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.

Makes 8 servings, generous 1/2 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (includes 2 hours chilling time)

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 208 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 49 g carbohydrate; 3 g protein; 3 g fiber; 182 mg sodium; 213 mg potassium.
3 Carbohydrate Servings
Exchanges: 2 starch, 1 fruit

TIP: Tip: Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.

MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

This is way too sweet! I would try it without any added sugar as the rice milk is rather sweet in itself.

melissa, Spokane, WA

I took Melissa's advice and omitted the brown sugar when I tried this. I thought it turned out well - mild and slightly sweet but not overwhelming. Instead of the bananas, I topped it with fresh raspberries and toasted slivered almonds and ate it for breakfast. I would make it again (without the sugar).

Anonymous, Chicago, IL

This was a great recipe. I made it for my daughter-in-love for her birthday. She snagged the leftovers to take home with her. It was nice having delicious food that met their vegan lifestyle. Next time we will add almonds.

Anonymous, Denton, TX

It was o.k.

Guadalupe Gallegos, Bakersfield, CA