Dairy-Free Banana Rice Pudding

Dairy-Free Banana Rice Pudding is a side dish that serves 8. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 224 calories. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 2896 people were impressed by this recipe. If you have water, brown rice, cornstarch, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. It is brought to you by Eating Well. Overall, this recipe earns a pretty good spoonacular score of 64%. Try dairy free Rice Pudding, Dairy Free Paleo Banana Pudding Pops, and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 180 minutes

 

Ingredients:

4 ripe bananas, divided

1 cup brown basmati rice

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon, plus more for garnish

1/3 cup light brown sugar

3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups water

Equipment:

sauce pan

bowl

plastic wrap

Cooking instruction summary:

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.

 

Step by step:


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.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.

2. Remove from the heat.Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding.

3. 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.


Nutrition Information:

Quickview
223k Calories
2g Protein
1g Total Fat
51g Carbs
7% Health Score
Limit These
Calories
223k
11%

Fat
1g
2%

  Saturated Fat
0.19g
1%

Carbohydrates
51g
17%

  Sugar
20g
23%

Cholesterol
0.0mg
0%

Sodium
186mg
8%

Get Enough Of These
Protein
2g
6%

Manganese
1mg
54%

Vitamin B6
0.34mg
17%

Magnesium
51mg
13%

Fiber
2g
10%

Potassium
288mg
8%

Vitamin B1
0.12mg
8%

Phosphorus
76mg
8%

Vitamin B3
1mg
7%

Copper
0.13mg
6%

Vitamin C
5mg
6%

Vitamin B5
0.56mg
6%

Folate
16µg
4%

Zinc
0.58mg
4%

Iron
0.66mg
4%

Vitamin B2
0.05mg
3%

Calcium
30mg
3%

Selenium
0.73µg
1%

covered percent of daily need
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