My love of rice pudding started the first time that I visited New York City and it’s famed restaurant ‘Rice to Riches’, an upscale and futuristic dessert shop similar to an ice cream parlour…but instead of tubs of ice cream, you’ll find giant tubs of rice pudding in every flavour imaginable with a variety of fruit, nuts, jams, sauces, and chocolate to top it off.
The problem is that most traditional rice puddings are made with white rice, milk or cream, and sugar. But it’s so easy to make yourself and it makes a delicious breakfast, snack or dessert! This peanut butter and banana take on the classic recipe is made with brown rice, almond milk, and sweetened with banana. It’s delicious both hot and cold, and once the rice is cooked it only takes 5 minutes to make!
– 1 1/2 cups cooked brown rice (I usually cook a big pot of rice in the evening and then just take some out for breakfast)
-1 large banana
-1 1/2 tbsp peanut butter
– 1/4 tsp ground vanilla
-1/2 tsp cinnamon
-1/2 teaspoon nutmeg
-Handful of raisins
-1 tsp flax seeds
– Almonds to garnish (optional)
-3/4 cup almond milk
- In a small cereal bowl, mash the banana with a fork until it forms a fairly smooth mixture.
- Add the peanut butter and vanilla and mix well
- Add the brown rice and stir it all together
- Mix in the cinnamon, nutmeg, raisins and flax seeds
- Top with almonds and almond milk.
- Eat warm or cold!