Dessert
Dairy-Free Banana Rice Pudding
Creamy brown basmati rice simmers with cinnamon and brown sugar until each grain turns tender and fragrant. Ripe bananas melt into the warm pudding, lending natural sweetness and a silky finish that tastes like banana bread in a bowl.
- Total
- 1 hr 20 min
- Prep
- 10 min
- Cook
- 1 hr 10 min
- Serves
- 8
Nutrition per Serving
- Calories
- 201
- Protein
- 3g
- Carbs
- 46g
- Fat
- 2g
- Fiber
- 3g
- Sugar
- 18g
- Sodium
- 190mg
Ingredients
- 1 cup brown basmati rice
- 2 cup water
- 1/2 tsp salt
- 3 cup plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
- 1/3 cup light brown sugar
- 1/2 tsp ground cinnamon, plus more, for garnish
- 1 tbsp cornstarch
- 4 ripe bananas, divided
- 1 tsp vanilla extract
Instructions
- 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.
- 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. 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.
- Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
- Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.