You might be used to stocking up on store-bought dehydrated infant cereal flakes, but buying rice in bulk, then whipping up small batches of cereal at home is easy and saves money. You should also keep in mind that homemade rice cereal does not contain the same amount of iron that a store-bought fortified infant cereal would. If you’ll be making your own rice cereal, you’ll need to incorporate other iron-rich foods into your baby’s diet. If you want to make your own infant cereal at home, correctly storing and preserving your rice is key for getting the most value and nutrition for your money, time, and effort. Here’s an easy rice cereal recipe as well as some must-have storage and cooking tips.
Homemade Rice Cereal Recipe
The only ingredients needed to make your own supply of your baby’s first food are rice and water. When you’re ready to get cooking, you’ll also need measuring cups, a blender, grinder, or food processor, a saucepan or microwave-safe dish, and some storage containers. Once you’ve chosen your rice, all you’ll need is some water. You can also throw in another type of liquid like broth to add flavor or boost nutrition, or even mix in some baby formula or breast milk.
Preparation
Start by pouring your whole rice grains into a colander and rinsing them in cold water to remove the extra starch. While you can cook the rice whole, grinding it first will ensure your cereal comes out nice and smooth. You can use a blender, food processor, or spice grinder to turn the whole rice grains into a fine powder.
Cooking
If you’re cooking with whole grains:
Pour 1/2 cup of rice and 1 cup water into a saucepan Cover, turn the heat to high and let the mix come to a boil Once it’s boiled, turn the heat back to low Let the rice simmer—how long it takes to cook will depend on the type of rice you use. Either follow the directions on the package or give it a “taste test” after about a half-hour. Most rice will need to cook for 20 to 45 minutes. Remove your rice from the heat and let it sit for about 10 minutes Pop the rice into a blender, food processor, or baby food maker Add a 1/2 cup of liquid (water, breast milk or formula, or broth) to the rice Blend until it reaches a smooth purée consistency (about one to two minutes)
If you’re cooking with rice powder:
Add 1/2 cup water to a medium saucepan Cover, put heat on high, and let the water boil Once boiling, add 2 tablespoons of your rice powder to the water Whisk nonstop for 30 seconds Turn the heat back to low and let simmer for about 10 minutes As it simmers, keep whisking the mixture occasionally (the goal is for the consistency to be creamy, not clumpy). If the mixture is getting too thick, you need to break up clumps, or you just want to add some flavor, mix in a liquid when you whisk (such as water, breast milk, formula, or broth). When ready, you can serve the cereal warm or get it ready for storage.
Storing Uncooked Rice Grains
The basic storage guidelines are the same for white and brown rice. However, because brown rice has more bran (which contains oil) it will not last as long as other kinds of rice. There are also a few additional things to keep in mind for whole versus ground rice grains, as well as climate considerations. If you live in a hot or humid climate, or the temperature of your home increases (such as during the summer), keep your grain containers in the fridge.
Storing Cooked Cereal in the Refrigerator
Once cooked, your whole grain or ground rice cereal can be safely stored in the refrigerator for about three days. However, for longer storage and the best quality, pop your containers in the freezer rather than the fridge. Keep in mind that after being in the fridge or freezer, the cereal’s texture might change. When you’re ready to use, adding a liquid such as water, breastmilk, or formula will help reconstitute the cereal.
Freezing Cooked or Uncooked Rice
It might seem odd, but the freezer is actually a great place to store uncooked and cooked rice. Not only does it keep it safe, but this storage method helps the grains stay moist. Cooked rice cereal can be stored using a similar method for freezing homemade baby food purées. To get the best consistency and ensure it’s moist, you’ll probably need to add some liquid after it’s been frozen and thawed. Depending on how much you need to cook, and how often, you might find it easier to freeze whole or ground grains in meal-sized portions (try using an ice cube tray). You can keep a package of uncooked rice in the freezer for about 18 months, but for the best quality, try to use it within six months.
