons can be completely normal.
- Remember: Breastmilk/formula is still the main nutrition.
Your job is to offer. Your baby decides how much.
Ingredients
4 tbsp. rice flour
1 cup of carrots, diced
1 cup of apricots, pitted and diced
1/2 tsp. nutmeg
1 cup water
Instructions
- Bring the water to the boil in a small saucepan. Add carrot cubes and cook for 8 minutes.
- Add the apricots, rice and nutmeg, then – stirring often – simmer gently for 5 minutes until most of the water has evaporated.
- Puree the mixture in a food processor and serve. This is also delicious with a little ginger instead of nutmeg.
- If preparing in bulk, freeze the puree into ice-cube trays.
- Label and date your portions so you know when to use them by.
- Reheat gently before serving.
Too thick? Add a splash of water/stock/milk. Too runny? Simmer a little longer.
Apricot, Carrot & Rice Baby Puree FAQs
Is this recipe suitable from 6 months?
Yes — blend smooth for younger babies and adjust texture as your baby grows.
How do I store leftovers?
Refrigerate for up to 24 hours, or freeze in small portions for easy meals later.
What if my baby eats only a little?
That’s normal. Milk is still the main nutrition — solids are practice.