Warm banana rice pudding

Name: Warm banana rice pudding
Total time: 20 min
Yield: 2 servings
Ingredients: 1½ cups, freshly cooked or promptly refrigerated cooked rice; 1½ cups milk; 1 ripe, mashed banana; ½ tsp vanilla extract; ⅛ tsp cinnamon

Cooked rice, milk and banana make a gently sweet bowl with little effort.

20 minutes estimated for the original recipe · 2 servings

Breakfastvegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

cooked rice1½ cups, freshly cooked or promptly refrigerated
milk1½ cups
banana1 ripe, mashed
vanilla extract½ tsp
cinnamon⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Place rice and milk in a saucepan over medium-low heat. Stir to separate the grains.
Simmer gently for 10–12 minutes, stirring often, until creamy; add a little water if the mixture becomes too thick.
Stir in mashed banana, vanilla and cinnamon. If using refrigerated rice, heat the mixture to 165°F (74°C).
Remove from the heat and let cool to a comfortable eating temperature before serving.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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