Dairy-Free Banana Rice Pudding

Dairy-Free Banana Rice Pudding

8 Reviews
From: EatingWell Magazine 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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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

  • Serving size: generous 1/2 cup
  • Per serving: 201 calories; 2 g fat(0 g sat); 3 g fiber; 46 g carbohydrates; 3 g protein; 12 mcg folate; 0 mg cholesterol; 18 g sugars; 10 g added sugars; 230 IU vitamin A; 5 mg vitamin C; 126 mg calcium; 1 mg iron; 190 mg sodium; 221 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 fruit

Reviews 8

May 31, 2015
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By: EatingWell User
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
July 14, 2014
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By: EatingWell User
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
January 05, 2014
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By: EatingWell User
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.
June 11, 2013
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By: EatingWell User
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.
October 22, 2012
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By: EatingWell User
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
August 24, 2010
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By: EatingWell User
Love it because I don't have to use reg. milk.I'm allergic to milk so this is great for me :)
March 23, 2010
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By: sarahbrown1105
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
December 19, 2009
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By: EatingWell User
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.