Banana Rice Pudding


  • 1 cup Royal Brown Basmati Rice
  • 2 cups water
  • 2-1/2 cups vanilla rice milk
  • 4 bananas
  • 1/3 cup brown sugar
  • 1/3 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. Combine rice, water and salt into a medium saucepan and bring to a boil. Reduce to low heat and cook until water is completely absorbed, which should take about 45 minutes.
  2. Stir in rice milk, brown sugar and cinnamon and let simmer. Stir occasionally, for about 8 minutes.
  3. Stir cornstarch and 1 tablespoon of the rice milk in a small bowl until you get a smooth texture. Add mixture to rice.
  4. Cook mixture, stirring often. You want to continue cooking and stirring until mixture reaches a consistency of oatmeal (about 10 minutes). Remove from heat.
  5. Mix 3 bananas in a bowl with vanilla extract and pour into pudding mix. Transfer mixture into a large bowl and cover with plastic wrap. Refrigerate for about 2 hours, until cold.
  6. When ready to serve, slice remaining banana and place on each serving of pudding. Add a sprinkle of cinnamon for taste.
  7. Enjoy!