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
  • In a heavy, medium sized saucepan combine the Infatrini ®, rice and sugar (sultanas optional – would be suitable for stage 2).
  • Stir frequently over a medium heat, until the liquid is absorbed.
  • Reduce to a simmer, stirring constantly, until the rice is tender, creamy and beginning to thicken, approx 20 minutes.
  • Pudding will thicken more as it cools, can add extra Infatrini ® at the end if required.
  • Divide between 4 dessert cups and sprinkle with grated nutmeg (if liked).
  • 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.
    [m2i_product_block sku="3933439" ]
    ,
    [m2i_product_block sku="3259553" ]