Ingredients
-
1 cup brown basmati rice
-
2 cups water
-
½ teaspoon salt
-
3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
-
⅓ cup light brown sugar
-
½ teaspoon ground cinnamon, plus more for garnish
-
1 tablespoon cornstarch
-
4 ripe bananas, divided
-
1 teaspoon vanilla extract
Directions
-
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 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.
-
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.
-
Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.
