Lifestyle Diets Vegan Vegan Holidays Vegan Easter Dairy-Free Banana Rice Pudding 5.0 (4) 3 Reviews This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference. By Stacy Fraser Stacy Fraser Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD See More As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 8 Yield: 8 servings, generous 1/2 cup each Nutrition Profile: Low-Sodium Low-Fat High-Fiber Heart-Healthy Vegan Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 1 cup brown basmati rice 2 cups water ½ teaspoon salt 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip) ⅓ cup light brown sugar ½ teaspoon ground cinnamon, plus more for garnish 1 tablespoon cornstarch 4 ripe bananas, divided 1 teaspoon vanilla extract Directions 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. Tips Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving. Tip: Some brands of rice milk may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic. Originally appeared: EatingWell Magazine, September/October 2007 Save Rate Print Nutrition Facts (per serving) 201 Calories 2g Fat 46g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size generous 1/2 cup Calories 201 % Daily Value * Total Carbohydrate 46g 17% Dietary Fiber 3g 9% Total Sugars 18g Added Sugars 10g 20% Protein 3g 5% Total Fat 2g 2% Saturated Fat 0g 1% Vitamin A 230IU 5% Vitamin C 5mg 6% Folate 12mcg 3% Sodium 190mg 8% Calcium 126mg 10% Iron 1mg 4% Magnesium 17mg 4% Potassium 221mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.