Allergen note
Orzo is a rice-shaped pasta made from wheat, a common allergen, and some brands also contain egg. If wheat is new for your baby, offer a small portion of plain orzo first, watch for hives, vomiting or swelling, and keep offering it regularly once tolerated.
How to serve
From 6 months, stir soft-cooked orzo into mashed vegetables, yogurt or lentils, or press it into soft patties your baby can hold. From 9 months, offer loose orzo for pincer-grasp practice, and from 12 months serve it in soups, bakes and orzo salads with a spoon.
Preparation
Boil orzo in unsalted water a few minutes longer than the package says, until each grain squishes easily between your fingers. Drain and toss with olive oil, butter or a homemade vegetable sauce; for soups, use water or low-sodium broth instead of bouillon cubes.
Texture and choking risk
Well-cooked orzo squashes easily, but the small, slippery grains can scatter in the mouth and cause gagging or coughing. Mixing it into thicker foods helps the grains clump; avoid undercooked or crispy baked orzo, and keep your child seated and supervised.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries orzo, note any reaction and see it in the allergen tracker.
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