This creamy rice pudding gets its sweet goodness from ripe banana and honey. It is a great way to turn leftover rice into a simple and delicious dessert.
Turn an overripe banana and leftover rice in to a cozy comforting dessert. It will satisfy your sweet tooth without processed sugar.
I just made a batch of our favorite Whole Grain Banana Yogurt Pancakes for Fat Tuesday, so those were out. What the heck was I going to do with one banana?! Then genius struck!
This is one of those clean out the refrigerator dishes that tastes so good too. Some leftover rice from last night’s dinner, that old banana on the counter that had better be used today or it is going to be nothing but a gooey mess and some pantry staples and voila!
This would make a perfect snack or a great healthier dessert. Heck, it would be a tasty breakfast as well! It is perfect for toddlers and adults alike.
This recipe isn’t overly sweet, and it gets most of its sugar from the banana. If you banana isn’t as ripe as mine was, you may want to give it a taste and either drizzle with a little more honey or stir some in.
I was fine with it just as is, but you can certainly do it your way. In just over 10 minutes I had my first serving.
I just love warm rice pudding! The rest went into the fridge for later. It was really good cold too.
More Great Rice Pudding Recipes
If you like rice pudding, you may want to check out my old fashioned baked rice pudding recipe. It is a great way to turn a couple of cups of leftover rice into a great dessert.
Or, if you don’t have leftover rice but still want rice pudding in a jif, try making rice pudding in the instant pot. It starts with raw rice but gets you that bowl of creamy deliciousness with very little effort.
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Banana Rice Pudding
- 1½ cups prepared rice
- 1 banana ripe
- 1 cup whole milk
- 1 Tablespoon honey
- ¼ teaspoon cinnamon
- pinch of salt
- ¼ teaspoon vanilla extract
- More cinnamon for serving
- Place banana, milk, honey, cinnamon and salt in a blender and blend until smooth. Place rice and banana mixture in a medium saucepan (use one larger than you’d think, the milk mixture will foam and expand while you are cooking it.)
- Cook over medium heat stirring constantly until thickened, about 10 minutes.
- Remove from heat and stir in vanilla.
- I love eating a serving while it is still warm, but if you like your rice pudding cold just refrigerate for about an hour or until chilled.
- Serve with an additional sprinkle of cinnamon.