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Small bowl of homemade rice puree for baby.
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4.84 from 31 votes

Homemade Baby Rice Cereal

Using only 1-ingredient, this Homemade Baby Rice Cereal is a simple and easy recipe to make baby!
Prep Time3 mins
Cook Time45 mins
Course: Main Course
Cuisine: Baby Food
Servings: 20 ounces
Calories: 34kcal


  • 1 cup brown rice (I prefer organic short grain)
  • 2 cups water
  • 1-2 cups liquid for blending (water, fresh breast milk or formula)


  • Rinse Rice - IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.
  • Cook: Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender.
  • Let Rest: Remove the saucepan from the heat and let rest for 10 minutes, covered. If using fresh breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.
  • Blend: Place the rice into a blender or food processor and add 1/2 cup of liquid of choice. Blend for 1-2 minutes on medium-high speed until completely smooth and creamy, adding in the additional liquid in 1/4 cup increments, if needed, until you have your desired consistency.
  • Eat: Serve to baby or freeze for later.
    Baby food Storage tray with homemade rice baby cereal inside.



Age: 4 months and up
Yield: roughly 20 ounces
Notes on Rice: I recommend using organic short grain brown rice in this recipe. Brown rice has health benefits and a ton of nutrients in it, as opposed to white rice, which has had all of the key nutrients stripped from it. I would strongly recommend using organic brown rice as the cost difference ounce-per-ounce is very small and the organic variety has not been soaked in pesticides. You can use either short or long-grain brown rice for this recipe. 
Notes on Water: water will be added to the rice to cook in. You can also use sodium-free bone broth or sodium-free veggie broth for more nutrients and flavor, or do a mixture of half broth and half water.
Notes on Liquid for Blending: while blending the rice, more liquid will need to be added to thin out the rice into a puree. You can use water, bone broth, veggie broth, fresh breast milk or formula.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Thawing: the puree will be thick when you re-heat it. You can thin it back out by adding in other purees (see list above of my favorite options), fresh or frozen breastmilk, formula or water. Add in a little at a time, stirring in-between.
How to Soak Rice: place 1 cup of rice in a medium bowl and add in 2-3 cups of hot water (enough to cover the rice) and leave at room temperature for at least 2 hours but can go overnight. Drain the rice and rinse well. Follow the recipe above on cooking and pureeing instructions, but note that the rice will cook faster, so check rice at 20 minutes.


Serving: 1ounce | Calories: 34kcal | Carbohydrates: 7.2g | Protein: 0.7g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 1mg | Potassium: 26mg | Fiber: 0.3g | Calcium: 4mg