Brown Rice “Baby Food” [for Big Kids]

by Sarah on July 26, 2013 · 6 comments

As I mentioned on Wednesday, my food intake post-wisdom teeth extraction was definitely not the typical mashed potatoes-and-ice cream diet.

Waiting for those four gummy holes to close up has really just given me an excuse for eating some of the weird concoctions I would have eaten anyway.

One thing I didn’t expect to enjoy so much, however, was the Brown Rice “Baby Food” I made from my favorite Whole Foods’ 365 Short Grain Brown Rice.

Cooked like pasta* so it was soft and chewy…

(Which is actually how I normally cook rice, despite having been gifted a rice cooker over a year ago that has yet to be used.)

….then pureed in two batches–one super creamy, the other a little more…textured–this Brown Rice Puree has become the base of some surprisingly tasty creations.

I already showed you how it mixed with the (also pureed) Vegetarian Chili made by Stepmama Smart into something slightly spicy, with melted veggie cheesebought only because it was a close-out deal—making this something I would NEVER waste on a baby.

After a day of testing my teeth a little too much (also known as my stepsister’s bridal shower), a soothing snack of warmed brown rice ‘baby food’ topped with Roasted Vegetable Bruschetta leftovers was just what my mouth wanted.

One morning,  I mixed it up with spinach and a glop of mango-peach salsa, then topped everything off with two perfectly sunny eggs from the chicken coop

…I cannot even TELL y’all how good that was.

(I am still thinking about it.)

Leftover flaky broiled salmon sounds like a good pairing with some brown rice mush, don’t you agree? [Especially when I added cranberry honey mustard post-photograph.]

And no, those aren’t chopped turnip or mustard greens.

I had, in fact, resorted to cooking and chopping red leaf lettuce out of dearth-of-veggies desperation.

Once my original batch of brown rice puree was gone, I was happier than was normal to discover some cooked brown rice in Mama Smart’s fridge.

Time for a sweet go-round with the grain: Banana Brown Rice “Pudding” made with quinoa-rice milk, and into which I stirred vanilla, cinnamon, and some Cinnamon Honey Peach Butter.

This brown rice baby food thang has probably gone on longer than needed. I bet I could manage to almost get down fluffy, individual rice grains if I wanted.

But what if I don’t want (to)?

Brown Rice “Baby Food”

(should you want to join me in the Rice Mush Revolution…)

  • 1 cup short grain brown rice
  • water
  • salt (if desired)
  1. Boil brown rice in 3 cups water until soft and chewy, adding more water if necessary.
  2. Remove from heat and allow to cool.
  3. Put rice (and any water still in the pot) into a food processor and process until fairly smooth, adding water if necessary.
  4. Remove half of the rice from the food processor and place into storage container.
  5. Process remaining rice with more water until very smooth and liquid.
  6. Stir all rice together…and enjoy!


I know Laura understands my strange-but-good ways…and she won’t judge me for wanting to keep eating grown-up baby food for awhile longer.  Neither will anyone else who aligns themselves with her weekly link-uptoothless or not.

Tweet about this on TwitterShare on FacebookEmail this to someonePin on Pinterest

{ 6 comments… read them below or add one }

Kaila @healthyhelperblog! July 26, 2013 at 8:46 am

Love how versatile this is! I wish I’d had this recipe when I had my wisdom teeth out last year! It would have been perfect! :)


Laura @ Sprint 2 the Table July 26, 2013 at 9:58 am

No judgement here! I think it looks fab. Especially with those eggs. And the salmon. Your strangeness is my favorite. :)

How did you like the chia milk? I tried their cashew blend version and love it! ALmond is still my #1.


Hannah @ CleanEatingVeggieGirl July 26, 2013 at 10:32 am

I think that you are the best dippy, fried egg maker ever. Yours always turn out SO perfect!!


Angela July 26, 2013 at 8:04 pm

It seems pretty much congee.


Miss Polkadot July 26, 2013 at 8:43 pm

Just the way I’m cooking my brown rice, too – glad to know I’m not the only one :). Now I might have to try blending it, too. Creamy possibly is my favourite texture when it comes to food so I totally get you not wanting to stop eating this.


Brittany @ Delights and Delectables July 28, 2013 at 3:49 pm

I’ve never made short grain rice or blended it! I need to do this for breakfast asap!


Leave a Comment

Previous post:

Next post: