Brown rice–banana pudding

Total Time
24 min
4 min
20 min
Two comforting desserts folded into one—rice pudding and banana pudding—ticks all the boxes. This is so creamy and brimming with flavor, but also full of satisfying fiber from the nutty brown rice that takes the place of the standard white rice. There is no need for added sugar when you enlist a ripe or slightly overripe banana into service. It's much easier to mash and its sweetness is more pronounced. Of course, a dollop of whipped topping adds a bit more sweetness, but this is so creamy and delicious it's truly not even necessary. Amp up the fruit if you'd like by adding 1 cup of raspberries or sliced strawberries into the cooled pudding.


Cooked long grain brown rice

1 cup(s)

Fat free skim milk

1 cup(s)

Table salt



1 medium, mashed

Vanilla extract

1 tsp

Ground cinnamon

½ tsp

Fat free whipped topping

¼ cup(s), thawed (optional)


  1. Combine the rice, milk, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer the rice mixture to a medium bowl and let cool.
  2. Stir in the banana, vanilla, and cinnamon. Spoon the pudding evenly into 2 dessert dishes. Top evenly with the whipped topping, if using. Yields 2⁄3 cup pudding without whipped topping per serving.