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:
- Combine all ingredients in a saucepan and boil.
- Stir, reduce heat, cover and let simmer for 45 minutes.
- Stir occasionally.
- Pudding is done when it reaches thick consistency and rice has begun to break down.
Rice Cooker Directions:
- Cook rice with water until tender.
- Add other ingredients, stir and reset to Cook mode.
- Do not open lid while rice cooking for second time.
- Pudding is done when it reaches thick consistency and rice has begun to break down.
To freeze, 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.