Creamy rice pudding with fruit weaning recipe - Infatrini

Creamy rice pudding with fruit weaning recipe - Infatrini

Ingredients

Rice Pudding

Infatrini ® 600ml (3 bottles)

½ cup rice (risotto or pudding) (50g or 3 rounded tbsp)

1 tsp sugar (optional)

small grating of nutmeg (optional - add after cooking)

Fruit Purée

Tinned peaches pears apricots or pitted prunes – puréed

Method / Preparation

1. In a heavy, medium sized saucepan combine the Infatrini ®, rice and sugar (sultanas optional – would be suitable for stage 2).
2. Stir frequently over a medium heat, until the liquid is absorbed.
3. Reduce to a simmer, stirring constantly, until the rice is tender, creamy and beginning to thicken, approx 20 minutes.
4. Pudding will thicken more as it cools, can add extra Infatrini ® at the end if required.
5. Divide between 4 dessert cups and sprinkle with grated nutmeg (if liked).
6. Serve with puréed peach, apricots, pear or prunes.

Alternatively (easy cook option)
Combine Infatrini ®, rice and sugar in a casserole and bake at 160 to180ºC for 1 hour approximately, checking consistency and colour. Pudding will develop golden skin.

Notes

RECIPE CONTRIBUTED BY: Christine McCabe, Chief Paediatric Dietitian, Royal Belfast Hospital for Sick Children

Makes 4 servings.

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