Dairy-Free Banana Rice Pudding

  • Active Time 30m
  • Total Time 3h 30m

8 servings, generous 1/2 cup each

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

ingredients

  • 1 cup brown basmati rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon, plus more for garnish
  • 1 tablespoon cornstarch
  • 4 ripe bananas, divided
  • 1 teaspoon vanilla extract

directions

Combine the 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 the 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.

Tip: &lt;br&gt;Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.<br><br>Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9852

nutrition information per serving

208 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 182mg sodium; 49g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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