The Swiss version of rice pudding is an easy recipe perfect for toddlers to help prepare. By using a real vanilla pod toddlers get the hands on experience of scraping out the seeds.
There is no sugar in this recipe because it really doesn’t need it, especially when served at snack time with pomegranate, apple sauce, or rhubarb compote.
Henry (almost two and a half) really enjoyed scraping out the vanilla seeds as well as stirring the pot. The rice needs to cook for about 30 minutes so Henry wandered off after a while to do something else and I finished up.
Ingredients
- 250 grams short grain (risotto) rice
- 1 litre milk
- 1 vanilla pod
Preparation
- Measure out the rice into a small dish
- On a small bench set out a medium saucepan, wooden spoon, chopping board, and spreader knife.
Method
- Working on a low bench pour the milk, rice, and sugar in using into the saucepan and stir. Toddlers can easily do all of this themselves.
- Cut the vanilla pod open lengthways and scrape out the seeds. I cut the vanilla bean with a sharp knife and demonstrate scraping out some the seeds and transferring them to the saucepan with the spreader knife then let Henry scrape out the rest.
- Place the saucepan on the stove and bring the mixture to the boil, reduce heat and simmer for about 30 minutes, stirring often. It is done when the rice is cooked and the mixture has thickened.
