Banana rice pudding

Rice pudding is the perfect winter comfort food. It can also be a nutritious snack for children too. This version uses a lower GI rice (which makes cooking quicker too!), is a rich source of calcium and has only a small amount of sugar in it. The sweetness comes from the addition of ripe bananas.

Banana Rice Pudding

1 cup basmati rice

4 cups milk

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tsp vanilla extract

2 ripe bananas, mashed

2 tbsp soft brown sugar

2/3 cup sultanas (optional)

1. Add rice, milk, nutmeg, cinnamon, vanilla, and mashed bananas to a saucepan. Bring to the boil, then reduce heat and simmer gently for about 20-30 minutes or until rice is cooked. Stir frequently. Liquid will have reduced but there will still be a fair bit of liquid in it.
2. Add sugar near the end, stir well to combine and remove from heat.
3. Place lid on saucepan and allow to rest for at least ten minutes before serving or storing away.
4. Pudding will continue to thicken over time, so allow it to be a little more liquidy than you would prefer if you plan to store it away.
5. Freezes well.



Meal-in-One Fried Rice

With the addition of tofu cubes, cooked prawns, diced ham or sliced omelette, this fried rice recipe makes a nutritious and simple dinner. It also works well cold for picnics or BBQ's.

I usually cook this dish using firm, hi-protein tofu and I make sure I dice the vegetables as small as possible. My daughter loves rice and tofu already and doesn't seem to mind the multitude of coloured vegetable bits that accompany her every spoonful. Her dinner is usually polished off very quickly when I serve this.

Meal-in-One Fried Rice

1 cup basmati rice (uncooked)

1 tbsp olive oil

1 tsp sesame oil

2 tbsp oyster sauce

1 tbsp sweet chilli sauce

1 tsp ginger, crushed or very finely chopped

1 garlic clove, crushed or very finely chopped

1 onion, finely diced

1 carrot, finely diced

1 red capsicum, finely diced

1 cob of corn, cooked and kernals removed

1 cup peas

250g firm tofu, diced

1. 
   
   Cook the basmati rice in water. Set aside when cooked. Alternatively, use up any leftover steamed rice.
2. 
   
   Heat oils in a large pan. Add onion, garlic and ginger, cooking until onion is soft.
3. 
   
   Add in sauces, mushrooms and carrots. Cover with lid and simmer until carrot is soft. You may wish to add a few drops of water.
4. 
   
   Stir in remaining vegetables and tofu. Cook until heated through.
5. 
   
   Stir through rice.

Sushi Rolls

Sushi is a wonderful kid food. Nori rolls are easy for little hands to manage and they come in many sizes and varieties of flavours. They are also a great way of introducing children to different fresh flavours including seafood.

Nori rolls are so simple to make and are a nutritious snack or meal for the whole family. The seaweed is also a source of iodine for your children. All you need is a bamboo mat and most supermarkets now stock this as well as all the other ingredients you need to make them.

I usually make mine with salmon (fresh cooked or sashimi), sashimi tuna, prawns, avocado, tofu, capsicum, cucumber, and carrots. You might also like to try chicken, egg, tinned fish, smoked salmon, lettuce, asparagus, or snow peas.

Sushi Rolls

 Nori sheets

Sushi rice (any medium grain rice will work)

Sushi rice seasoning (buy ready-made or you can make your own with rice wine vinegar, sugar, and salt)

Fillings of your choice