Banana Rice Pudding

Banana rice pudding is one of those cozy, no-frills desserts that feels like a warm hug in a bowl. It’s creamy, lightly sweet, and packed with real bananas that tastes nostalgic in the best way. Whether you serve it warm on a cool evening or chilled straight from the fridge, this simple comfort dessert delivers that homemade goodness you can’t get from a box.

Have you ever craved something sweet but didn’t want cookies, brownies, or cake? Banana rice pudding is that cozy, simple option you can pull together with ingredients you probably already have on hand. It scratches the itch for something warm and comforting without asking you to drag out the stand mixer or turn on the oven, which makes it perfect for busy nights or low-effort desserts.

It’s also a great way to use leftover rice, turning something ordinary into a creamy, classic treat everyone will love. The bananas add natural sweetness, the cinnamon brings warmth, and the whole dish feels nostalgic in the best way. Whether you enjoy it warm or chilled, this easy dessert fits right into those moments when you want something homemade without the fuss.

Ingredients

• Rice – Long-grain white rice works well for a soft, fluffy texture. Avoid instant rice, which can turn mushy.
• Milk – Whole milk gives the creamiest pudding, but low-fat milk works fine. You can swap in almond milk, oat milk, or coconut milk for a dairy-free version.
• Sugar – Regular granulated sugar keeps the flavor simple. Brown sugar or maple syrup can be used for a deeper, caramel-like sweetness.
• Vanilla – Pure vanilla extract adds warmth and rounds out the flavor. Imitation vanilla also works if that’s what you have.
• Bananas – Choose ripe or even lightly speckled bananas for the best sweetness and mash easily. Overripe bananas will make the pudding sweeter and more intense.
• Cinnamon – Ground cinnamon adds warmth. You can use nutmeg or a pinch of pumpkin pie spice if you prefer.

See recipe card for quantities.

How to Make Banana Rice Pudding

1. Step 1: Add rice and water to a medium size sauce pan. Turn heat on medium high and cook until rice comes toi a boil. Reduce heat to low then cover and let cook for about 15 minutes or until all water is absorbed and rice is fluffy.

2. Step 2: Add the milk, sugar and vanilla extract. Cook on low heat while stirring occasionally.

3. Step 3: In a small bowl, mash the bananas with the cinnamon sprinkled over them. Add the bananas to the pot of rice and allow the mixture to come to a boil. Cook for another 10 to 15 minutes or until the rice pudding is thickened.

4. Step 4: Serve warm or cold, with cinnamon sprinkled over the top and sliced bananas if you like. Store leftovers in an airtight container in the fridge.

Hint: You can substitute cooked leftover rice; just eliminate the water and skip to step 2 of the recipe.

Variations/ Substitutions

• Add fruit – Add a handful of raisins or dried cranberries for extra sweetness and texture.
• Go tropical – Stir in a splash of coconut milk and top with toasted coconut.
• Make it richer – Replace some of the milk with heavy cream for a thicker pudding.
• Add nutty flavor – Mix in a spoonful of peanut butter or almond butter.
• Chocolate version – Add dark chocolate chips at the end for a melty finish.
• Natural sweeteners – Use maple syrup or honey instead of sugar.
• Change the spice – Swap cinnamon for nutmeg, cardamom, or pumpkin pie spice.
• Extra banana – Fold in sliced fresh bananas right before serving.

Storing Banana Rice Pudding

Store leftovers in an airtight container in the fridge for up to three days. The pudding will thicken as it cools, so you may want to stir in a splash of milk when reheating to loosen it up.

To reheat, warm it gently on the stovetop over low heat or microwave it in short intervals, stirring between each round until it’s heated through.

Leftover rice pudding can also be enjoyed cold straight from the fridge if you prefer. Top with fresh slices of banana before serving.

FAQ

More Banana Recipes

• Frozen Chocolate Peanut Butter Banana Bark
• Banana Bread Overnight Oats
• Vegan Mango Banana Smoothie
• Whole Wheat Banana Nut Pancakes

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RECIPE

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Banana Rice Pudding

Creamy banana rice pudding made with simple ingredients and warm cinnamon. An easy, comforting dessert you can serve warm or chilled.

Prep Time5 minutes mins

Cook Time40 minutes mins

Course: Dessert

Cuisine: American, Comfort Food

Servings: 6

Calories: 213kcal

Equipment

• 1 sauce pan

Ingredients

• 2 cups water
• 1 cup rice
• 2 cups milk
• ½ cup sugar
• 1 teaspoon vanilla
• 2 ripe bananas peeled and mashed
• ½ teaspoon cinnamon

Instructions

• Add rice and water to a medium size sauce pan. Turn heat on medium high and cook until rice comes toi a boil. Reduce heat to low then cover and let cook for about 15 minutes or until all water is absorbed and rice is fluffy.
• Add the milk, sugar and vanilla extract. Cook on low heat while stirring occasionally.
• In a small bowl, mash the bananas with the cinnamon sprinkled over them. Add the bananas to the pot of rice and allow the mixture to come to a boil. Cook for another 10 to 15 minutes or until the rice pudding is thickened.
• Serve warm or cold, with cinnamon sprinkled over the top and sliced bananas if you like. Store leftovers in an airtight container in the fridge.

Notes

Whole milk make this the rice pudding super creamy but feel free to use low fat milk too. I often 1% and it always comes out good but a bit lighter.   

Nutrition

Calories: 213kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 164mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 155IU | Vitamin C: 0.04mg | Calcium: 112mg | Iron: 0.3mg

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