Rice pudding is an easy and delightful treat. Usually it is packed with sugar, but not this version. Acorn squash and milk lend a hand in adding sweetness, but this recipe is still not too sweet. The creamy texture and spices highlight the natural flavors in the recipe. The rice provides an amazingly filling meal for your little one without introducing a complex food they have not yet tried. This is great for even the youngest of new eaters.
1 Acorn Squash
1 cup Arborio cooked by recipe on bag
1 tsp Butter or Earth balance
3 cups Milk organic if possible
1 tsp Pure Vanilla extract
1 tsp cinnamon
1- Preheat oven to 350 degrees,
2- Slice Acorn Squash in half and place face down in a roasting pan with half a cup of water. Place in the oven and set a timer for 1 hour.
3- Scoop the insides of the squash out and set aside.
4- Combine cooked rice, 2 cups of milk, cinnamon, and vanilla in a sauce pan and bring to a simmer over medium heat.
5- Reduce heat to low and simmer, stirring often. Do not allow mixture to boil unattended!
6- Once the mixture thickens stir in the squash and extra cup of milk.
7- Simmer on low and allow a thick creamy sauce to form.
8- Remove from heat and allow to cool. From here you can choose to blend further in a food processor, or allow the the soft rice pieces to be a lesson in chewing for older babies who have teeth. I am blending down to allow for use with the attachable spoon accessory.
9- Transfer to your Kiinde Twist bags using the convenient Foodii System.
