Pudding recipes for children. Rice casserole like in kindergarten Rice casserole with raisins

To prepare a delicious rice casserole, it is important to select and prepare the ingredients correctly for cooking. For example, the day before, rice should be thoroughly washed so that the water is clear.

The rice casserole turns out very tasty and sweet, thanks to which it will appeal not only to adults, but also to children.

Rice casserole: classic recipe

Ingredients for Rice Casserole

1. Short grain rice 250 g
2. Large chicken eggs (category C1, C0) 4 pcs.
3. Milk 4 cups
4. Butter 80 g
5. Vegetable oil
6. Sugar 1 cup

Sequencing

1. Rinse the rice thoroughly and then cook it in boiling water for ten minutes. Then drain the water from the pan.
2. In a separate bowl, beat the white until foamy, then add the yolk and beat everything until foamy again.
3. Add milk and sugar to the eggs, mix everything well so that the mass is uniform in consistency.
4. Add warmed butter and egg mixture to rice. Mix everything very well and thoroughly so that the ingredients are evenly distributed.
5. Grease a baking dish with vegetable oil and place the prepared mixture into it.
6. Heat the oven to approximately 180 degrees and place the baking dish with the rice mixture in it for 40 minutes.

Rice casserole with raisins

1. Short grain rice 250 g
2. Powdered sugar 4 tbsp.
3. Milk with fat content from 2.5%
4. Dried raisins 100 g
5. Natural butter 40 g
6. Vegetable oil
7. Chicken egg 2 pcs.
8. Salt on the tip of a knife
9. Sour cream with fat content from 15%

1. Soak the raisins in hot water and let them sit in it for 10 minutes.
2. Rinse the rice under water and boil it in milk until fully cooked. Then drain the milk and let the rice cool.
3. Separate the whites from the yolks and beat them separately, then combine and add powdered sugar, a pinch of salt and sour cream to the eggs. Mix the mixture thoroughly until smooth.
4. Add the egg mixture to the rice and mix everything well. Then add the soaked raisins to the rice and mix everything well and thoroughly again.
5. Mix heated butter with vegetable oil and grease a baking dish with this mixture. Place the mixture in the pan and bake the rice casserole in an oven preheated to 180 degrees for 40-45 minutes.

Rice casserole with fruits in a slow cooker

Ingredients for making rice casserole

1. Fat cottage cheese 150 g
2. Short grain rice 150 g
3. Fat milk 0.5 l.
4. Chicken egg 2-3 pcs. (depending on size
5. Sour cream 50 g
6. Sugar 50 g
7. Vegetable oil
8. Apple, peaches 200 g

Sequencing

1. Boil the rice in milk until fully cooked. This will take 15-20 minutes. Then grind the rice through a sieve and cool it.
2. Beat eggs with sugar in a separate container.
3. Wash the fruit under water, peel and cut into cubes.
4. Add eggs with sugar, sour cream and cottage cheese to the cooled rice. Mix all ingredients thoroughly.
5. Add fruit to the rice and mix everything well and thoroughly again.
6. Grease the multicooker bowl with vegetable oil and place the baking mixture into it.
7. Turn on the “Baking” mode and cook the rice casserole for 45-50 minutes.

Rice casserole is best served with condensed milk or jam. The top of the rice casserole can be decorated with fruits and berries. This will give it additional taste and juiciness.

There is nothing easier and faster than making rice pudding. You can bake “pure” rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas to it, then an ordinary dessert immediately turns into a real delicacy. I most often prepare rice pudding with raisins; the pudding turns out tender, tasty and low in calories.
By the way, pudding is an English name; in Russia this dish was called rice babka; babka has been prepared for a long time and people were well aware of its dietary properties.

Ingredients:

(1 pudding)

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp. Sahara
• 50 gr. raisins (optional)
• 1/2 tsp. vanilla sugar
• butter to grease the pan
• jam for decoration

• I’ll say right away that this recipe for rice pudding does not contain oil, and there is a minimum of sugar in it, since the missing sweetness is provided by raisins. If you are going to make a regular pudding from just rice, then increase the amount of sugar.
• So, first of all, let's boil the rice. We will cook it in the most usual way - in a large amount of water. Another good thing about this method, besides its simplicity, is that the starch leaves the rice along with the water, and the dessert turns out lighter.

• Cook the rice for pudding for 10 minutes, then drain the water; if desired, the rice can be washed.

• Pour half-cooked rice with two glasses of milk.

• Bring the rice to a boil and cook for another 20-25 minutes over low heat, covered. As a result, we get a very tender rice porridge with virtually no liquid. When the rice is cooked, turn off the heat and let the rice cool slightly.

• While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve the appearance of dried fruits. Be sure to drain the water.

• Take three eggs. Beat eggs using a mixer or blender.

• There is no need to separate the eggs into yolks and whites, and then beat them separately, like for a sponge cake. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

• Add sugar to the beaten eggs, you can add a little (½ tsp) vanilla sugar. Whisk.

• Pour the steamed raisins into the slightly cooled rice and pour in the beaten eggs.

• Mix everything and put it in a mold pre-greased with butter.

• Place the rice pudding in a well-heated oven and bake for 30 minutes at 170°C. If you use small portion molds, the cooking time is reduced. Landmark - a beautiful golden brown crust appears on the surface of the rice pudding, in addition, the pudding begins to move away from the sides of the mold.
• Remove the finished rice pudding from the oven.

• Remove the pan and let the rice pudding cool.

• We sell the pudding slightly warm or chilled, pour over

Calories: Not specified
Cooking time: Not indicated

I invite you today to prepare a very tasty dish that both you and your children will surely enjoy. Such a tender, sweet, airy rice casserole, like in kindergarten, the recipe with a photo of the preparation of which I offer, can be either the main dish for an afternoon snack or a dessert for tea or cocoa.
When I first tried this dish, I literally plunged into childhood memories, because we were given this in kindergarten. Although, it was so long ago that I could well have been wrong, especially since at that time I had little understanding of cooking and I will not say that this is the same recipe that the cook from our garden used to cook. Because, most likely, I remembered not the taste, but the dish itself, which we were usually served after sleep, topped with jam. At home, my mother prepared casseroles, but they were not so fluffy, so I liked them better in kindergarten.
Already now I understand that this airiness of the casserole is given by the protein whipped into a strong foam, which is carefully mixed with the rice mass before putting it in the mold. To make the casserole softer and more tender, add more butter to the boiled rice, and mashed white yolks with sugar will add color and sweetness. For the final taste, we also need to add steamed sweet seedless raisins and vanillin. If desired, you can add orange zest, cocoa or nuts.
In order for the casserole to turn out tender, we need to use round rice for its preparation. During cooking, it acquires the necessary viscosity, and this is exactly what we need in this dish. Moreover, to make the rice tasty, we first boil it until half cooked in water, and then, after draining the water, pour hot milk over it and cook until done.
You can bake the dish in small silicone molds, or you can bake it in one large one, and then cut it into portions.

Ingredients:

- rice (round grain) - 1 cup,
- whole cow's milk - 2 cups,
- granulated sugar - 1 glass,
- butter (82.5%) - 100 g,
- table chicken eggs - 4 pcs.,
- raisins (seedless) - ½ cup,
- vanillin.

Recipe with photos step by step:

Rinse the rice thoroughly several times until the water runs clear. Now fill it with hot water and cook for 10 minutes.

The proportion in this case is not important, since then we drain the water and pour in hot milk.

Separate the whites from the yolks.

When the rice porridge has cooled a little, add soft butter and ground yolks with sugar and vanilla.

Now add the steamed raisins.

Now beat the egg whites into a strong foam.




Very carefully so that they do not fall off, add them to the rest of the ingredients and place them in the molds. If you have silicone, then you do not need to lubricate with oil.

Bake the casserole in the oven at 180-200 degrees for 35 minutes.
Brew aromatic

It is very important that the baby’s first food after breast milk has a delicate consistency. Such food is easier to digest and is easier to digest by the child’s imperfect digestive system.

This is why various puddings are so good. This is no longer pureed, creamy puree, but it is not yet solid food. One of the first puddings on a baby's menu is rice pudding.

Benefits of rice pudding for a child

• Rice is very healthy for children. It does not irritate the stomach, gently enveloping its walls, contains many vitamins and minerals, necessary for the full development and growth of the child.
• Vitamin E and B vitamins have a good effect on the mucous membranes and the functioning of the nervous system.
• Minerals calcium, phosphorus, magnesium and potassium are responsible for the health of teeth and bones, remove excess fluid from the body.
• Rice does not contain gluten which often causes allergic reactions, so rice pudding can be introduced into your baby’s diet without fear of developing allergies.
• Rice is extremely high in calories. If your baby is not gaining weight well, this dish will help balance weight and quickly replenish lost energy.
• Rice pudding with apples is easy to eat due to its delicate consistency, it is rich in vitamins and minerals, saturates well with energy. Apples improve peristalsis and contain iron. This is a great option for a hearty and healthy dinner.

Rice pudding with apples is a multi-component dish, which, in addition to rice, includes milk, sugar, apples, and spices. In fact, the pudding is made from rice milk porridge with additives. This means that your baby should already be familiar with all the ingredients individually and not be confused about them.

• Its consistency is somewhere between puree and solid food. To cope with the dish, the baby must have at least 6-8 teeth and minimally developed chewing skills.
• All this suggests that rice puddinggood for the diet of children from 10 months to 1 year.
• The best varieties of rice for baby food are the varieties that cook well. It could be round or medium grain rice. When choosing a variety, consider your baby’s needs: short-grain rice is higher in calories, boils better and contains more starch compared to medium-grain rice.
• Before cooking rice, you need to prepare it. To do this, the cereal is sorted, washed and soaked in warm water for about a quarter of an hour.
• If you have not introduced cow's milk into your child's diet, the pudding can be prepared using an adapted milk formula. If you are introducing cow's milk for the first time, dilute it with water in a 1:1 ratio or use baby milk. When choosing industrial milk, do not forget about the shelf life; the milk must be fresh.
• Whether you add sugar to the pudding is your choice. You can add a little brown sugar, or rely on the sweetness of the apples. Usually their taste is enough to make the pudding taste good.

Rice pudding - recipe

Making rice and apple pudding for the baby.

Required Ingredients

• rice – 35-40 grams;
• water – 100 ml;
• 1 medium apple;
• milk – 200 ml;

• egg - 1 piece;
• sugar (optional) – 10 grams;
• butter – 5 grams.

Cooking sequence

• Boil the prepared rice in water.
  
  
• Add milk and half the sugar to the finished rice.
  
  
• Boil the porridge until smooth; it should be viscous and quite thick.
• Separate the white from the yolk.
  
  
• Beat the egg whites into a thick foam.
  
  
• Mix the yolk with the rest of the sugar.
• Peel the apple and grate it.
  
  
• Pour the yolk, ground with sugar, and grated apple into the prepared milk rice porridge.
  
  
• Stir.
• Carefully fold in the whipped egg white.
• Place the mixture in a steamer pan, greased with oil.
  
  
• Cook for 20 minutes.
  
  

Rice pudding can also be prepared in a slow cooker using the “baking” mode. For children over one and a half years old, the pudding can be baked in the oven until golden brown.

It's always nice to go back to your childhood memories and cook something delicious. I have already left childhood, but I still love the dishes that I tried in kindergarten. Since my family is full of sweet tooths, a delicious rice casserole like in kindergarten always causes delight. I prepare it the same way as in kindergarten, since I got the recipe with the photo from a friend who worked as a teacher in kindergarten for many years. It was she who found out the recipe for me on how to make rice casserole. I find this dish to be very tasty, and I recommend that you do the same – prepare a wonderful rice casserole that all your family and all your children will love. I also like this one.




Required Products:

- 150 grams of round rice,
- 300 grams of milk,
- water for cooking rice,
- 2 tables. l. granulated sugar,
- 2 tables. l. raisins,
- 40 grams of butter,
- 1-2 pinches of vanillin,
- 2 chicken eggs,
- 1 pinch of salt.

How to cook with photos step by step

Rinse the rice, change several waters, then add clean water (about 300-400 grams) and cook for 15 minutes after the water boils. I indicated the approximate amount of water, the main thing is that there is a lot of water, it will still need to be drained.




Drain the water from the rice, pour the milk over the rice and start cooking again, but until done.




Whisk the separated egg yolks and granulated sugar. You can beat with a whisk or mixer until the yolks turn white.






Beat the remaining chicken whites with a mixer. You need to add a little salt to the whites, the whites will become fluffy.




When the rice is cooked, let it cool slightly. Add the butter and stir until the butter is incorporated into the rice. The oil should be at room temperature and the rice should be lukewarm.




Pour the yolk mixture into the rice mixture.






Add vanilla, raisins and mix. It is better to add raisins to rice before proteins.




Add the beaten whites and stir gently to keep the whites fluffy. The casserole will turn out tastier and more tender. Be sure to try making this one too