Banana Bliss Rice Pudding (Dairy-Free Option)
A comforting and naturally sweet rice pudding perfect for little ones, made with creamy rice, ripe banana, and your choice of formula, breast milk, or coconut milk for a dairy-free delight.
Ingredients
- 1/4 cup short grain rice (sushi rice or arborio)
- 1 cup water
- 1/4 cup formula, breast milk, or canned coconut milk (unsweetened)
- 1 ripe banana
- Pinch of cinnamon (optional)
- Drop of vanilla extract (optional, 10m+)
Instructions
Step 1: Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too gummy.
Step 2: In a small saucepan, combine the rinsed rice and water.
Step 3: Bring the mixture to a boil over medium-high heat.
Step 4: Once boiling, reduce the heat to very low, cover the saucepan tightly with a lid, and simmer for approximately 15 minutes. Maintain a gentle simmer, not a rolling boil.
Step 5: Check the rice after 15 minutes. The rice should be very soft and most of the water should be absorbed. If the rice is still firm, add 1-2 tablespoons of water and continue to simmer, covered, for another 5 minutes, checking periodically.
Step 6: Once the rice is cooked and soft, stir in the formula, breast milk, or coconut milk.
Step 7: Continue to cook over low heat, stirring frequently, for about 5 minutes, or until the rice pudding becomes creamy and the liquid is absorbed. The consistency should be soft and porridgy.
Step 8: If the pudding is too thick, add a little more liquid (formula, breast milk, or coconut milk) to reach the desired consistency. Remember it will thicken as it cools.
Step 9: Peel the ripe banana and mash it thoroughly with a fork until it is smooth and creamy with no lumps.
Step 10: Remove the rice pudding from the heat and gently stir in the mashed banana until well combined. The residual heat will help blend the flavors.
Step 11: If using, add a pinch of cinnamon or a drop of vanilla extract and stir to incorporate.
Step 12: Allow the banana rice pudding to cool to a warm (not hot) temperature before serving to your baby.
Step 13: Serve a few spoonfuls of the pudding to your baby. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Step 14: When serving leftovers, the pudding will thicken. Stir in a small amount of warm formula, breast milk or coconut milk to loosen it to the desired consistency.
Safety Notes
- Adult supervision required during cooking.
- Ensure the rice is cooked until very soft to avoid choking hazards.
- Cool the pudding to a warm temperature before serving to prevent burns.
- Check for any allergic reactions when introducing new foods.
Nutrition (per serving)
Calories: 120 kcal per serving
Protein: 3g
Carbs: 20g
Fat: 3g