Rice cereal

One of the staples for introducing solids is starting with cereal with a few options at the baby food isle. Even though rice cereal was not the first food we introduced, I knew I won’t be buying the store-bought version for my daughter. Below you can find a recipe for rice porridge that is thicker in consistency. I offered it in a puree form (rather than slowly thickening with each meal). The first few times I put more milk in it just to see how she would take it. It was one of her favorite meals up until about 10 months.

1 tsp Organic White Rice Flour (Optional: Organic Brown Rice Flour)

2 oz breast milk/formula

1/4 tsp ghee or coconut oil

Add the rice flour and milk in a small saucepan. Whisk well to ensure all flour has diluted into the milk. Heat over medium heat, stirring constantly. As the mixture begins to heat through, it will start thickening (1-2 min). It is important to keep stirring to prevent burning. At this point you can tell whether the mixture is too thin or thick – add more milk or flour to reach desired consistency. Add ghee or coconut oil.

Optional: This recipe can be garnished with mashed banana or any other fruit puree to make it more exciting.

Cool completely before serving and make sure it has cooled through, especially if you make it thicker.

 

 

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