Banana Bread Rice Pudding
This creamy, soft, sweet morning porridge is made with rice. Normally, you don’t stir rice while it’s cooking, if you want a fluffy texture for dinner. But here, stirring the rice while it simmers releases some of its starch and makes for a creamier pudding.
Servings: 3 servings
Ingredients
- 1 cup brown rice
- 1 1/2 cup water
- 1 1/2 cup non-dairy milk
- 3 Tbsp unrefined sugar, optional
- 2 tsp pumpkin pie spice, or ground cinnamon
- 2 banana
- 2 Tbsp flaxseed, or hemp or chia seeds, optional
- 3 Tbsp walnuts, or sunflower seeds, optional
Instructions
- Stovetop: In a medium pot, combine the rice, water, milk, sugar, and pumpkin pie spice. Bring to a boil over high heat, turn the heat to low, and cover the pot. Simmer, stirring occasionally, until the rice is soft and the liquid is absorbed. White rice takes about 20 minutes; brown rice takes about 50 minutes.
- Pressure Cooker: Combine the rice with just one cup each of water and milk, all of the sugar, and pumpkin pie spice. Close and lock the lid. For white rice set high pressure for 2 minutes; for brown rice set high pressure for 10 minutes.
- Smash the banana and stir it into the cooked rice, along with the flaxseed. Serve topped with walnuts (if using). Leftovers will keep, refrigerated in an airtight container, for up to 5 days.
Notes
For a protein boost, use 1 cup quinoa, rinsed well, instead of rice, or add 1 scoop plant-based protein powder after cooking along with 2 more tablespoons water or milk.
Nutrition
Calories: 294kcal | Carbohydrates: 55g | Protein: 5g | Fat: 8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 302mg | Fiber: 7g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 8.3mg | Calcium: 240mg | Iron: 1.3mg
