A creamy baby rice pudding, naturally sweetened with banana, perfect for baby’s snack from 10 months. We cook short-grain rice in milk with vanilla, then stir in mashed banana off the heat for a meltingly soft texture and delicious flavor, with no added sugar.
A quick, budget-friendly recipe, ideal for introducing baby to homemade dairy desserts and offering a change from fruit purées!
Ingredients
For about 4.6 oz (130 g) of rice pudding
No added sugar. Cow’s milk can be used before 12 months (check with baby’s pediatrician), but it should not replace baby’s usual milk.
Preparation
Warm the milk over low heat with the vanilla for about 2 minutes.
Add the rice and cook for 25 minutes over low heat, stirring often, until creamy and the rice grains are very soft and plump. If it reduces too quickly, add a splash of milk!
Cover off the heat and let rest for 3 minutes.
Mash the half banana and stir it into the rice pudding.
Pour into a small bowl and chill for at least 30 minutes in the refrigerator before serving to baby.
Tips
- Too runny → cook for another 2 to 3 minutes uncovered, or add a little mashed banana.
- Too thick → loosen the mixture with 1 to 2 tablespoons of warm milk.
Variations
- Oats: 1/3 cup fine rolled oats (30 g) + 2/3 cup milk (150 ml), then 1/2 banana.
- Semolina pudding
- Apple–vanilla: replace the banana with 1/3 cup unsweetened applesauce (80 g).
- Spices: a pinch of cinnamon.
FAQ
At what age can I offer rice pudding to baby?
From 8/10 months, as long as the texture is very soft and it is offered by spoon.
Can I use breast milk or infant formula?
Normally, it’s best not to boil them. But you can add some after cooking, once the mixture has cooled, to adjust the texture.
Should I sweeten baby rice pudding?
No! That’s the advantage of using banana in this recipe: it is enough to naturally sweeten the rice pudding. Avoid added sugars until at least 1 year.
How should I store this rice pudding?
Store in the refrigerator for 48 hours in an airtight container. Freezing is not recommended.
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