Rice pudding is one of the first homemade solid foods that I introduced to my babies at four months, though six months is generally recommended. I loved making it because rice is always available and you cannot go wrong with it. Since they already started taking rice cereals bought from the shops, why not homemade too.
Baby rice pudding or any rice pudding will normally call for pudding rice to be used, but I’ve always used long grain rice eaten by the whole family. I take out baby’s portion when I cook white rice and before I add any salt to it, though i rarely do nowadays.
You can add the baby fruit purées or the vegetable purées to baby’s rice pudding to get different flavours, and also more nutrition as plain white rice has almost none on its own as against brown rice.
Baby Rice Pudding Recipe
- ¼ cup rice or already cooked white rice
- ½ cup milk or powdered one dissolved in water plus a little more kept aside.
- ¼ tsp vanilla flavour. You can use other spices like cinnamon, cloves or nutmeg.
- A small knob of butter
- Water for cooking
- If using raw rice, wash and cook in water till rice is softened. If using already cooked rice, add a little water to heat it up and allow to soften more.
- Once softened, add the milk, butter and vanilla flavour and cook for a further 2-3 minutes. Do not cover the pot or it will overboil.
- Remove from heat and using a hand blender, purée the rice to desired creamy or chunky consistency for your baby.
**I prefer using a hand blender and blending in the pot used in making it, to avoid contamination and the mess of scooping in and out of a jug blender.