This Banana Rice Pudding recipe is full of fruit, whole grains, and brain-powering omega-3 oils with no gluten, dairy, or eggs. Save money by making your own rice milk and time by cooking the rice for the rice milk instead of soaking raw rice for eight or more hours. Banana Rice Pudding is a great cook-once-enjoy-twice recipe if you just make this when you are making rice anyway. It's good for an after-school snack, casual dessert, or as a cool alternative to oatmeal for breakfast.
- 2/3 cup brown rice (I used long-grain basmati rice but any brown rice will work)
- 4 cups water
- 1/4 teaspoon salt
- 2 medium bananas
- 2 tablespoons sorghum or other sweetener (agave syrup, maple syrup, or brown sugar)
- 1 teaspoon cinnamon
- 3 tablespoons raisins
- 1/2 teaspoon vanilla
- 3 tablespoons chopped walnuts
How to make Banana-Rice Pudding with homemade rice milk
- Make homemade rice milk. Rinse brown rice and cook with 2 cups water and salt in a rice cooker for 50 minutes. If you prefer to cook rice on your stove, put brown rice, water, and salt in a medium pot, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 50 minutes.
- Put 1 cup cooked rice and 2 cups water in a blender or food processor and process until smooth. (If you want to drink the rice milk, strain it through a sieve, cheesecloth, or piece of nylon to remove remaining bits. For most recipes and over cereal, a little bit of rice texture will go unnoticed.)
- Make rice pudding. Put rice milk back into the rice cooker or pot with sorghum, sliced bananas, cinnamon, and raisins. Cook for 15 minutes (on the stove, use medium-low heat) until thickened. Turn off the heat, stir in vanilla and raisins, cover pot, and let rest for 10 minutes to thicken more and blend the flavors. The pudding will continue to thicken as it cools.
- Serve Banana Rice Pudding chilled for the best banana flavor, but it's also good warm. Top each serving with chopped walnuts. To store, cover and refrigerate for up to 5 days.