Creamy rice pudding with fruit weaning recipe – Infatrini

Creamy rice pudding with fruit weaning recipe – Infatrini

16th December 2020

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.

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