Page Title
Dairy-Free Banana Rice Pudding
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    Copyright © 2008 Dolkar Wellness & Longevity
      9600 North 96th Street Scottsdale AZ 85258
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Ingredients:
 This rice pudding is dairy-free, but the bananas
and rice milk make it so creamy and rich-tasting,
Ingredients
                          
•        1 cup brown basmati rice
•        2 cups water
•        1/2 teaspoon salt
•        3 cups gluten-free vanilla rice milk, plus 1
tablespoon, divided
•        1/3 cup light brown sugar
•        1/2 teaspoon ground cinnamon, plus more
for garnish
•        1 tablespoon cornstarch
•        4 ripe bananas, divided
•        1 teaspoon vanilla extract

Directions

1.        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.

2.        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.

3.        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.

4.        Just before serving, slice the remaining 2
bananas. Top each serving with a few slices of
banana and sprinkle with cinnamon, if desired.

5.        Tip: Some brands of rice milk may contain
gluten
Dairy-Free Banana
Rice Pudding