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Pumpkin congee for babies (cháo bí đỏ)
6m+ · Toasted rice and golden pumpkin simmered into a sweet, smooth Vietnamese baby congee
Vietnamese grandmothers often make a baby's early bowls of cháo with bí đỏ, the dense orange pumpkin sold in every market from Hà Nội to Cần Thơ. The rice is lightly toasted before simmering, a Vietnamese habit that gives the congee a faint nutty smell, and the pumpkin melts into it, turning it bright gold and naturally sweet. It is a weekday lunch for babies from six months, made without the fish sauce the rest of the family would add. No common allergens are in it (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: choose a dry, dense pumpkin such as kabocha; watery squash makes a thin, bland congee.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 6
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 ¾ oz jasmine rice
- 5 ½ oz pumpkinkabocha or other dense pumpkin, peeled and cut into 2 cm cubes
- 3 cups water
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Method
0/6 doneStep 1: Rinse 1 ¾ oz jasmine rice, drain it well and tip it into a dry pan over a medium-low heat. Stir for 3–4 minutes, until the grains are dry, opaque and smell faintly of popcorn; don't let them brown.
4 minStep 2: Add 3 cups water and bring to the boil, then lower the heat, half-cover and simmer for 20 minutes, stirring now and then.
20 minStep 3: Add 5 ½ oz pumpkin and simmer for another 15–20 minutes, until the rice grains have split open and a cube of pumpkin crushes with no resistance against the side of the pan.
18 minStep 4: Blend or push everything through a sieve until perfectly smooth. Don't skip this at six months: the most common mistake is serving it with whole grains and pumpkin fibres, which make new eaters gag. Thin with a little boiled water if needed until it falls slowly from the spoon.
Step 5: Cool your baby's portion until just warm before serving.
Step 6: Cool the rest fast in a wide bowl, then refrigerate covered for up to 2 days or freeze in portions. Reheat once until piping hot all through, stir, and cool again before serving.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
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Good to know
- How long does pumpkin congee for babies (cháo bí đỏ) take?
- About 55 minutes in total: 10 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
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