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.
Ingredients:
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
Preparation:
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.
3. 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.
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.
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:
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
Preparation:
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.
3. 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.
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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