BANANA RICE PUDDING MADE EASY
In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.
Provided by DukeOfDudly
Categories Dessert
Time 45m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add all the ingredients into a medium saucepan.
- Set to medium-high heat.
- Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
- Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
- when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
- allow to cool for 4-5 minutes or chill for 30 minutes.
- Share and Enjoy! :).
Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8
BANANA RICE PUDDING
THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.
Nutrition Facts : Calories 431 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 17mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
VIETNAMESE BANANA RICE PUDDING
Haven't made this yet, but it looks good as well as easy. Great when you have leftover rice. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Drain the Lychee.
- In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
- Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
- Add the rice and milk and mix thoroughly.
- Bring to a boil and simmer 10 more minutes. Serve warm.
Nutrition Facts : Calories 823.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 2.5, Sodium 78, Carbohydrate 180, Fiber 9.6, Sugar 64.7, Protein 17.7
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