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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Dairy-Free Banana Rice Pudding

WebMD Recipe from

Dairy-Free Banana Rice Pudding

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.

This Recipe Is:
Prep: 30 minutes | Total Time: 3 1/2 hours (includes 2 hours chilling time)
  • 1   cup
    brown basmati rice
  • 2   cups
  • 1/2   teaspoon
  • 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
  • 4  
    ripe bananas, divided
  • 1   teaspoon
    vanilla extract
  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.


Tip: Some brands of rice milk may contain gluten.
Nutritional Information

Makes: 8 servings, generous 1/2 cup each
  • Calories208
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates49 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium182 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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