Delighting Little Taste Buds: Nutritious Rice Recipes for Kids

As a mother, the most difficult task is how to incorporate nutrition into your child’s diet. Generally, children get bored with the food they need to eat daily. So it becomes a big task what unique and tasty meal you can serve them so they can enjoy their food and also get proper nutrition.

Eating daal rice daily feels quite boring, but it might be difficult for you to think of a different recipe daily. Keeping all your worries in mind. We are here with delicious rice recipes that will voo your child.

Rice is a staple grain in our household and very nutritious to add to our diet. But eating steamed rice daily is just not make children happy but eating biryanis, pulaos makes their day.

Check these Healthy Rice Dishes Your Kids Will Actually Eat

Paneer vegetable fried rice

Ingredients:

• 1 cup basmati rice
• 200 grams paneer (Indian cottage cheese), cut into cubes
• 1 medium-sized onion, finely chopped
• 1 capsicum (bell pepper), finely chopped
• 1/2 cup green peas
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1/2 teaspoon red chili powder (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnishing

Instructions:-

1. Cook the rice: Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes. Drain the water and cook the rice according to the package instructions. Once cooked, fluff the rice with a fork and let it cool.
2. Prepare the paneer: Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and sauté until they turn golden brown. Remove the paneer from the pan and set it aside.
3. Prepare the vegetables: In the same pan, add another tablespoon of oil. Add the minced garlic and grated ginger. Sauté for a minute until fragrant. Then, add the chopped onions and cook until they turn translucent.
4. Add the vegetables: Add the chopped carrots, capsicum, and green peas to the pan. Cook for 3-4 minutes until the vegetables are slightly tender.
5. Seasoning: In a small bowl, mix soy sauce, tomato ketchup, vinegar, red chili powder (if using), turmeric powder, cumin powder, and salt. Pour this mixture over the vegetables and stir well to coat them evenly. Cook for another 2-3 minutes.
6. Add the rice and paneer: Add the cooked rice to the pan with the vegetables. Gently toss everything together, making sure the rice is well coated with the sauce. Add the sautéed paneer cubes and mix them in gently.
7. Cook the fried rice: Cook the fried rice for a few more minutes, stirring occasionally, until everything is heated through and well combined. Adjust the seasoning if needed.
8. Garnish and serve: Turn off the heat and garnish the fried rice with freshly chopped coriander leaves. Serve hot as a main course or as a side dish with your favorite Indian curry or raita.

Palak Pulao

Ingredients:

• 1 cup basmati rice
• 2 cups spinach leaves, washed and finely chopped
• 1 medium-sized onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1-inch piece of ginger, grated
• 3-4 cloves of garlic, minced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons ghee (clarified butter) or cooking oil
• Fresh coriander leaves for garnishing
• Lemon wedges for serving (optional)

Instructions:-

1. Wash the rice: Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes. Drain the water and set the rice aside.
2. Blanch the spinach: Bring a pot of water to a boil. Add the chopped spinach leaves to the boiling water and blanch them for 2-3 minutes. Drain the spinach and immediately transfer it to a bowl of ice-cold water. This will help retain the vibrant green color. Drain the spinach again and set it aside.
3. Cook the rice: In a large pot or saucepan, heat the ghee or oil over medium heat. Add the cumin seeds and let them splutter. Then, add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until fragrant.
4. Add the onions: Add the finely chopped onions to the pot and cook until they turn translucent.
5. Add the tomatoes and spices: Add the chopped tomatoes to the pot and cook until they soften. Then, add the turmeric powder, garam masala, and salt. Mix well and cook for another 2 minutes.
6. Add the spinach and rice: Squeeze any excess water from the blanched spinach and add it to the pot. Mix well with the onion and tomato mixture. Add the soaked and drained rice to the pot and gently stir everything together.
7. Cook the pulao: Pour 2 cups of water into the pot. Bring the mixture to a boil. Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
8. Fluff and garnish: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice gently with a fork. Garnish with freshly chopped coriander leaves.
9. Serve: Transfer the palak pulao to a serving dish and serve it hot. You can squeeze some lemon juice over the pulao for added freshness if desired.

Tehri Recipe

Ingredients:

• 1 cup basmati rice
• 1 medium-sized potato, peeled and cubed
• 1 medium-sized onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1-inch piece of ginger, grated
• 3-4 cloves of garlic, minced
• 1 carrot, peeled and diced
• 1 cup mixed vegetables (such as peas, bell peppers, cauliflower florets)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or cooking oil
• Fresh coriander leaves for garnishing
• Lemon wedges for serving (optional)

Instructions:-

1. Wash the rice: Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes. Drain the water and set the rice aside.
2. Sauté the vegetables: In a large pot or saucepan, heat the ghee or oil over medium heat. Add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until fragrant.
3. Add the onions: Add the finely chopped onions to the pot and cook until they turn translucent.
4. Add the tomatoes and spices: Add the chopped tomatoes to the pot and cook until they soften. Then, add the turmeric powder, cumin powder, coriander powder, red chili powder (if using), and salt. Mix well and cook for another 2 minutes.
5. Add the potatoes and vegetables: Add the cubed potatoes, diced carrots, and mixed vegetables to the pot. Stir well to coat the vegetables with the spices. Cook for about 5 minutes, stirring occasionally.
6. Add the rice: Drain the soaked rice and add it to the pot with the vegetables. Gently mix everything, ensuring the rice is well coated with the spice mixture.
7. Cook the Tehri: Pour 2 cups of water into the pot. Bring the mixture to a boil. Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the flavors have melded together.
8. Fluff and garnish: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice gently with a fork. Garnish with freshly chopped coriander leaves.
9. Serve: Transfer the Tehri to a serving dish and serve it hot. You can squeeze some lemon juice over the Tehri for added freshness if desired.

Now the second worry knocks you is which rice is best for your child’s healthy growth. And you know our answer is none other than Ripuraj rice. All time my favorite and the best in quality. You should Never compromise the quality and the taste. Time to enjoy these delectable recipes with your kids in the aroma of Ripuraj rice.