- Prep Time:
- Cook Time:
- Yield: Serves: 6
Nutritional Information
| Calories per serving: | 181 |
|---|---|
| Fat per serving: | 1g |
| Saturated fat per serving: | 0.0g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 2g |
| Carbohydrates per serving: | 41g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 82mg |
| Calcium per serving: | 43mg |
Ingredients
- 2 cups cooked brown rice
- 1 cup unsweetened almond milk
- 1 cinnamon stick
- 1/4 cup plus 2 Tbsp. sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3 medium bananas, peeled and sliced 1/2 inch thick on a diagonal
Preparation
1. Preheat oven to 350°F. Grease a shallow 11-by-7-inch (2-quart)
baking dish. In a medium bowl, stir brown rice, milk, cinnamon stick,
1/4 cup sugar, vanilla and salt until combined. Pour mixture into baking
dish.
2. Spread remaining 2 Tbsp. sugar on a flat plate. Dip bananas in sugar and nestle into pudding mixture. Bake until milk is almost completely absorbed and bananas are tender, 25 to 30 minutes. Let stand for 5 minutes, then discard cinnamon stick and serve.
2. Spread remaining 2 Tbsp. sugar on a flat plate. Dip bananas in sugar and nestle into pudding mixture. Bake until milk is almost completely absorbed and bananas are tender, 25 to 30 minutes. Let stand for 5 minutes, then discard cinnamon stick and serve.
