- Cooking Time:
- Servings: 8
- Preparation Time:
- 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.
NotesI 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