EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 cup brown basmati rice||1/2 teaspoon ground cinnamon, plus more for garnish|
|2 cups water||1 tablespoon cornstarch|
|1/2 teaspoon salt||4 ripe bananas, divided|
|3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)||1 teaspoon vanilla extract|
|1/3 cup light brown sugar|
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.
Tip: Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.
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