Dairy-Free Banana Rice Pudding Recipe
Nutritional Info (Per serving):
Calories: 208, Saturated Fat: 0g, Sodium: 182mg, Dietary Fiber: 3g, Total Fat: 2g, Carbs: 49g, Cholesterol: 0mg, Protein: 3g
Carb Choices: 3.5
Prep Time: 20 mins
Cook Time: 1 h 10 mins
Rest Time: 2 h
Total Time: 3 h 30 mins
Ingredients
1 cup(s) rice, basmati, brown
2 cup(s) water
1/2 teaspoon salt
3 cup(s) rice milk, gluten-free vanilla
1 teaspoon rice milk, gluten-free vanilla
1/3 cup(s) sugar, brown, light
1/2 teaspoon cinnamon, ground, plus more for garnish
1 tablespoon cornstarch
4 medium banana(s), ripe, divided
1 teaspoon vanilla extract
Preparation
1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes.
3. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
4. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding.
5. Transfer to a large bowl, cover and refrigerate until cold, at least 2 hours.
6. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.
Nutritional Info (Per serving):
Calories: 208, Saturated Fat: 0g, Sodium: 182mg, Dietary Fiber: 3g, Total Fat: 2g, Carbs: 49g, Cholesterol: 0mg, Protein: 3g
Carb Choices: 3.5
Prep Time: 20 mins
Cook Time: 1 h 10 mins
Rest Time: 2 h
Total Time: 3 h 30 mins
Ingredients
1 cup(s) rice, basmati, brown
2 cup(s) water
1/2 teaspoon salt
3 cup(s) rice milk, gluten-free vanilla
1 teaspoon rice milk, gluten-free vanilla
1/3 cup(s) sugar, brown, light
1/2 teaspoon cinnamon, ground, plus more for garnish
1 tablespoon cornstarch
4 medium banana(s), ripe, divided
1 teaspoon vanilla extract
Preparation
1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes.
3. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
4. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding.
5. Transfer to a large bowl, cover and refrigerate until cold, at least 2 hours.
6. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.
