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Dairy-Free Banana Rice Pudding

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Burris, Ken

3 hr 30 mins total
30 mins prep

208 calories/serving

Recipe Filed Under
Fruit, Rice, American, Easy, Low Cholesterol, Low Fat, Vegetarian, Gluten Free, Kid-Friendly, High Fiber, Healthy, Dessert, Fall, Spring, Summer, Winter

Provided By: EatingWell

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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.

Ingredients

Serves:

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

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. 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.

3. 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.

4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

Tip: Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.

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