Best Homemade Baby Rice Cereal Food
BEST HOMEMADE BABY RICE CEREAL
Soaking the rice is optional but recommended. It may help it be a little easier for baby to digest, but as long as you cook the rice until very soft, it is not 100% necessary if you're short on time. The directions, timing, and liquid used here are based on soaking the rice and using the short grain brown rice from Lundberg.
Provided by Amy Palanjian
Categories Baby Food
Time 40m
Number Of Ingredients 3
Steps:
- Optional: Add rice to a pot or bowl and cover with an inch or two of water. Let soak for 2-8 hours.
- Drain rice in a fine-mesh sieve, rinsing thorough.
- Add rice to a medium pot with 2 1/2 cups water. Set over high heat and bring to a boil. Reduce heat to medium and simmer for 20-25 minutes or until rice is very soft, fluffy, and the water is fully absorbed. (If the rice is not very soft, add 1/2 cup additional water and cook a little longer.) Remove from heat and cover. Let sit for at least 10 minutes.
- (At this point, you can store the rice in the fridge for 3-5 days in an airtight container until ready to proceed if desired.)
- Add 2 cups of the rice to a blender with 1 cup water, breastmilk, or formula. Blend, starting on low and working up to high, adding up to an additional 1/2 cup water to make a thin puree. Stop and scrape down the sides of the blender as needed.
- Serve or store for later.
Nutrition Facts : Calories 80 kcal, Sodium 4 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOMEMADE BABY RICE CEREAL
Save yourself heaps of money and make your own baby cereal. The same principle can be used for a host of grains and even lentils...
Provided by Missy Wombat
Categories Brown Rice
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Get out your electric spice or coffee grinder and clean it well.
- Pop a tablespoonful in the grinder and whizz until it is powder[about 30 seconds].
- Cook in a little water.
Nutrition Facts :
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- Using a food processor or blender* grind the brown rice until it is a powder (this should take about 1 minutes unless you have a really powerful blender).
- You can make the dry brown rice cereal in bulk (like 1 cup of rice at a time) and store it in a jar in your fridge. This stays fresh for a month or so.
- While the brown rice is grinding bring 1 cup of water to a boil on the stove. Turn the heat down to the lowest setting and sprinkle 1/4 cup of the ground rice into the water while stirring briskly with a wire whisk. Keep on low heat for about 10 minutes and stir frequently to prevent sticking to the bottom of the pot. When it is done cooking it should look like porridge.
- You can store this in the refrigerator for about a week and reheat individual portions (I started with about a tablespoon and gradually increased the amount).
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Ratings 49Calories 34 per servingCategory Main Course
- Rinse Rice - IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.
- Cook: Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender.
- Let Rest: Remove the saucepan from the heat and let rest for 10 minutes, covered. If using fresh breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.
- Blend: Place the rice into a blender or food processor and add 1/2 cup of liquid of choice. Blend for 1-2 minutes on medium-high speed until completely smooth and creamy, adding in the additional liquid in 1/4 cup increments, if needed, until you have your desired consistency.
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