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Dairy-Free Banana Rice Pudding

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  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.
RECIPE 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

Tip: : Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.
Dairy-Free Banana Rice Pudding Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Blissful Banana Breakfast
Nutrition Facts per Serving
Yield:   8 servings, generous 1/2 cup each
Calories: 208
Sodium: 182mg
Fiber: 3g
Carbohydrates, Total: 49g
Protein: 3g
% Cal. from Fat: 9%
Fat. Total: 2g
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