Recipe: Brown Rice Peach Pudding


This is the easiest rice pudding you will ever make, and quite possibly, the healthiest. Using brown rice, fresh fruit, natural sweeteners and coconut milk, it truly is as good for you as it is delicious. I like to make a big batch of brown rice and use it for a variety of meals throughout the week: mixed with tomato and meat sauce, as a salad base, to thicken soups, and Audrey’s latest favorite, this perfect breakfast pudding.

Brown Rice Peach Pudding

9 months + up

Makes 1 ½ cups

  1. 1 cup cooked brown rice*

  2. 1/2 cup full fat coconut milk

  3. 2 teaspoons vanilla extract

  4. 1/2 teaspoon cinnamon

  5. 1 tablespoon pure maple syrup or agave nectar

  6. 2 medium peaches, chopped into small pieces and divided

In a food processor add rice, coconut milk, vanilla, cinnamon, sweetener and half the peaches; process until smooth. Place pudding in a bowl and mix in remaining chopped peaches. Can be stored in the fridge for up to 4 days, serve warm or chilled.

* Basic Brown Rice Recipe:

Makes 2 cups cooked rice

  1. 1 cup brown rice, rinsed well

  2. 2 cups water

Put rice and water into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.

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© 2019 Danielle Krupa