baked banana rice pudding

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Baked Banana Rice Pudding

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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2 cups soft-cooked rice

2 large ripe bananas

1/2 cup sugar (or a natural sweetener)

1 teaspoon vanilla extract

2 cups soy milk (or milk)

Ground nutmeg

 

Preheat oven to 325 degrees. Place the rice in a saucepan with 1/2 cup water and

simmer for about 10 minutes, or until soft. Drain and set aside. In a food

processor, combine the bananas, sugar, vanilla, and 1 cup of the soy milk.

Transfer the rice to a lightly oiled baking dish and pour over the banana

mixture. Stir in the remaining soy milk and place the dish in a larger baking

dish with enough hot water to come halfway up the side. Place in the oven and

bake for 40 to 50 minutes. Remove the pudding from the water bath and allow to

cool. Dust lightly with nutmeg. Serve warm or chilled.

Serves 4

 

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 315 Calories; 3g Fat (8.1% calories from

fat); 6g Protein; 67g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Fat; 2 Other

Carbohydrates.

 

NOTES : I like to make baked rice pudding on a cold winter day to warm the house

and fill it with an inviting aroma.

 

Nutr. Assoc. : 2840 0 1440 0 5062 0

 

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