Rice porridge with apples
Classic creamy milk porridge with grated apple. Perfect for babies.
- Time
- 25 min
- Serving
- 197 kcal
- Ingredients
- ≈ $0.38
- Protein
- 5 g
Ingredients
- 1 Short-grain ricepack 800 g ≈ $2.14 25 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 3 Apples≈ $3.50 per kg 50 g
- 4 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: rinse the rice in cold water until clear; get a pot of about 0.8 L; set over medium heat and warm.
Rice cooking: add 80 ml of water, bring to a boil over high heat, cook for 10 minutes, stirring as needed, until most of the water is absorbed and the grain begins to crack open.
Add milk2: reduce heat to low and pour in the milk; continue cooking on low for 12 minutes, stirring every 3–4 minutes, the mixture will thicken.
Prepare the apple3: grate the apple; set aside to add to the porridge in the next step.
Add apples3 and finish cooking: two minutes before the end, add the grated apple and stir; continue cooking on low until the porridge is soft and smooth, creamy in texture with soft rice grains.
Finish: remove from heat, add butter4 to taste and mix well; let stand 1–2 minutes covered, then serve warm.
Tips
- Why it works
- Rinse rice to remove excess starch. Unrinsed rice makes the porridge gluey and harder to digest. Stir while boiling to prevent burning at the bottom.
- Substitutions
- Use 120 ml whole milk for creamier texture or swap apple with 50g grated pear for a milder flavor.
- Common mistakes
- Overcooking turns rice mushy and gray; check when grains are soft but still hold shape, around 24 minutes total.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a pot with 20 ml water on low heat, stirring often.
- Serve with
- Pair with a slice of whole-grain toast for extra fiber, or serve as a light dessert after a savory lunch.
In short
- A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.
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