Sunday, December 18, 2016

Helen’s rice pudding with raisins

  • 85 g pudding rice
  • 600 ml milk
  • 85 g raisins
  • Method

    1. Place the rice and milk in a medium pan and heat gently over a medium heat, stirring all the time, until the mixture just comes to the boil. Reduce the heat to low and simmer gently for about 20 minutes while the rice absorbs the milk, stirring regularly. Scatter in the raisins and cook until warm through. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
    2. Tricks & tips:You can make milky puddings with other cereals, such as semolina, sago or tapioca. You can also add other sorts of dried fruit, such as chopped apricots, dates or figs, or you can add fresh fruit.

    Related Posts:

    • Brian's bolognese (with spaghetti)This recipe took out the title of Australia's best spag bol, and after one bite, you'll know why. 30g butter 2 tablespoons extra virgin olive oil 1 large carrot, diced 2 celery stalks, diced 2 m… Read More
    • Christmas Mains Zucchini, quinoa and almond pie Roast pork with cherry, pancetta and sage stuffing Ham and goat's cheese ravioli Mustard and herb crusted beef Roast turkey with baked lemon pota… Read More
    • Lamb with olive and cauliflower pilaf recipe of the day 101 people cooking this tonight Count me in! Mouth-watering lamb with spices, olives and cauliflower is a quick and easy recipe to cook up at the end of a long day. 2 (about 620g… Read More
    • Chinese beef with sweet orange sauceThis beautiful Chinese beef brisket casserole is full of exotic aromas and fabulous flavours. 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 teaspoons sesame oil 2 teaspoons soy sauce … Read More
    • Gingerbread biscuitsThese gingerbread biscuits, or lebkuchen, are typical Christmas treats in Germany. Remember the story of Hansel and Gretel, the wicked witch and that tempting sweet-and-spicy gingerbread house? The German authors of that fair… Read More

    0 comments:

    Post a Comment