Tuesday, May 17, 2011

Banana rice pudding

Rice pudding is the perfect winter comfort food. It can also be a nutritious snack for children too. This version uses a lower GI rice (which makes cooking quicker too!), is a rich source of calcium and has only a small amount of sugar in it. The sweetness comes from the addition of ripe bananas.

Banana Rice Pudding
1 cup basmati rice
4 cups milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla extract
2 ripe bananas, mashed
2 tbsp soft brown sugar
2/3 cup sultanas (optional)

  1. Add rice, milk, nutmeg, cinnamon, vanilla, and mashed bananas to a saucepan. Bring to the boil, then reduce heat and simmer gently for about 20-30 minutes or until rice is cooked. Stir frequently. Liquid will have reduced but there will still be a fair bit of liquid in it.
  2. Add sugar near the end, stir well to combine and remove from heat.
  3. Place lid on saucepan and allow to rest for at least ten minutes before serving or storing away.
  4. Pudding will continue to thicken over time, so allow it to be a little more liquidy than you would prefer if you plan to store it away.
  5. Freezes well.

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