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
This recipe is perfect for freezing.
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
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!