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20 minute dinner recipes

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Dairy-Free Banana Rice Pudding

http://www.eatingwell.com/recipes/dairy_free_banana_rice_pudding.html

From EatingWell:  September/October 2007

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.

8 servings, generous 1/2 cup each | Active Time: 30 minutes | Total Time: 3 1/2 hours (includes 2 hours chilling time)

Ingredients

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. 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.

Nutrition

Per serving : 208 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 49 g Carbohydrates; 3 g Protein; 3 g Fiber; 182 mg Sodium; 213 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit

Tips & Notes