I’m sorry for the lack of posts lately. We’ve all been sick in the Good Baby Kitchen household. The cold weather has gotten to us and we all came down with a bad case of the flu. I’m still sick and was ordered by the doctor to stay in bed for the entire week or risk pneumonia and other secondary infections.
Today has been the first day I even had the energy to sit in front of the computer. Albeit from my bed (thank goodness for laptops). I officially never want to see a tissue again.
I went into Molly’s childcare last week (pre-sickness) to help with some of the cooking and the wonderful chef there and I came up with this spiced rice pudding that we served to the kids for afternoon tea.
Ever since I’ve been a little girl one of my favourite things to eat for dessert has been rice pudding. I love the creaminess of it and how it often is so simple in flavour.
This version is so easy to make and is great for freezing too. This is perfect with a stewed fruit or a fruit puree like my vanilla apple berry stew or some rhubarb and apple puree. It’s a great dish for the whole family, right from when your baby starts solids.
It also has the added benefit of hidden chia seeds in it. Chia is such a great source of omega-3s which is important for brain and eye development.
Fun fact: the majority of The Chia Co crops are actually grown in the Ord Valley food bowl in the East Kimberley in Western Australia.
* 2 cups arborio rice
* 1.5 litres of milk
* 1 teaspoon natural vanilla paste or the seeds from 1 vanilla bean
* 1 cinnamon quill or 1 teaspoon cinnamon
* 1/4 cup agave syrup (can be replaced with same amount of honey for children over 12 months, rice malt syrup or maple syrup)
* 1/4 cup white chia seeds
* Zest of 1/2 orange or mandarin (optional)
* 3/4 cup thick greek yoghurt
1. Place rice, milk, vanilla, cinnamon and agave syrup into a thick bottomed saucepan.
2. Heat on medium-high heat, stirring continuously until it just reaches boiling point.
3. Turn down to a low heat and continue to stir regularly for 15 minutes. By this stage the rice should begin to thicken.
4. Add chia seeds to the mixture and continue to cook until the milk is completely absorbed into the rice and you have a thick and creamy mixture.
5. Turn off heat and stir through yoghurt and zest (if desired).
6. Serve warm or cold on its own, with fruit puree or stewed fruit or drizzled in extra agave syrup, rice malt syrup or honey.
* Make sure you keep stirring the mixture regularly to ensure it doesn’t stick to the bottom of the pan. You need to treat the rice like you would a risotto and the more you stir it the creamier and tastier it will be.
* This is great for freezing.
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