Dairy-Free Banana Rice Pudding
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.
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
8 servings, generous 1/2 cup each
Ingredients
-
1 cup brown basmati rice
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2 cups water
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1/2 teaspoon salt
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3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
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1/3 cup light brown sugar
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1/2 teaspoon ground cinnamon, plus more for garnish
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1 tablespoon cornstarch
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4 ripe bananas, divided
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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.
Tips:
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.
Tip: Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.
Nutrition information
Calories 208, Total Fat 2 g, Sodium 182 mg, Carbohydrate 49 g, Fiber 3 g, Protein 3 g, Potassium 213 mg. Exchanges: Starch 2,Fruit 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Rice Pudding
When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it. This pudding is great as is, but can also be dressed up in dozens of ways (for a few ideas, see Coconut Rice Pudding with Mango, Coffee Rice Pudding, and the variations below).
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