Brown Rice–Banana Pudding
- Total Time
Fold 1 cup of raspberries or sliced strawberries into the cooled pudding.
cooked brown rice1 cup(s)
fat free skim milk1 cup(s)
table salt⅛ tsp
banana(s)1 medium, mashed
vanilla extract1 tsp
ground cinnamon½ tsp
fat free whipped topping¼ cup(s), thawed (optional)
- 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.
- 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.