Creamy Rice Pudding

Coconut milk is full of healthy essential good fats for babies brain development, insulation, and for the benefit of their skin.

Ingredients

75g rice

1 can of coconut milk

400ml of whole milk or plant based alternative

2 tbsp agave nectar

Method

Add all of your ingredients to a pan on a medium heat stirring well to combine.

Once your rice pudding begins to boil turn it down to a low heat and leave to cook for 30-40 minutes, checking often. Once thick and creamy serve.

Note – Suitable from 6 months, Keep in the fridge for 4 days or freeze up to 3 months.