- Cooking Time:
- Servings: 8
- Preparation Time:
BackstoryI found this recipe on the net when My friend told me her little daughter can't have milk or Flour anymore. So i statted looking for recipes for her.
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.
1 serving: Calories 208; Carbohydrates 49g; Dietary Fiber 3g; Fat 2g; Potassium 213mg; Sodium 182mg
- 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
- 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.