- 1 cup brown basmati rice
- 2 cups water
- 1/2 tsp salt
- 3 cups plus 1 Tbsp vanilla rice milk, divided
- 1/3 cup firmly packed golden brown sugar
- 1/2 tsp ground cinnamon, plus more for garnish
- 1 Tbsp cornstarch
- 4 ripe bananas (7-8" long), divided
- 1 tsp vanilla
- 4 Tbsp turbinado sugar
In a medium saucepan over high heat, add water and rice and bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, 45-50 minutes.
Stir in 3 cups rice milk, brown sugar, and cinnamon and reduce to a simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and remaining 1 tablespoon rice milk in a small bowl until smooth, and add to pudding. Continue cooking, stirring often, until mixture is consistency of porridge, about 10 minutes. Remove from heat.
Mash 2 bananas in a small bowl. Stir bananas and vanilla into pudding. Transfer to a large bowl, press plastic wrap directly onto surface of pudding, and refrigerate until cold, at least 2 hours.
Just before serving, slice remaining 2 bananas. Top each serving with ½ tablespoon turbinado sugar and caramelize with a kitchen torch, a few slices of banana and sprinkle with cinnamon, if desired.
Per 1 svg: cal.: 210; total fat: 2g; (sat. fat: 0g); sodium: 190mg; total carb.: 49g; dietary fiber: 3g; sugar: 20g; protein: 3g