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