Cheesy Broccoli Rice Balls

Ingredients

• 1/2 cup cooked white rice (sticky variety)
• 1/3 cup broccoli (steamed, finely chopped)
• 3 tablespoons cheddar cheese (grated)

Method

1. 01

   Cook white rice until very soft and slightly sticky. Cool to room temperature.

2. 02

   Steam broccoli florets until very soft, then chop very finely.

3. 03

   Combine cooked rice, chopped broccoli, and grated cheddar in a bowl. Mix well — the heat of rice should melt the cheese.

4. 04

   Wet your hands and roll heaped tablespoons of mixture into balls. Squeeze firmly to compact.

5. 05

   Refrigerate 30 minutes to firm up before serving. Serve at room temperature.

How to offer

Place 2–3 rice balls on the high chair tray. Always supervise during feeding. At 9 months, the ball shape encourages developing pincer grasp. Flatten slightly for younger babies. Ensure broccoli is very finely chopped — no large chunks.

Storage

Refrigerate in an airtight container up to 2 days. Not recommended for freezing as rice texture changes. Best consumed same day.