Cream of cauliflower and carrot

225 g carrots, scrubbed and sliced
100 g cauliflower cut into florets
2 tbsp baby rice
4 tbsp baby`s usual milk

1. Steam the carrots for 10 minutes, add the cauliflower and steam for a further 10 minutes or until the vegetables are tender. Alternatively, put the carrots into a saucepan, pour over enough boiling water to cover and cook, covered for 10 minutes. Add the cauliflower, top up with a little boiling water if necessary and cook for a further 10 minutes or until the vegetables are tender.
2. Drain the carrots and cauliflower and puree together with one tablespoon of the boiled water from the bottom of the steamer or 1 tbsp of the cooking liquid from the vegetables. Mix the baby rice together with the milk until smooth and then stir into the carrot and cauliflower puree.