AI-generated image
Khao bod tap gai (mashed rice with chicken liver)
9m+ · Soft Thai rice mashed with steamed chicken liver, pumpkin and greens for iron-rich weaning
Khao bod, mashed soft rice, is how Thai babies start eating with the family, and steamed chicken liver is a favourite addition because it is so rich in iron. Here it is mashed with sweet pumpkin and a few morning glory or spinach leaves, so the flavour is mellow rather than strong. Liver is very high in vitamin A, so keep it to a small portion about once a week. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: trim every white sinew from the livers, and the mash will be silky rather than stringy.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 9 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 ricerinsed
- 1 ¾ cups water
- 2 ⅞ oz pumpkinpeeled and cut into 2 cm cubes
- 1 ⅜ oz chicken liverstrimmed of sinew
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Simmer 1 ¾ oz jasmine rice in 1 ¾ cups water in a covered pan over a low heat for 25 minutes, stirring now and then, until very soft and thick.
25 minStep 2: Meanwhile, steam 2 ⅞ oz pumpkin over boiling water for 10 minutes. Add 1 ⅜ oz chicken livers to the steamer and steam for 8–10 minutes more, until the livers are firm and cooked right through with no pink inside when cut (at least 165°F). Add ½ oz morning glory or spinach leaves for the last minute to wilt.
20 minStep 3: Mash the liver with a fork until fine, then mash in the pumpkin and chopped greens.
Step 4: Stir the liver mixture into the rice and mash together to soft lumps. Undercooked liver is the mistake to avoid: it must be cooked through, never pink.
Step 5: Serve a small portion, 2–3 tablespoons, cooled to just warm. Cool the rest quickly, cover and keep in the fridge for up to 2 days, or freeze in small pots for up to a month. Reheat once, until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khao bod tap gai (mashed rice with chicken liver) take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.