This is the next baby food cereal recipe. Much like the Millet Cereal post this tells you how to grind your own rice flour as well. It is recommended to use long grain brown rice. However, you can use short grain brown rice mixed with jasmine rice or white rice as well.
This recipe is courtesy of the book Easy Gourmet Baby Food 150 Recipes for Homemade Goodness By Chef Jordan Wagman and Jill Hillhouse, BPHE, RNCP.
"Whole grains are an important component of any diet for many reasons not the least of which is their chromium content, because chromium is found in the bran and the germ, a high percentage of this "ultra trace" mineral is lost when grains are refined. Chromium is responsible for regulating blood sugar, and a deficiency of this mineral is linked to the development of diabetes." - Wagman and Hillhouse
Grinding Rice Flour:
- You can purchase bulk rice in any health food store. I got mine from Whole Foods.
- Place rice in blender/coffee grinder in batches if necessary, and pulse until desired consistency is achieved, about 3 minutes. Store in an airtight container in the refrigerator.
- Do not grind all rice, just enough for about a week's worth is good. Grinding only as needed gives you even more vitamins then grinding it all ahead of time and storing it.
- 5 cups of water
- 3/4 cup of brown rice flour
- In a saucepan, bring water to a oil over medium heat. Slowly whisk rice flour into water, stirring constantly to avoid clumping. Cook, whisking constantly, until liquid begins to thicken, about 10 minutes. Remove from heat and set aside for at least 1 hour. (the mixture will become quite thick). Continue to whisk from time to time as it cools. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.
- To serve reheat 1/2 cup of cooked cereal with 1/4 cup water in a saucepan over low heat just until warm.