Baby food rice pudding
No Added Sugar Baby Rice Pudding
By Robyn | Published: | Modified:
TO THE RECIPE
Naturally sweetened with pear and dates this easy baby rice pudding recipe is soft, creamy, and a baby led weaning recipe that kids and toddlers love too!
Rice pudding with pears is a healthy baby pudding idea that my son loved when he was 8 months old, has continued to enjoy through his toddler years, and now loves as a 4 year old, along with these other baby led weaning recipes with pear: banana pear muffins and pear sugar free flapjack.Jump to:
- Why we love this recipe
- Ingredients note and substitutions
- How to make this recipe
- My recipe tips
- More easy baby led weaning recipes
- Baby Rice Pudding
Why we love this recipe
- This sugar free rice pudding is a delicious recipe that can be served as a baby led weaning breakfast, snack, or dessert.
- It is a healthy rice pudding that the whole family loves, from toddlers and kids to adults.
- The recipe for this baby friendly rice pudding is ideal for babies with allergies as it is gluten free, egg free, nut free, refined sugar free, and can easily be made dairy free.
Ingredients note and substitutions
- Rice – white jasmine rice or white rice is best for this recipe, as it cooks down to a soft consistency, making it easier for your baby to eat.
- Milk – I use full fat cows milk, but you can use almond milk or another dairy free milk.
- Pear – use a ripe pear as it will cook quicker and mush down. I like to use Conference pears, beurre Bosc, Packham pears. Any ripe and juicy pear variety will work
- Dates – pitted dates or medjool dates. You can substitute with raisins or sultanas if you prefer.
How to make this recipe
- Place the rice, finely chopped pear, chopped dates, water and milk in a small saucepan.
- Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring every so often until the rice and pear are very soft. You might need to add a splash more milk or water, depending on how ripe your pear is.
- Mash with a fork or puree. Cool slightly before serving to your baby or toddler.
Are pears good for baby?
Yes, pears are a healthy food for babies to eat. They contain an array of vitamins and help to relieve constipation.
Can babies eat pear skin?
Babies can eat pear skins, the skins are full of nutrients. However they can take longer to cook and the rice pudding won’t be as soft and smooth.
Is rice pudding better hot or cold?
This rice pudding can be enjoyed hot (or warm for baby!) and cold.
My recipe tips
- If you prefer a creamier rice pudding, use ¾ c (180ml) milk and ⅔ c (160ml) water.
- Stir the rice pudding every so often whilst it is cooking as it can stick to the bottom of the pan.
- If the rice pudding is looking a little dry, add a splash more milk or water. The exact amount depends on the ripeness of the pear and how the size of the pieces of pear.
- When serving this rice pudding as a healthy dessert for toddlers and kids, I like to top it with finely chopped slices of fresh pear.
Make sure you cool any leftover rice pudding quickly. The easiest way to do this is to spread any leftovers out on a plate to cool. Store in the fridge for up to 2 days. Add a little milk or water when heating it up as it becomes thicker in the fridge.
- Dairy free rice pudding: I have made the pear rice pudding using only water and it still tastes great! You can also use coconut milk or another dairy free milk such as almond milk.
- Smooth rice pudding: this rice pudding is very soft when cooked and I find mashing it with a fork is sufficient for making the texture easier for baby to eat, but if your baby prefers a smoother texture you can blitz it in your food blender or with a hand blender.
- Flavours: my son loves a touch of cinnamon added to his rice pudding. You can add a little vanilla, but the pastes and essences tend to be full of sugar and therefore aren’t the best when making rice pudding for baby.
- Apple: replace the pear with an apple, or stir through some apple puree.
More easy baby led weaning recipes
Baby Rice Pudding
Naturally sweetened with pear and dates, this baby rice pudding is not only a great baby led weaning recipe, but one the whole family enjoy!
4.67 from 3 votesPrint Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course baby led weaning, Breakfast, Breakfast | Brunch, Dessert
Servings 6 people
Calories 73 kcal
- ¼ c (50g) rice
- ¾ c (180 ml) water
- ⅔ c (160 ml) milk
- 1 small pear peeled, cored and roughly diced
- 3 dates stones removed and roughly chopped
Place the rice in small saucepan with the chopped pear and dates.
Cover with the water and milk, bring to the boil, turn the heat down and simmer for 20 minutes, stirring every so often to make sure the rice doesn’t stick to the bottom of the pan, adding more milk or water if it gets too thick.
Cook until both the rice and pear are very soft.
Mash with a fork to get suitable texture – for younger babies almost to a puree, for older ones a little more texture if they are ready for it.
Serve warm or cold, for breakfast or dessert.
Nutritional calculation is based on 6 baby led weaning servings.
Rice – white jasmine rice or white rice is best for this recipe, as it cooks down to a soft consistency, making it easier for your baby to eat.
Milk – I use full fat cows milk, but you can use almond milk or another dairy free milk.
Pear – use a ripe pear as it will cook quicker and mush down. I like to use Conference pears, beurre Bosc, Packham pears. Any ripe and juicy pear variety will work
Dates – pitted dates or medjool dates. You can substitute with raisins or sultanas if you prefer.
If you prefer a creamier rice pudding, use ¾ c (180ml) milk and ⅔ c (160ml) water.
Stir the rice pudding every so often whilst it is cooking as it can stick to the bottom of the pan.
If the rice pudding is looking a little dry, add a splash more milk or water. The exact amount depends on the ripeness of the pear and how the size of the pieces of pear.
When serving this rice pudding as a healthy dessert for toddlers and kids, I like to top it with finely chopped slices of fresh pear.
Calories: 73kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 14mgPotassium: 102mgFiber: 1gSugar: 6gVitamin A: 43IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword baby led weaning pear, easy healthy dessert, no added sugar dessert, rice pudding
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Peach Rice Pudding for Baby + Toddler (Stage 2 & 3)
Home » Feeding Style » Baby Food Purees » Stage Two » Peach Rice Pudding for Baby + Toddler
This Peach Rice Pudding is the perfect way to showcase the amazing taste of peaches for baby and toddler. Can be made into a smooth puree, chunky puree or served with a small spoon depending on what stage of eating baby is at. 6+ months – stage 2 baby food puree.
Peach Rice Pudding… seriously people, baby food doesn’t get much better then this!
Rich and creamy rice pudding mixed with ripe sweet peaches, a dash of vanilla and big ol’ sprinkle of cinnamon. A pudding that we will pretend is made for baby, but really it is made to be enjoyed by US!
A two-for-one puree special!
I drizzled some honey on mine and called it lunch. Oohhh yyyeeaaaaaa… that’s how I roll.
I feel like this would be great for any meal – breakfast, lunch, dinner and especially great for dessert! Then again, I have some serious love for peaches.Peach Rice Pudding for Baby + Toddler
Can we all take a minute to grieve my glorious peach tree for a second.
It’s the only tree in my tiny urban backyard, the one that gave my momma friends and I hundreds of peaches last year, it isn’t looking too good right now. Usually huge and full of shiny green leaves this time of year, it is now sporting what looks like a tree comb-over with maybe 2 of it’s limbs scantly dressed with leaves.
The rest of it’s bare limbs mock my heart every time I see it. <——-not being dramatic at all!
I thought the sunny weeks in late June would make up for the yo-yo weather we had in May and June – the late snowstorms, deep freezes, 90 degrees days followed by heavy hailstorms. Looks like even the most gorgeous days aren’t going to help my poor tree this year.
Despite my best intentions, I tend to kill almost every herb and vegetable plant in my yard (not sure why basil requires watering everyday), and I was really banking on my peach tree to put me into that cool urban-gardener club that I so long to be in. You know the club where in order to join you have to have beehives, goats and cool looking vegetable plots. You wear white skinny jeans, white chucks and a fancy leather apron to your neighborhood vegetable swap-meets after a day gardening, all while drinking your hand ground pour over coffee.
I want to be this so bad.
It’s my dream, but somehow, come spring, I am never prepared enough to make this happen. Nor can I pull of white skinny jeans with white chucks now that I have two little ones.
Can I just sit on my patio and watch someone else do all this work while sipping my keurigg coffee? I’ll take the lazy urban gardener badge, thankyouverymuch!
The silver lining is that while I have failed to produce any peaches this year, other more advanced gardeners haven’t. Peaches are in the grocery stores and brimming with happiness! I bought a flat of organic peaches last week from costco and I didn’t even wait to get home before I joyfully sunk my teeth into a juicy peach and ate it on my car ride home. Of course, I had to give chunks of it to my girls in the back seat and will probably forever have peach juice on my seats, but it was so worth it!
Using my new amazing kitchen appliance – the Babycook, I am able to make this in no time at all – less then 25 minutes if you want to count. I simply peel and pit my peaches, being careful not to eat too many slices. Load up one side with the peaches and cinnamon and the other with white rice and walk away so the Babycook can do it’s magic.
Let peach season officially begin!!!:)
When you hear the ding, it’s time to start your magic.
Puree the peaches, chunky or smooth, however you and baby enjoy it. Next, it’s all about making your pudding – pulsing the rice with vanilla and coconut milk until you have a thick rich pudding. I gently stirred in half of my peach puree and then topped each serving with some additional peach puree, but you can go ahead and make it easier on yourself and just mix it all up.
Honey on yours.
Plain for baby.
Spoon for you.
Spoon for baby.
Smile on you.
Smile on baby.
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- 4 ripe peaches, peeled, pitted and chopped
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 cup + 3 tbsp white basmati rice
- 1/2 cup + 2 tbsp water
- 3/4 cup canned coconut milk
Instructions using Beaba’s Babycook Pro
Fill one basket with the peaches and cinnamon. Using the measuring bowl, fill the correlating heating tank to a level 2 with water.
Fill the grain insert with rice and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.
Lock both bowls in place and turn the Babycook on.
Run steam cycle for both baskets.
Peaches – discard cooking juices and transfer the contents of the peach basket into the blender and pulse in 3 second bursts until you reach your desired consistency.
Rice – discard cooking juices and transfer the rice along with the vanilla and 1/2 cup coconut milk into the blender and pulse in 3 second bursts until you reach your desired consistency, adding more coconut milk if needed.
Combine peach puree and rice mixture and serve.
Instructions for Regular Cook Method
In a medium saucepan, cook the peaches and cinnamon over medium heat for 10 minutes or until tender.
Meanwhile, cook rice according to package directions.
Transfer the peaches to a blender or food processor and puree in short bursts until you reach your desired consistency. Spoon into a medium bowl and set aside.
Transfer the rice, vanilla and 1/2 cup coconut milk into a blender or food processor and puree in short bursts until you reach your desired consistency, adding more coconut milk if needed.
Combine peach puree and rice mixture and serve.
Note on Peaches: you may use frozen peaches if fresh are not in season
Age: 6+ months
Yield: 20 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
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Disclaimer – Beaba sent me the babycook pro 2x and grain insert to try out for free. I did not receive any monetization for this posts. All thoughts and opinions about this product are my own.
Children's food. Rice pudding and milk jelly.
Digression: And once again about your favorite rice pudding. You are probably already tired of hearing about him, but I decided to write again. As a child, I never ate milk porridge or soups. Remember in the gardens they gave such a terrible milk noodle soup, to this day the memories of it cause shudders. I didn't like dairy products at all. The turning point came when all sorts of yoghurts, curd masses, and cream appeared on mass sale. Now I cook a lot with milk and dairy products, for example, custard, rice pudding or milk jelly are very popular with us. Custard is perhaps the fastest and most affordable way to make a quick dessert, but I’ll write about it sometime later, and today I’ll talk about rice pudding and milk jelly again, but in the form of baby food.
In order not to arouse in the child a persistent hatred of dairy products, as happened to me, I decided that firstly I would never force feed him, if he does not want to eat, then he does not want to eats or does not like this particular product. Dot. And secondly, if I like food, then he will like it too. Here's an interesting connection.
I make rice pudding for the whole family because it's delicious, simple and nutritious. Can be eaten for breakfast, lunch or dessert.
What we need. Firstly, rice, in principle, any, but rice for risotto is best for pudding, or rice cereal like this,
if not, then take any rice available to you. Proportions are always on the eye, depending on the number of family members. I take a glass of rice or rice flakes. Pour rice with milk, about one and a half - two glasses and bring to a boil. At this time, I heat the oven to 140-150 ° C.
Grease a baking dish well with butter. I put slightly boiled rice into the form and again pour it with milk, this time concentrated (not sweet condensed milk).
It will then give us a pleasant sweet taste and a beautiful color. About a can of milk, sometimes one and a half cans go away. At this stage, everything, I put it in the oven, after half an hour I check, mix and try, if it’s not at all sweet, then I add a spoonful of sugar. If the rice is overcooked and the pudding is too thick, add more milk. The pudding is ready when the rice is soft.
It can be eaten hot, warm or cold. With berries, honey, dried fruits or without additives, it is already very tasty.
If your child, like mine, does not yet have teeth, then the pudding can be ground a little in a blender.
And of course, this pudding is good for freezing for 3-4 weeks.
Here, if anyone needs my old rice pudding recipe http://juliamaxi.livejournal.com/6766.html
I also want to share with you a recipe for milk jelly, which is also suitable for baby food, after about a year. Some children are very fond of jelly, and some are not, which category your child belongs to and we have to find out.
The first time I made Brendan jelly, he didn't want to eat it at all, he spat it out. Unusual texture, I kneaded the jelly a little with a fork and things got more fun. The next day he already ate it with pleasure.
I make jelly from regular whole milk, but if you want a more intense and interesting taste, then replace it with concentrated, as in rice pudding.
For gelatin, follow the directions on the package. Vegetarians replace with agar-agar. I want to say right away that in one community I just came across a hysteria about gelatin when someone posted a recipe for panna cotta, and so I'm not interested in someone's attitude to gelatin. I use it and don't see anything wrong with it.
For milk jelly:
2.5 tbsp. whole milk or concentrated milk
0.5 tbsp. fresh orange juice (if the child is not allergic)
1 tsp. sugar
6 tsp. gelatin
Soak gelatin in orange juice. Boil milk with a spoonful of sugar, try it, when the jelly hardens it will be less sweet than hot milk. Remove from fire.
Dissolve gelatin in a water bath, pour into milk, mix well, strain through a strainer and pour into molds. Cool, cover with cling film and refrigerate until completely set.
To remove the jelly from the mould, dip the mold in hot water for a few seconds and tip it onto a dish. All is ready. You can treat the child and eat yourself. Delicious and fast.
Puddings for children. How to make pudding for a one year old
Pudding is a delicious and sweet dessert made from milk, eggs, sugar and flour. There are dozens of pudding recipes. You can add any fruits, berries and even sweet vegetables to the main products. Any recipe includes cooking pudding in a mold in water or in a water bath. Temperature treatment disinfects the product, it can be stored in the refrigerator for up to 24 hours.
Choose milk for your baby
Curd pudding. 150 g cottage cheese, 1 egg, 5–7 g butter, a teaspoon of flour, a little sugar. Rub the cottage cheese through a sieve or chop with a blender. Beat the egg with sugar, add butter, flour and cottage cheese and beat again. Pour into a resealable dish or simply tie in a thick napkin and cook for 20 minutes. Cool the finished pudding, you can serve it with any fruit or berries.
Rice pudding. Rice - ½ cup, milk - ½ cup, 1 egg, half an apple or pear, or other fruits and berries in the appropriate amount. Boil rice in a glass of water for 12-15 minutes (almost until done). Add milk, cook until tender, add chopped fruit. Beat the egg with a tablespoon of milk, pour the mixture into boiling rice with constant stirring and turn off after a minute. Refrigerate the finished pudding. The same pudding can be made more tender. Cool the rice boiled in water, grind it with a blender, add milk and then cook according to the recipe.
Carrot pudding. Carrots - 1 pc, butter 10 g, 1 egg, a tablespoon of crushed crackers (can be crushed in a coffee grinder, chopper or just in a mortar). Grate carrots, add butter and heat over low heat until soft. Carrots should never burn. Remove from heat, cool, mix with breadcrumbs. Beat the egg with a mixer and add to the mixture. Mix thoroughly, pour into a pudding dish or cloth, close and cook for 25 minutes.
Banana pudding. Banana - 1 piece, semolina 1 teaspoon, 1 egg, half a glass of milk, a teaspoon of sugar, a few drops of lemon juice. Boil liquid semolina in milk, cool.