One thing I love about rice pudding aside from the facts that it’s number one, delicious and number two, can be made a hundred different ways, is no matter what diet or food trend your on or following, rice pudding is probably something you can consume.
My Grandma made rice pudding as if it were her religion (meaning she made it almost everyday). She did a damn good job with the right amount of cinnamon to creamy texture ratio. While I will always love Grandma’s rice pudding, I know mine outdoes hers. Sorry Grandma, suck it.
If your into creamy textured foods and bananas you need to get in on this rice pudding. I ate it for breakfast today and will probably eat the leftovers for dessert tonight. The addition of caramelized bananas on top is the best part. If I had some bourbon (Can’t believe I don’t..something is wrong with me) I would of added that in during the caramelized process. Kinda like a flambe/fosters thing, yo. GET SOME!
Creamy Rice pudding is: Vegan/Gluten Free/Dairy Free/Vegetarian/Refined Sugar Free/Guilt Free 🙂
Yield: 4 Servings
Mise En Place:
-1 Cup Rice (I used white short grain)
-2 Cups Water
-1/2 Teaspoon Salt
-2 Cinnamon Sticks
-2 Cardamom Pods
-1 Can Coconut Milk
-Maple Syrup, TT
-2 Bananas, Pureed
-1 Teaspoon Vanilla
-Ground Cinnamon, Garnish
Method of Prep:
-In a medium sauce pot, add water, rice, cinnamon sticks, cardamom and salt. Cover with a lid and bring to a simmer over medium high heat. Once water begins to come to a boil, reduce heat to medium low.
-Check rice and stir every so often making sure rice doesn’t absorb all the liquid and stick to the bottom of the pan. Rice take about 15 minutes or so to cook.
-Once all the water is absorbed, taste the rice. If it is cooked about halfway (meaning the outsides are soft and the middle is still slightly crunchy) add in the coconut milk. If rice isn’t for whatever reason cooked halfway (meaning it’s still really crunchy) add in a little bit more water and allow to cook an additional 5 minutes or until water is mostly absorbed.
-Raise the temperature back to medium high until coconut milk begins to boil. Reduce heat back to medium low, cover and cook an additional 15 minutes or until the milk is mostly absorbed. (or until rice is at the consistency you want. I prefer to keep mine a little loose). Stirring often.
-Once most of the milk is absorbed, fold in the banana puree, vanilla and maple syrup. (I didn’t put a measurement of maple syrup because I like mine partially sweet. Add it in to your liking on sweetness. Don’t forget caramelized bananas, which are sweet will be placed on top, if you choose to do so.)
-Once everything is folded in your ready to serve it as is. Garnish with a few shakes of ground cinnamon.
Caramelized Bananas: Vegan (if using earth balance) Gluten free
-1 Tablespoon Butter
-2 Tablespoons Brown Sugar (or natural sugar of choice)
Method of Prep:
-Over medium heat, melt butter in a small pan.
-Add in bananas and brown sugar. Stir sugar into butter until combined well.
-Cook bananas on each side until golden brown and delicious.
-Spoon some of the sugary and buttery goodness over the bananas for additional flavor.
-Place on top of rice pudding with a little bit of the sauce from the pan.