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Suitable for the whole family

This recipe isn’t sweet like most rice puddings. While your baby won’t notice the difference, you might! So add some sugar, honey or maple syrup to your portion to sweeten things up if you like.

How to eat it

• With chia jam
• With mashed ripe fruit or fruit finger food like banana or kiwi
• With mashed tinned fruit like mandarins or peaches

Storing it

This recipe is perfect for freezing.

Substitutions

You can swap the coconut milk and water for cows milk or any plant-based milk of your choice.

What you’ll need

100g pudding rice

1 tin of coconut milk

400mls water

1 tsp vanilla extract

Spray oil or unsalted butter, for greasing

What to do

Preheat the oven to 150C

Spray an ovenproof dish (diameter about 20cm) with oil or grease with unsalted butter

Add the rice, coconut milk, water and vanilla

Bake for 1 3/4 hours, stirring 3 or 4 times during that time. If you want a nice brown topping don’t stir for the last 30 minutes. That’s my favourite part!