570ml full fat milk
55g pudding rice
20 dried apricots (organic, containing no sulphur dioxide - ie not orange anymore)
- Cut apricots up using scissors into half centimetre pieces. Add to a heavy based saucepan along with pudding rice and milk.
- Bring the mixture to the boil, stirring occasionally. Turn the heat down to a gentle simmer and cover. Cook for about 30 minutes, stirring occasionally to prevent sticking.
- The rice pudding is ready when the milk has been almost totally absorbed and the consistency is creamy.
- The rice pudding can be blended to make it smoother or left as it is if your baby is starting to eat more textured food.
It can also be frozen in portions, and I usually make about 20 large ice cube sized portions with this recipe. Alternatively this would serve 2 people.
Baby and weaning