Wednesday, October 26, 2011

Sweet Tooth

For all my gluten-free boys and girls (and the pudding lovers out there), here is what I'm now making with my overripe bananas. Bye bye banana bread, hello pudding!

Banana Rice Pudding
Recipe, adapted from EatingWell:
(Makes 8 servings)

1 cup brown rice
2 cups water
3 cups plus 1 tablespoon nonfat milk, divided (EDIT: I used 2 cups of milk plus 1 tablespoon and it was plenty!)
1/3 cup brown sugar
1/2 teaspoon ground cinnamon, plus more for garnish
1 tablespoon cornstarch
3 ripe bananas
1 teaspoon vanilla extract

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
Stir in 3 cups 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 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
Mash 3 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
Sprinkle with cinnamon before serving


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