One recipe = one family. This recipe nails the concept 🙂 A nourishing baby puree, smooth and almost allergy free, perfect for little palates and at the same time a lovely breakfast idea for mom, dad and big brothers and sisters.
Rice pudding is such a lovely comforting recipe. I flavored it with some pumpkin puree and added a touch of lemon, vanilla and cinnamon to complete the combo.
You can buy the pumpkin puree at the store, simply check that the only ingredient is pumpkin 🙂 or you can prepare it easily at home and freeze any extra for future recipe. Here how to do it!
If you don’t have pumpkin puree you can switch it with other fruit purees or even applesauce.
For the recipe I used brown rice and I followed the suggestions of my friend Vivian Chen from Plateful.Health on Instagram to reduce the arsenic levels to minimum.
Soaking rice overnight and cooking it in a lot of water (like you do for pasta) are two easy and effective ways to reduce the arsenic amount in rice of 80%!!.
For more ways and many more other useful information, check Vivian’s very interesting post about rice and arsenic.
Let’s start! First thing to do is to soak the rice in water overnight as Vivian suggests. The following day rinse the rice under running water and place it in a small sauce pan.
Add the coconut milk and the vanilla, bring to boil, reduce to delicate simmer (being milk you do not want high heat, it will overflow…trust me, it happens to me too, lol) cover and cook following the cooking time on the packaging. I cooked it for 40min.
You want the rice to be fully cooked, sticky and the milk absorbed.
Transfer in a bowl, add the pumpkin puree, mashed banana, cinnamon and lemon zest. You can also add a pinch of cardamom if you want a more intense flavor. Cardamom is fine for babies, helps with digestion and has anti-inflammatory properties.
Mix everything and serve warm.
For toddlers and adults (+12M) you can drizzle some local honey on top and also top with dried or fresh fruit (blueberries, strawberries, mango) or granola. I also tried it with some chunks of dark chocolate…sooo good!
Any leftover can be stored in the refrigerator in an air tight container for 3 days or frozen for up to 3 months.
Vegan, Gluten Free
- 1/4 cup brown rice
- 1 1/2 cup coconut milk
- 3 Tbsp pumpkin puree
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp cinnamon
- 1/2 small ripen banana
Soak the rice in water overnight.
Rinse the rice under runnign water.
Place the rice + coconut milk + vanilla in a sauce pan and bring to boil. Reduce to simmer, cover with a lid and cook for 40min.
Transfer the sticky rice in a bowl, add the pumpkin puree, mashed banana, cinnamon, lemon zest.
Mix and serve warm.