Family rice pudding
This uses a mixture of standard milk and Toddler Milk, but you can make it with all one or the other.
Suitable from 12 months
Makes about 6 servings
Gluten free
No added soya
No added egg
Vegetarian
Ingredients:
• ¼ cup short or medium-grain rice, or sushi rice
• ¼ cup sultanas
• 1 tablespoon sugar
• 5 scoops toddler Milk Powder*
• 1 cup water
• 1-2 teaspoons butter
• 2 cups standard milk
• Ground nutmeg
Method:
Put rice, sultanas, sugar and Toddler Milk powder in a baking dish (e.g.18 cm diameter, 6 cup capacity). Whisk in water to dissolve milk powder. Add butter.
Heat standard milk until almost simmering. Stir milk into rice. Sprinkle with a little ground nutmeg.
Bake, uncovered, at 160ºC for about 1 ¼ hours. Stir occasionally during cooking.
Serve warm.
If reheating leftovers, add a little extra milk, cover and microwave for a minute. Or heat gently in a saucepan.
Rice pudding freezes well. Pack individual servings in small plastic containers, cover and freeze. Thaw in the refrigerator, then reheat, thinning with milk as required.
Please note* This recipe has been tested using Toddler Milk