Oat Cereals and Rice Cereals are usually the first to try. These are great starters and staples because you can use these to mix with any other fruit or vegetable puree.
Oat Cereal
Best to use a steel-cut blade of a food processor or a blender in small batches if necessary.
I used old style, no salt or sugar added slow cooking oats. I was concerned about sodium content so I bought any brands that had the least amount of sodium. I blended in a food processor in batches until the desired consistency. Initially I blended until oats were a very fine powder, about 4 minutes.
To cook
1/4 cup of Oats (blended to desired consistency)
1 cup of water
In a saucepan, bring water to a boil. Whisk oats into water and continue to cook, mixing constantly until mixture is thick, about 5 minutes. Remove from heat and let cool until warm to the touch. These oats can be served immediately or transfer to an airtight container and refridgerate for up to 3 days.
I found that if I didn't use all the first day I could add a bit of warm milk, water or puree the next two days if too thick.
Rice Cereal
Best if using brown rice for nutritional value.
Long-grain brown rice can be blended or food processed, in batches if necessary and pulsed until desired consistency about 3-5 minutes. Store in an airtight container in the refrigerator.
To cook
3/4 cups Brown Rice Cereal
5 cups water
In a saucepan, bring water to a boil over medium heat. Whisk rice cereal into water, stirring constantly. Cook, whisking constantly, until liquid turns brown and thickens, about 10 min. Remove from heat and let sit for 1 hour. Whisk occasionally as it cools. Serve immediately or store for up to 3 days.
I found that if you needed to reheat the next couple days you will need to add some milk, water or puree.
Happy cooking first foods!!
