Maple Banana Rice Pudding

Rice pudding sweetened with maple syrup and bananas makes for a healthier version of this ultimate comfort food.

Britt Kurent

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Ingredients

3/4 cup white rice		1 egg, beaten
1/4 teaspoon salt		1 1/2 teaspoon vanilla extract
4 cups whole milk		1 banana, ripened and mashed, plus additional sliced banana for garnish (optional)
1/3 cup maple syrup

Prep: 5 min Total: 45 min

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1
In a medium saucepan, combine rice with salt and 1½ cups of water.
2
Bring to a boil and let simmer, covered, at the lowest temperature possible. Cook for approximately 8 minutes, or until most of the water has been absorbed.
3
Add milk to saucepan, bring to a boil, and simmer for 25 minutes.
4
Place beaten egg in a separate bowl and slowly whisk in 1 cup of the hot milk and rice to temper.
5
Slowly pour the egg mixture back into the medium saucepan, whisking the entire time, and cook on low for 2 minutes.
6
Remove pan from heat and add vanilla and banana. Cool rice pudding in the refrigerator for several hours.
7
Serve cool or warm and garnish with sliced bananas and a drizzle of maple syrup.

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