Top 20 Healthy Rice Recipes For Babies And Toddlers

Rice is an excellent source of carbohydrates, which provide the energy that babies need to grow. It is one of those ingredients you can twist anyway and get a satisfactory result. Please; make the most of it with these healthy Rice Recipes.

1.Rice Soup (6 Months+)

Rice soup is one of the favorite food of your babies, full of nutrients. It is an excellent way for little ones to stay hydrated in hot weather.

INGREDIENTS:

•  Cooked rice 1 cup
•  Split Green gram (Moong dal) 3 tbsp
•  Carrot 1 small (sliced)
•  Green Beans 2 (sliced)
•  Onion (chopped) 1 tbsp
•  Tomato (chopped) 1 small
•  Freshly ground garlic 1-2
•  Black pepper balls 2
•  Cumin seeds 1/2 tsp
•  Turmeric 1/8 Tsp
•  Water as required
•  Salt as required
•  Ghee 2 Tbsp

INSTRUCTIONS:

•  Chop the vegetables.
•  Wash and soak the moong dal in water for about 10 minutes before cooking
•  Heat ghee in a pressure cooker.
•  Then add cumin seeds and allow them       to crackle.
•  Add the crushed garlic and saute until the raw smell disappears.
•  Then add onions and saute until they turn soft and pink.
•  Add the black pepper balls, sliced carrots, beans, tomatoes, and turmeric powder, and saute for 1-2 minutes.
•  Then add about 2 cups water.
•  When the water boils, add moong dal, cooked Rice, and salt to taste.
•  Mix well.
•  Pressure cook for 5-8 minutes.
•  Then allow it to cool down but not ultimately.
• You may either feed the baby this mixed vegetable rice kanji or, if it is too small, remove the black pepper, grind it to form a smooth puree, and then feed the baby.

2. Ghee Rice (7 Months+)

Ghee is a good source of energy for children, packed with saturated fatty acids, which provide energy and stamina and help in brain development.

INGREDIENTS:

• 1/2 cup cooked Rice
• 1/2 tsp jeera powder
• 1 teaspoon of; Ghee

INSTRUCTIONS:

• Cook short-grained Rice with water in a 1:2 ratio of rice; to water.
• Then melt the; Ghee.
•  Next, add the rice and jeera powder and stir.
• Serve the Rice.

3. Tomato Khichdi (7 Months+)

Tomatoes have tons of vitamin C, and with khichdi, it is a perfect recipe for the growing baby who needs energy and protein during the first year of their life.

INGREDIENTS:

• Moong Dal/ Toor Dal – 1/3 Cup
• Rice – 2/3 Cup
• Turmeric – a pinch
• Ghee – 1/2 teaspoon (optional)
• Chopped; Tomato – 1
• Medium Size Onion- 1
• Medium Size Cumin seeds or Cumin Powder – 1/2 teaspoon (optional).

INSTRUCTIONS:

• Thoroughly wash the moong dal/ brass dal and Rice, and let them soak for about 30-45 minutes
• Wash and chop the onion and Tomato into small pieces. Keep aside
• If you wish to use; Ghee, take a pressure cooker, and when it heats up, add; Ghee and fry cumin seeds till they crackle
• Add chopped onions and fry till they become transparent
• Add the chopped; Tomato and fry till they become soft
• Add the Rice and the dal
• Add the turmeric
• If you are not using ghee and cumin seeds, take a pressure cooker and add all ingredients with a pinch of turmeric for health benefits and for keeping the baby warm
• Add about 4 cups of water and pressure cook till three steams
• Open the pressure cooker after the steam is released and check the consistency as per your desired level
• For added taste, you can add some ghee, though we’d; advise you to avoid salt till your baby turns a year old
• Serve warm in a sterilized bowl

4. Carrot Khichdi (7 Months+)

Carrots are rich in beta-carotene and added with khichdi making carrots a must-have on your baby’s; menu.

INGREDIENTS:

•  Rice – 2 tbsp
•  Moong Dal – 2 tbsp
•  Garlic -1
•  Cumin seeds – 1/4tsp
•  Turmeric powder- 1/8 tsp
•  Salt – as required
•  Carrots – 1/4cup grated
•  Water – 1 cup
•  Ghee – 2 Tsp

INSTRUCTIONS:

• Chop garlic.
• Wash carrots and peel them.
• Then wash rice and dal together and let them absorb in water for 20 minutes.
• Heat a pressure cooker with two teaspoons of; Ghee. Add cumin seeds and let it splutter. Then add chopped garlic. Saute for a minute. Now add grated carrots.
• Fry carrots for a minute. At this stage, add turmeric powder and salt. Then add soaked rice & moong dal.
• Add one cup of water and mix it. Then close the lid of the pressure cooker and cook everything for three to four whistles.
• And serve them.

5. Moong Dal Khichdi (7 Months+)

Moong dal for babies is a famous superfood, high in high-quality proteins as well as other important elements and Moong dal khichdi is the safest and most satiating meal for toddlers.

INGREDIENTS:

• 1/4 cup Rice
• 1/4 cup Yellow Moong Dal
• 1 Carrot, finely chopped
• 3 Green beans (French Beans), finely chopped
• One teaspoon of; Ghee
• 1/4 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Asafoetida
• Salt, a pinch

INSTRUCTIONS:

• Add moong dal and Rice; with 1 cup of water in a cooker.
• When the dal is cooked, reduce the flame, and leave it for 2 minutes.
• After 2 minutes, turn off the flame and release the pressure naturally.
• Add the chopped carrots,  beans, and two tablespoons of water, and pressure cook for two whistles.
• Turn off the heat and release the pressure.
• Next, place a vessel on low heat and add; Ghee.
• When the Ghee melts, add jeera.
• Then add asafoetida, and mix well into the; Ghee.
• Add carrots, beans, dal, and rice khichdi, along with a pinch of salt.
• Mix all the ingredients, until smooth.

6.Coriander Curd Khichdi (8 Months+)

Curd comes with all-important calcium for bone development, vitamin A for eye, skin, and immune health and its khichdi is easy to digest.

INGREDIENTS:

• Rice – 2 Tbsp.
• Toor Dal – 1 Tbsp.
• Chopped Coriander – 1 Tbsp.
• Curd – 4 Tbsp.
• Ghee – ½ Tsp
• Jeera Powder – ¼ Tsp
• Turmeric Powder – A Pinch
• Hing – A Pinch

INSTRUCTIONS:

• Place the Rice and dal in different bowls.
• Wash and rinse the Rice and dal thoroughly and soak them for 30 minutes. Then drain the water.
• Heat the cooker, and drizzle some ghee in it.
• Add Rice, and dal, and saute for a few minutes.
• Add turmeric, jeera, asafoetida, and coriander.
• Add 1 cup of water and cover the cooker.
• Let it cook for 3- 4 whistles.
• Let the mixture cool.
• Add 4 tbsp. of curd and mash well.
• Serve warm.

7. Rice Pudding In Coconut Milk (8 Months+)

Children can enjoy a treat with rice pudding made with coconut milk for dessert.

INGREDIENTS:

• 2 tablespoons of Rice.
• 1/2 cup of coconut milk homemade
• 1/4 teaspoon My Little Moppet food’s; Mixed Nuts Powder.
• Instructions
• Wash Rice and dip it in a cup for 30 minutes.
• After 30 minutes, make a paste with rice and little water.
• Transfer this paste to a saucepan with coconut milk and stir to get a lump-free solution.
•  Heat the saucepan on medium flame and cook the pudding for some minutes.
• Add the dry dates powder and mixed nuts powder to the pudding and stir well. Cook for another 2-3 minutes and put off the flame.
• Spoon the pudding into a bowl and serve it to your baby.

8. Paneer Vegetable Fried Rice(1 year+)

If you want to give your children something fried and healthy, then paneer vegetable fried rice is perfect for them, it is tasty and adds nutritious to their food.

INGREDIENTS:

• 1/2 cup cooked Rice
• 1/4 cup grated paneer/cottage cheese
• 1 teaspoon fresh coriander leaves
• 1 tablespoon grated carrot
• 1 tablespoon finely chopped French beans
• 1-2 teaspoon ghee
• Dash of black pepper powder

Instructions:

• Heat a pan on a flame and melt; Ghee.
• Put grated carrot; and chopped French beans. Stir fry till they turn soft.
• Add the cooked Rice and mix everything. Fry for 1 to 2 minutes.
• Next, add the grated paneer and mix everything till they are properly combined.
• Mix the Rice with black pepper and garnish it with finely chopped coriander leaves.
• Serve immediately.

9. Sweet Corn Fried Rice( 1 Year+)

They are rich in vitamin C, which helps protect cells from damage and they are good for eye health, and sweet corn fried rice adds color to your children’s food which attracts the children.

INGREDIENTS:

• 1 cup cooked long-grain Rice
• 1/4 cup boiled sweet corn kernels I microwaved them for 4 minutes
• 1 small onion, finely chopped
• 2 tablespoons green bell pepper diced
• 2 tablespoons red bell pepper diced
• 1.5 – 2 tablespoon ghee
• Salt to taste optional
• Black pepper to taste

Instructions

• Heat a pan. Add; Ghee to it.
• Add chopped onions.
• Add colored peppers and stir on a medium flame for a few seconds.
• Now add the boiled sweet corn.
• Add a bit of salt to the veggies.
• Toss the veggies for another minute on medium flame.
• Now add the cooked Rice, and mix well.
• Put the Rice with veggies and stir to fry for some minutes.
• Lastly, add freshly crushed black pepper, and mix well.
• Turn off the flame, and serve.

10. Sweet Carrot Rice

Sweet carrot Rice is an example that a little sweetness won’t hurt your child.

INGREDIENTS:

• 2tablespoon Rice
• 1/4cup carrot; peeled and chopped
• a pinch of Turmeric powder
• 1/4 teaspoon cumin powder
• 1/8teaspoon Black Pepper powder
• Salt as required
• 1 cup water
• 1 teaspoon Ghee

Instructions

• Wash, peel, and chop the carrots. Keep it ready. Soak the; rice in warm water for 20 minutes. Add the soaked Rice, and chopped carrots to a pressure cooker.
• Then add pepper powder and cumin powder.
• Now add the required salt and water (skip salt for babies below one year)
• Then add turmeric powder and; Ghee. Mix well
• Cover the lid of the pressure cooker and cook everything on a medium flame for three to four whistles.

11. Vegetable Soya Chunks Rice

Soya Chunks increase the protein content in the vegetable rice, which is good for your child’s meal.

INGREDIENTS:

• ½ cup Rice
• A handful of Soya Chunks
• 1 small Carrot roughly chopped into cubes
• 1 small Onion, finely chopped
• 1 sprig of Curry leaves
• 4-5 French beans finely chopped
• 1-2 tbsp. of Peanuts
• 1 bay leaf
• ¼ tsp Turmeric powder
• ¼ tsp Cumin seeds
• ¼ tsp Garam masala Optional
• 2 tbsp. of Oil
• Salt to taste
•  ½ cup hot water

INSTRUCTIONS:

• Soak the; rice in water to get it clear for starch.
• Wash the soya chunks and soak them in warm water to swell them.
• Heat oil on medium flame, and add cumin seeds and bay leaf. Once the seeds sputter, add the curry leaves and peanuts.
• Add onions, and turmeric powder, and saute for about a minute, and all the remaining vegetables, and fry them for some minutes.
• Add the soaked Rice to the veggies and mix well.
• Add about 1 cup of hot water to the; Rice and give a quick stir, and when the water begins to boil, cook the Rice for 1-2 whistles.
• Open the cooker’s lid; once the pressure is released, take out the Rice with a fork taking care not to break the grains.
• Serve them.

12. Peanut Rice

INGREDIENTS:

• 2 cups cooked Rice
• salt to taste
• 1/4 cup peanuts
• 1 tsp urad dal
• 1 tbsp sesame seeds
• 2 nos red chilies
• 2 tbsp coconut
• 2 tsp peanut oil
• 1/2 tsp mustard seeds
• few curry leaf
• 1-2 tbsp peanuts

Instructions:

• First, add all other ingredients except coconut and roast till peanuts turn slightly golden.
• Roast coconut till the nut turns golden brown.
• Cool down the mixture entirely, then transfer it to a mixer jar. Grind to a slightly coarse mixture.
• Heat oil in a kadai.
• Add Rice, peanut mixture, and salt. Mix well.

13. Beetroot Rice

A colorful food that will attract your children, which is super healthy and yummy.

INGREDIENTS:

• Basmati rice – 1 cup
• Beetroots cup finely chopped
• Green Peas -4 tbsp
• Ginger garlic paste – 1 tsp
• Onion – 1 medium-sized
• Tomato – 1 small sized
• Green chilies – 1
• Mint leaves -a handful
• Coriander leaves – a handful
• Red chili powder – 1 tsp
• Garam masala powder -1 tsp
• Water – 1.5 cups
• Lemon juice – 2 tsp
• Salt – as required

INSTRUCTIONS:

• Heat a small pressure cooker with; Ghee and add bay leaves, cinnamon, cloves, and cardamom. Saute it for 2 minutes.
• Now add ginger garlic paste. Saute them nicely until golden brown. Once the onions become golden brown and the raw smell of ginger garlic paste leaves, add tomatoes.
• Fry tomatoes, and add the coriander leaves, mint leaves, and green chilies. Mix them and saute them for 3 minutes. Now add chopped beetroots & green peas. Mix well.
• Add red chili powder and garam masala powder.-Saute for two minutes or until the masala gets blended with the veggies. Then add the soaked Rice to the gravy and salt and fry them for a minute.
• Add the required amount of water and bring it to a boil.
• Cook everything on a medium flame for two whistles. Once the pressure releases, open the oven, add lemon juice, and fluff the; Rice with a fork.

14. Egg Rice

INGREDIENTS:

• Rice – 1 cup
• Water – 1.5 cups
• Onion – 1 medium-sized
• Garlic – 4 cloves
• Green chilies – 2
• Chopped vegetables – 3/4cup
• Eggs -2
• Pepper powder -1/2 tsp
• Oil – 1 tbsp
• Salt – as required
• Lemon Juice – 1 tsp

INSTRUCTIONS:

• Wash the Rice twice and soak it for 10 minutes. Then pressure cooks it for 2-3 whistles with the required water and a drop of oil on medium flame.
• Chop garlic, onion, and vegetables finely. Keep aside. Crack and open the egg in a bowl. Add a little salt and pepper powder. Whisk everything together well.
• Heat a thick-bottomed pan with oil and add the whisked egg. Fry the eggs until they are cooked soft. Don’t; scramble them to dry. Once done, remove from the pan.
• In the same pan, heat the Ghee; Add in cumin seeds. Once cumin seeds start spluttering, add chopped garlic. Fry it until lightly brown. Now add onions. Saute them nicely until golden brown.
• Add the chopped vegetables and salt. Saute on a medium flame for five minutes.
• When the vegetables are soft, add scrambled eggs and cooked Rice
• Mix well and cook on a medium flame for some time. Once done, switch off the flame, squeeze lemon juice, mix well, and top with; Ghee if required.

15. Spinach Rice Casserole

Spinach Rice casserole is an interesting way to add spinach to your child’s food and it’s healthy will all the essential ingredients for them to grow. INGREDIENTS:

• 3 cups cooked Rice
• (10-ounce) of frozen chopped spinach
• 4 tablespoons butter, melted
• 1 tablespoon finely minced onion {I use 1/4 cup chopped shallot or onion}
• 1/2 teaspoon salt
• 3/4 pound (12 ounces) grated sharp Cheddar cheese
• 1 cup of milk
• 4 eggs

INSTRUCTIONS:

• Heat oven to 350F degrees.
• Add cooked; rice spinach, butter, onion, salt, and cheese.
• Then pour milk and add eggs.
• Then pour into the bowl with Rice-spinach mixture and stir well to combine.
• Pour into the prepared casserole dish and bake for 45 minutes.
• Remove from oven and serve.

16. Sticky Mango Rice

INGREDIENTS:

• 3 cups sticky Rice soaked overnight in water and drained
• 2 cups coconut milk
• 2-3 tbsp sugar turbinado, cane, brown.
• 4, 1/2 teaspoon salt
• 3 ripe mangoes

INSTRUCTIONS:

• Steam the sticky Rice until soft.
• Place the coconut milk in a pot and heat over medium heat.
•  Add the sugar and salt and stir to dissolve completely.
• When the Rice is cooked, pour it into a large bowl and pour 1 cup of the hot coconut milk over it. Stir to mix the liquid into the Rice, then leave it for 20 minutes.
• Peel and chop the mangoes.
• And serve them however you like.

17. Chocolate Rice Pudding

Chocolate provides positive emotions and energy to your children and it also helps with the overall cognitive development of kids.

INGREDIENTS:

• (1 cup) glutinous white Rice
• (3 cups) milk
• ( 1/2cup) caster sugar
• 1vanilla bean, split, seeds scraped
• 1/3) cup) cocoa powder, sifted
• Chopped dark chocolate (70% cocoa solids) and sweetened condensed milk to serve

INSTRUCTIONS:

• Put Rice in a bowl, cover with cold water, and set aside for 30 minutes to soak.
• Place milk, sugar, and vanilla in a pan over medium heat.
• Mix cocoa and 125 ml water in a jug and stir. Add to pan with milk mixture and another 125 ml water. Stir until the sugar dissolves.
• Add Rice and cook, frequently stirring, for 25 minutes or until thick Rice is tender. Scatter with chopped chocolate and drizzle with condensed milk to serve.

18. Rice Cutlets

INGREDIENTS:

• Cooked rice;
• Potato: Boiled and mashed potatoes.
• Veggies: Onions, carrots, green beans, bell pepper, spinach, and chilies.
• Freshly grated ginger.
• Coriander leaves.
• Turmeric, chili powder, garam masala, and chaat masala.
• Cornstarch or rice flour.
• Use freshly squeezed lemon juice.
• Oil to fry.

INSTRUCTIONS:

• Add cooked Rice, and mash them until soft.
• Add all the ingredients except oil.
• Mix the mixture, add cornflour if the mixture is moist, without adding water.
• Grease your palm with a teaspoon of oil so the mixture does not stick. Please make a small lemon-sized ball, flatten it between your palm, and make round-shaped cutlets.
• Heat oil in a pan. Once it is heated place 4-5 cutlets in the hot oil and fry them until they become golden brown.
• Remove the vegetable Rice cutlet on a piece of paper, and serve.

19. Brown Rice Chickpea Patties

INGREDIENTS:

•  2/3 cup dried chickpeas (2 cups cooked)
• 1/3 cup uncooked brown rice; (1 cup cooked)
• 1 cup fresh or frozen peas
• 1/2 cup soft goat cheese
• 1/3 cup fresh grated Parmesan cheese
• 1 small onion, chopped
• 1 clove garlic
• 1 egg
• 2 jalapeños, seeded and chopped
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 teaspoon of sea salt
• A small handful of fresh parsley or cilantro chopped
• 1/2 to 2/3 cup whole wheat flour
• olive oil

INSTRUCTIONS:

• Rinse the chickpeas and soak them in enough water to cover them for 8 hours or overnight. Separately, rinse the brown Rice and soak it in water.
• Drain and rinse the chickpeas, then boil them on reduced heat cover it, and keep for 1 hour or until the chickpeas are tender. Drain and transfer to a food processor.
• Meanwhile, bring the Rice and its soaking water to a boil in a small saucepan, then reduce the heat to low, cover, and cook until the liquid is absorbed — about 30 minutes, and set it aside to cool.
• Steam or lightly boil the peas until just tender. Set aside.
• Preheat an oven to 375° and line a baking sheet with parchment paper.
• Add the goat cheese, Parmesan cheese, onion, garlic, egg, jalapeños, ground coriander, paprika, turmeric, ground cumin, cayenne, and salt to the food processor with the chickpeas. Process until smooth. Add the cooked brown; rice peas, parsley, or cilantro to the mixture and pulse a few times to combine. Transfer to a bowl and stir in 1/2 cup of whole wheat flour.

20. Broccoli Cheddar Brown Rice Muffins

INGREDIENTS:

• 1/3 cup finely chopped broccoli florets
• ¼ cup cooked brown Rice
• 1 large egg
• ¼ teaspoon garlic powder
• ¼ – 1/3 cup shredded cheddar cheese depending on how cheesy you want it
• pepper to taste
• salt to taste, if desired

INSTRUCTIONS:

• Preheat the oven to 350 degrees. Take out six muffin liners (or grease six cavities in a tin.)
• In a medium bowl, stir all of the ingredients together. Spread them into muffin tins and bake for 20-25 minutes, and let them cool for 5 minutes.