Pudding or Pie? Why Not Both?
Banana Cream Pie Rice PuddingServes: 8 | Serving Size: 1/2 cupIngredients:
- 1 cup brown rice
- 4 cups 1% milk
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 8 bananas, sliced
- 1 cup whipped cream
Directions:
- Place the rice, milk, sugar, and cinnamon in a shallow baking pan and cover it with foil. Bake at 375 degrees for several hours until the milk has evaporated and the rice is soft and chewy.
- Allow the rice pudding to cool.
- Once it has completely cooled, stir in the bananas and vanilla extract. Chill until ready to serve.
- To serve, fold in whipped cream and place scoops of the rice pudding in pretty glasses.
Nutrition Information:
- Serves 8. Each serving contains 306 calories, 8 g fat, 4 g saturated fat, 0 g trans fat, 27 mg cholesterol, 62 mg sodium, 54 g carbohydrate, 3 g dietary fiber, 25 g sugar, and 7 g protein.
- Each serving also has 10% DV vitamin A, 15% DV vitamin C, 17% DV calcium, and 5% DV iron.
Chef’s Tips:
- You can also garnish the rice pudding with fresh berries, as pictured on this page.
- This tasty dessert is rich in protein and calcium. It also has way more fiber and nutrients than most typical desserts.
- If you have a combi oven with a steamed rice setting, you can prepare this dish in there. Simply avoid covering the dish.