Creamy Rice Pudding (4+ months)

I’m (Erinne) a little bit of a huge pansy when it comes to cold weather, so anytime I can make something to eat that’s warm and comforting without much effort, I do. Especially when the fall weather rolls in and I wake up to frost on the windows. Of course, seeing me with something yummy gets Shep’s mouth a-watering, and I have to whip something similar for him, too.

Yield:

24 oz./ 48 T / 24 cubes

Ingredients:

• ½ c. long grain rice
• ½ c. water
• 1 T brown sugar
• ½ t. vanilla extract
• 1 c. formula or breast milk

Saucepan Directions:

1. Combine all ingredients in a saucepan and boil.
2. Stir, reduce heat, cover and let simmer for 45 minutes.
3. Stir occasionally.
4. Pudding is done when it reaches thick consistency and rice has begun to break down.

Rice Cooker Directions:

1. Cook rice with water until tender.
2. Add other ingredients, stir and reset to Cook mode.
3. Do not open lid while rice cooking for second time.
4. Pudding is done when it reaches thick consistency and rice has begun to break down.

According to several sources, you CAN freeze rice pudding for a month or two. Simply pour the mixture into ice cube trays and freeze for later use.

*As Shep gets older, he’s enjoyed crushed graham crackers or bits of fruit in his pudding. Anything sweet is a tasty addition.

**Don’t miss out on the Once A Month Mom Tweet-Up October 10th – RSVP Now – Space is Limited!

This entry was posted on Tuesday, September 15th, 2009 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.