Ssal mieum (Korean first rice gruel)

Step 1: Rinse 1 oz short-grain white rice in cold water until the water runs clear, then cover it with fresh water and soak for 1 hour, until a grain snaps easily between your fingernails.

Step 2: Drain the rice and put it in a blender with a third of 1 ½ cups water. Blend for 1–2 minutes, until it looks like milky liquid with no gritty bits when you rub a drop between your fingers.

Step 3: Pour the rice liquid into a small pan with the rest of the water. Set it over a medium-low heat and stir constantly with a wooden spoon; rice starch catches fast on the bottom.

Step 4: Keep stirring as it comes to a bare simmer, then cook on the lowest heat for 8–10 minutes. It is done when it turns from chalky white to slightly translucent and coats the back of a spoon thinly, like single cream.

Step 5: Pass it through a fine sieve to catch any last grains. A common mistake is making it too thick at the start: for the first week it should run off the spoon, and you can thicken it gradually as your baby gets used to swallowing.

Step 6: Cool a portion to lukewarm and test it on the inside of your wrist before offering a few spoonfuls.

Step 7: Cool the remainder quickly, cover and refrigerate for up to 2 days, or freeze in small pots. Reheat once, stirring, until piping hot throughout, then let it cool to lukewarm; add a splash of boiled water if it has set.