Saffron and Date Kheer (V) for 7 months plus
Kheer (rice pudding) is not a traditional Christmas dessert in the UK; however, it is a traditional dessert in Sweden and Denmark where families prepare this yummy, creamy, lightly spiced dessert to enjoy on Christmas Eve.
Although this recipe is suitable FOR BABIES FROM 7 MONTHS ONWARDS it really is a gorgeous, luscious rice pudding that the whole family can enjoy together.
– SuperFoods included: dates
– SuperSpices included: saffron, cinnamon
Containing saffron, the world’s most expensive spice, this scrummy delight is subject to a range of health benefits. Saffron contains the compound ‘crocin’, important for good memory and can actually help baby’s ability to learn new and exciting things. Dates are also impressive, with antioxidant power close to that of blueberries; they are a concentrated source of calories, great for boosting energy; fibre-rich helping to keep bowels healthy and are a wonderful source of minerals, potassium, selenium and calcium.
Feel free to add a pinch of ground nutmeg for that extra warm Christmassy taste.
Total preparation and cooking time: 40-45mins
Makes 5-6 servings
Suitable for freezing
- 30g (1½oz) white basmati rice — washed, drained
- 550ml (1 pint) of whole milk
- 3 saffron strands
- Sprinkle of ground cinnamon
- 15g (½ oz) fresh dates — deseeded, finely chopped
Place the rice in a pot, pour in half of the milk and stir, you will need to save the other half for later. Bring the milk to the boil gradually on low heat; this will take 5-10mins. Let it simmer (uncovered) until all of the milk has been absorbed by the rice. It will be thick and creamy.
Remove from the heat and mash the rice. Return to the heat and pour in the remaining milk. Add the saffron, cinnamon, dates and stir. Simmer (uncovered) on low heat until the milk has reached a thick, rich, gooey consistency. If it becomes too heavy just add some extra milk and stir.
Serve to baby warm as an after meal treat.
Recipe from ‘Indian SuperMeals: Baby & Toddler Cookbook’ written by Zainab Jagot Ahmed. Available to buy now:
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