Banana Pecan Rice Pudding

Banana Pecan Rice Pudding

This is a healthier, dairy free version of rice pudding.  If you prefer a sweeter dessert, you may want to add a little more brown rice syrup.  Leftovers are great for breakfast…just add some almond milk some ground flax seeds and you have a healthy start to your day.

Ingredients:

  • 1 tbsp arrowroot powder
  • 1 cup coconut milk (light)
  • 1/4 cup brown rice syrup (optional)
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 3 cups cooked brown rice
  • 1-2 ripe bananas, sliced
  • Topping:
  • 1/4 cup pecans, crushed
  • 3 tbsp unrefined sugar
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1 tsp canola oil (for coating pie plate)

Directions:

Preheat oven to 400C.  In a large bowl, combine arrowroot powder with 3 tbsp coconut milk and whisk until arrowroot is fully dissolved.  Add remaining coconut milk and stir until well combined.  Whisk syrup until well combined.  Stir in vanilla, cinnamon, nutmeg, and salt, and then stir in rice and banana.  Lightly oil bottom and sides of a 9 1/2 inch glass pie plate.  Transfer pudding into pie plate.  In a small bowel, combine topping ingredients until crumbly.  Sprinkle over pudding.  Bake for 17-20 minutes, until pudding is bubbly and has thickened.  Remove from oven and let cool for about 20 minutes or longer.  The pudding will thicken as it cools.

Health Benefits:

Brown rice is rich in fiber and minerals.  It is beneficial in balancing blood sugar levels and the minerals help support healthy nails and hair.

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