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Banana Rice Pudding

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Prep Time: 10 min.

Cook Time: 45 min.

Yields: 8 servings

Description Edit

Dairy-free rice pudding with bananas and rice milk!

Ingredients Edit

  • 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 Edit

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. 3. Remove from the heat. 4. 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. 5. 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.

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