Rainbow Rice Balls

When we started BLW, we carefully introduced one food after the other for about a month. But then I learned about flavour exposure — and decided to give it a try.

We had my delicious sweet potato chickpea curry one day, and I just offered Samuel a spoon. He was immediately hooked. Only after a few bites did I realise it was actually quite spicy… but he didn’t seem bothered at all.

From that moment on, I slowly started adapting our meals for him too. With a few adjustments of course — softer textures, no added salt, and gentler seasoning. It was a bit of a learning phase, but before long we were all sitting together, eating the same meals. And honestly, there is something so special about watching your child enjoy the food you made.

For a long time, Samuel loved anything saucy — curries, ragouts, veggie stews. I always had rice or quinoa ready, and feeding him felt so easy.

But then… he turned one.

And suddenly, things changed.

Lately, he doesn’t want his curry mixed with rice anymore. He’ll happily eat the curry. He’ll happily eat plain rice. But together? Big no-no. (Which, by the way, is currently his favourite word. “No-no!” — usually followed by a little clap on the table. Adorable… unless it’s directed at the meal you just made.)

So I had to get a bit creative.

Because as much as I appreciate a phase, I also wanted to add a little more nutritional value than just plain rice for this growing little human.

That’s how these rainbow rice balls came about.

They look like a lot of effort — but they’re really not. You can use leftover rice, the colours come together quickly (hello, pre-cooked beetroot), and in less than 10 minutes you have something colourful, fun, and actually nourishing.

And the best part? You can make them together.

Samuel isn’t quite rolling perfect little balls yet, but he already loves being involved — and even more so, eating them. The first time I put these on his plate, he got very impatient and wanted one immediately (if you know, you know). His favourites are the sweet potato ones — which also happen to be the easiest to make.

I hope you and your little one love this colourful idea as much as we do. If you make them, I’d love to hear how it went — or tag me on Instagram so I can see your creations.

Why This Recipe Is Great For Toddler Nutrition

Rice might seem simple, but paired with vegetables and healthy fats, it becomes a really balanced and approachable meal for little ones.

These rice balls tick a lot of boxes:

• Soft texture — ideal for babies and toddlers
• Easy to hold — perfect for self-feeding
• Naturally colourful — encourages curiosity and interest
• Flexible ingredients — you can adapt based on what you have

Depending on what you mix in, they can provide:

• Vitamins from colourful plant ingredients
• Fibre from vegetables
• Healthy fats from olive oil or avocado

Why You’ll Love This Recipe

• Perfect for BLW — easy to grab and hold
• Great for picky eaters — colours make food more fun
• Naturally coloured — no artificial dyes
• Quick and flexible — use what you have
• Ideal for leftovers — transforms plain rice into something exciting

Ingredients

Rice

Sushi rice works best as it holds together easily when shaping. You can also use short-grain rice or other rice types.

To make rice sticky:

• Cook with slightly less water than usual
• Let it steam covered for 10 minutes after cooking
• Gently press or mash slightly if needed

Short-grain rice will give the best texture. Longer grain rice can work, but may need a bit more pressing when shaping.

Spinach

For a soft green colour. Mild in flavour when used in small amounts.

Sweet Potato

Adds a warm orange tone, natural sweetness, and helps bind the rice beautifully.

Beetroot

Creates a vibrant pink colour. Use sparingly and finely blended for best texture.

Olive Oil

Adds softness and a little richness.

Optional Additions

• Mango (for yellow sweetness)
• Avocado (for creaminess)
• Peas (for a milder green)

What Are Rainbow Rice Balls?

These are small, soft rice balls coloured naturally with vegetables like spinach, beetroot, and sweet potato.

They’re inspired by simple onigiri-style rice balls but adapted for toddlers — softer, smaller, and easier to handle, with mild flavours and no added salt.

How To Make Rainbow Rice Balls

Cook the Rice

Prepare sushi rice according to package instructions and allow it to cool slightly. Freshly cooked or leftover rice from the day before both work well.

Prepare the Colours

• Spinach: Steam and blend into a smooth puree. Frozen spinach works just as well — simply defrost, then blend with a tiny splash of water or olive oil until smooth.
• Sweet potato: Cook until soft, then mash until smooth.
• Beetroot: Pre-cooked beetroot works perfectly and saves time. Blend or mash finely.

Divide the Rice

Split the rice into small portions depending on how many colours you want to make.

Mix the Colours

Gently mix each portion with a small amount of puree until evenly coloured.

Adjust Texture

If needed:

• Add a little olive oil or water if too dry
• Add plain rice if too wet

Shape the Rice Balls

With slightly damp hands, press and roll into small balls or logs.

Variations

• Add mashed avocado for extra creaminess
• Mix in lentils for a protein boost
• Use turmeric for a bright yellow colour

Tips For Toddlers

Size matters more than shape. Keep pieces small and soft rather than focusing on perfect shapes. Smaller portions are easier to handle and less intimidating.

Use dips to encourage eating. A simple dip like yogurt or mashed avocado can make a big difference. Dipping adds interest and often increases how much they eat.

Serve alongside something familiar. If your toddler is unsure about the colours, pair the rice balls with a “safe food” they already like. This reduces pressure and increases the chance they’ll try it.

Let them help. Toddlers love being involved. Let them mix, squish, and help shape the rice balls. Yes, it will get messy — but that’s part of the fun, and all ingredients are completely safe for them to explore.

Storage

Refrigerator

Store in an airtight container for up to 2 days.

Freezer

Rice balls can be frozen, though texture is best fresh. Reheat gently and ensure they are soft before serving.

Serve With

• Yogurt for dipping
• Soft tofu, lentils or my wonderful Vegan Lentil & Walnut Ćevapčići
• Steamed vegetables
• Avocado slices
• A squeeze of lemon for freshness

Rainbow Rice Balls (Toddler-Friendly & BLW)

Soft, naturally coloured rice balls made with vegetables — a fun, healthy finger food for babies and toddlers, perfect for baby-led weaning.

3.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course, Snack

Cuisine BLW, Plant-based, Vegan

Servings 20 RIce balls

Calories 180 kcal

Equipment

• Saucepan (for rice)
• Blender or food processor
• Mixing bowls
• Spoon

Ingredients

  

1x2x3x

• 250 g cooked sushi rice or short-grain rice; see notes
• 3 tbsp mashed sweet potato
• 2 tbsp spinach puree fresh or frozen, defrosted
• 2 tbsp beetroot puree pre-cooked works well
• 2 tsp olive oil optional, for texture

Instructions

 

• Prepare sushi rice according to package instructions. Let cool slightly. Leftover rice works well too.
• Steam and blend spinach until smooth (or use defrosted frozen spinach with a tiny splash of water or olive oil)
• Mash cooked sweet potato until smooth
• Blend or finely mash cooked beetroot
• Split the rice into 3–4 small portions.
• Add a small amount of each puree to a portion of rice and mix gently until evenly coloured.
• Add a few drops of water or olive oil if too dry
• Add plain rice if too wet
• With slightly damp hands, press and roll into small balls or logs.
• Serve immediately or slightly cooled. Ensure texture is soft and easy to mash.

Notes

Nutritional values will vary depending on which ingredients are used for colouring (e.g. sweet potato, spinach, beetroot).

Nutrition

Serving: 4gCalories: 180kcalCarbohydrates: 30gFat: 4gFiber: 3g

Keyword BLW, rainbow riceballs, toddler finger food, vegan baby food

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