ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana and Brown Rice Breakfast Pudding

Photo: Travis Rathbone
Prep time 10 mins
Cook time 30 mins
Yield Serves: 6

Ingredients

  • 2 cups cooked brown rice
  • 1 cup unsweetened almond milk
  • 1 cinnamon stick
  • 1/4 cup plus 2 Tbsp. sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3 medium bananas, peeled and sliced 1/2 inch thick on a diagonal

Nutrition Information

  • calories 181
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 41 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 82 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 350°F. Grease a shallow 11-by-7-inch (2-quart) baking dish. In a medium bowl, stir brown rice, milk, cinnamon stick, 1/4 cup sugar, vanilla and salt until combined. Pour mixture into baking dish.

  2. Spread remaining 2 Tbsp. sugar on a flat plate. Dip bananas in sugar and nestle into pudding mixture. Bake until milk is almost completely absorbed and bananas are tender, 25 to 30 minutes. Let stand for 5 minutes, then discard cinnamon stick and serve.