- White, short grain rice – 2 tablespoon, soaked in water for half an hour
- Full-cream milk – 250 ml
- Fresh fruit purée (mango / peach / apricot / strawberry) – 2 tablespoon
- Sugar – ½ to 1 teaspoon
- A pinch of cardamom powder (optional)
- Drain the soaked rice and grind to it into a coarse paste in the blender. Add 1-2 tablespoon of cool milk to the rice paste, then add to the remaining milk and mix well.
- Heat the rice and milk in a heavy bottomed pan. Simmer gently for 8-10 minutes, keep stirring the mixture frequently. Make sure there are no lumps. Once the rice is cooked well, add the sugar and cardamom powder and cook for a minute. Remove from flame, cool and add the fresh fruit purée and serve.
- To make plain kheer, just skip the fruits. You can add a few strands of saffron (kesar) to add a distinct flavour and a yellow colour. Kesar kheer is often served on special festivals like ‘vasant panchmi’ (festival of spring).
- You can substitute sugar with honey.
- Artificial sweeteners are also not suitable for babies and young children and should not be added in any baby food.
- You can sprinkle finely chopped nuts to the kheer for added nutrition and taste. Ensure that any nuts used to prepare your baby’s food are finely ground. Whole nuts or chunky bits can pose as a choking hazard.
1 cup of uncooked short-grain white rice contains 716 kCal of energy. Rice is a good source of carbohydrate and potassium. Milk is the best source of calcium for your baby. Fruits add vitamins and minerals to this recipe.