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Kids in the Kitchen BY JEN KOSSOWAN
W
ith many of us sticking closer to home this year, it’s the perfect time to have some fun in the kitchen with the kids! While not intended for eating, both of these play recipes are made with the simplest of kitchen ingredients and are taste-safe should your little one sneak a lick. They also last for ages, can be played with again and again, and are compostable when you’re done with them. And the best part? They’re really easy to make, which means that your kids can probably take the lead in the kitchen with a little bit of guidance along the way.
Rainbow rice Rice play is a classic, and for good reason! Beyond lasting forever, it’s lovely and soothing to run your hands through and almost has a calming effect. Adding some colour takes it up a notch and makes it even more fun and enticing. This version is made with natural food colouring in the prettiest pastel hues, but vibrantly coloured rainbow rice is beautiful too. What you’ll need white rice white vinegar natural liquid food colouring jar with a secure lid measuring cups and spoons shallow play bin How to make it 1. Measure out 1 cup of dry white rice and pour it into your jar. 2. Add 5 to 10 drops of liquid food colouring, plus a ½ tsp of white vinegar. 3. Secure the lid tightly on your jar and shake vigorously. Continue to shake until the colour is evenly distributed. 4. Pour your rice out onto a plate, tray, or baking sheet to dry. It should come out barely wet and be dry in 10 minutes or so.
Once done, you’ll have two really engaging sensory play materials that can be used for all sorts of open-ended play invitations. As always, careful supervision is recommended when little ones are playing with sensory materials.
JEN KOSSOWAN is a kindergarten and grade one teacher and mama of two gorgeous kiddos. She’s passionate about play, loves a good DIY project, and can most often be found in her kitchen whipping up recipes that taste delicious while meeting her crunchy mama criteria. She started Mama.Papa.Bubba. on a whim in 2010 while living in the Middle East and has been sharing her recipes and activities there ever since. 9 | September/October 2020
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