Jasmine Rice and Banana Pudding

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* Exported from MasterCook *

 

Jasmine Rice and Banana Pudding

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups jasmine rice

3 cups vanilla soy milk

2 ripe bananas -- pureed

1 teaspoon ground cinnamon

1/2 cup Sucanat

2 teaspoons arrowroot

2 tablespoons maple syrup

 

In a medium, heavy-bottomed saucepan, mix 4 cups of water with the rice. Bring

to a boil, then reduce the heat and simmer for 5 mineutes.

 

In a separate small saucepan over medium heat, heat the soy milk, bananas,

sugar, and cinnamon, but do not boil. Add this mixture to the rice. Simmer,

stirring frequently to avoid burning the bottom, for about 15 minutes, until the

rice is soft.

 

In a small bowl, mix together the arrowroot and 1 tablespoon water and add to

the cooked rice pudding. Cook, stirring, for 5 to 7 minutes.

 

Place the mixture in a storage container and let it cool slightly. Serve warm,

drizzled wiith the maple syrup. Store in the refrigerator for up to 3 days in

an airtight container.

 

Description:

" You can substitute other rices in this recipe. Jasmine rice has a

sweeter, more exotic flavor and is available in Asian markets.

Remember to adjust the cooking time according to the rice you are

using. "

 

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Per Serving (excluding unknown items): 16 Calories; trace Fat (1.0% calories

from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0