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:

Equipment:

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:

covered percent of daily need