Ingredients
1 tbsp butter
½ cup Arborio rice
(100g)
1 cup water
(250ml)
½ cup apple puree
½ tsp ground cinnamon
1 cup milk, breast milk or formula
(250ml)
Allergy Advice
Contains Dairy
Equipment
- 1 small pan
Instructions
- In a small pan over medium heat, melt a dollop of butter, add the rice and stir.
- Add half of the water and a quarter of the apple puree and stir until all the moisture has been absorbed.
- Sprinkle in the cinnamon, stirring all the time. Add half the milk and another quarter of the apple and stir again until absorbed.
- Repeat with the rest of the ingredients and continue stirring until the rice is cooked and all the moisture has been absorbed.
- Leave to cool and serve.
Notes
Tip
Make a huge batch of apple puree, freeze in an ice tray then place in zip-lock bags and keep in the freezer for times when you need puree but aren’t keen on making it from scratch.
Tip
Taste test as you cook – the rice might need more or less of the liquids before it’s cooked through.
Tip
You can double this recipe so tomorrow's rice is already made.
Variation
You can puree if a smoother finish is preferred.
Storage
Just make sure you keep it refrigerated in an airtight container.
