📝 About This Recipe
This comforting bowl is a gentle introduction to textures and flavors, blending the natural sweetness of sun-ripened corn with the soothing creaminess of slow-simmered jasmine rice. Inspired by the soft porridges of East Asia and the classic American creamed corn, this dish is meticulously balanced to be both nutritious and incredibly palatable for little ones. It’s a warm, hug-in-a-bowl that provides a perfect energy boost while remaining easy on delicate tummies.
🥗 Ingredients
The Grain Base
- 1 cup Jasmine rice (rinsed thoroughly until water runs clear)
- 2 cups Low-sodium chicken or vegetable stock (homemade is best for kids)
- 1 cup Water
- 1 tablespoon Unsalted butter (high-quality grass-fed preferred)
The Corn Component
- 2 cups Sweet corn kernels (fresh off the cob or thawed frozen kernels)
- 1/2 cup Whole milk (can substitute with coconut milk for dairy-free)
- 1/4 cup Mild yellow onion (very finely minced)
- 1 piece Garlic clove (smashed and kept whole for easy removal)
Flavor & Texture Enhancers
- 1/2 cup Mild cheddar cheese (finely shredded)
- 1 small Carrot (peeled and finely grated)
- 1/4 teaspoon Sea salt (adjust according to age/preference)
- 1 teaspoon Fresh parsley (very finely chopped for garnish)
👨🍳 Instructions
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1
Place the rinsed jasmine rice, stock, and water in a medium heavy-bottomed saucepan. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is very tender and the liquid is absorbed.
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3
While the rice cooks, melt the butter in a separate small skillet over medium-low heat.
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4
Add the finely minced onion and the smashed garlic clove to the skillet. Sauté gently for 4-5 minutes until the onion is translucent and soft, ensuring it doesn't brown.
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5
Stir in the corn kernels and the grated carrot. Cook for another 3 minutes to soften the vegetables.
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6
Pour in the milk and bring to a very gentle simmer. Remove the whole garlic clove and discard it; its flavor has now infused the mixture.
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7
Transfer half of this corn and milk mixture into a blender or use an immersion blender to pulse it into a thick, chunky puree.
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8
Return the pureed corn to the skillet with the whole kernels and stir to combine. This creates the 'mash' texture that kids love.
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9
Once the rice is done, fluff it with a fork. It should be slightly softer than adult-style rice.
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10
Fold the creamy corn and carrot mixture into the warm rice, stirring gently until the rice is fully coated and the consistency is thick and porridge-like.
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11
Add the shredded cheddar cheese and a pinch of salt. Stir until the cheese has completely melted and created silky ribbons throughout the mash.
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12
If the mixture seems too thick, add an extra splash of warm milk or stock until the desired 'spoonable' consistency is reached.
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13
Let the dish sit for 2 minutes to cool slightly before serving to ensure it is at a safe temperature for children.
💡 Chef's Tips
For a smoother texture for younger toddlers, you can blend the entire corn and carrot mixture before adding it to the rice. Always rinse your rice thoroughly to remove excess starch, which prevents the dish from becoming gummy. If using fresh corn, use the back of a knife to scrape the 'milk' from the cob into the pot for extra sweetness. To boost protein, you can stir in a tablespoon of Greek yogurt or a finely mashed hard-boiled egg at the very end. Store leftovers in an airtight container for up to 3 days; reheat with a splash of water to restore the creaminess.
🍽️ Serving Suggestions
Serve in colorful bamboo bowls with a small sprinkle of parsley for a pop of color. Pair with steamed broccoli florets or 'trees' on the side for dipping into the mash. Add a side of sliced avocado for healthy fats and a creamy contrast. Serve alongside a small cup of diluted apple juice or plain water. A few pieces of grilled chicken breast cut into tiny cubes can be stirred in for older children.