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. Source: EatingWell Magazine, September/October 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

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 Facts

201 calories; 1.9 g total fat; 190 mg sodium. 46 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (8)

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8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/31/2015
Yummm! I really wanted to make this but because of ingredients on hand I had to change a couple of things. I had some left over jasmine rice (about 1 1/2 c cooked) that I used and poured a can of coconut milk into it along with some cinnamon and just a little brown sugar to taste. Once it came to a boil I didn't see the need to use the cornstarch as it thickened on its own. At first because of the reviews I only used one pretty ripe banana. But after tasting I used the other that I sliced as it was less ripe. This turned out sooo good! For as ripe as the bananas were it still wasn't too sweet at all! If you like bananas (and I don't even like banana bread!) try it with the bananas! Very yummy! Thank you for the recipe! Pros: Dairy free fruit healthy desert Cons: none Read More
Rating: 4 stars
07/14/2014
greatest dairy free pudding I've ever had! I made this with regular almond milk. The almond milk gets to a porridge like consistency very fast. It only took 2 minutes! I only added one banana due to comments from people who didn't use any or thought the banana was too much. One very ripe banana worked perfectly. I normally buy my daughter dairy free puddings at the store but I never think they are any good. I will take the time to make this for her when she wants pudding from now on! Pros: great tasting dairy free pudding Cons: a little time consuming Read More
Rating: 4 stars
01/05/2014
I started cooking the pudding then read the comment of the bananas making it too sweet. Since I used vanilla soy milk that is already lightly sweetened instead if rice milk I tasted it as I went. My family agreed that it did not need the bananas at all. My daughter who is dairy free loved it.:) The rest if us like it too. Read More
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Rating: 4 stars
06/11/2013
YUM! This looks so delicious! I can't wait to try it and it is good to see some pointers. What a great recipe for anyone who is lactose intolerant. Has anyone tried it with soy milk? It's a bit cheaper than rice milk where I'm from. Also per serving this has little sugar making it good for diabetics or dieter's. Great desert! Thanks for posting. Read More
Rating: 3 stars
10/23/2012
Recipe needs tweaking for my tastes I only included 1 mashed banana and I STILL thought it was a bit much. Additionally I would cut back to 1/4 tsp cinnamon. I found that 1/2 tsp was too strong and almost bitter tasting. (Maybe it would've been better if I waited until Step 4 to stir the cinnamon in?) Otherwise a solid recipe. Pros: No eggs non-dairy milk minimal sugar Cons: banana too much cinnamon Read More
Rating: 5 stars
10/30/2011
I just tried making this for my 1 year old. It's delicious and I am sure he will love it as a dessert or snack. I cut the sugar down to 1/4 cup and didn't have cornstarch on hand so used whole wheat flour instead. Seems to be fine. Great recipe and fairly easy just time consuming. Read More
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Rating: 5 stars
10/30/2011
I also made this for my 1 year old but I substituted the rice milk for full fat milk I also added cinnamon and vanilla essence to the pan when cooking at the start. DELICIOUS!!! 10/10 Read More
Rating: 5 stars
10/30/2011
Love it because I don't have to use reg. milk.I'm allergic to milk so this is great for me:) Read More