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Banana Rice Pudding
This creamy rice pudding gets its sweet goodness from ripe banana. It is a great way to turn leftover rice into a simple and delicious dessert.
Prep Time
1
minute
min
Cook Time
15
minutes
mins
Total Time
16
minutes
mins
Servings:
5
half cup servings
Author:
Carlee
Ingredients
1½
cups
prepared rice
1
banana
ripe
1
cup
whole milk
1
Tablespoon
honey
¼
teaspoon
ground cinnamon
1
pinch
salt
¼
teaspoon
vanilla extract
More cinnamon for serving
Instructions
Place banana, milk, honey, cinnamon and salt in a blender and blend until smooth. (Or mash the bananas and whisk in the remaining ingredients.)
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.
Nutrition
Serving:
1
serving
|
Calories:
127
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
48
mg
|
Fiber:
1
g
|
Sugar:
9
g
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