Dairy-Free Banana Rice Pudding WebMD Recipe from EatingWell 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 Prep: 30 minutes | Total Time: 3 1/2 hours (includes 2 hours chilling 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 Instructions 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. Tip Tip: Some brands of rice milk may contain gluten. Nutritional Information Makes: 8 servings, generous 1/2 cup each Calories208 Fat2 g Saturated fat0 g Cholesterol0 mg Carbohydrates49 g Dietary fiber3 g Protein3 g Sodium182 mg * Nutritional Guidelines based on the USDAs MyPlate Standards. More nutritional information © Meredith Corporation. All rights reserved. Used with permission. For more recipes go to EatingWell
Posted on: Fri, 21 Mar 2014 21:26:04 +0000
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