Banana Rice Pudding

INGREDIENTS

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• 1 cup brown basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 1 tablespoon cornstarch
• 4 ripe bananas, divided
• 1 teaspoon vanilla extract
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PREPARATION

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.
2. 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.
3. 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.
4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

• NUTRITION

  Per serving: 208 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 49 g carbohydrates; 3 g protein; 3 g fiber; 182 mg sodium; 213 mg potassium.
  

  
  
  http://www.eatingwell.com/recipes/dairy_free_banana_rice_pudding.html