• Servings: 8
• 1 cup brown basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 1 tablespoon cornstarch
• 4 ripe bananas, divided
• 1 teaspoon vanilla extract

1. Combine rice, water and salt in a medium saucepan and bring to a boil.
2. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
3. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes.
4. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes.
5. Remove from the heat.
6. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding.
7. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
8. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

I found this recipe on the net when My friend told me her little daughter can't have milk or Flour anymore. So i statted looking for recipes for her. This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference. NUTRITIONAL INFORMATION 1 serving: Calories 208; Carbohydrates 49g; Dietary Fiber 3g; Fat 2g; Potassium 213mg; Sodium 182mg